Love the flavor of cornbread, but not the dry, crumbly kind that’s tough to swallow? This is not that. This is the Best Moist Cornbread—tender, buttery, slightly sweet, and actually moist enough to enjoy all on its own. It’s so good, it might almost be cake.
Longing for the perfectly corny, sturdy, yet moist, companion to an upcoming family BBQ dinner, I landed on this foolproof recipe. The secret? The combination of whole milk (or buttermilk), butter + avocado oil, granulated sugar, brown sugar and a kiss of honey, and an extra egg yolk for richness simply cannot be beat. It gives you that perfect golden crust on top while keeping the inside soft, fluffy, and almost cake-like. It’s sweet enough to eat on its own, but savory enough to pair beautifully with barbecue ribs, chili, or a big bowl of soup. Slather the top with a little butter once it’s out of the oven for an added hint of glossy moisture. Feel free to play around with add-ins like jalapenos, cheese, and herbs or toppings like honey butter.
This moist cornbread recipe will become a staple in your kitchen. It comes together in one bowl, bakes up beautifully every time, and will have you reaching for seconds before you’ve even finished your first piece.
