Perfectly Moist Sweet Cornbread Recipe — Easy, Irresistible Cornbread

Some cornbread is too dry. Some is too sweet. This version is just right: golden, tender, and slightly crumbly, with a clear corn flavor, a gentle sweetness, and a moist texture thanks to sour cream and olive oil. It’s quick to assemble and ideal for summer barbecues and everyday meals.

A stack of cornbread pieces on a platter.

Cornbread can be tricky to get right: I don’t want it to taste like cake, but I appreciate a touch of sweetness. The crumb should be delicate and slightly crumbly so it soaks up BBQ juices or scoops up chili without falling apart. I enjoy adding cheese, jalapeños, or herbs sometimes, but I want the corn flavor to remain the star. Above all, it must be easy to make.

This recipe balances moisture and texture with a blend of sour cream and olive oil so the bread stays tender without becoming heavy. A higher ratio of cornmeal to flour keeps the corn flavor prominent and the crumb pleasantly delicate. Melted butter brings richness while a modest amount of sugar provides gentle sweetness without veering into cake territory.

My family loves this cornbread. It comes together quickly, bakes in about 20 minutes, reheats well, and stores nicely for a few days, so feel free to make it ahead.

How to Make Perfect Cornbread, Step by Step

First, gather your ingredients:

The ingredients to make cornbread all measured out on a countertop.

This is the cornmeal I’ve used and recommend:

A bag of Indian Head stone ground yellow cornmeal.

Combine the dry ingredients in a large bowl:

The dry ingredients to make cornbread in a large bowl with a whisk in it.

Whisk the dry ingredients until evenly blended:

The dry ingredients to make cornbread all whisked together in a large bow.

Beat the eggs in a separate bowl:

Two eggs beaten together in a large bowl.

Whisk in the sour cream, milk, and oil:

The wet ingredients to make cornbread in a large bowl.

Stir in the melted butter:

Melted butter added to the wet ingredients to make cornbread in a large bowl.

Add the dry ingredients to the wet and fold until mostly smooth; the cornmeal will give the batter a little texture:

The dry ingredients to make cornbread added to the wet ingredients in a large bowl.

Mix with a spatula until combined:

Cornbread batter, all mixed together, in a large bowl.

Transfer the batter to a buttered 9×13-inch pan and spread it evenly:

Cornbread batter spread into a 9x13-inch pan.

Bake at 350ºF for about 20–22 minutes, until the top is lightly golden and a thermometer reads around 200ºF:

Just-baked cornbread in a 9x13-inch pan.

Let the cornbread cool briefly before slicing:

Serve warm with softened butter:

A piece of cornbread, spread with butter, on a small glass plate.

Perfectly Moist and Sweet Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Alexandra Stafford
Total Time: 35 minutes
Yield: 16 pieces

Print Recipe

Description

Golden-hued with a delicate crumb, this cornbread is moist and subtly sweet, with the corn flavor prominent. Sour cream and olive oil keep the texture tender. It’s straightforward to make and perfect for BBQs and everyday meals.

This recipe is adapted from a NY Times cornbread muffin recipe with a few adjustments: reduced butter, flour, sugar, and baking powder; increased salt; and a touch of olive oil. I tested buttermilk in place of sour cream, but the sour cream version was preferred. Using only butter without oil made the bread slightly dry, and reducing the sugar further took away a welcome hint of sweetness.

Notes:

Butter: I use salted butter.
Cornmeal: I use a coarse or stone-ground yellow cornmeal.
Salt: If using Morton kosher salt or a fine sea salt, reduce the volume measurement by about half; by weight, use the same amount (6–7 grams).
Make ahead: The bread keeps well at room temperature in an airtight container for at least three days. Reheat squares in a toaster oven or in a 350ºF oven for 5–10 minutes to refresh the edges.

Ingredients

8 tablespoons (113 grams) butter, salted or unsalted, plus more for greasing the pan and serving
2 cups (240 grams) coarse or stone-ground cornmeal
1 cup (128 grams) all-purpose flour
½ cup (100 grams) granulated sugar
4 teaspoons (18 g) baking powder
¼ teaspoon (1.7 g) baking soda
1.5 teaspoons (6.5 g) Diamond Crystal kosher salt (adjust if using other salts)
2 large eggs
1 cup (240 grams) sour cream
½ cup (120 grams) milk, 2% or whole
¼ cup (65 grams) olive oil or a neutral oil such as grapeseed

Instructions

Preheat the oven to 350ºF. Butter a 9×13-inch baking dish; metal or glass pans both work.
Melt the butter in a small skillet over low heat and let it warm while you assemble the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate large bowl, beat the eggs until blended. Add the sour cream, milk, and oil, and whisk until smooth. Stir in the melted, slightly cooled butter.
Add the dry ingredients to the wet ingredients and fold with a spatula until the dry ingredients are absorbed and the batter is mostly smooth. The cornmeal will give some texture.
Transfer the batter to the prepared pan and spread it to fill the pan evenly. Tap the pan on the counter once or twice to level the batter.
Bake for about 20–22 minutes, or until an instant-read thermometer reaches 200ºF and the top is lightly golden. The bake time can vary with pan material; the cornbread should be mostly firm with a slight spring.
Remove from the oven and let cool for 10 minutes before slicing. Serve with softened butter. Store in an airtight container for up to three days at room temperature.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Quick Bread
Method: Oven
Cuisine: American