Moist, Yummy Cornbread

Sammie Cockrell


Everybody loves this moist cornbread. I adjusted it slightly from a recipe I got from Bill McMonigle which he had altered from a Southern Living Recipe. Yum yum.


★★★★★ 1 vote

10 Min
20 Min


  • 1 1/4 c
    white corn meal
  • 3/4 c
    all purpose flour
  • 1/4 c
  • 1 tsp
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 c
    whole milk
  • 1 1/4 c
    whole buttermilk
  • 2 large
    eggs, lightly beaten
  • 1 1/2 stick

How to Make Moist, Yummy Cornbread


  1. Place butter in a 9 inch cast iron skillet I and place in oven and preheat oven to 400 degrees F.
  2. Whisk the dry ingredients together. Mix in wet ingredients, pouring the melted butter from the hot skillet in last, leaving enough butter in the skillet o brush on the sides to keep the bread from sticking. The batter should be about the same consistency as pancake batter.
  3. Pour into hot skillet and bake 20-25 minutes.

Printable Recipe Card

About Moist, Yummy Cornbread

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern
Dietary Needs: Vegetarian

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