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Best Moist Cornbread Recipe

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Best Moist Cornbread Recipe, if you like sweet cornbread, this is the recipe for you!

Yield: 1 bread

Best Moist Cornbread Recipe

Cornbread With grated cheese, tinned corn and cream sliced like bread slices

Cornbread is any quick bread containing cornmeal, popular in Native American cuisine as well as in Greek, Portuguese, and in Turkish cuisine. They are usually leavened by baking powder.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1 cup regular cornmeal minus 1 tablespoon with
  • 1 tablespoon baking powder
  • ½ cup all-purpose flour and
  • 1 tsp baking powder
  • 2 ½ cups grated cheese (part cheddar, part Mozzarella)
  • 1 onion, finely chopped
  • 2 eggs
  • 341mL tin regular corn with
  • 1 tablespoon whipping cream
  • ¼ cup milk, or more to reach batter consistency


Preheat oven to 350°F / 175°C

Mix the dry ingredients together.

You could put some green pepper or jalapeños in too if that's your style.

I usually add green onion, but we were out.

Then add the rest of the ingredients and mix well.

Play with the milk to get it to be sort of sloppy but not runny.

I topped ours with chili powder.

Bake in a 9"x11" baking tray and bake for an hour or until a skewer comes out clean.

Delicious with butter or a nice thick gravy.


Prepared, tried, and tested  Corlea Smit from The Recipe Hunter: Tried and Tested Recipes From Home Chefs

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Nutrition Information



Serving Size


Amount Per Serving Calories 2293Total Fat 119gSaturated Fat 62gTrans Fat 3gUnsaturated Fat 43gCholesterol 673mgSodium 4022mgCarbohydrates 214gFiber 17gSugar 17gProtein 105g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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Why did my cornbread fall apart?

If you’re finding that happening, then there could be a couple of different reasons your cornbread recipe is crumbling: The kind or amount of flour you’re using. Try experimenting with less flour or a different brand to see if that helps with your cornbread consistency. Too much cornmeal.

How do you know when cornbread is ready?

The cornbread will be ready when the top becomes a crisp golden-brown. To make sure that the center is cooked all the way through, insert a toothpick into the center of the cornbread. If it comes out clean (no batter clings to it), your cornbread is done. Remove your cornbread from the oven.
Why is my bread raw in the middle?

Wrong Flour Measurements Can Cause Bread to be Raw Inside

Spooning flour can make it become too tightly filled and can cause your dough to be too wet. If your dough is too wet, it will give you a center of bread that doesn’t bake properly. When measuring your flour, you should use the scoop-and-sweep method.


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