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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!

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

Best Moist Cornbread Recipe

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  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hour 10 minutes
  • Yield: 1 bread 1x
  • Category: Bread Recipes


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.


Units Scale
  • 1 cup regular cornmeal minus 1 tablespoon with
  • 1 tablespoon baking powder
  • 1/2 cup all-purpose flour and
  • 1 tsp baking powder
  • 2 1/2 cups grated cheese (part cheddar, part Mozzarella)
  • 1 onion, finely chopped
  • 2 eggs
  • 341mL tin regular corn with
  • 1 tablespoon whipping cream
  • 1/4 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

I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review please, and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare


  • Serving Size: 10
  • Calories: 2293
  • Sugar: 17
  • Sodium: 4022
  • Fat: 119
  • Saturated Fat: 62
  • Unsaturated Fat: 43
  • Trans Fat: 3
  • Carbohydrates: 214
  • Fiber: 17
  • Protein: 105
  • Cholesterol: 673
Recipe Card powered byTasty Recipes

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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