MMMMMM Cornbread… don’t you just want a bite? I love cornbread but one of my biggest pet peeves with cornbread is DRY cornbread. I hate the crumbs all over the place and how frustrating it is that you can’t even pick up a slice without it falling all to pieces. Or worse,  when you bite into a piece and then you feel like you have to drink a whole lake just to wash it all down. This cornbread is definitely not dry. In fact it is one of the most moist cornbread recipes EVER. It’s so soft, spongey, and moist and just a little bit of sweet from the honey. It’s perfect to serve to your guests and family with your favorite soup or chili recipe or even with your favorite meal hot and fresh off the barbecue. It only takes a few minutes to mix together and pop in the oven. Perfect for meals that you’ve prepped ahead of time and put in the crock pot all day.

We had this at a Father’s Day BBQ a couple Sundays back and it was funny because my girlfriend said she would add creamed corn and that happens to be our favorite thing to add to this recipe too. It gives it just a little more pop, a little more flavor, and keeps it a little more moist. Unfortunately we are all out of creamed corn so none this time. Great minds think alike huh!


Why Is Cornbread Dry?

Cornbread should be a little bit crumbly, nut not dry.

More flour in proportion to corn meal will help cornbread to hold together better.

Mix the batter just until the dry ingredients are incorporated.

Over-mixing causes more glutens to form in the flour and results in drier cornbread.


How Long Will Cornbread Keep?

When stored properly, cornbread will keep for 1-2 days at room temperature.

You can store cornbread in the refrigerator for up to 1 week.

Cornbread should be wrapped in plastic wrap or put in a close-able plastic storage bag.


Can I Substitute Oil for Butter In Cornbread?

For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.



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Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: America's Best 4th of July Desserts, Recipes and Sides
Keyword: bread, cornbread
Calories: 2584kcal
Author: Sweet Basil


  • 1 1/2 cup Bisquick
  • 1/2 cup Corn Meal
  • 1/3 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 Egg
  • 1/2 cup Melted Butter
  • 1/3 cup Honey
  • 3/4 cup Milk
  • 1 teaspoon Vanilla
  • 1/2 Can Creamed Corn


  • Preheat to 400 degrees
  • Mix all ingredients together and place in a greased 8 inch dish.
  • Bake 20-25 min and serve with honey butter (or honey, cinnamon butter!)


Serving: 1g | Calories: 2584kcal | Carbohydrates: 377.7g | Protein: 43.5g | Cholesterol: 422.3mg | Fiber: 5.7g | Sugar: 173.1g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!


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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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3 comments on “Cornbread”

  1. okay so I have to send you this cornbread recipe. It is the BOMB! Just ask Tonya and Dara, they went nuts over it.
    Cousin's Cornbread:
    Mix: 1/2 c. butter, 1 c suger, 2 eggs.
    Add: 1 c cornmeal, 1 1/2 c flour, 2 tsp baking powder, 1/2 tsp salt,
    1 1/2 c milk. Blend to moisten. Bake in greased 8×8 35-40 mins @375
    it's almost like cornbread cake 🙂

  2. My biggest problem with cornbread is the dryness also…I have bookmarked your recipe so I can try this one. We LOVE to have this with Chili!

  3. I'm not sure what suygar is. Where do you get that? =)