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Cornbread recipe

I'm looking for a recipe for MOIST cornbread. I don't care if it's from scratch or from a box. Every time I make cornbread, I bake it on the low end of time, but always seems to be over baked, not dry per se ~ just crumbly. I'd like something similar to what Boston Market used to have ~ moist and dense.

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  1. I haven't made it, but most of the "copy cat" versions online seem to call for half Jiffy cornbread mix and half yellow cake mix. 1 to 1 for small Jiffy boxes of both, or 2 boxes Jiffy cornbread mix to 1 regular size cake mix.

    I have to think that there has to be a way to do a homemade version. My cornbread is from the recipe on Chow. But it's a typical crumbly one (in a good way I think).

    I hope someone else can help. But the Boston Market kind is sweeter even than most Northern cornbreads.

    1. I'm not familiar with Boston Market's cornbread. Do you use straight cornmeal or a mixture of cornmeal and flour? I think Pioneer Woman's recipe might be what you are looking for. I have been making it for a while and l am about ready to try something else because it is too moist. How's that for a recommendation? It is quite good but maybe a tad too moist for me.
      I see she hasn't fixed her instructions. I stir the milk mixture into the dry ingredients and then stir in the melted shortening, except that I use butter instead of shortening.

        1. Boston Market's cornbread is very sweet and very cakey - not dense. It's like a fluffy corn muffin and seems like a yellow cake recipe with some cornmeal thrown in as an afterthought.

          Cornbread IS crumbly. Even if not drier than it's supposed to be. I once read that using buttermilk makes it crumble less, but have not found that to be the case, and in other places have read that buttermilk CONTRIBUTES to crumbling.
          These days I use the Trader Joe's mix and buttermilk or diluted yogurt. Not as dry as Jiffy or Marie Callender.

          1 Reply
          1. re: greygarious

            The most crumbly cornbread that I've made was with a Jiffy mix, but without the egg. I was camping and had to make do.

            An all cornmeal version (Southern) tends also to be crumbly, especially if the meal isn't fine. The crust (from hot fat in a castiron skillet) helps hold it together.

            A half flour, half cornmeal version, with 1 egg per cup of the flours, would, in my experience, be best.

            Though, there is another choice - spoon bread. This is one that has more liquid (including eggs), and is baked longer, making a cross between cornbread and custard pudding.

          2. Moist cornbreads have lots of oil in them. A cornbread may be cakey (lots of flour) or traditional (lots of corn meal) but if you want moist its extra oil that s needed.

            1. I've liked Trader Joe's cornbread mix. Not overly sweet like Jiffy.

              1. I use this recipe all the time.

                Jiffy Corn Muffin Mix - Copy Cat recipe

                Makes: 6 regular size muffins.

                This recipe is equal to one 8.5-ounce box of Jiffy Corn Muffin Mix.


                2/3 cup all purpose flour
                1/2 cup yellow corn meal
                3 Tbsp granulated sugar
                1 Tbsp baking powder
                1/4 tsp salt
                2 Tbsp vegetable oil
                1 egg, beaten
                1/3 cup milk


                1. Preheat oven to 400-F.
                2. Combine flour, corn meal, sugar, baking powder and salt. Mix well.
                3. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
                4. Combine the egg and milk. Mix well. Stir egg/milk mixture into the dry ingredients until they are just moistened.
                5. Fill standard muffin tins 1/2 full and bake 15 to 20 minutes until a toothpick inserted in the middle of a corn muffin comes out clean.

                1. I follow the recipe on the back of the box of Quaker yellow cornmeal. It has sugar in it. I use melted butter and whole milk. I add grated cheddar and thinly sliced scallions because I like those flavors, but I don't like chunks of corn in mine. That starts to become a casserole. The cornbread comes out moist, when I bake it in a square metal pan. It's a bit thinner and more crumbly cooked in a cast iron skillet. I like it both ways. I mix softened butter with honey to serve with it.

                  1. Find a recipe that uses buttermilk. For me that makes moist cornbread.

                    1. I use a recipe on allrecipes.com called Grandmother's Buttermilk Cornbread.
                      It's moist and sweet, and definitely not Southern cornbread.

                      1. Hi, Scoutmaster
                        I thought of your post tonight. We got our power back after the blizzard and I made a big pot of ham & bean soup, and since I could use the oven I baked cornbread from a box of cornbread mix I picked up from Trader Joe's. it might be what you're looking for. I used a metal 8 x 8 pan and 25 -30 minutes did it for me.

                        Very cake like. Sweeter than I normally make it, but really good. Had corn kernels in the mix, but not too many. I'll definitely keep this as a pantry staple. You need to add 1/2 cup vegetable oil (I used canola), 3/4 cup milk (I had skim, worked ok) and one large egg.

                        1. One of the Best Corn Bread recipes I have tasted - Peter Reinhart's Corn Bread

                          I made Peter Reinhart's Corn Bread recipe from the Bread Baker's Apprentice today. My family and I really liked it. The recipe makes a dense, moist corn bread. It's well worth the effort.

                          One caution, you really need an instant read thermometer for this recipe. Make sure all of the corn bread interior is baked to at least 185-F, as recommended in the book. Some people have reported the recipe came out gummy. This is probably from not cooking to the suggested temperature. I baked mine to 185-F and the corn bread was dense, moist and flavorful. I baked the corn bread in a greased (with bacon drippings), pre-heated 10-inch cast iron skillet.

                          Some members of my family did suggest leaving out the bacon and bacon drippings next time. Others really liked the bacon flavor, so that part is a matter of taste. I liked the addition of bacon and bacon drippings. I will be making this recipe again soon.


                          link to recipe


                          2 Replies
                          1. re: Antilope

                            I see 2 distinctive things in this recipe:
                            - use a coarse cornmeal (polenta grind), and soak it overnight
                            - use whole fresh corn kernels

                            Otherwise it is relatively high in flour, and relatively sweet.

                            1. re: paulj

                              I made the recipe as stated, except I used regular cornmeal. It still made a really dense, moist cornbread. Even with the recommended amount of sugar and honey, it wasn't overly sweet.

                          2. Cornbread is corn meal, flour, eggs, milk, a leavening agent, and fat: I live with a Southerner who claims no real cornbread has sweetening. However, I think it's the sugar and a higher flour/cornmeal ratio that makes it more cakelike and moist. I'd try upping the proportion of flour, adding another egg, and maybe more leavening. I've been trained to like the dense, corny Southern style, though.

                            1. Boston Market is from the north and they probably use flour in their cornbread (vs the southern crumbly version). Try Durgin Park's version:


                              If it's even sweeter than that and denser, try amusement park cornbread:


                              1. My mom makes the best moist cornbread. I do not have the recipe offhand but it contains yogurt. She also sometimes uses oil instead of butter and honey instead of sugar.

                                Something like this recipe:
                                http://www.tasteofhome.com/recipes/yo... or

                                1. The Dinosaur Bar-B-Que recipe is sweet and moist. Just don't overcook it to keep it moist.


                                  1. Here's a Baker's percentage comparison
                                    of the recipes suggested so far:

                                    Flour and Cornmeal = 100%. All other ingredients weights are
                                    divided by the flour/cornmeal combined weights to obtain the percentage.

                                    Bread Baker's Apprentice Corn Bread

                                    All-purpose flour - 57.1%
                                    Polenta / Cornmeal - 42.9%
                                    Buttermilk - 114%
                                    Eggs - 35.7%
                                    Total Hydration - 149.7%
                                    Sugar - 14.3%
                                    Brown sugar - 14.3%
                                    Honey - 10.7%
                                    Butter - 7.1%
                                    Bacon fat - 7.1%
                                    Baking powder - 5.44%
                                    Baking soda - 0.36%
                                    Salt - 1.8%
                                    Bacon - 51.1%
                                    Whole Kernel Corn - 114%

                                    Honey Hush Cornbread - Dinosaur Barbecue

                                    All Purpose Flour - 31.52%
                                    Cornmeal - 68.48%
                                    ButterMilk - 85.48%
                                    Eggs - 34.88%
                                    Total Hydration - 120.36%
                                    White Sugar - 17.43%
                                    Honey - 14.78%
                                    Butter - 19.78%
                                    Kosher Salt - 1.66%
                                    Baking Powder - 2.51%
                                    Baking Soda - 0.80%
                                    Vanilla - 0.76%


                                    Yogurt Corn Bread - Taste of Home

                                    All Purpose Flour - 16.09%
                                    Cornmeal - 83.91%
                                    Yogurt - 80.64%
                                    Eggs - 26.71%
                                    Total Hydration - 107.34%
                                    Honey - 11.32%
                                    Oil - 29.92%
                                    Table Salt - 1.63%
                                    Baking Powder - 5.12%
                                    Baking Soda - 0.61%

                                    Sweet Yogurt Cornbread

                                    WW Flour - 26.52%
                                    Cornmeal - 73.48%
                                    ButterMilk - 114.65%
                                    Yogurt - 35.31%
                                    Eggs - 23.39%
                                    Total Hydration - 173.34%
                                    White Sugar - 11.69%
                                    Table Salt - 0.71%
                                    Baking Powder - 1.12%
                                    Baking Soda - 1.08%

                                    Durgin-Park Corn Bread

                                    All Purpose Flour - 60.54%
                                    Cornmeal - 39.46%
                                    Milk - 91.91%
                                    Eggs - 25.12%
                                    Total Hydration - 117.04%
                                    White Sugar - 37.67%
                                    Honey - 63.88%
                                    Butter - 3.56%
                                    Table Salt - 1.15%
                                    Baking Soda - 3.47%


                                    Amusement Park Cornbread

                                    All Purpose Flour - 67.16%
                                    Cornmeal - 32.84%
                                    Milk - 90.42%
                                    Eggs - 27.87%
                                    Total Hydration - 118.29%
                                    White Sugar - 36.77%
                                    Butter - 20.87%
                                    Table Salt - 1.70%
                                    Baking Powder - 4.01%
                                    Vanilla - 1.21%


                                    Pioneer Woman Cornbread

                                    All Purpose Flour - 27.72%
                                    Cornmeal - 72.28%
                                    Milk - 56.12%
                                    ButterMilk - 112.78%
                                    Eggs - 23.01%
                                    Total Hydration - 191.90%
                                    Shortening - 35.35%
                                    Table Salt - 2.81%
                                    Baking Powder - 6.61%
                                    Baking Soda - 1.06%


                                    Jiffy Corn Muffin Mix - Copy Cat recipe

                                    All Purpose Flour - 50.31%
                                    Cornmeal - 49.69%
                                    Milk - 50.92%
                                    Eggs - 31.63%
                                    Total Hydration - 82.56%
                                    White Sugar - 23.71%
                                    Oil - 17.72%
                                    Table Salt - 0.96%
                                    Baking Powder - 9.09%