This super moist cornbread is rich and delicious with corn kernels studded throughout. It’s the perfect side to soup or chili. We love to eat it as dessert too!
My mom has always made the best corn bread. It is super moist and has nice whole kernels of corn in it. It’s so good I like to eat it by itself slathered with butter, but it’s also a great accompaniment.
One secret to this delicious moist cornbread is that it has actual corn in it and not just cornmeal. It uses both a can of whole kernel corn and a can of creamed corn. That cream style corn really adds moisture to the bread!
Mom always made her cornbread with a starter of a Jiffy box mix, but this recipe starts from scratch with not much extra effort. I also made the recipe as 4 mini loaves using my awesome new Mini Loaf Pan. Read more about this pan below.
Super Moist Corn Bread Recipe
1 1/3 cup all-purpose flour
1 cup yellow cornmeal
1/3 cup granulated sugar
2 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 16 oz. can cream style corn
1 16 oz. can whole kernel corn, drained
1 c. Greek yogurt or low fat sour cream
3/4 c. butter, melted
How to make moist cornbread:
Preheat oven to 350 degrees. Coat loaf pans with butter. Mix the the dry ingredients thoroughly. Then add oil, corn yogurt/sour cream and melted butter. Mix mixing lightly but thoroughly. Pour batter into 4 mini loaf pans. Bake for 40 – 45 minutes, or until top is just beginning to brown. (Alternatively, you can pour into a 9×13 cake pan and bake approximately 40 minutes.)
As I mentioned, I made my loaves using the Mini Loaf Pan. I have always wanted to be able to make little loaves – both because they are so cute and also because they are great for making gifts!!
This pan was nice and heavyweight with a nonstick coating that looks like it was built to last. I can’t wait to make meatloaf in it tonight….I’ll share that recipe with you later!
NOTE: Little loaves make a great gift! For winter holidays, they look extra special wrapped in White Snowflake Parchment Paper!
Super Moist Corn Bread
- 1 1/3 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup granulated sugar
- 2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 16 oz. can cream style corn
- 1 16 oz. can whole kernel corn drained
- 1 c. Greek yogurt or low fat sour cream
- 3/4 c. butter melted
- Preheat oven to 350 degrees.
- Coat loaf pans with butter.
- Mix the the dry ingredients thoroughly.
- Then add oil, corn yogurt/sour cream and melted butter. Mix lightly but thoroughly.
- Pour batter into 4 mini loaf pans.
- Bake for 40 – 45 minutes, or until top is just beginning to brown. (Alternatively, you can pour into a 9×13 cake pan and bake approximately 40 minutes.)