Perfectly sweetened, moist homemade cornbread recipe perfect for high altitude and sea level baking. This is the BEST cornbread recipe you will ever taste with a tender crumb, golden brown bake, and melt-in-your mouth buttery flavor.

a square piece of high altitude moist cornbread on a black plate with a bowl of homemade chili in the background

I personally love a sweeter cornbread that is MOIST but still light-as-air. I promise once you’ve made this easy cornbread recipe with simple ingredients you will never go back to boxed corn bread again! So stop buying Jiffy cornbread or other store bought boxes that produce subpar dry cornbread and save this easy recipe for next time.

High Altitude Cornbread Recipe

For my fellow high altitude bakers, this high altitude cornbread recipe is perfect for you! I live at 8,000 feet elevation and this recipe produces perfectly fluffy cornbread to serve along side a yummy bowl of chili during winter in the mountains.

Try out these other HIGH ALTITUDE QUICK BREAD recipes….Apple Bread, Pumpkin Bread, Flaky Homemade Biscuits, and Sour Cream Banana Bread.

I make this Moist Cornbread recipe at 8,000 ft elevation BUT make this fluffy and sweet cornbread recipe at any elevation with NO CHANGES to ingredients.

a square piece of moist cornbread sitting on a metal spatula over a pan of cornbread

Tools I recommend:

9×13 baking dish – any kind of pan will work but I use a 9×13 baking pan with a lid for almost all my baking
Large bowl and medium bowl
Measuring cups and spoons
Whisk
Spatula

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Cornbread Ingredients:

Milk – 2% or whole milk will work
Corn meal – use yellow cornmeal
Butter – salted or unsalted butter that is softened or at room temperature (NOT melted butter)
Sugar – adds the right amount of sweetness
Large eggs – helps bind all the ingredients together
Baking powder – helps give the cornbread the light, fluffy texture
Salt – a little salt goes a long way to enhance the flavor
Flour – use all purpose flour

the ingredients to make the moist cornbread recipe sitting in glass bowls on a wood cutting board

How to make moist cornbread:

Combine the cornmeal and milk together in the large bowl. Let the mixture sit for 30 minutes to allow the cornmeal to absorb the milk. Note: there may still be a small amount of milk sitting on top of the cornmeal at 30 minutes, that’s ok.
Preheat the oven to 350 degrees.
Combine the softened butter and sugar together in the medium bowl till creamy.
Add the butter and sugar mixture and eggs to the cornmeal mixture and stir.
Add the dry ingredients (flour, baking powder, and salt) to the wet ingredients and stir until all the ingredients are combined.
Pour the cornbread batter into the baking dish. Note: no need to spray the pan ahead of time.
Bake for 25-30 minutes. High Altitude Adjustment: bake for 35-40 minutes.
For best results bake until the top is golden brown and the center is set. To check the center for doneness, place a toothpick in the center and remove it. If there is no batter on the toothpick then your golden cornbread is done.

a glass bowl filled with cornbread batter

Corn Muffin Variation:

Try out this moist cornbread recipe to make light-as-air muffins.

Mix the ingredients exactly as listed above.
Spray or place muffin liners in the muffin tin.
Bake at 350 degrees for 28-30 minutes.
This recipe will make 24 muffins.

baked cornbread in a metal pan sitting on a wood cutting board

FAQs:

Can you freeze cooked cornbread?

Yes. Place the leftover cornbread in an airtight container and keep in the freezer for up to 3 months.

How to store cornbread?

Allow the cornbread to cool to room temperature then store in an airtight container or tightly wrapped with aluminum foil or plastic wrap in the refrigerator.

How long does cornbread last in fridge?

Cornbread wrapped up tightly or in an airtight container lasts 5-7 days in the refrigerator.

How to freeze cornbread?

Place any leftover cornbread in an airtight container or freezer bag then keep in the freezer for up to 3 months.

How to reheat cornbread?

Place the cornbread on a microwave safe plate and microwave in 30 second increments until the cornbread in the desired temperature. I love to place a slice of butter and honey on the cornbread before reheating it.

Can I divide this recipe in half?

Yes. Half all of the ingredient amounts and bake in a 9×9 square pan for the same amount of time.

a pan of baked moist cornbread with a piece taken out

Try out these other delicious recipes!