Moist Cornbread Squares or Muffins

  • Serves: Makes one 8-inch square pan or 12 muffins
  • Baking Temp (degrees F): 425
  • Views: 6199
  • Comments: 16

Variations: Raspberry or Blueberry Moist Cornbread Squares or Muffins; Cheddar Caraway Cornbread Squares or Muffins; Salsa Spice Cornbread Squares or Muffins; Mexican Bean Moist Cornbread Squares or Muffins

Cornbread and photo by Sarah Phillips © Sarah Phillips
This cornbread recipe is just right! It is buttery and moist. At the urging of many bakers, who complained about dry cornbread, I came up with this recipe. The trick? I add a small amount of canola oil, which gives the perception of moistness. I also use a folding action instead of a stirring movement when making quick breads. I find it creates less gluten (more tenderness and moistness) in recipes such as this where there is less fat and sugar, both tenderizers.

Also, use the type of cornmeal specified in the recipe for a tenderer outcome. I often substitute the yellow for blue cornmeal for a sweeter flavor, and add in blueberries, too for a double blue cornbread experience. Note the recipe variation at the bottom of the recipe. Raspberries and cornbread are my absolute favorite, as well, as is the combination of pumpkin and cornmeal used in my Healthy Oven Pumpkin-Orange Cornbread Recipe.

sheri, Premium Member, Says: "I ate a salad for dinner tonight which gave me an excuse to scarf down 2 pieces of your corn bread....The moist cornbread is one of the staples in this house. I'd never use another recipe for cornbread!"

Other Recipes

Add Your Comment