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Moist Corn Bread Recipe You Can Make Right Now

Author Shobelyn Dayrit


  • 1/2 cup melted unsalted
  • 2 eggs
  • 3/4 cup evaporated milk transfer the leftover in a plastic container and freeze
  • 1 CUP canned creamed corn if you use the whole can, the corn bread will be moist so freeze the leftover
  • 3/4 cup yellow cornmeal
  • 1 1/2 cups flour plain/all purpose
  • 1 tbsp baking powder
  • 1/2 cup white sugar
  • 1/4 tsp salt


  • Preheat oven to 350F. Brush a 12 hole standard muffin tin with melted butter.
  • Combine Dry ingredients in a bowl and give them a quick stir to combine.
  • Whisk Wet ingredients in a bowl until combined.
  • Pour Wet into Dry ingredients. Mix until combined.
  • Spoon the batter into the greased muffin tray
  • Bake in the oven for 20 minutes or until the top is golden brown.
  • Remove muffin tray from the oven. Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.