In this post I’m going to show you how to doctor an instant cornbread mix to make it moist and flavorful using a simple ingredient. . .heavy whipping cream.
Baking with Heavy Cream
This recipe calls for something else that you might not use every day. . .heavy whipping cream. Heavy cream is loaded in milk fats and is the perfect way to add extra moisture to your baked goods.
I use heavy cream in all sorts of recipes, including my Old-Fashioned Pound Cake and my Raspberry Whipped Cream Frosting. I’ve also taken to adding a tablespoon or two of heavy cream to my Dreamy Buttercream Frosting. I love the light fluffy texture it adds.
I knew that heavy whipping cream would be perfect with this instant cornbread mix, especially when merged with mayonnaise. Yes, please!
Baking with Mayonnaise
If you’ve followed me for any length of time you know that I’m crazy about baking with mayonnaise. I sang the praises of this process in my post, How to Bake with Mayonnaise. In that post I offer seven different recipes to try with mayo. I’ve even done a corn muffin recipe that calls for mayo, extra egg, and brown sugar. But today’s recipe is completely different.
Mayo made its way to American pantries in 1920s and was a popular substitute for oil or eggs when supplies were short. (Mayonnaise contains both of those things.) It also has another important ingredient–vinegar.
Vinegar is a key component in velvet cakes. It adds a softness and decreases the batter’s acidity.
Moist Cornbread Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need for this rich cornbread. These are simple ingredients you can find at any grocery store.
- instant cornbread
- heavy whipping cream
- full fat mayonnaise
- large egg
Note: My Mama always preferred Corn Kits brand, which is why I went with this particular one. You can use jiffy corn muffin mix or any other brand you prefer. Just adjust the amount of milk and mayo depending on package size.
How to Make Moist Cornbread with Whipping Cream
This comes together so easily and only requires on bowl. You won’t need a stand mixer with paddle attachment (my go-to for most cakes). You won’t even need a hand mixer! Just a bowl and a spoon will do!
Start by preheating your oven to 425 degrees Fahrenheit.
Butter an 8 x 8-inch square pan. I used a Pioneer Woman pan, one of my all-time favorites!
In a medium bowl combine all wet ingredients and dry ingredients.
Stir until well combined. Make sure there’s no dry powder left in the mix.
Pour batter into buttered baking dish.
Place pan in preheated oven and bake for 15 – 20 minutes or until golden brown.
Remove from oven and place on wire rack to cool.
Slice and eat. Depending on his you cut your cornbread you can get 8 – 9 slices from this mix.
Serve with real butter. (I loved placing a pat of butter on top and watching it soften.)
How to store leftovers: Cover with plastic wrap or store in airtight container up to three days at room temperature. I don’t recommend refrigerating this cornbread, as chilling will dry it out.
What to Serve with Cornbread
Serve with soup, chili, or your favorite brisket meal. I’m particularly fond of corn bread in the wintertime when it’s cold outside.Other Quick Breads from Out of the Box Baking.
What to Expect from this Luscious Sweet Cornbread
Y’all, this is southern-style cornbread at its best. I actually said, “Oh my gosh!” after my first bite. This is truly one of my favorite recipes I’ve tried in ages! (And that’s saying a lot!)
When I first touched the top of the crust (to make sure it was thoroughly baked) the top felt almost buttery. Crazy, since I didn’t add any butter! (Thanks, heavy whipping cream!) Those milk fats did the trick!
And y’all, when I cut into it, I got the perfect combination of crispy edges and fluffy interior. I particularly enjoyed the buttery, crunchy crust that formed on the top, sides, and bottom. It had a distinct corn flavor that was indescribable.
But the real star of the show was that moist, fluffy interior. It was really out of this world.
Talk about the perfect combination! This moist cornbread is my new go-to, and not just as a side dish. I actually ate corn bread for lunch today!
This is definitely one of those great recipes you’re going to use again and again.
Variations to this Corn Bread Recipe
There are so many ways to mix things up with this super moist cornbread recipe. Here are a few of my favorite variations:
Muffins: Use a muffin tin to turn this recipe into luscious, moist cornbread muffins.
Cast Iron Skillet: If you prefer, you can always bake your cornbread in a cast iron skillet. (Yum! Is there anything better than old-fashioned skillet cornbread? Start with a hot skillet for a crispy crust.)
Honey: Add a quarter cup of honey to the mix or drizzle with honey when it’s done. Honey is the perfect complement to this luscious cornbread. (A honey cornbread recipe will really set your meal apart!)
Cream style corn: Yum. The cream style corn add moisture so you can probably skip the heavy cream and use a half cup of cream style corn instead. (Add the mayo!) This one is great in a cast-iron skillet.
Mexican corn bread: Double the cornbread, (using two packets). Add fried ground sausage or beef, a chopped jalapeño, and grated cheese. You can even add cream style corn to this recipe.
Cinnamon and brown sugar: Looking for an Uber-sweet version with a rich caramel flavor? Use a bit of brown sugar and some cinnamon in this recipe.
Extra egg: Adding an additional egg always adds richness to baked goods.
No whipping cream? No worries! You can use sour cream, buttermilk, or even half and half in place of the cream. If you’re wanting to add additional flavor you can use coffee cream in your favorite flavor. (Delicious!)
Homemade Cornbread: If you’re using a homemade cornbread recipe you can still add mayo and whipping cream. Don’t be afraid to try new things!
Questions People are Asking about Cornbread
How can I keep my cornbread from crumbling?
Easy! Add more egg or oil. Both are binders.
Are southern cornbread and regular cornbread the same thing?
Southern cornbread isn’t as sweet. (Ironic, since we love our sweets down here.) It’s also often made with buttermilk.
Other Quick Breads from Out of the Box Baking
If you’re in a hurry but want a quick bread recipe, we’ve got you covered. Here are a few fan favorites:
Easy Fry Bread: Today I’m going to share a delicious recipe for Easy Fry Bread. This recipe is so versatile and can be used to create many favorites–like beignets, donuts, fried bread, or even churros. Talk about the perfect sweet treat! And guess what? These tiny crisp pieces of bread can be used as a base for savory dishes, as well!
Homemade Pumpkin Bread: It’s fall here in the south and everyone is adding pumpkin to their favorite cakes, pies, and cookies. My friend stopped by today and taught me how to make her family’s favorite pumpkin bread. . .from scratch!
Monkey Bread with Canned Biscuits: If you love a good cinnamon roll, one that’s gooey and sticky but light and fluffy at the same time. . .you’re definitely in the right place. This Monkey Bread recipe is rich with brown sugar and cinnamon and will leave you swooning! Best of all, it starts with canned biscuits. Talk about simple!
Cornbread Muffins: These are made with mayo, too, but the recipe is completely different. They’re sweetened with brown sugar.
Brown Butter Banana Bread: If you love the texture and ease of a traditional banana bread but also love the warm, nutty flavor of brown butter, have I got a treat for you! This simple recipe adds rich spices and luscious browned butter for a unique twist on an old favorite.
That’s it for this post, friends! This is a simple but highly effective recipe to help make your instant cornbread moist! And it’s perfect for almost any southern meals you might prepare!
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 1 6-ounce package instant cornbread
- 1/2 cup heavy whipping cream
- 1/4 cup full fat mayonnaise
- 1 large egg
- Start by preheating your oven to 425 degrees Fahrenheit.
- Butter an 8 x 8-inch square pan. I used a Pioneer Woman pan, one of my all-time favorites!
- In a medium bowl combine instant cornbread mix, heavy cream, mayonnaise, and egg.
- Stir until well combined. Make sure there's no dry powder left in the mix.
Pour the batter into buttered baking dish.
- Place pan in preheated oven and bake for 15 - 20 minutes or until golden brown.
- Remove from oven and place on wire rack to cool.
- Slice and eat. Depending on his you cut your cornbread you can get 8 - 9 slices from this mix.
- Serve with real butter.
- How to store leftovers: Cover with plastic wrap or store in airtight container up to three days at room temperature. I don't recommend refrigerating this cornbread, as chilling will dry it out.