Introduction

This homemade cornbread recipe is sweet, moist, and wonderfully tender. With a perfect balance of honey and sugar, it’s an ideal side for chili or a cozy comfort food staple.

Homemade Sweet and Moist Cornbread Recipe - Recipe Image

Ingredients

1 cup flour (spooned and leveled)
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder (1 teaspoon for 8×8 pan, see note)
1/2 cup butter (1 stick)
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 1/4 cups buttermilk*

Instructions

Step 1: Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while it heats. (If using an 8×8 or 9×9 inch square pan, see note below.)
Step 2: In a small bowl, combine the flour, cornmeal, kosher salt, baking soda, and baking powder. Use only 1 teaspoon baking powder if using a square pan.
Step 3: Slice off about 1/2 tablespoon of butter and set aside for greasing the pan.
Step 4: Melt the remaining butter in a large bowl, using the microwave or stovetop.
Step 5: Add the vegetable oil, sugar, and honey to the melted butter and stir well until combined.
Step 6: Whisk in the eggs and buttermilk until fully incorporated.
Step 7: Stir the dry ingredients into the wet ingredients with a wooden spoon or spatula. Mix just until combined; it’s okay if there are a few lumps. Avoid overmixing.
Step 8: Remove the hot skillet from the oven and carefully grease the bottom and sides with the reserved butter using a butter knife or pastry brush.
Step 9: Pour the batter into the hot skillet and smooth the top evenly.
Step 10: Place the skillet back in the oven and bake for 28–32 minutes. The cornbread is done when a toothpick inserted in the center comes out clean and the top is golden brown.
Step 11: Let the cornbread cool for 5–10 minutes before slicing. Serve warm with butter and honey or alongside your favorite chili.
Step 12: See storage section below to keep your cornbread fresh.

Tips & Variations

For a less sweet cornbread, reduce the sugar to 3/4 cup.
Try adding a cup of corn kernels or chopped jalapeños for extra texture and flavor.
If you don’t have buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Use a square pan if you prefer a thinner cornbread, but reduce baking powder to 1 teaspoon and adjust baking time accordingly.

Storage

Store cornbread tightly covered at room temperature for up to 3 days. If baked in a cast iron skillet, remove the cornbread once cool and transfer it to a sealed container to prevent a metallic taste. Reheat gently in the oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with lemon juice or vinegar to mimic buttermilk’s acidity, which helps with texture and rise.

How do I know when the cornbread is fully baked?

It’s done when a toothpick inserted in the center comes out clean without wet batter, and the top is golden brown with edges pulling slightly away from the pan.

Homemade Sweet and Moist Cornbread Recipe

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★★★★★

4.5 from 115 reviews

This homemade cornbread recipe is sweet, moist, and perfectly golden with a tender crumb. Made with a combination of flour, yellow cornmeal, buttermilk, honey, and a touch of butter and oil, it’s baked in a hot cast iron skillet to create a crisp crust and a soft, flavorful interior. It’s an ideal side for chili, barbecue, or simply enjoyed warm with butter and honey.

Author: Bella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: American Southern

Ingredients

Scale

Dry Ingredients

1 cup flour (spooned and leveled)
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder (use 1 teaspoon if baking in an 8×8 or 9×9 inch pan)

Wet Ingredients

1/2 cup butter (1 stick), divided (1/2 tablespoon for greasing pan)
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 1/4 cups buttermilk

Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Place a 9-inch cast iron skillet inside the oven while it heats up. If you are using an 8×8 or 9×9 inch square pan, adjust baking powder amount as noted.
Mix Dry Ingredients: In a small bowl, combine flour, yellow cornmeal, kosher salt, baking soda, and baking powder. Stir to mix thoroughly.
Prepare Butter: Slice off about 1/2 tablespoon of butter and set aside for greasing the pan. Melt the remaining butter in a large bowl using the microwave.
Combine Wet Ingredients: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir well to combine all wet ingredients.
Add Eggs and Buttermilk: Crack in the eggs and pour in the buttermilk. Whisk thoroughly until fully incorporated.
Combine Wet and Dry: Using a wooden spoon or spatula, fold the dry ingredients into the wet ingredients. Mix just until combined; some lumps are okay—do not overmix to avoid tough cornbread.
Prepare Skillet: Remove the hot cast iron skillet from the oven carefully and close the oven door to retain heat. Grease the bottom and sides of the skillet with the reserved butter using a butter knife or pastry brush if the butter melts too quickly.
Pour Batter: Pour the cornbread batter into the hot, greased skillet and smooth the top evenly.
Bake: Place the skillet back in the oven and bake at 375°F for 28-32 minutes. The cornbread is done when a toothpick inserted into the center comes out clean, and the top is golden brown with edges pulling away from the pan.
Cool and Serve: Remove the skillet from the oven and let the cornbread cool for 5-10 minutes before slicing. Serve warm with butter and honey or alongside chili for a comforting meal.
Storage: Store leftover cornbread tightly covered at room temperature for up to 3 days. If baked in cast iron, remove cornbread from skillet once cooled and store in an airtight container to prevent metallic taste.

Notes

Reduce baking powder to 1 teaspoon if using an 8×8 or 9×9 inch square baking pan instead of a skillet.
Do not overmix the batter to keep the cornbread light and tender.
Using a preheated cast iron skillet helps create a crispy crust.
Serve cornbread immediately for best texture, as it softens upon standing.
Storing cornbread in cast iron may impart an iron flavor over time; transfer to a sealed container for storage.

Keywords: cornbread, homemade cornbread, sweet cornbread, cast iron skillet, southern bread, buttermilk cornbread, moist cornbread