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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.

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

  1. 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.
  2. Mix Dry Ingredients: In a small bowl, combine flour, yellow cornmeal, kosher salt, baking soda, and baking powder. Stir to mix thoroughly.
  3. 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.
  4. Combine Wet Ingredients: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir well to combine all wet ingredients.
  5. Add Eggs and Buttermilk: Crack in the eggs and pour in the buttermilk. Whisk thoroughly until fully incorporated.
  6. 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.
  7. 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.
  8. Pour Batter: Pour the cornbread batter into the hot, greased skillet and smooth the top evenly.
  9. 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.
  10. 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.
  11. 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

Find it online: https://bitesizedbenny.com/homemade-sweet-and-moist-cornbread-recipe/