Sweet and Moist Cornbread

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 large eggs

1/2 cup unsalted butter, melted

1/4 cup honey (optional for extra sweetness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir well to combine.

In a separate bowl, whisk together the milk, eggs, melted butter, and honey (if you’re using it).

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this could make the cornbread dense.

Pour the batter into the prepared baking dish and spread it out evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.

Allow the cornbread to cool for a few minutes before slicing and serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 9 servings

Variations

If you’re looking to customize your cornbread, there are a few fun variations I enjoy trying:

Cheese Cornbread: Add a cup of shredded cheddar cheese to the batter for a cheesy twist.

Jalapeño Cornbread: Spice things up by folding in finely chopped jalapeños or other chili peppers.

Bacon Cornbread: For an extra savory touch, stir in some crispy crumbled bacon.

Vegan Cornbread: Swap the eggs and butter for plant-based alternatives like flax eggs and non-dairy butter.

Storage/Reheating

I store my leftover cornbread in an airtight container at room temperature, where it stays fresh for about 2-3 days. If I want to keep it longer, I wrap it in plastic wrap and store it in the fridge for up to a week. When reheating, I microwave individual slices for about 15-20 seconds or warm up the entire loaf in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

Can I make this cornbread without sugar?

Yes, if you prefer a less sweet version, you can reduce or omit the sugar entirely. The cornbread will still be delicious, though it will have a more savory flavor.

Can I substitute the honey with something else?

If you don’t have honey or prefer not to use it, maple syrup or agave nectar can be great substitutes. If you’re looking for no added sweetness, you can skip it altogether.

How do I know when the cornbread is done baking?

I test for doneness by inserting a toothpick into the center of the cornbread. If it comes out clean (without wet batter), it’s ready. The top should also be golden brown.

Can I freeze cornbread?

Yes, cornbread freezes well! I wrap individual slices tightly in plastic wrap and then in aluminum foil, freezing them for up to 2-3 months. To reheat, just warm it up in the microwave or oven.

Is there a way to make this cornbread gluten-free?

Absolutely! To make it gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free.

Conclusion

This Sweet and Moist Cornbread has become one of my go-to recipes because it’s simple, versatile, and absolutely delicious. Whether I’m serving it as a side dish, enjoying it as a snack, or customizing it with extra ingredients, it always turns out perfectly. I hope you enjoy making it as much as I do!