Moist, fluffy, and perfectly sweet — this classic Southern-style cornbread brings the warmth of homemade comfort straight to the table. With a tender crumb and a golden crust, it’s the kind of recipe I turn to when I need something easy, satisfying, and a little nostalgic. Whether I serve it alongside a hearty chili, smoky BBQ, or just enjoy it with a pat of butter, this cornbread never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
2/3 cup granulated sugar
1/4 cup honey
2 large eggs
1 cup buttermilk
1/2 cup unsalted butter, melted and slightly cooled
1/4 cup vegetable oil
Directions
I preheat the oven to 400°F (200°C) and lightly grease a 9×9-inch baking dish or line it with parchment paper.
In a large bowl, I whisk together the cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, I whisk the eggs, then add honey, buttermilk, melted butter, and oil. I mix until everything is well combined.
I pour the wet mixture into the dry ingredients and stir just until combined — I’m careful not to overmix.
Then I pour the batter into the prepared dish and spread it evenly.
I bake it for 22–27 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
I let the cornbread cool for 5–10 minutes before slicing and serving.
Servings and timing
Servings: 9
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 275 kcal per serving
Variations
When I want to change things up, I try adding a few simple tweaks:
I fold in 1 cup of corn kernels for extra texture and sweetness.
For a spicy twist, I add diced jalapeños or a pinch of cayenne pepper.
A handful of shredded cheddar makes it extra savory and rich.
I swap out the honey for maple syrup when I want a slightly different flavor.
Storage/Reheating
To store leftovers, I let the cornbread cool completely, then cover and store it at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I wrap slices in foil or plastic wrap and freeze them for up to 2 months.
To reheat, I warm individual pieces in the microwave for about 20–30 seconds, or in a 300°F oven for 5–10 minutes. I sometimes brush a little melted butter on top before reheating to keep it moist.
FAQs
How do I know when cornbread is fully baked?
I insert a toothpick into the center of the cornbread — if it comes out clean or with a few moist crumbs, it’s done.
Can I use regular milk instead of buttermilk?
Yes, I can substitute 1 cup of regular milk mixed with 1 tablespoon of lemon juice or vinegar. I let it sit for 5–10 minutes before using it.
Can I make this recipe in a cast iron skillet?
Definitely. I preheat the skillet in the oven with a little butter or oil, then pour the batter in and bake. It creates an even crispier crust.
What’s the difference between sweet and savory cornbread?
Sweet cornbread, like this one, includes sugar and honey for a dessert-like flavor, while savory versions are more buttery and sometimes include cheese or herbs.
Can I make this cornbread gluten-free?
Yes, I can use a 1:1 gluten-free flour blend in place of the all-purpose flour. I just make sure it includes a binder like xanthan gum for the best texture.
Conclusion
This sweet cornbread is one of those timeless recipes I keep coming back to — it’s easy, versatile, and always a crowd-pleaser. Whether I’m serving it with a meal or sneaking a warm piece for a quick snack, it never lasts long. Once I’ve tried this golden, honey-kissed version, it’s hard to go back to store-bought.
📖 Recipe:
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Sweet Cornbread
- Total Time: 35 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Moist, fluffy, and perfectly sweet, this classic Southern-style cornbread is easy to make and brings comfort and nostalgia to any meal. With honey and sugar for sweetness and a tender golden crust, it’s a go-to side for BBQ, chili, or just a warm slice with butter.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
1/4 cup honey
2 large eggs
1 cup buttermilk
1/2 cup unsalted butter, melted and slightly cooled
1/4 cup vegetable oil
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×9-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the eggs, then add honey, buttermilk, melted butter, and oil. Mix until well combined.
- Pour the wet mixture into the dry ingredients and stir just until combined, being careful not to overmix.
- Pour the batter into the prepared dish and spread it evenly.
- Bake for 22–27 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool for 5–10 minutes before slicing and serving.
Notes
Fold in 1 cup of corn kernels for added texture and sweetness.
Add diced jalapeños or cayenne pepper for a spicy twist.
Mix in shredded cheddar for a savory version.
Swap honey for maple syrup for a different flavor profile.
Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 2 months.
Reheat in the microwave for 20–30 seconds or in a 300°F oven for 5–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
