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
