Sweet and Moist Homemade Cornbread Recipe

Introduction

This homemade cornbread recipe is sweet, moist, and perfect for any occasion. Made with a blend of cornmeal, honey, and buttermilk, it bakes up golden and tender with a slightly crispy edge.

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

1. Step 1: Preheat your oven to 375°F. Place a 9-inch cast iron skillet in the oven while it heats. (If using an 8×8 or 9×9 square pan, adjust baking powder to 1 teaspoon—see note.)
2. Step 2: In a small bowl, mix together the flour, cornmeal, kosher salt, baking soda, and baking powder (or 1 teaspoon if using a square pan).
3. Step 3: Slice off about 1/2 tablespoon of butter and set aside for greasing the pan.
4. Step 4: Melt the remaining butter in a large bowl using the microwave.
5. Step 5: Stir in the vegetable oil, sugar, and honey into the melted butter until combined.
6. Step 6: Whisk in the eggs and buttermilk until fully incorporated.
7. Step 7: Gently fold the dry ingredients into the wet ingredients with a wooden spoon or spatula. Mix just until combined; a few lumps are okay.
8. Step 8: Remove the hot skillet from the oven and carefully grease the bottom and sides with the reserved butter.
9. Step 9: Pour the batter into the hot skillet and smooth the top evenly.
10. Step 10: Bake at 375°F for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out clean and the edges pull away from the pan.
11. Step 11: Let the cornbread cool for 5-10 minutes before slicing and serving. Enjoy it warm with butter and honey or alongside your favorite chili.

Tips & Variations

• For a softer crumb, do not overmix the batter; a few lumps are fine.
• Adjust the baking powder to 1 teaspoon if baking in an 8×8 or 9×9 inch pan for best results.
• Remove cornbread from the cast iron pan after cooling to avoid a metallic taste during storage.
• Add corn kernels or chopped jalapeños for extra texture and flavor.

Storage

Store the cornbread covered tightly at room temperature for up to 3 days. If baked in cast iron, transfer the cornbread to a sealed container after cooling to prevent it from developing a metallic flavor. 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?

You can substitute regular milk, but adding 1 tablespoon of lemon juice or vinegar per cup of milk mimics the acidity of buttermilk and improves texture and flavor.

How do I keep the cornbread moist?

Using a combination of butter, oil, honey, and buttermilk helps retain moisture. Avoid overbaking, and store the cornbread in an airtight container to keep it fresh.

Sweet and Moist Homemade Cornbread Recipe

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★★★★★

4.5 from 51 reviews

This Homemade Cornbread recipe delivers a sweet, moist, and perfectly golden bread that’s ideal for pairing with chili or enjoying on its own. Made with a blend of flour, cornmeal, buttermilk, and honey, it’s baked in a hot cast iron skillet for crispy edges and a tender crumb.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings (1-inch slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 pan)

Wet Ingredients

• 1/2 cup butter (1 stick), divided
• 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°F. Place a 9-inch cast iron skillet inside the oven while it heats to get it nice and hot for baking.
2. Mix dry ingredients: In a small bowl, combine the flour, cornmeal, kosher salt, baking soda, and baking powder. Use only 1 teaspoon baking powder if baking in an 8×8 or 9×9 pan.
3. Prepare butter: Slice off about 1/2 tablespoon of the butter and set it aside for greasing the pan.
4. Melt butter: Melt the remaining butter in a large microwave-safe bowl.
5. Combine wet ingredients: Add vegetable oil, sugar, and honey to the melted butter and stir well until fully combined.
6. Add eggs and buttermilk: Beat in the eggs and then whisk in the buttermilk until the mixture is smooth and well blended.
7. Combine dry into wet: Gently stir the dry ingredients into the wet mixture using a wooden spoon or spatula. Mix just until incorporated; some lumps are fine and preferred to avoid overmixing.
8. Prepare skillet: Carefully remove the hot cast iron skillet from the oven and immediately grease the bottom and sides with the reserved 1/2 tablespoon butter, using a butter knife or pastry brush.
9. Pour batter: Pour the batter into the hot skillet and smooth the surface with a spatula or spoon.
10. Bake: Place the skillet back in the oven and bake for 28-32 minutes, until the cornbread is golden brown, the edges pull away from the pan, and a toothpick inserted in the center comes out clean.
11. Cool and serve: Remove from oven and let cool for 5-10 minutes. Serve immediately for crispy edges. Optionally top with butter and honey or pair with chili.
12. Store leftovers: Store cornbread tightly covered at room temperature up to 3 days. If baked in cast iron, remove from skillet once cool to prevent iron flavor transfer and place in a sealed container.

Notes

• If baking in a square 8×8 or 9×9 pan instead of a skillet, reduce the baking powder to 1 teaspoon for proper rise.
• Using a hot cast iron skillet creates a crispy crust and perfect texture, but the bread can also be baked in other pans with minor adjustments.
• Do not overmix the batter to keep the cornbread tender; lumps in the batter are okay.
• For best flavor, serve cornbread warm with butter and honey or alongside chili.
• When storing, remove homemade cornbread from cast iron to avoid unwanted metallic taste.

Keywords: homemade cornbread, sweet cornbread, moist cornbread, cast iron cornbread, easy cornbread recipe, classic American cornbread