Introduction

This homemade cornbread recipe is sweet, moist, and perfect for any meal. With a golden crust and tender crumb, it’s an easy crowd-pleaser that pairs wonderfully with chili or soup.

Homemade Sweet and Moist Cornbread Recipe - Recipe Image

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

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

Tips & Variations

Use 1 teaspoon baking powder if baking in an 8×8 or 9×9 pan to avoid over-rise.
For extra moistness, you can substitute half the buttermilk with plain yogurt.
Add chopped jalapeños or shredded cheese to the batter for a savory twist.
If you don’t have buttermilk, mix 1 1/4 cups milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Storage

Store cornbread tightly covered at room temperature for up to 3 days. If baked in a cast iron skillet, remove the cornbread once cool and keep it in a sealed container to avoid a metallic taste. 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?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using.

How do I know when the cornbread is fully baked?

The cornbread is done when a toothpick inserted into the center comes out clean without wet batter, the top is golden brown, and the edges begin to pull away from the pan.

Homemade Sweet and Moist Cornbread Recipe

Print Recipe

★★★★★

5 from 145 reviews

This classic homemade cornbread recipe delivers a sweet, moist, and tender bread with a golden crust, perfect for pairing with chili or enjoying on its own. Made with a combination of flour and yellow cornmeal, sweetened with sugar and honey, and enriched with buttermilk and butter, this cornbread is baked in a hot cast iron skillet for an ideal texture and flavor.

Author: Lena
Prep Time: 10 minutes
Cook Time: 28-32 minutes
Total Time: 38-42 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: American

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 (or 1 teaspoon if baking in an 8×8 or 9×9 inch 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

Preheat Oven: Preheat your oven to 375°F (190°C) and place a 9-inch cast iron skillet inside to heat up. If using an 8×8 or 9×9 inch baking pan, skip heating the pan.
Mix Dry Ingredients: In a small bowl, combine the flour, yellow cornmeal, kosher salt, baking soda, and baking powder. If using a square pan, use only 1 teaspoon of baking powder.
Prepare Butter: Slice off about 1/2 tablespoon of butter and set it aside to grease the pan later. Melt the remaining butter in a large microwave-safe bowl.
Combine Wet Ingredients: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir well to combine thoroughly.
Add Eggs and Buttermilk: Crack in the eggs and pour in the buttermilk, whisking until the mixture is smooth and fully incorporated.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Mix until all the dry ingredients are moistened but do not overmix; a few lumps are fine.
Grease Hot Skillet: Carefully remove the hot cast iron skillet from the oven using hot pads. Grease the bottom and sides all the way to the top with the reserved 1/2 tablespoon of butter, using a butter knife or pastry brush if needed.
Pour Batter and Bake: Pour the batter into the hot skillet and smooth the top evenly. Return the skillet to the oven and bake at 375°F for 28 to 32 minutes.
Test for Doneness: The cornbread is done when a toothpick inserted into the center comes out clean or only with a few moist crumbs. The top should be golden brown, and the edges will start to pull away from the skillet.
Cool and Serve: Remove the cornbread from the oven and let it cool for 5 to 10 minutes before slicing. Serve warm, optionally topped with butter and honey. It’s perfect alongside chili.
Storage: Store cornbread tightly covered at room temperature for up to 3 days. If baked in cast iron, remove the cornbread once cool from the skillet and store in an airtight container to avoid metallic taste.

Notes

Adjust baking powder to 1 teaspoon if using an 8×8 or 9×9 inch square pan instead of a cast iron skillet.
Use buttermilk for best results, but you can substitute with 1 1/4 cups milk mixed with 1 tablespoon lemon juice or vinegar as a quick buttermilk alternative.
Do not overmix the batter to keep the cornbread tender with a nice crumb.
Preheating the cast iron skillet ensures a crispy crust and helps the cornbread cook evenly.
Serve cornbread fresh for crispy edges; refrigerating may soften the texture.

Keywords: homemade cornbread, sweet cornbread, moist cornbread, cast iron skillet cornbread, easy cornbread recipe