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Homemade Sweet and Moist Cornbread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Wet Ingredients: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir well to combine thoroughly.
  5. Add Eggs and Buttermilk: Crack in the eggs and pour in the buttermilk, whisking until the mixture is smooth and fully incorporated.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://cheflenacooks.com/homemade-sweet-and-moist-cornbread-recipe/