Introduction

Enjoy a classic homemade cornbread that’s sweet, moist, and perfect for any meal. This recipe uses a cast iron skillet for a crispy edge and tender crumb, making it a favorite comfort food.

Sweet and Moist Homemade 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 degrees. Place your 9-inch cast iron skillet in the oven while it heats. (If using an 8×8 or 9×9 inch square pan, see note.)
Step 2: In a small bowl, combine the flour, yellow cornmeal, kosher salt, baking soda, and baking powder (use 1 teaspoon baking powder if using a square pan).
Step 3: Slice off about 1/2 tablespoon from the 1/2 cup butter and set aside for greasing the pan.
Step 4: Melt the remaining butter in a large bowl using the microwave.
Step 5: Add the vegetable oil, sugar, and honey to the melted butter. Stir well until combined.
Step 6: Whisk in the eggs and buttermilk until fully incorporated.
Step 7: Gently stir the dry ingredients into the wet mixture with a wooden spoon or spatula. Do not overmix; some lumps are okay.
Step 8: Remove the hot skillet from the oven and grease the bottom and sides with the reserved butter using a butter knife or pastry brush.
Step 9: Pour the batter into the hot skillet and smooth the top.
Step 10: Place the skillet back in the oven and bake for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan.
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 inch square pan to adjust rising.
Do not overmix the batter to keep the cornbread tender and moist.
For a spicy twist, add a chopped jalapeño or some corn kernels to the batter.
If you don’t have buttermilk, substitute with 1 1/4 cups milk plus 1 tablespoon lemon juice or vinegar, 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 cooled and store 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 substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes before using.

Why is my cornbread dry or crumbly?

Overmixing the batter or baking too long can cause dryness. Stir the ingredients just until combined and check for doneness early to prevent overbaking.

Sweet and Moist Homemade Cornbread Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

This homemade cornbread recipe delivers a sweet and moist bread with a perfect golden crust. Made with a combination of yellow cornmeal and flour, sweetened with sugar and honey, and enriched with butter and buttermilk, it’s baked in a hot cast iron skillet for an irresistibly crispy edge and tender crumb inside. Ideal as a comforting snack, side dish, or accompaniment to chili, this cornbread is simple to prepare and yields a classic Southern-style treat.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: Southern American

Ingredients

Scale

Dry Ingredients

1 cup all-purpose 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 or 9×9 inch pan)

Wet Ingredients

1/2 cup (1 stick) unsalted butter, divided
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 and 1/4 cups buttermilk

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Place a 9-inch cast iron skillet inside the oven as it heats. If using an 8×8 or 9×9 inch square pan instead, see the baking powder note.
Mix Dry Ingredients: In a small mixing bowl, combine the flour, cornmeal, kosher salt, baking soda, and baking powder. Use only 1 teaspoon baking powder if preparing the batter for a square pan.
Prepare Butter: Slice off about 1/2 tablespoon of the butter and set it aside for greasing the pan.
Melt Butter and Combine Wet Ingredients: Melt the remaining butter in a large bowl using the microwave. Add vegetable oil, sugar, and honey to the melted butter and stir well until combined.
Add Eggs and Buttermilk: Crack in the eggs and pour in the buttermilk, then whisk everything together until fully incorporated.
Combine Wet and Dry Ingredients: Stir the dry ingredients into the wet ingredients using a wooden spoon or spatula. Mix just until combined; a few lumps are okay and avoid over mixing.
Grease the Hot Skillet: Carefully remove the hot cast iron skillet from the oven. Using the reserved butter, grease the bottom and sides of the skillet completely to prevent sticking.
Pour Batter into Skillet: Pour the prepared batter into the hot skillet and smooth out the top evenly.
Bake: 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 the edges pull slightly away from the pan.
Cool and Serve: Remove the skillet from the oven and let the cornbread cool for 5-10 minutes. Serve warm, topped with butter and honey if desired.
Storage: Store the cornbread tightly covered at room temperature for up to 3 days. If baked in cast iron, transfer the cornbread to a sealed container after cooling to avoid an iron taste.

Notes

Use 1 teaspoon baking powder instead of 2 teaspoons if baking in an 8×8 or 9×9 inch pan for optimal rise and texture.
Preheating the cast iron skillet ensures a crispy crust typical of traditional cornbread.
Do not over mix the batter; a few lumps ensure tenderness and moistness.
Serving best fresh and warm, especially with butter and honey or alongside chili.
Transferring cornbread out of cast iron for storage prevents off-flavors from developing.

Keywords: cornbread, homemade cornbread, sweet cornbread, moist cornbread, cast iron cornbread, southern bread, easy cornbread recipe