Sweet and Moist Homemade Cornbread Recipe
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.
- 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
