Best Homemade Cornbread Recipe (Sweet & Moist)

This Best Homemade Cornbread Recipe is the perfect balance of sweet, moist, and flavorful. Made with simple ingredients like cornmeal, buttermilk, and honey, it’s baked in a cast iron skillet for a crispy, golden crust and tender, soft interior. Whether you’re looking for a delicious side dish to pair with chili, soup, or barbecue, this easy cornbread recipe will become a family favorite. It’s quick to prepare, simple to make, and results in the ultimate homemade cornbread every time. Enjoy the perfect combination of sweetness and texture with this cornbread recipe, ideal for any meal or special occasion.

Table of Contents

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 (or 1 teaspoon for an 8×8-inch square pan)
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

Preheat and Prep the Pan: Preheat your oven to 375°F (190°C). Place a 9-inch cast iron skillet in the oven as it preheats. If you’re using an 8×8 or 9×9 square pan, see the note about baking powder.
Mix the Dry Ingredients: In a small bowl, whisk together 1 cup of flour, 3/4 cup of yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder (1 teaspoon for a square pan).
Prepare Wet Ingredients: Cut off about 1/2 tablespoon of butter from the stick and set it aside to grease the pan later. Melt the remaining butter in a large bowl using the microwave. Once melted, add 1/4 cup of vegetable oil, 1 cup of granulated sugar, and 1/3 cup of honey. Stir until well combined.
Add Eggs and Buttermilk: Whisk in the 2 eggs and 1 & 1/4 cups of buttermilk until fully incorporated.
Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Be careful not to overmix—it’s okay if the batter has a few lumps.
Grease the Skillet: Remove the preheated cast iron skillet from the oven and grease the bottom and sides (up to the top) with the remaining 1/2 tablespoon butter. Use a butter knife or pastry brush to spread the butter evenly.
Bake the Cornbread: Pour the batter into the hot skillet and smooth the top. Return the skillet to the oven and bake at 375°F for 28-32 minutes. The cornbread is done when a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges should pull away from the pan.
Cool and Serve: Remove the cornbread from the oven and let it cool for 5-10 minutes before slicing. Best served immediately while the edges are crispy and golden. Top with butter and honey for an extra treat.
Storage: Store cornbread tightly covered on the counter for up to 3 days. If made in a cast iron skillet, remove it from the skillet once cool and store in a sealed container to avoid an iron aftertaste.

Why You’ll Love This Recipe

This best homemade cornbread is the perfect balance of sweet and savory with a moist, tender crumb and a crispy golden crust. The combination of honey and sugar adds just the right amount of sweetness, while the buttermilk creates a soft, melt-in-your-mouth texture. Whether you’re serving it as a side dish or topping it with butter and honey for a snack, this recipe is sure to become a family favorite. It’s quick to prepare, easy to bake, and the cast iron skillet ensures a crispy edge that’s absolutely irresistible!

Tips

Use Room Temperature Ingredients: Let your eggs and buttermilk come to room temperature for smoother batter and better results.
Don’t Overmix: For light, fluffy cornbread, stir the dry ingredients into the wet ingredients gently. Overmixing can lead to dense bread.
Check Your Pan Size: If using a square pan, adjust the baking powder amount to avoid over-rising. Follow the recipe’s note for best results.
Make it Extra Moist: For a richer flavor, substitute part of the butter with sour cream or add an extra tablespoon of honey.

Variations and Substitutions

Gluten-Free Cornbread: Use a 1:1 gluten-free flour blend to substitute for all-purpose flour.
Add-ins: For extra flavor, try adding 1 cup of corn kernels, jalapeños, or shredded cheddar cheese to the batter before baking.
Vegan Cornbread: Substitute the butter with vegan butter, and replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

FAQs

Can I make cornbread ahead of time?
Yes, cornbread can be made a day ahead of time and stored in an airtight container. It will still taste great the next day, especially if you reheat it slightly.

What if I don’t have buttermilk?
You can substitute buttermilk with a mixture of 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using it in the recipe.

How do I prevent my cornbread from being too dry?
Be sure not to overbake the cornbread. Start checking it around 28 minutes, and remove it from the oven as soon as the toothpick comes out clean to keep it moist.

Serving and Suggestions

This sweet and moist homemade cornbread pairs wonderfully with savory dishes like chili, soups, or BBQ. Serve it warm with a pat of butter and a drizzle of honey for an extra treat. It also works well as a side dish to roasted meats or a hearty stew. For a fun twist, try serving it as part of a Southern-inspired meal with fried chicken or collard greens.