If you have been on the hunt for the **Best Homemade Cornbread Recipe (Sweet & Moist) Recipe**, let me tell you, this one will quickly become your new favorite. It’s the kind of cornbread that balances the natural sweetness of honey with the rich, buttery texture that melts in your mouth. Perfectly moist with a golden crust, this recipe is straightforward, comforting, and packs a punch of flavor in every bite. Whether you want a side for your favorite chili or a snack on its own, this cornbread will deliver every time, making you wonder how you ever lived without it.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing its own magic to the table—whether it’s the sweetness, moisture, or that perfect crumb texture. Nothing fancy, just good stuff that your pantry likely already holds.
- Flour (1 cup): Provides structure and tenderness to the cornbread, giving it a soft crumb.
- Yellow cornmeal (3/4 cup): The star ingredient that infuses the classic cornbread flavor and a lovely golden color.
- Kosher salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness perfectly.
- Baking soda (1/2 teaspoon): Works with buttermilk to give the bread a light, airy rise.
- Baking powder (2 teaspoons): Adds lift and fluffiness; reduce to 1 teaspoon if using a square pan.
- Butter (1/2 cup / 1 stick): Brings rich, creamy flavor and helps create a golden crust.
- Vegetable oil (1/4 cup): Keeps the cornbread extra moist and tender.
- Granulated sugar (1 cup): Sweetens the bread without overpowering, complementing the honey.
- Honey (1/3 cup): Adds depth to the sweetness and a touch of natural floral flavor.
- Eggs (2 large): Bind everything together and contribute to the moist texture.
- Buttermilk (1 & 1/4 cups): Gives a subtle tang and activates the baking soda for fluffiness.
How to Make Best Homemade Cornbread Recipe (Sweet & Moist) Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375 degrees. Pop your 9-inch cast iron skillet in while the oven heats up, so it gets deliciously hot and ready to give your cornbread that crispy crust everyone loves. If you prefer an 8×8 or 9×9 pan, adjust the baking powder to 1 teaspoon as noted—little secrets like this make all the difference!
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, yellow cornmeal, kosher salt, baking soda, and baking powder. Making sure these are evenly combined upfront ensures a balanced rise and texture throughout.
Step 3: Prepare the Butter
Slice off about half a tablespoon from your stick of butter and set it aside to grease your pan later. Melt the rest of the butter—microwaving it in a large bowl works perfectly and quickly.
Step 4: Combine Wet Ingredients
Add the vegetable oil, granulated sugar, and honey to your melted butter. Stir this mixture until everything has blended into a sweet, luscious base. Then whisk in the eggs and buttermilk until smooth and fully incorporated.
Step 5: Bring it All Together
Gently fold the dry ingredients into the wet mixture with a wooden spoon or spatula. Remember, do not over mix. A few lumps are totally fine—they mean your cornbread will stay tender and light, rather than dense.
Step 6: Grease the Hot Pan
Carefully remove your hot skillet from the oven (don’t forget your oven mitts!). Use that reserved butter to coat the entire skillet inside and out, creating a perfect nonstick surface and contributing to the beautiful golden edges.
Step 7: Bake to Perfection
Pour the batter into the sizzling skillet and smooth the top gently. Slide it back into the oven and bake for 28 to 32 minutes. You’ll know it’s done when a toothpick comes out clean and the top is a charming golden brown that pulls away slightly from the pan’s edges.
Step 8: Cool and Serve
Allow your cornbread to rest for about 5 to 10 minutes before slicing. This step lets the crumb set just right and makes slicing clean and easy. The cornbread is best served warm with a pat of butter and a drizzle of honey!
How to Serve Best Homemade Cornbread Recipe (Sweet & Moist) Recipe
Garnishes
Nothing beats the classic combo of butter melting into warm cornbread, topped with a slick of honey or a dab of homemade jam. For an extra touch, sprinkle some fresh herbs like chives or thyme for a savory twist that elevates every bite.
Side Dishes
This cornbread shines alongside robust comfort foods—think a hearty bowl of chili, creamy mashed potatoes, or a smoky barbecue plate. Its sweet and moist nature beautifully balances spicy and savory dishes.
Creative Ways to Present
Elevate your presentation by slicing the cornbread into cute squares or rustic wedges and creating a cornbread board with cheeses, fresh fruit, and honeycomb. Even crumbled over a salad as crunchy croutons, this recipe is versatile and always delightful.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and trust me, you might!), store them in an airtight container at room temperature for up to three days. If baked in a cast iron skillet, it’s best to transfer the cornbread out once cooled to avoid that metallic taste.
Freezing
This cornbread freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. It will keep for up to three months, perfect for make-ahead meals or sudden cornbread cravings.
Reheating
To bring your cornbread back to life, reheat slices in a toaster oven or conventional oven at 350 degrees for about 10 minutes until warm and slightly crispy on the edges. Avoid microwaving too much, or you risk losing that lovely texture.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but to mimic buttermilk’s tanginess and help the rise, add 1 tablespoon lemon juice or vinegar to 1 1/4 cups milk, let it sit for 5 minutes before using.
Why is my cornbread dry?
Overmixing or baking too long can cause dryness. Stick to gentle stirring and check your cornbread a few minutes before the timer to ensure it stays moist and tender.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Be aware the texture might change slightly but the flavor will remain delicious.
Is honey necessary for the sweetness?
Honey adds a rich depth of flavor, but you can substitute it with maple syrup or simply increase the sugar by a tablespoon or two if you prefer.
How do I store cornbread if not eaten immediately?
Keep cornbread in an airtight container at room temperature for a few days. For longer storage, freeze as described above to maintain freshness and texture.
Final Thoughts
Now that you’ve got the recipe and all the tips for the Best Homemade Cornbread Recipe (Sweet & Moist) Recipe, it’s time to get in the kitchen and bake some magic. This cornbread is more than just a side—it’s a warm hug on a plate, perfect for family dinners or cozy nights in. I can’t wait for you to experience that golden crust and buttery, sweet crumb that will have everyone coming back for seconds. Happy baking!
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Best Homemade Cornbread Recipe (Sweet & Moist) Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
- Diet: Vegetarian
Description
This Best Homemade Cornbread Recipe delivers a sweet and moist cornbread with a tender crumb and golden crust. Made with a mix of flour, yellow cornmeal, buttermilk, honey, and a perfect blend of leavening agents, it’s baked in a hot cast iron skillet for an ideal crispy edge. Perfect as a comforting side dish with chili or any Southern-inspired meal, this cornbread is easy to make and yields 10 servings.
Ingredients
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 (use 1 teaspoon if using an 8×8 or 9×9 square pan, see note)
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). Place your 9-inch cast iron skillet in the oven while it heats up. If using an 8×8 or 9×9 inch square pan, adjust baking powder as noted.
- Mix Dry Ingredients: In a small bowl, combine the flour, yellow cornmeal, kosher salt, baking soda, and baking powder. Set aside.
- Prepare Butter: Slice off about 1/2 tablespoon from the stick of butter and set it aside for greasing the pan.
- Melt Butter: Melt the remaining butter in a large mixing bowl using the microwave.
- Combine Wet Ingredients: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir thoroughly until well combined.
- Add Eggs and Buttermilk: Crack in the eggs and add the buttermilk. Whisk the mixture until everything is fully incorporated.
- Combine Dry and Wet: Using a wooden spoon or spatula, gently fold the dry ingredients into the wet ingredients. Mix just until incorporated; a few lumps are okay. Do not over mix to ensure tenderness.
- Grease Skillet: Remove the hot cast iron skillet from the oven carefully and close the oven door to retain heat. Use the reserved 1/2 tablespoon butter to grease the bottom and sides of the skillet thoroughly.
- Pour Batter: Pour the batter into the hot skillet, smoothing out the surface evenly.
- Bake: Using oven mitts, place the skillet back in the oven and bake for 28-32 minutes. The cornbread is done when a toothpick inserted into the center comes out clean and the top is golden brown. Edges should start to pull away from the pan.
- Cool and Serve: Remove cornbread from the oven and let it cool for 5-10 minutes before slicing. For best taste, serve immediately with additional butter and honey or alongside chili.
- Storage: Store leftover cornbread tightly covered at room temperature for up to 3 days. If made in a cast iron skillet, transfer to a sealed container after cooling to avoid metallic taste.
Notes
- Adjust baking powder to 1 teaspoon if using an 8×8 or 9×9 inch square pan to prevent over-rising.
- Do not over mix batter; a few lumps are fine and help keep cornbread tender.
- Greasing the skillet with butter while hot helps achieve a crispy crust.
- Best enjoyed fresh; edges crisp up after baking.
- Cast iron pans should not store cornbread to avoid an iron flavor; remove cornbread before storing.
