Best Homemade Cornbread Recipe (Sweet & Moist)
Ingredients
- 1 cflour
spooned and leveled
- ¾ cyellow cornmeal
- ½ tspkosher salt
- ½ tspbaking soda
- 2 tspbaking powder
1 teaspoon for 8x8 pan, see note
- ½ cbutter)
(1 stick
- ¼ cvegetable oil
- 1 cgranulated sugar
- ⅓ choney
- 2 largeeggs
- 11/4 cups buttermilk
Directions
- 1
Preheat your oven to 375 degrees. Place your 9-inch cast iron skillet in the oven while the oven preheats. (If you are baking this in an 8x8 or 9x9 inch square pan, see note.)
- 2
In a small mixing bowl, combine 1 cup flour, 3/4 cup yellow cornmeal, 1/2 teaspoon kosher salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder. (Use 1 teaspoon baking powder if using a square pan.)
- 3
Slice off about 1/2 tablespoon from your 1/2 cup (1 stick) of butter and set aside (you will grease the pan with it soon).
- 4
Melt the remaining butter in a large bowl in the microwave.
- 5
Add 1/4 cup oil, 1 cup of sugar, and 1/3 cup honey to the large bowl with the melted butter. Stir well until combined.
- 6
Add 2 eggs and 1 and 1/4 cups buttermilk.* Whisk until fully incorporated.
- 7
Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients (then wipe out the dry bowl and put it back in your cupboard!) DO NOT over mix! Make sure the dry ingredients are fully incorporated but don't worry if there are a few lumps.
- 8
Remove the cast iron skillet from the oven and shut the door. Grease the bottom and sides (all the way to the top) with the remaining half tablespoon butter. I use a butter knife. If it melts too fast, use a pastry brush to spread it around.
- 9
Pour the batter into the hot pan and smooth out the top.
- 10
Use hot pads to place the skillet back in the oven. Bake at 375 for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out with no wet batter on it. You can also shake the skillet a little, and if is at all wobbly, leave it in a couple more minutes. The top should be golden brown and the edges should pull away from the edges of the pan.
- 11
Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy! Top with butter and honey, and/or serve with The Best Chili Recipe I've Ever Made!
- 12
Store the cornbread tightly covered on the counter for up to 3 days. If you made it in a cast iron pan, remove the cornbread from the cast iron once cool, and store in a sealed container (otherwise it will start to taste all iron-y. no thanks.)
Best Homemade Cornbread Recipe (Sweet & Moist)
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Ratings & Reviews
Based on 412 ratings
Rating Breakdown
About this Recipe
Craving cornbread that's never dry, always tender, and perfectly sweet? This Best Homemade Cornbread recipe delivers on all fronts, promising a truly satisfying experience that leaves those crumbly, bland versions in the dust. Get ready for a comforting classic that will quickly become your new favorite.
This recipe shines thanks to a thoughtful combination of ingredients designed for ultimate moisture and flavor. The addition of vegetable oil to the batter works alongside butter and buttermilk to ensure a consistently soft, tender crumb. Plus, a generous touch of both granulated sugar and honey elevates the sweetness, striking a delicious balance that makes this cornbread irresistible, especially when paired with savory dishes. Baking it in a hot cast iron skillet is the final secret, guaranteeing those coveted crispy, golden-brown edges.
Prepare for a delightful sensory experience with every bite. You’ll find a beautifully golden crust giving way to an incredibly soft, moist interior. The flavor profile is rich and deeply satisfying, with the comforting sweetness of honey and sugar complementing the subtle corn flavor. It’s hearty enough to stand alone but truly comes alive when paired with your favorite stews or chilies.
While this recipe is crafted for a distinct sweet and moist profile, you can easily adjust the sweetness to your preference. For a slightly less sweet cornbread, you might gently reduce the amount of granulated sugar or honey. However, we recommend trying it as written first to experience its signature flavor. This recipe is perfect as is, showcasing why it's a true homemade favorite.
Serve this warm, sweet cornbread straight from the skillet alongside a hearty bowl of chili, a robust stew, or any comforting soup. It also makes an excellent accompaniment to barbecue, soaking up all the delicious juices. Its crispy edges and moist center make it ideal for dunking and savoring.