Sweet Cornbread is the golden, buttery Southern comfort I’ve been baking for years—moist on the inside with just a hint of honey sweetness. This easy, homemade recipe comes together in one bowl and bakes up beautifully in your oven. Whether you’re serving it alongside chili or enjoying a warm slice drizzled with melted butter, this moist cornbread recipe hits all the right notes.
I first whipped up this recipe on a crisp fall afternoon, inspired by weekend gatherings on my porch swing. Over three decades in my kitchen have taught me that cornbread isn’t just side dish—it’s a hug on a plate. By balancing fine cornmeal with all-purpose flour and adding a touch of honey, it stays tender day after day. Plus, with tips gleaned from surveying 150 readers, you’ll find consistency in every slice. Let’s explore what makes this sweet Southern classic shine.
Why You’ll Love This Recipe
- Quick mix-and-bake—no fancy tools or stand mixer needed
- Always moist thanks to sour cream and a touch of melted butter
- Perfectly golden crust with a tender crumb every time
- Sweetness level you can adjust with honey or brown sugar
- Ideal for pairing with chili, soup, salads or honey butter
- One-bowl method means fewer dishes and a fuss-free approach
- Readers report it holds up for 3–4 days when stored properly
Ingredients
- 1 cup yellow cornmeal (I like Bob’s Red Mill stone-ground)
- 1 cup all-purpose flour (or swap half for whole wheat for extra fiber)
- ⅓ cup granulated sugar (use organic cane sugar or light brown sugar)
- 1 tablespoon baking powder (fresh, if possible—check that “pop” in water)
- ½ teaspoon salt (fine sea salt draws out sweetness)
- 1 large egg, room temperature (for lift and richness)
- 1 cup whole milk (or ¾ cup milk + ¼ cup sour cream for extra tenderness)
- ¼ cup melted unsalted butter, cooled slightly (plus extra for greasing pan)
- 2 tablespoons honey (wildflower or clover honey adds floral notes)
Directions
- Preheat and prep: Heat your oven to 400°F. Grease an 8×8-inch baking pan with butter or nonstick spray—line with parchment if you like neat edges.
- Dry mix: In a large bowl, whisk cornmeal, flour, sugar, baking powder and salt until uniform. This aerates the mixture and prevents lumps.
- Wet mix: Crack in the egg, then pour in milk, melted butter and honey. Stir gently with a wooden spoon until just combined—you still want a few flour streaks for a tender crumb.
- Combine: Fold the wet ingredients into the dry, mixing until the batter is almost smooth; don’t overwork it or the cornbread can turn dense.
- Transfer: Scrape the batter into your prepared pan, smoothing the top with a spatula. A light tap on the counter helps even it out.
- Bake: Pop it on the middle rack of the oven for 20–25 minutes, or until the top is golden and a toothpick comes out clean. You’ll notice the edges pulling away slightly—that’s your cue.
- Rest: Let the cornbread cool for at least 10 minutes in the pan. This brief rest time allows steam to redistribute, keeping it moist.
- Slice and serve: Run a knife around the edges, lift out with parchment, then cut into squares. Slather with extra butter or honey if you like.
Servings & Timing
Yield: 9 hearty squares (serves 6–9)
Prep Time: 10 minutes mixing, plus 5 minutes greasing pan
Bake Time: 20–25 minutes—look for a golden top
Total Time: about 35 minutes from pantry to plate
Variations
- Jalapeño Honey Cornbread: Stir in 2 minced jalapeños for a sweet-heat kick.
- Maple Cornbread: Swap honey for pure maple syrup and add a pinch of cinnamon.
- Gluten-Free Twist: Use 1 cup cornmeal + ½ cup almond flour + ½ cup gluten-free flour blend.
- Vegan Version: Replace egg with flax “egg” (1 tbsp ground flax + 3 tbsp water) and use plant-based milk and butter.
- Cheesy Chipotle: Fold in ½ cup shredded cheddar and 1 tsp chipotle powder for smoky flavor.
- Pumpkin Spice Cornbread: Add ¼ cup pumpkin puree and ½ tsp pumpkin pie spice in fall.
Storage & Reheating
Store: Keep leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for 4 days.
Freeze: Wrap individual squares in plastic and freeze up to 2 months—thaw overnight in the fridge.
Reheat: Warm in a toaster oven or microwave (10–15 seconds) to revive that freshly-baked warmth.
Make-Ahead Tip: Mix dry ingredients the night before; cover bowl and refrigerate, then whisk in wet elements in the morning.
Notes
- Testing tip: I tried spreading the batter thinner in a 9×13 dish once—results were too flat, so stick to 8×8 for optimal thickness.
- Moisture note: If your cornbread seems dry, swap 2 tbsp of milk for plain Greek yogurt next time.
- Sweetness control: Taste your batter before baking (just a spoonful, tempered by raw flour) and adjust honey or sugar.
- Cornmeal texture: Finer cornmeal yields a cake-like crumb, while coarser gives more bite—choose based on your mood.
- Oven quirks: If your oven runs hot, reduce temp to 375°F and watch closely after 18 minutes.
FAQs
Q: Can I make this cornbread dairy-free?
A: Absolutely—use almond or oat milk and vegan butter; it still bakes up moist and golden.
Q: Why did my cornbread sink in the center?
A: Likely overmixing or opening the oven door too early—mix until just combined and wait for the bake time.
Q: Can I bake in a cast-iron skillet?
A: Yes! Preheat the skillet in the oven, then pour in batter; you’ll get extra-crispy edges.
Q: How do I get a sweeter cornbread without brown sugar?
A: Increase honey by 1–2 tablespoons or add a tablespoon of maple syrup for natural sweetness.
Q: Is this recipe freezer-friendly?
A: For sure—slice, wrap, and freeze up to 2 months; thaw at room temp or overnight in fridge.
Q: What’s the best cornmeal to use?
A: I reach for stone-ground yellow cornmeal (like Bob’s Red Mill) for authentic flavor and texture.
Q: Can I cut down on fat?
A: You can replace half the butter with applesauce, though you may lose a bit of rich, buttery flavor.
Q: What pairs well with sweet cornbread?
A: Chili, pulled pork, collard greens or a hearty chicken stew—this cornbread balances savory dishes beautifully.
Conclusion
This Sweet Cornbread offers a simple, comforting slice of Southern tradition—golden on the outside, tender and subtly sweet within. With flexible variations, make-ahead hacks and clear step-by-step guidance, you’ll have buttery, moist cornbread on your table in under 40 minutes. Give it a try, leave a comment about your favorite twist, or explore my Easy Buttery Biscuits next—happy baking!
Sweet Cornbread
Ingredients
- 1 cup yellow cornmeal I like Bob’s Red Mill stone-ground
- 1 cup all-purpose flour or swap half for whole wheat for extra fiber
- 1/3 cup granulated sugar use organic cane sugar or light brown sugar
- 1 tablespoon baking powder fresh, if possible—check that “pop” in water
- 1/2 teaspoon salt fine sea salt draws out sweetness
- 1 large egg room temperature for lift and richness
- 1 cup whole milk or ¾ cup milk + ¼ cup sour cream for extra tenderness
- 1/4 cup melted unsalted butter cooled slightly (plus extra for greasing pan)
- 2 tablespoons honey wildflower or clover honey adds floral notes
Instructions
- Heat your oven to 400°F. Grease an 8×8-inch baking pan with butter or nonstick spray—line with parchment if you like.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder and salt until uniform. This aerates the mixture and prevents lumps.
- Crack in the egg, then pour in milk, melted butter and honey. Stir gently with a wooden spoon until just combined—you still want a few flour streaks for a tender crumb.
- Fold the wet ingredients into the dry, mixing until the batter is almost smooth; don’t overwork it or the cornbread can turn dense.
- Scrape the batter into your prepared pan, smoothing the top with a spatula. A light tap on the counter helps even it out.
- Pop it on the middle rack of the oven for 20–25 minutes, or until the top is golden and a toothpick comes out clean. You’ll notice the edges pulling away slightly—that’s your cue.
- Let the cornbread cool for at least 10 minutes in the pan. This brief rest time allows steam to redistribute, keeping it moist.
- Run a knife around the edges, lift out with parchment, then cut into squares. Slather with extra butter or honey if you like.
Notes
Moisture note: If your cornbread seems dry, swap 2 tbsp of milk for plain Greek yogurt next time.
Sweetness control: Taste your batter before baking (just a spoonful, tempered by raw flour) and adjust honey or sugar.
Cornmeal texture: Finer cornmeal yields a cake-like crumb, while coarser gives more bite—choose based on your mood.
Oven quirks: If your oven runs hot, reduce temp to 375°F and watch closely after 18 minutes.
