This is my favorite homemade cornbread recipe! It is very moist thanks to a little oil added to the batter, and extra sweet thanks to some sugar and honey. No more dry cornbread! This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge, perfect for dunking in a bowlful of chili. Originally posted October 23, 2019.

cornbread being drizzled with honey, on a plate, with a pat of butter melting on top.
Table of Contents
  1. Homemade Cornbread
  2. Sweet Homemade Cornbread Ingredients
  3. How to make Cornbread
  4. Best Cornbread Recipe Tips
  5. Cornbread Topping Ideas
  6. What to make with Cornbread
  7. How to store Cornbread
  8. Moist Cornbread Recipe FAQ
  9. Best Homemade Cornbread Recipe (Sweet & Moist) Recipe
  10. Making this cornbread recipe in a 9×13 inch pan
  11. Buttermilk:
  12. More recipes you are going to love!

Eric has hidden all the Halloween candy from me. I really can’t find it anywhere. I made the mistake of buying it too early and have been snacking on it a bit too much while the kids are at school.

cornbread being lifted from a pan with a spatula, topped with a pat of butter melting.

Truman came in from the kitchen the other day and was like, “Mom, did you start eating the Halloween candy already??”

“How did you know??”

“I saw all the wrappers in the trash!!”

The days of putting one over on my kids are long gone you guys.

a piece of cornbread on a plate topped with butter and honey on the side.

The same EXACT conversation happened not even an hour later when Charlotte found all the Reese’s wrappers in the trash. “Mom, stop eating all the Halloween candy!”

I remember a few years ago when my kids were much smaller and easier to deceive, I was over at my friend Amy’s house. Her husband came into the kitchen and asked where their daughter’s Halloween stash was. Amy told him that their daughter COUNTS it, so don’t even try sneaking some when she’s not around. I knew right then that this is what my children would have to resort to in the future. I either need to stop candy thieving or get better at hiding the evidence. (I’m thinking the latter is going to win out.)

Homemade Cornbread

Who’s heading to a chili cook-off this weekend? Did you sign up to bring a side of cornbread? Tis the season for this classic chili side dish.

I have always been extremely ho-hum about cornbread. Offer me dinner rolls or cornbread, and I will take the dinner rolls every time. Most of the time sweet cornbread is dry and sad and not worth the carbs.

So I set out to create a recipe that would be worth it!

There is a lot of debate surrounding cornbread. Southern cornbread? Northern cornbread? Sugar, no sugar? Skillet or cake pan? I’m from California. I claim no grandmotherly secrets. I didn’t know the first thing about cornbread or why people have strong opinions about it. But I wanted to get the dirt on all the controversy, so the answer?

7 different batches of cornbread in different trays and pans with slices cut out of them, laid out on a table.

Make a million batches of cornbread (or 8. The last one was still in the oven when I snapped this.) I tried Southern cornbread, Northern cornbread, and a bunch of in-between cornbreads. My final recipe is my personal favorite, but it’s clear that there are lots of opinions about this! My recipe is fluffy and sweet, with crispy edges.

What is Southern cornbread?

Southern cornbread is not sweet. The recipe I tried had only 2 teaspoons of sugar in the whole pan, and I thought it was awful. I made everyone who passed through my house try it, and my friend Jen literally took it out of her mouth and threw it in the garbage. (Right next to all the Reese’s wrappers). Stuff was dry as a bone.

Southern cornbread is baked in a preheated skillet with hot bacon grease, so that the edges get super crispy. It’s also thin: only about 1 inch tall. If you are from the South and you love this type of cornbread, please tell me what I am missing.

What is Northern Corn Bread?

Northern cornbread looks just like the cornbread most of us are used to, but the recipe I tried (Cook’s Illustrated for Northern and Southern) only had 4 teaspoons of sugar for the whole pan. It is taller and fluffier, but in my opinion still dry and bland. It is baked in a normal 8×8 inch pan (as opposed to the skillet). It does not have crispy edges.

cornbread with butter melting on top, sliced in a skillet, a spatula lifting the center piece.

(embrace the crispy edggge)

I took the crispy edges from Southern cornbread and the fluffy texture of Northern cornbread to make my own hybrid version of the best homemade sweet cornbread. Plus a whole lot more sugar. Because, guys, let’s be real, we are topping it with butter and honey, let’s just accept the fact that it is basically a cake with some cornmeal in it. And it is DELICIOUS. This is not an apology.

cornbread on a plate, shot close up, topped with melting butter and drizzled with honey.

(why would I apologize for this)

Sweet Homemade Cornbread Ingredients

Full instructions can be found in the recipe card below!

  • Flour (spooned and leveled)
  • Yellow cornmeal
  • Kosher salt
  • Baking soda
  • Baking powder (SEE NOTE)
  • Butter
  • Vegetable oil
  • Granulated sugar
  • Honey
  • Eggs
  • Buttermilk. You can use cheater buttermilk for this recipe. For 1 cup of cheater buttermilk, add 1 tablespoon white vinegar or lemon juice to a liquid measuring cup, then add milk until you reach 1 cup. Stir and let sit 5 minutes before using. (For the 1 and 1/4 cups that the recipe calls for, use 4 teaspoons vinegar and fill to the 1 1/4 cup mark.)

A goodly number of people say white cornmeal is best for Southern (less sweet) cornbread and yellow cornmeal is best for Northern (sweeter) varieties. A goodly number of people say either color is fine for either recipe. A hopefully small number of people will argue until breathless over the “right” answer. You can join any category. I personally stay out of this one! For this recipe, we are using yellow cornmeal.

How to make Cornbread

Oil is the answer to all of your dry cornbread woes. It is also the ingredient that makes for a supremely moist cake, so you know it’s going to help out a humble cornbread! We are also using plenty of butter to get that perfect honey butter flavor. Oh and don’t forget the buttermilk. It adds that perfect tang. (You can use cheater buttermilk if you want. See notes)

pouring honey into wet ingredients in a bowl, dry ingredients in a bowl, to make cornbread.

You need two bowls for this recipe, and one of them only has dry ingredients, so when you are done you can wipe it clean and put it away. (Can you tell I hate dishes?) The batter is slightly lumpy, and that’s okay.

melting butter in a hot cast iron skillet, adding cornbread batter to skillet.

Preheat your cast iron skillet in the oven, then grease with a bit of butter. The cornbread batter going into a hot skillet is part of what makes the edges crispy.

cornbread batter bubbling and cooking on the edges in a preheated cast iron skillet.

You can see it bubbling and cooking on the edges of the pan before you even put it in the oven! Yesssss

Best Cornbread Recipe Tips

Why Sweet Cornbread should be made in a skillet

There is a reason that seasoned cooks swear by cast iron skillets. They give you the BEST crispy edges for baked goods like homemade cornbread. You will not get edges QUITE as crispy if you bake in a square or 9×13 pan, and that might be totally okay with you. (See notes for the changes you will have to make if you are not using cast iron.) But I love the combination of a super moist and tender center, right next to a crispy crackly edge that you can dunk in your chili.

If I don’t have a skillet, what other type of pan can be used to make corn bread?

You can use a 8×8 inch, 9×9 inch, or 9×13 inch pan but first you have to do two things:

  1. You have to put “cast iron skillet” on your wishlist.
  2. You have to look at the notes on the recipe before you start because you need to change the amount of ingredients you use in the batter. I’ve got all the notes you need in the recipe itself.
cornbread on a plate with melting butter and honey being drizzled on top.

Cornbread Topping Ideas

What did I put on top of my cornbread? Let’s see. Butter, check. Honey, check. More butter, check. More honey, check. Listen, there might be other options but why would you ever use them? Okay fine here are some ideas:

What to make with Cornbread

Try this cornbread with The Best Chili Recipe I’ve Ever Made! It’s a match made in heaven! Try these other chili recipes too:

You could also try cornbread with:

  • Pulled Pork and a side of Coleslaw!
  • Any kind of BBQ like Tri tip or Beef Brisket
  • Dunk it in this Beef Barley Soup 
  • Fried chicken, I mean right? Try this recipe from Recipe Tin Eats.
  • Jam. Listen, if you put on enough jam, and eat enough cornbread, who says it’s not a meal? (I know. I know. I said I only ate cornbread with honey and butter but…sometimes I eat it with jam too, okay?)

And if you’re looking to have more cornbread deliciousness in your life, be sure to check out this Cornbread Casserole Recipe or my Layered Cornbread Cake with Whipped Honey Butter Frosting!!

cornbread sliced in the cast iron pan, topped with melting butter and being drizzled with honey.

How to store Cornbread

This cornbread will last in covered on the counter for 2 days, in the fridge for up to a week, or wrapped tightly in the freezer for up to 3 months.

How to reheat Cornbread

When you take it out of the freezer, thaw the cornbread at room temperature, then serve as-is, or warm in the oven at 350ºF until heated through (or microwave single slices).

overhead shot of cornbread in a cast iron skillet with a pat of butter melting on top.

Moist Cornbread Recipe FAQ

Should cornbread be refrigerated?

Not necessarily, but it will last longer if stored in the fridge. The cornbread will stay more moist if it’s stored at room temperature, but will only last for a couple of days. It may dry out slightly if stored in the fridge but will stay fresh for up to one week. 

What makes cornbread moist?

There are a few ingredients at work here to make this homemade cornbread super moist, but the key ingredient is buttermilk! The acidity in buttermilk creates a super moist and tender texture that just can’t be achieved with regular milk. Cheater buttermilk (made with milk and vinegar) has the same effect, so don’t worry, you’ll still get incredible moistness. The other secret ingredient is oil, which is 100% fat and brings the MOIST.

How to know when cornbread is done?

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. It should be about 200 degrees, maybe a little more.

And that’s it! Cornbread is one of the easiest side dishes ever. It doesn’t take more than a few minutes to mix up the ingredients and get it in the oven. Make it! Love it! Happy Halloween everyone!

UPDATE February 2024: This recipe was developed for a 9-inch cast iron skillet. But, very often I need to take a big batch of cornbread to an event, and the cast iron is not practical for that (plus doesn’t make a ton.) So I went back to the drawing board on making this recipe in a 9×13 inch pan. I’ve included my updated notes at the bottom of the recipe card!

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Best Homemade Cornbread Recipe (Sweet & Moist)

4.76 from 391 votes
Prep: 10 minutes
Cook: 28 minutes
Total: 38 minutes
Servings: 10
This is my favorite homemade cornbread recipe! It is very moist thanks to a little oil added to the batter, and extra sweet thanks to some sugar and honey. No more dry cornbread! This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge, perfect for dunking in a bowlful of chili. 

Equipment

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, 1 teaspoon for 8×8 pan, SEE NOTE
  • 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 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 8×8 or 9×9 inch square pan, see note.)
  • 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.)
  • 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). 
  • Melt the remaining butter in a large bowl in the microwave.
  • 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. 
  • Add 2 eggs and 1 and 1/4 cups buttermilk.* Whisk until fully incorporated. 
  • 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. 
  • 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. 
  • Pour the batter into the hot pan and smooth out the top. 
  • 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. 
  • 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!
  • 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.)

Video

Notes

IMPORTANT! If you plan to make this recipe in an 8×8 or 9×9 inch square pan:
  1. Only use 1 teaspoon baking powder. (Your cake will overflow the pan if you use 2 teaspoons.)
  2. Do not put the pan in the oven while it is preheating. Spray the pan with nonstick spray. There is no need to set aside the 1/2 tablespoon of butter from the stick of butter called for in the recipe. 

Making this cornbread recipe in a 9×13 inch pan

UPDATE February 2024: There have been a lot of reviews saying that a doubled recipe overflows. This never happened for me, but I experimented with reducing the amount of batter for a 9×13 and am happy with the results. If you bake in a metal pan, the edges will still get pretty crispy, which is awesome.  Below is my updated recipe for a 9×13 pan; it’s 1.5x the recipe, not a full double. 
Grease a metal 9×13 inch pan and do not put it in the oven while preheating. Preheat the oven to 350 degrees, not 375. 1.5x all the ingredients except for the baking powder:
  • 1 and 1/2 cups flour, spooned and leveled
  • 1 cup + 2 tablespoons yellow cornmeal
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder 
  • 3/4 cup butter (this is 1 and 1/2 sticks)
  • 6 tablespoons vegetable oil
  • 1 and 1/2 cups granulated sugar
  • 1/2 cup honey
  • 3 large eggs
  • 1 and 3/4 cups + 2 tablespoons buttermilk
The 9×13 recipe takes about 35-38 minutes to bake at 350. About halfway through the bake time, cover the cornbread loosely with foil to prevent over browning. Take it out when the center is no longer jiggly and a toothpick comes out clean. 

Buttermilk:

*You can use cheater buttermilk for this recipe. For 1 cup of cheater buttermilk, add 1 tablespoon white vinegar or lemon juice to a liquid measuring cup, then add milk until you reach 1 cup. Stir and let sit 5 minutes before using. (For the 1 and 1/4 cups that the recipe calls for, use 4 teaspoons vinegar and fill to the 1 and 1/4 cup mark.)

Nutrition

Calories: 366kcal | Carbohydrates: 49g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 65mg | Potassium: 115mg | Fiber: 1g | Sugar: 31g | Vitamin A: 387IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg
Course: Bread
Cuisine: American
Calories: 366
Keyword: cornbread, homemade, Honey, moist, Sweet
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

    2. Cooking as I text, i do have to say reading the recipe it was a bit confusing at times being on a mobile site, having the phone go to sleep and all. Maybe distinguish 2 completely different sets of instruction for Square pan and for skillet could be helpful to others. I’ll keep posted with thoi6of the final result. Smell like cornbread lol

      Reply

  2. I made this the other day and I LOVED it!  As promised, it was sweet and moist and honey-ey.  My dear husband, unfortunately, did not feel the same. :-(   He is a very picky eater and hates change. He will ask what’s for supper and if my answer doesn’t sound like something familiar, he immediately gets suspicious.  Well, this was not a winner for him, but I give it five stars, for sure!  What’s not to love?

    Reply

    1. Hey Nancy! I’m so glad you enjoyed my sweet honey cornbread! And too bad your husband didn’t love it, to each his own I think! Especially when it comes to cornbread, as you can see from the many different comments on this post :) Thanks so much for reviewing!

      Reply

  3. I have been hoping to find a really moist corn bread recipe since we vacationed in South Carolina! I’m going to try this one.
    HELP !! I want to make it as muffins to serve with Christmas Ham, how do I change the temperature and timing?
    Thank you!!
    Judith Pennington Watts

    Reply

    1. Hi Judith! I haven’t tried these as muffins yet! Don’t change the temperature, and I would start checking for doneness around 20 minutes? Your guess is as good as mine :) Maybe look up some other corn muffin recipes for time estimates!

      Reply

  4. The only cornmeal I had was course ground so that might have made a difference but this turned out very different than how yours looks in the pictures. It set fine, and browned fine, but the color was very dark and it was so moist I could only eat it with a fork. That said, it was absolutely delicious, but we called it dessert instead of cornbread with our bean soup. I also ate another piece the next day after lunch, again as dessert. It was great! Will make again but next time will serve as dessert because that’s what it is. :)

    Reply

    1. I didn’t call it sweet cornbread for nothing Gale, haha! I’m glad you enjoyed it for dessert, thank you for the comment!

      Reply

      1. I was born and raised a southern girl, but I do love my cornbread to be sweet. This was definitely sweet. I also love my crunchy sides and bottom from the skillet. If you really love the crunch, try making it in your waffle iron. I put leftovers in a freezer bag, and pull 1 or 2 slices out and pop in the toaster. Yumo!

        Reply

        1. You are genius Sandy! I had never even thought of this, but some friends added cornbread batter to their Texas-shaped waffle iron at a dinner recently (it was a Texas party!) and now I’m a little obsessed. Thanks for sharing the idea!!

          Reply

  6. I made this recipe today and took it to a party at my daughter’s house. She was serving chili. Everyone raved about it. Absolutely delicious.  And both my daughter and her husband graduated from college with degrees in culinary arts. 
    The only thing I did differently  was to increase the Ingredient amounts a bit. I didn’t want to double the recipe, I  just wanted to increase the amounts to equal one and one-half since I had a 10″ cast iron skillet.  I was able to make the 10 ” skillet and an 8 x8 square pan.

    Reply

    1. Hooray!! I’m so glad you and the culinary geniuses liked it! A true sign of success :) and great idea one and one-halving the recipe. Thanks for the info about using a 10 inch skillet and an 8×8! Thanks so much for commenting JoAnn, it is so helpful to us food bloggers. Have a great weekend!

      Reply

  7. Made this last night for my church Halloween party. OMGEEEE! This is the bomb of all cornbread! Thank you for this recipe.

    Reply

    1. I’m so happy to hear you loved the cornbread Jennifer!! Hooray for Halloween chili and cornbread fun! Thanks so much for commenting :)

      Reply

  8. I believe you have a incorrect statement. I just tried this recipe, you state 9 in castiron skillet. I believe you meant a no.9(which is 11 3/8 dia) a no.6 =9 1/8 .therefore way to much batter for a no. 6 ( 9 inch skillet) tasty good what a mess. Have a good day.

    Reply

    1. Hey John! I’m not sure what number my cast iron skillet is according to Lodge, but I just got out my measuring tape and measured to make sure. It is 9 inches measured across the bottom of the skillet, and 10 inches when measured top edge to top edge. Hopefully this helps? Sorry if there was any confusion!

      Reply

  9. Ok its sweet but really good.  I love the honey in it, so I would cut the sugar a little bit but don’t omit the honey, its what makes it really special.  Very moist and not crumbly, Great recipe. Thanks

    Reply

    1. Hi Susan! Thanks for the review! I’m glad you’ve found a recipe that gives you the moist/non-crumbly texture you’re looking for, that is key for me in a cornbread too. Feel free to adjust sugar levels to taste! Thanks so much for taking the time to comment, you’re a gem.

      Reply

  10. Love your recipes, Karen and I have made many of them! And I’ll somewhat add my vote for this – HOWEVER – the amount of Sugar/Honey was CRAZY! I have a 12″ skillet so doubling the recipe was a perfect fit. Instead of the 2 cup sugar, I used 1/2 cup of sugar plus the full amount of Honey (2/3 cu) and it was still very, VERY sweet. My family said I could have eliminated the sugar entirely or cut back on the honey. It was yummy, but super sweet and I have a massive sweet tooth!

    And, to your credit, it is BY FAR the moistest cornbread I’ve ever made and it was solely because of the moistness you touted that even tempted me to try it (every other recipe has come out quite dry – even ATK).

    Thanks for sharing all of your work!!!

    Reply

    1. Hey Burton! Thanks for the detailed review! So glad you enjoyed the base recipe. I do love my cornbread SWEET, almost cake-like, as hopefully I communicated in the post. Feel free to adjust all honey/sugar amounts to taste! I will say though that I think you need to have at least SOME sugar/honey in the batch to achieve the moistness level you get from this recipe. Let me know if you try it with no sugar/all honey/some combo and tell me how the moistness level compares. Happy cornbread season!

      Reply

  11. Whoa. Sweet is a relative term here….
    I have never made cornbread before and the last one I ate was not. At. All. This recipe makes something like Cake. It is waaaayyy too sweet for my tastes. The rest of it was nice, so I’ll be using the recipe and tweaking the sweet. I do have to say, I fell on this recipe while looking up chili recipes and the “Best Chili I Ever Made’ recipe is completely to my tastes. It was DELICIOUS. Highly recommend!! If you’re not really a sweet tooth- maybe adjust the sweet components a bit.

    Reply

    1. Hey Jo! I didn’t call it “Sweet Honey Cornbread” for nothing, what can I say :) You can easily omit the honey and/or reduce the sugar in this recipe, no prob. I’m so glad you liked the chili! Thanks so much for commenting!

      Reply

  12. I can’t wait to make this cornbread with your chili recipe for tomorrow nights dinner! It looks so yummy! This week we’ve been on a roll making “The Food Charlatan” recipes. So far we’ve had the Postpartum Baked Ziti, the Pesto Ham Sliders and today I’m making the pot roast, Aunt Shirley’s mashed potatoes and Aunt Shirley’s Dinner Rolls. I’ve made the dinner rolls many times and they’re a huge hit in our family! I love reading this blog and I look forward to new posts in my inbox. 

    Reply

    1. You picked a lot of good ones Lidia! It’s comfort food season and you have got it down :) I’m so glad you are enjoying the recipes! Thanks so much for the comment. Let me know how the chili and cornbread goes!

      Reply

  13. My hubby (a Texan) would never DREAM of eating sweet cornbread, but then he’ll sit there and douse it in honey as he eats it. ;o)

    Reply

    1. Oh my gosh Katya that is so funny!!!! hahaha!! I’m seriously cracking up over this! I guess the sugar rule only goes so far…haha!

      Reply

    1. I agree. Southern cornbread is not a dessert. We don’t eat honey on it, butter maybe, but not honey and when I was growing up, we ate it with fried pork chops, slow cooked great northern beans, stewed potatoes, and greens. My grandmother’s cornbread was moist but not sweet and I loved it.

      Reply

      1. Lana, I would love to try your grandmother’s cornbread! If you have the recipe my email is karen@thefoodcharlatan.com. Like I told Barb, I think it might be an acquired taste, and growing up out West I just was not exposed to it! The Cook’s Illustrated recipe (made exactly as written) was dry and bland.

        Reply

    2. Barb, I knew I would be making some Southerner’s a little upset :) Maybe it’s the kind of thing you have to acquire a taste for! If you have a Southern cornbread recipe you love, send it to me! I tried the one from Cook’s Illustrated, which is a pretty well trusted source, and I just could hardly make myself eat it.

      Reply

    3. Barb,

      You saw this was as recipe for SWEET cornbread. So why did you even look at it and reply??? Bye hater. 

      The recipe was delicious!

      Reply

  15. Whoa Karen! A cup of sugar? My grandmothers are rolling in their graves! One from Texas, the other from Mississippi, we never put sugar in our cornbread. And it’s not dry. We do use cast iron that is preheated in the oven with bacon grease. The edges are super crispy. Basically your recipe, sans sugar or honey. And it’s more than an inch tall. Funny how everyone’s taste is different and usually established by their mother or grandmother’s cooking style.

    Reply

    1. Yes ma’am a cup of sugar and no apologies! :) I’m a California girl through and through, traditional Southern food is not common around here. That’s why I didn’t call it Southern cornbread. :) maybe I should call it California Cornbread!! All the cornbreads I’ve ever made in my own kitchen, tried at potlucks from friends, or eaten in restaurants have had sugar in them. And that’s the way I like it. If you have either of your grandmother’s recipes that you swear by, send it to me! I’m willing to try again! Maybe I’ll do a whole different post for Southern cornbread if you Southerner’s can convert me! :) Thanks for commenting, I love hearing your opinion!

      Reply
4.76 from 391 votes (231 ratings without comment)

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