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.
Table of Contents
- Homemade Cornbread
- Sweet Homemade Cornbread Ingredients
- How to make Cornbread
- Best Cornbread Recipe Tips
- Cornbread Topping Ideas
- What to make with Cornbread
- How to store Cornbread
- Moist Cornbread Recipe FAQ
- Best Homemade Cornbread Recipe (Sweet & Moist) Recipe
- Making this cornbread recipe in a 9×13 inch pan
- Buttermilk:
- 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.
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.
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?
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.
(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.
(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.)
What type of cornmeal is recommended for sweet cornbread?
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)
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.
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.
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:
- You have to put “cast iron skillet” on your wishlist.
- 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 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:
- This would be so good topped with Lemon Curd!
- Even better: this Cinnamon Honey Butter. Heaven!
- Turn it into cornbread shortcake and drizzle with Fresh Strawberry Topping. Oh my gosh, I think I’m onto something here!! With some honey whipped cream? Who’s here for it??
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:
- Chili Mac and Cheese << I bring regular chili to the parties, but this Chili Mac is what we make for the family on actual Halloween every year.
- Easy White Chicken Chili << 30 minutes and done! Who can say no to this classic?
- Cream Cheese Chicken Chili << this one is made in the crock pot and is SO easy.
- Quick and Easy Chili Recipe << Don’t forget the secret ingredient!
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!!
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).
Moist Cornbread Recipe FAQ
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.
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.
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)
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
- Only use 1 teaspoon baking powder. (Your cake will overflow the pan if you use 2 teaspoons.)
- 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
Just made this cornbread to serve with Beef Veggie Soup.The pictures here look just exactly like mine did. It IS sweet, moist & strong flavor of honey. Hubby & I felt it was a tad too sweet to enjoy with the soup, but we ate them together anyway. It reminds me of a Friendship cake I make. The recipe as-is tastes really delicious! But for us a bit too sweet. (and we love sweet things) So, will make again using only half the amount of sugar. Love the crispy/crunchy outside that the cast iron skillet gives it. I made my own buttermilk and didn’t have cornmeal on hand, so used Polenta. Texture was fine. Two thumbs up, but next time will make with less sugar.
I REALLY wanted to love this cornbread. I’m no southern girl either – born and raised in Wisconsin and somehow acquired a taste for cornbread. I have tried several variations and always liked it, but felt like it could be better…..
Being a researcher myself, I loved the fact that you took the time to make and taste test several variations to formulate your own recipe, so I figured I’d give it a shot.
Here is my honest review: recipe is super easy to follow and make. The finished product has good flavor, but is NOT cornbread. It is much more “cakey” and a bit too sweet. Reminds me more of a super thick version cornmeal pancakes that have been drenched in honey.
Again, the flavor is DELICIOUS! and I would recommend this if you’re looking for a cornbread-“ish” recipe, that is not true cornbread.
Thanks for creating & sharing!
OMG this is the best. Even better than grandma’s (God rest her soul). Usually buy Krustez but because of the pandemic stores were out. Hubby suggested making my own. Had all the ingredients except buttermilk. He gladly went to store. Two of us ate whole thing. Yummmm .
I’m so happy to hear you loved the recipe Victoria! I love that you two ate the whole thing! It’s pretty addictive :) Thank you so much for commenting!!
Okay, so Southern-born girl here who grew up never knowing anything other than basic cornbread, no sugar. Had my first taste of “Northern” style at age 21 in Maine. Loved it and have never since made cornbread without sugar! I followed this recipe to a ‘T’ and though good, this is definitely not cornbread. Moist and sweet, yes. Like a cake. Not a corn cake but coffee cakeish. If you can’t taste the corn….it’s not cornbread.
I had to try this. While I grew up in the northeast with sweet cornbread. I lived in the south for many years with non-sweet cornbread. Now I am in Texas any everything is Masa!
I couldn’t think of the idea of a cup of sugar so I cut it to a half cup. I struggled with the butter but used a whole stick. 6 Tbls in the batters and 2 Tabls swirled in the hot pan. After I poured the batter in I ran a spatula though the batter a couple of times to bring the butter on the bottom up into the cornbread. Mine baked faster than the recipe instructs.
Ok – as skeptical as I was… it’s fantastic. However I do think the other half cup of sugar would have been way too much. If anybody has ever had Friendly’s corn muffins from 45 years ago. That was what ran through my mine after my first bite. I hate to say it but two of us have gone through half the cornbread just tasting it out of the oven. By the time dinner is over I expect there won’t be much left.
Just made this… really delicious. Almost a dessert, that being said, my favorite recipe for cornbread!😋😍
I’m so glad you liked it Beth! I agree, almost a dessert :) Thanks so much for reviewing!
What kind flour
Hi Miya! All purpose flour!
This is the absolute best recipe for corn bread that I’ve ever tasted or made!
Hooray! That is awesome Lisa! So glad we are on the same cornbread page ;) Thanks for reviewing!
The recipe looks awesome! If I were to substitute gluten free flour for the regular flour, do you think it would still turn out?
Hi Kelly! I haven’t tried it and can’t guarantee results. Baking with gf flour is tricky! Let me know how it goes!
Hi – did you try it with GF flour? If so, what kind and how did it turn out?
Thanks!
PS – I’ve been making this with regular flour and it is freaking amazing! I learned not to keep the leftovers in the cast iron pan as it kind of tasted like the cast iron the next day. But transfer to a plate when cool and it’s great day 2 as well!!
Good tip Linda! Anything left in a cast iron skillet will start to take on the flavor. I’ll add it to the recipe! Thank you!
I’m from the south and love a sweet cornbread, but this was so over the top with sugar that I don’t know if I can finish what’s left… It’s almost like chess pie, as the sugar crystallized on the top and gets stuck in your teeth. I definitely can’t eat it alongside something savory — it would be like eating birthday cake with my pinto beans. If I had to make this recipe again I would probably try 1/4 cup of sugar along with the honey. As is it tastes only of sugar and none of the other cornbread flavors can make it through.
Crystalized sugar on top! Hopefully you can tell from the photos that that’s not how it’s supposed to turn out! I’m sorry the recipe wasn’t for you.
This recipe was absolutely awesome! Exactly what I was looking for, so moist, sweet, crispy and delicious. Very easy to make as well, loved it, loved it, loved it !!
Woohoo!Glad to hear we have similar cornbread tastes James :) Thanks so much for reviewing!
I’ve never really made cornbread from scratch before and this recipe was super easy. I did the modified version to bake in 9×13 and bring to chili cook off party. Although my chili didn’t turn out as well, this cornbread was a huge hit!!! It turned out super moist and wasn’t too sweet at all. Yummmmm
That’s awesome Karen! So happy you loved the cornbread! Thanks for commenting!
Hi Ms. Karen. I made this and brought it to our neighborhood chili cookoff. Too bad there wasn’t a cornbread competition to go with it because I would have won with this recipe. Everyone loved it!!
I did want to point out that in the recipe it says to melt the butter in the microwave but then it doesn’t say what to do with the butter once it’s melted. I debated what to do for a while there. Was all that butter for the cast iron pan?…no I ultimately thought. So, I put it all in the batter. It seems like that was the right thing to do, but you might want to clarify that in the recipe.
That is awesome Michelle! I’m so glad you won the non-contest, haha! And thanks for the feedback on my recipe, I’ve updated to make it more clear! Thanks for reviewing!
Hi there! Do you think the buttermilk substitute will work with almond milk?
Hi Tiphany! Yes it will work, but it won’t be as creamy and thick. But it should work okay for this recipe!
Super great recipe! I am dealing with high altitude adjustments and will need to tweek my oven temp and cooking time on the next batch to see if it can dry out a tad bit more. Otherwise, a delicious corn bread! I substituted whole wheat flour for the white flour, olive oil for veg oil, made my own buttermilk, used more honey and less sugar (but less than the recipe called for altogether), and cooked 35 minutes at 350. I will definitely make this again! Thanks for sharing!
I’m so glad you enjoyed it Marcelle!
Hello, thanks for sharing this recipe! Should the melted butter be added to the batter? Thanks again in advance.
Hi Chris! Yes, you add it in step 4! Enjoy!
It says to mix in 1 cup of flower but in the ingredients it says have 2 cups of flour??
Hi Irick. You are mixing up the recipe with the recipe notes. In the recipe notes, I have included the recipe doubled in case people want to make it in a 9×13 inch pan.