Introduction

This homemade cornbread recipe is sweet, moist, and perfectly tender with a golden crust. It’s an easy-to-make classic that pairs wonderfully with chili or can be enjoyed on its own with butter and honey. Using a cast iron skillet gives it an irresistible texture and flavor.

Sweet and Moist Homemade Cornbread Recipe - Recipe Image

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)
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

Step 1: Preheat your oven to 375 degrees. 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, see note.)
Step 2: In a small bowl, combine the flour, cornmeal, kosher salt, baking soda, and baking powder. Use 1 teaspoon baking powder for a square pan.
Step 3: Slice off about 1/2 tablespoon of the butter and set aside to grease the pan later.
Step 4: Melt the remaining butter in a large bowl using the microwave.
Step 5: Add the vegetable oil, sugar, and honey to the melted butter and stir until combined.
Step 6: Whisk in the eggs and buttermilk until fully incorporated.
Step 7: Stir the dry ingredients into the wet mixture with a wooden spoon or spatula, mixing just until combined. It’s okay if there are a few lumps; don’t overmix.
Step 8: Remove the hot skillet from the oven and carefully grease the bottom and sides with the reserved butter using a butter knife or pastry brush.
Step 9: Pour the batter into the hot skillet and smooth the top evenly.
Step 10: Place the skillet back in the oven using hot pads. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean and the edges start pulling away from the pan.
Step 11: Let the cornbread cool for 5-10 minutes before slicing. Serve warm with butter, honey, or alongside your favorite chili.
Step 12: Store the cornbread covered at room temperature for up to 3 days. If baked in cast iron, remove the cornbread when cool and store it in a sealed container to avoid a metallic taste.

Tips & Variations

Use 1 teaspoon baking powder instead of 2 when baking in a square pan to prevent it from rising too much.
For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the wet ingredients.
Substitute maple syrup for honey for a different sweetness profile.
Try adding a cup of corn kernels or diced jalapeños for a savory twist.

Storage

Store the cornbread covered tightly at room temperature for up to 3 days. If baked in a cast iron skillet, remove the cornbread from the pan once cooled and keep it in a sealed container to prevent it from developing an iron taste. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread without buttermilk?

You can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk. Let it sit for 5 minutes before using.

Is it necessary to heat the cast iron skillet before pouring in the batter?

Yes, heating the skillet beforehand helps create a crispy crust and ensures the batter starts cooking immediately for the best texture.

Sweet and Moist Homemade Cornbread Recipe

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★★★★★

5 from 149 reviews

This Homemade Cornbread recipe delivers a sweet and moist cornbread with a golden crust, made effortlessly using a cast iron skillet. Perfect as a comforting side for chili or your favorite Southern dishes, it combines the rich flavors of butter, honey, and buttermilk with the texture of cornmeal and flour, resulting in a classic, tender cornbread that is easy to prepare and bake.

Author: Nora
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: American Southern

Ingredients

Scale

Dry Ingredients

1 cup all-purpose 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 if using an 8×8 pan)

Wet Ingredients

1/2 cup (1 stick) unsalted butter
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 and 1/4 cups buttermilk

Instructions

Preheat oven and prepare skillet: Preheat your oven to 375°F. Place a 9-inch cast iron skillet inside the oven as it heats to get it hot for baking. (If using an 8×8 or 9×9 inch square pan, reduce baking powder to 1 teaspoon as noted.)
Mix dry ingredients: In a small bowl, whisk together the flour, cornmeal, kosher salt, baking soda, and baking powder until evenly combined.
Reserve butter for greasing: Slice off about 1/2 tablespoon from the 1/2 cup of butter and set aside for greasing the pan later.
Melt butter: Melt the remaining butter in a large mixing bowl using the microwave until fully melted.
Combine fats and sweeteners: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir well until the mixture is smooth and well combined.
Add eggs and buttermilk: Crack in the eggs and pour in the buttermilk. Whisk thoroughly until the wet ingredients are fully incorporated.
Combine wet and dry ingredients: Using a wooden spoon or spatula, fold the dry ingredients into the wet mixture until just combined. Avoid overmixing; a few lumps are okay.
Grease the hot skillet: Carefully remove the hot cast iron skillet from the oven. Using the reserved butter, grease the bottom and sides of the skillet completely with a butter knife or pastry brush.
Pour batter into skillet: Pour the batter into the preheated and greased skillet, smoothing the top evenly.
Bake the cornbread: Place the skillet back in the oven and bake at 375°F for 28-32 minutes. The cornbread is done when a toothpick inserted in the center comes out clean, the top is golden brown, and the edges pull slightly away from the pan.
Cool and serve: Remove the skillet from the oven and let the cornbread cool for 5-10 minutes. Serve warm for crispy edges, optionally topped with butter and honey or alongside chili.
Storage: Store leftover cornbread tightly covered at room temperature for up to 3 days. If baked in a cast iron skillet, transfer the cornbread to a sealed container after cooling to avoid metallic taste.

Notes

If baking in an 8×8 or 9×9 inch square pan, reduce baking powder to 1 teaspoon to prevent over-rising.
Do not overmix the batter; a few lumps will keep the cornbread tender.
Preheating the cast iron skillet is key to a crispy crust and even cooking.
Butter and honey on top enhance the sweet flavor and richness of the cornbread.
Removing the cornbread from the cast iron pan before storage prevents a metallic flavor from developing.

Keywords: cornbread, homemade cornbread, sweet cornbread, moist cornbread, cast iron skillet cornbread, easy cornbread recipe, baking, southern bread