This sweet cornbread recipe is a perfect blend of moist texture and rich flavor, making it an irresistible side for any meal.
Packed with fiber from cornmeal and balanced sweetness from honey, it offers a wholesome twist on a classic comfort food.
Quick, simple, and naturally satisfying, this recipe is ideal for busy weeknights or effortless meal prep.
Moist Sweet Cornbread
Equipment
- 9×9-inch baking dish (1)
- Mixing bowls (2)
- Wooden spoon (1)
- Measuring Cups and Spoons
- Whisk (1)
- Toothpick (1)
Ingredients
- ¾ cup milk
- ⅓ cup honey
- 2 large eggs whisked
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup salted butter melted and cooled slightly
Instructions
- Preheat the Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C) so it reaches the perfect temperature while you prepare the batter. This ensures even baking and a moist interior. Grease a 9×9-inch baking dish generously with butter or nonstick spray to prevent sticking. You can also lightly dust the dish with flour for an extra layer of release. Set aside while preparing the batter.
- Whisk Wet Ingredients: In a medium-sized mixing bowl or large measuring cup, combine ¾ cup of milk, ⅓ cup of honey, and two large eggs. Use a whisk to beat them together until the mixture is smooth and well combined. This step helps incorporate air, ensuring your cornbread will be light and fluffy. Whisking also evenly distributes the sweetness of honey and moisture from the milk.
- Combine Dry Ingredients Thoroughly: In a large mixing bowl, add 1 cup of all-purpose flour, 1 cup of yellow cornmeal, ½ cup of granulated sugar, 2 teaspoons of baking powder, and 1 teaspoon of kosher salt. Use a wooden spoon or a spatula to stir until the dry mixture is uniform and well-blended. This step is crucial to ensure even leavening and consistent flavor throughout your cornbread.
- Mix Wet and Dry Ingredients: Pour the whisked wet mixture into the bowl containing the dry ingredients. Gently fold the ingredients together using a wooden spoon or spatula. Stir just until all the flour and cornmeal are moistened — avoid overmixing to keep the cornbread tender and light. Overmixing can develop gluten, which may make the cornbread dense.
- Incorporate Melted Butter: Measure ½ cup of salted butter and melt it until it is warm but not boiling. Allow it to cool slightly before adding to avoid scrambling the eggs. Pour the melted butter into the batter and gently fold until fully incorporated. This step enriches the cornbread with a buttery flavor and moist texture while adding a subtle richness.
- Transfer Batter to Baking Dish: Pour the cornbread batter evenly into your prepared 9×9-inch baking dish. Use a spatula to smooth the surface so it bakes evenly. This ensures a uniform texture and an appealing golden-brown crust. The batter should fill the pan evenly, so your cornbread cooks at the same rate throughout.
- Bake Until Golden Brown: Place the baking dish in the preheated oven. Bake for approximately 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven, so check for doneness starting at 28 minutes to avoid overbaking.
- Cool Slightly Before Serving: Once baked, remove the dish from the oven and let it rest on a wire rack or countertop for about 10 minutes. Cooling slightly allows the cornbread to set, making it easier to cut and serve. This also enhances flavor as the honey and butter meld together during resting.
- Slice and Serve: Using a sharp knife, cut the cornbread into 16 equal squares for easy serving. Serve warm with a pat of butter, a drizzle of honey, or your favorite spread. This cornbread pairs beautifully with soups, stews, chili, or as a comforting side to any meal.
Notes
- Use room temperature eggs and milk for better mixing and improved texture.
- Avoid overmixing the batter to keep the cornbread tender and fluffy.
- Honey sweetness can be adjusted — add more for a sweeter cornbread or less for a milder flavor.
- For a richer taste, substitute half of the milk with buttermilk.
- Always grease the baking dish well to prevent sticking and create a golden crust.
- Check doneness a few minutes before the recommended time, as oven temperatures vary.
Chef’s Secrets: How To Perfect Cornbread
A key to perfect cornbread lies in balancing moisture and crumb.
Use fresh cornmeal for a bright flavor, and whisk the wet ingredients thoroughly to incorporate air for a lighter texture.
Avoid overmixing the batter — a few lumps are fine.
This keeps the crumb soft and tender.
Melting the butter to just the right warmth (not too hot) ensures it blends without cooking the eggs prematurely.
If you prefer a deeper flavor, allow the baked cornbread to rest for a few minutes before slicing — the flavors mellow beautifully during this time.
Serving Suggestions: Cornbread Pairing Ideas
This sweet cornbread works wonderfully as a versatile side dish.
It pairs perfectly with hearty soups, chili, roasted chicken, and barbecue.
For a Southern-style experience, serve it alongside baked beans or collard greens.
A drizzle of honey and a pat of butter elevate its sweetness, making it delightful for breakfast with a hot cup of coffee.
It’s also a great addition to holiday tables, picnic spreads, or potluck dinners because it’s easy to prepare and satisfies a wide range of tastes.
Storage Tips: Keeping Cornbread Fresh
To keep cornbread moist and flavorful, store it at room temperature for up to 2 days, wrapped in foil or in an airtight container.
For longer storage, freeze completely cooled cornbread by wrapping it tightly in foil or placing it in a freezer bag.
It will keep well for up to two months.
Thaw overnight in the refrigerator or at room temperature, then reheat in the oven at 350°F (175°C) wrapped in foil until warm.
Avoid microwaving if possible — oven reheating preserves texture better.
Frequently Asked Questions
1. Can I make this cornbread gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend in equal amounts.
Ensure your baking powder is also gluten-free. The texture will remain moist and tender, though slightly different from traditional cornbread.
2. Can I use a different sweetener instead of honey?
Absolutely. Maple syrup, agave nectar, or brown sugar are great alternatives.
Adjust the quantity slightly based on sweetness preference. Honey gives a distinctive flavor, but other sweeteners can add unique twists.
3. How do I keep my cornbread from drying out?
The most important steps are not to overbake and to store it properly. Wrapping in foil and storing in an airtight container helps retain moisture. Adding a bit of extra butter or buttermilk can also make it more moist.
4. Can I make cornbread ahead of time?
Yes, cornbread can be made a day ahead and stored at room temperature or refrigerated. To refresh, wrap it in foil and warm in the oven at 350°F for 5–10 minutes before serving.
5. Can I add mix-ins to this cornbread?
Certainly! Corn kernels, shredded cheese, jalapeños, or herbs such as rosemary make great additions.
Fold them gently into the batter before baking. Keep in mind that adding extra ingredients may slightly alter baking time.
