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Best Homemade Cornbread Recipe (Sweet & Moist)
4.8 from 1,152 votes

Best Homemade Cornbread Recipe (Sweet & Moist)

This cornbread recipe balances flour and yellow cornmeal with a blend of sugars and honey for a sweet, moist texture. It uses baking soda and baking powder to achieve a tender crumb and is finished with butter and oil for richness. Baking in a preheated cast iron skillet enhances the crust quality, making it crisp and flavorful while keeping the inside soft.

Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
Servings: 10
Calories: 366 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 cup flour spooned and leveled
  • 3/4 cup cornmeal yellow
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder 1 teaspoon for 8x8 pan, SEE NOTE
  • 1/2 cup butter (1 stick)
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/3 cup honey
  • 2 large egg
  • 1 & 1/4 cups buttermilk

Instructions

    Cup of Yum
  1. 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 8x8 or 9x9 inch square pan, see note.)
  2. 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.)
  3. 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). 
  4. Melt the remaining butter in a large bowl in the microwave.
  5. 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. 
  6. Add 2 eggs and 1 and 1/4 cups buttermilk.* Whisk until fully incorporated. 
  7. 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. 
  8. 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. 
  9. Pour the batter into the hot pan and smooth out the top. 
  10. 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. 
  11. 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!
  12. 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.)

Notes

  • Measure flour and cornmeal by spooning into the cup and leveling for accuracy.
  • Adjust baking powder amount depending on pan size to avoid overflowing batter.
  • Preheat oven and cast iron skillet when using one, but for metal pans, omit skillet and lower baking temperature.
  • Cover cornbread loosely with foil in larger pans to prevent overbrowning during baking.
  • Make a cheater buttermilk by adding vinegar or lemon juice to milk and letting it sit for 5 minutes before using.

Nutrition Information

Calories 366kcal (18%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 5g (25%) Trans Fat 0.4g (20%) Cholesterol 65mg (22%) Potassium 115mg (2%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 387IU (8%) Vitamin C 0.1mg (0%) Calcium 93mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 366

% Daily Value*

Calories 366kcal 18%
Carbohydrates 49g 16%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Trans Fat 0.4g 20%
Cholesterol 65mg 22%
Potassium 115mg 2%
Fiber 1g 4%
Sugar 31g 62%
Vitamin A 387IU 8%
Vitamin C 0.1mg 0%
Calcium 93mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.