Name: Homemade Sweet & Moist Cornbread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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 if using an 8×8 or 9×9 inch pan); 1/2 cup butter (1 stick), divided; 1/4 cup vegetable oil; 1 cup granulated sugar; 1/3 cup honey; 2 large eggs; 1 1/4 cups buttermilk

Introduction

This homemade cornbread recipe is sweet, moist, and perfect for pairing with chili or enjoying on its own. It combines the classic flavors of honey and buttermilk with a tender crumb that stays soft yet has a crispy edge. You’ll love how easy it is to make and how delicious it turns out every time.

A round, golden-brown cornbread with a slightly rough, crispy top layer sits in a black cast iron skillet. In the center, a soft, melting pat of white butter contrasts with the warm tones of the bread. The skillet rests on a white marbled surface, partially over a blue and white striped cloth. Nearby, there is a glass bowl filled with amber honey with a honey dipper resting on its edge. The overall look is warm and inviting, with a mix of textures from the crumbly cornbread to the smooth honey. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 375°F. Place your 9-inch cast iron skillet in the oven while it heats. (If using an 8×8 or 9×9 square pan, see the note below.)

Step 2: In a small bowl, combine the flour, cornmeal, kosher salt, baking soda, and baking powder. Use only 1 teaspoon of baking powder if baking in a square pan.

Step 3: Slice off about 1/2 tablespoon of butter from the stick and set aside for greasing the pan.

Step 4: Melt the remaining butter in a large bowl using the microwave.

Step 5: Add vegetable oil, sugar, and honey to the melted butter. Stir well until combined.

Step 6: Whisk in the eggs and buttermilk until fully incorporated.

Step 7: Gently fold the dry ingredients into the wet ingredients using a wooden spoon or spatula. Mix just until fully combined; it’s okay if there are a few lumps. Avoid overmixing.

Step 8: Remove the hot skillet from the oven and grease it thoroughly with the reserved butter, covering the bottom and sides up to the top edge.

Step 9: Pour the batter into the hot skillet and smooth the top evenly.

Step 10: Return the skillet to the oven using hot pads. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean and the top is golden brown. The edges should begin to pull away from the pan.

Step 11: Let the cornbread cool for 5 to 10 minutes before slicing and serving. It’s best enjoyed warm with butter and honey or alongside your favorite chili.

Tips & Variations

If baking in a square pan instead of a skillet, reduce the baking powder to 1 teaspoon for best texture.

For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.

Use a pastry brush to spread melted butter evenly on the skillet to avoid it melting too fast in spots.

Do not overmix the batter to keep your cornbread tender and moist.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes to mimic buttermilk. This will help keep the texture moist and tender.

What if I don’t have a cast iron skillet?

You can bake this cornbread in an 8×8 or 9×9 square baking pan. Just remember to reduce the baking powder to 1 teaspoon and adjust the baking time if needed. The texture will be slightly different but still delicious.