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Homemade Sweet & Moist Cornbread Recipe

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★★★★★

4.8 from 95 reviews

This Homemade Sweet and Moist Cornbread recipe delivers a perfect balance of sweetness and tender crumb, baked in a hot cast iron skillet for a crispy golden crust. Made with a combination of flour, yellow cornmeal, honey, and buttermilk, this classic cornbread is easy to prepare and ideal for pairing with chili or enjoying on its own.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 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

Instructions

  1. Preheat Oven and Prepare Skillet: Preheat your oven to 375°F (190°C). Place a 9-inch cast iron skillet in the oven while it preheats to get it hot. If using a square pan (8×8 or 9×9), no need to preheat.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, yellow cornmeal, kosher salt, baking soda, and baking powder (use 1 teaspoon if using a square pan) until combined.
  3. Prepare Butter: Slice off about 1/2 tablespoon of butter and set aside for greasing the pan. Melt the remaining butter in a large bowl in the microwave.
  4. Combine Wet Ingredients: To the melted butter, add vegetable oil, granulated sugar, and honey. Stir well to combine thoroughly.
  5. Add Eggs and Buttermilk: Crack in the eggs and pour in the buttermilk. Whisk until fully incorporated and smooth.
  6. Incorporate Dry Ingredients: Use a wooden spoon or spatula to gently fold the dry ingredients into the wet mixture. Do not overmix; a few lumps are okay to keep the batter tender.
  7. Grease Hot Skillet: Carefully remove the hot cast iron skillet from the oven and shut the oven door to retain heat. Grease the skillet thoroughly with the reserved butter, spreading it up the sides as well.
  8. Pour Batter and Smooth Top: Pour the batter into the hot skillet and use a spatula to even out the surface for uniform baking.
  9. Bake the Cornbread: Place the skillet back in the oven using hot pads. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown with edges pulling away from the pan.
  10. Cool and Serve: Remove the skillet from the oven and allow the cornbread to cool for 5 to 10 minutes. Serve warm, topped with butter and honey if desired, or alongside your favorite chili.
  11. Storage Instructions: Store the cornbread covered at room temperature for up to 3 days. If baked in a cast iron skillet, transfer to a sealed container after cooling to prevent metallic flavor.

Notes

  • Adjust baking powder quantity depending on pan size: use 2 teaspoons for a 9-inch skillet and 1 teaspoon for an 8×8 or 9×9 inch pan.
  • Do not overmix batter; a few lumps ensure tender cornbread.
  • Preheating the cast iron skillet ensures a crispy crust.
  • Using buttermilk contributes to moisture and slight tanginess.
  • Store baked cornbread separate from cast iron to avoid iron taste after cooling.

Keywords: homemade cornbread, sweet cornbread, moist cornbread, cast iron skillet cornbread, classic cornbread recipe, easy cornbread

Find it online: https://cheframiflavor.com/homemade-sweet-and-moist-cornbread-recipe/