A classic homemade cornbread that is sweet, moist, and perfect as a side or snack. I love how it strikes the balance between savory and sweet, with a soft, tender crumb that makes it incredibly satisfying. Whether I serve it warm with a pat of butter or pair it with a hearty chili, this cornbread never disappoints.
Why You’ll Love This Recipe
I always come back to this cornbread recipe because it’s simple to make, uses pantry staples, and delivers perfect results every time. The addition of honey gives it a subtle sweetness, and the texture is just the right mix of moist and fluffy. It’s versatile enough to complement any meal—breakfast, lunch, or dinner—and can easily be customized to fit my taste.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
2 large eggs
1/4 cup melted butter (or oil)
2 tbsp honey (optional for extra sweetness)
directions
I start by preheating the oven to 400°F (200°C) and greasing an 8-inch square baking pan.
In a large bowl, I whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, I mix the milk, eggs, melted butter, and honey (if I’m using it for extra sweetness).
I pour the wet ingredients into the dry and stir until just combined. I make sure not to overmix to keep the texture light.
I then pour the batter into the prepared pan and smooth the top.
I bake it for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once it’s done, I let it cool slightly before slicing and serving.
Servings and timing
This recipe makes 8 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
I like playing around with this recipe depending on what I’m serving it with. Sometimes I add:
Chopped jalapeños or shredded cheddar cheese for a spicy, cheesy twist.
Corn kernels for added texture and sweetness.
A spoonful of sour cream or plain yogurt in the batter to make it extra moist.
A sprinkle of cinnamon for a subtle warmth that pairs beautifully with the honey.
storage/reheating
If I have leftovers, I store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I pop a slice in the microwave for 15–20 seconds or warm it in a 300°F oven for about 5 minutes. If I want to freeze it, I wrap individual slices in plastic wrap and place them in a zip-top bag—perfect for quick snacks later.
FAQs
What makes this cornbread so moist?
I think it’s the combination of melted butter and milk, along with the optional honey. If I want it even more moist, I sometimes add a tablespoon of sour cream or yogurt.
Can I make this cornbread without eggs?
Yes, I can substitute the eggs with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water per egg) or use a commercial egg replacer. The texture might change slightly, but it still works well.
Is this recipe very sweet?
It has a gentle sweetness from the sugar and optional honey. If I prefer it less sweet, I just reduce or skip the honey altogether.
Can I make this cornbread in a muffin tin?
Absolutely. I just divide the batter into a greased or lined muffin tin and bake at 400°F for about 15–18 minutes. It’s great for portion control and easy serving.
What can I serve with this cornbread?
I usually pair it with chili, soups, stews, or even barbecue. It’s also delicious on its own with butter and jam for breakfast or a snack.
Conclusion
This classic sweet and moist cornbread is one of those go-to recipes I keep in my back pocket for any occasion. It’s fast, reliable, and always a crowd-pleaser. Whether I serve it with dinner or enjoy it as a quick bite during the day, it always hits the spot.
