BEST Homemade Sweet Cornbread (Easy & Moist)
Updated May 02, 2025, Published Oct 24, 2023
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Homemade sweet cornbread is a delightful side dish that pairs perfectly with chili, ribs (with my dad’s famous pork rib rub), or chicken. Baked until golden brown with just the right sweetness and a drizzle of honey, it’s the best homemade cornbread recipe!
Serve this cornbread with potato kale soup or juicy oven roasted chicken!
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 12 people
- Technique: Mix the wet and dry ingredients together separately, then stir together to combine. Pour into a skillet, bake, cool, and serve.
- Flavor & Texture: This homemade cornbread bakes up tall, fluffy, moist, and sweet, with golden brown and crispy edges.
Why You’ll Love This Recipe
This will be your go-to favorite cornbread recipe. It’s my mother-in-law’s recipe and a Davis family favorite for a reason! She says it’s more like cake than bread, which is the most accurate description of sweet cornbread. Skip the store-bought mix and make this easy cornbread recipe from scratch.
This warm cornbread is the perfect side for your favorite soups, just like our 15 Bean Soup and Instant Pot Navy Bean Soup. You’ll also love our Jiffy Corn Casserole and Libby’s pumpkin bread!
Made With Amore,
Featured Comment
⭐⭐⭐⭐⭐ “I often find cornbread to be too dry or crumbly, but this recipe is truly the best! It has the perfect hint of sweetness without being overly sweet, and the texture is moist and perfectly dense without crumbling or falling apart. This will be my go-to recipe from now on.”
– Leanne
Table of Contents
Ingredients for Sweet Cornbread
This perfect cornbread recipe has a few basic ingredients. If you are a fan of cornbread, this is the recipe for you.
- All-Purpose Flour: You’ll need flour to lighten the texture of the cornbread.
- Yellow Cornmeal: Opt for medium-grind yellow cornmeal. It strikes the ideal balance between a coarse texture, which adds a pleasant crunch, and a finer texture, which imparts moisture.
- Granulated Sugar: To make a sweet cornbread, you’ll need to add some sugar. I like opting for white sugar in this recipe.
- Buttermilk: This adds a subtle tang to the batter and also helps the cornbread rise high and get fluffy. You can substitute buttermilk by mixing 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Jalapeño and Cheddar Cornbread: Add finely chopped jalapeño peppers and shredded cheddar cheese to the batter for a spicy and savory twist. (You’ll also love my easy jalapeño corn dip!)
- Orange Zest Cornbread: Add grated orange zest to the batter for a citrusy aroma and flavor. You can also add a little orange juice for extra zing.
- Brown Butter Cornbread: Brown the butter before adding it to the batter for a nuttier and richer flavor. Serve with my pumpkin ravioli with sage brown butter sauce for a great flavor combo.
- Honey Butter Glaze: Make a honey butter glaze by melting butter and honey together and drizzling it over the cornbread when it comes out of the oven.
How to Make Sweet Cornbread
Follow these easy step-by-step photos. The complete instructions are in the recipe card at the bottom of this post.
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish or a large cast-iron skillet. Combine the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and salt until well mixed.
- Combine the wet ingredients in another bowl. Whisk together the buttermilk, eggs, and melted butter, until they are well combined.
- Pour the wet mixture into the dry mixture. Stir until just combined. Be careful not to overmix; it will make your cornbread less tender. We want fluffy and moist cornbread!
- Pour the batter into the baking dish or skillet. Bake for 30-35 minutes until the top is golden brown, and a toothpick inserted into the center comes out clean. Cool for a few minutes before slicing and serving. It’s best served warm with a drizzle of honey and a pat of butter.
Recipe FAQs
The main difference between sweet cornbread and Southern cornbread lies in their sweetness. Sweet cornbread contains added sugar, honey, or other sweeteners, giving it a noticeable sweetness and moistness. It’s often served as a side dish or a dessert due to its sugary nature. In contrast, Southern cornbread typically contains little to no sugar and has a more savory and crumbly texture. It’s a staple in Southern cuisine and is often used for dishes like cornbread stuffing or served alongside savory dishes like chili or greens. The level of sweetness is the key difference.
Yes, you can use a mixer, but be cautious not to overmix; a gentle stir is often better to avoid a tough texture. I recommend mixing by hand with a whisk and spatula.
If you plan to consume the cornbread within 2 days, you can store it at room temperature in an airtight container or tightly wrapped in plastic wrap or aluminum foil. For longer storage, place the cornbread in an airtight container or wrap it in plastic wrap and store it in the refrigerator. It will stay fresh for up to a week.
To freeze, wrap it tightly in plastic or aluminum foil and place it in a freezer-safe zip-top bag. It can be frozen for up to three months.
To reheat, use the oven for best results: preheat to 350°F (175°C), wrap the cornbread in foil, and bake for 10-15 minutes (refrigerated) or 20-25 minutes (frozen). Microwave single slices on a microwave-safe plate with a damp paper towel in 20-30-second intervals. For a crispy texture, use a skillet, heating the slices on both sides until warm. If you have a toaster oven, toast the slices for a few minutes.
Serving Suggestions
Sweet cornbread is the perfect addition to any dinner! Enjoy it alongside cozy soups like sausage white bean soup, leftover turkey soup, or white chicken chili. Serve a fresh veggie on the side like crispy Parmesan Brussels sprouts, vegetables au gratin, or Sicilian eggplant caponata.
My Pro Tips
Expert Tips
- Use the Right Pan: A well-greased baking dish or cast-iron skillet helps prevent sticking and ensures even cooking.
- Correctly Measure Ingredients: Accurate measurements are crucial. Use dry measuring cups for dry ingredients like cornmeal and flour and liquid measuring cups for wet ingredients like buttermilk and honey.
- Don’t Overmix: Overmixing can lead to a tough and dry texture. Mix the wet and dry ingredients until combined to avoid overworking the batter.
- Avoid Overbaking: Overbaking can result in dry cornbread. Bake until a toothpick inserted into the center comes out with a few moist crumbs, not completely clean.
- Let It Rest: Allow the cornbread to rest for a few minutes after taking it out of the oven. This allows the moisture to redistribute throughout the bread, making it more tender.
Other Bread Recipes You’ll Love
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Best Sweet Cornbread Recipe
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 cup sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2½ cups buttermilk
- 4 eggs, at room temperature
- 1 cup butter, melted
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish or use a similar-sized (large) cast-iron skillet for a rustic touch.
- In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir them together until well mixed.
- In another bowl, whisk together the buttermilk, eggs, and melted butter, until they are well combined.
- Pour the wet mixture into the dry mixture. Stir until just combined. Be careful not to overmix; it can make your cornbread less tender. Pour the cornbread batter into the greased baking dish or large skillet.
- Place the dish or skillet in the preheated oven and bake for 30-35 minutes until the top is golden brown, and a toothpick inserted into the center comes out clean.
- Remove the cornbread from the oven and let it cool for a few minutes before slicing and serving. It's best served warm with a drizzle of honey and a pat of butter.
Notes
- Correctly Measure Ingredients: Accurate measurements are crucial. Use dry measuring cups for dry ingredients like cornmeal and flour and liquid measuring cups for wet ingredients like buttermilk and honey.
- Avoid Overbaking: Overbaking can result in dry cornbread. Bake until a toothpick inserted into the center comes out with a few moist crumbs, not completely clean.
- Use the Right Pan: A well-greased baking dish or cast-iron skillet helps prevent sticking and ensures even cooking.
- Let It Rest: Allow the cornbread to rest for a few minutes after taking it out of the oven. This allows the moisture to redistribute throughout the bread, making it more tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made ahead of time for a party?
Yes! I just did that today. Store on counter for half day, or fridge a day ahead of time and then reheat!
I often find cornbread to be too dry or crumbly, but this recipe is truly the best! It has the perfect hint of sweetness without being overly sweet, and the texture is moist and perfectly dense without crumbling or falling apart. This will be my go-to recipe from now on.
YES! All your points are spot on to why this is the BEST cornbread. Enjoy time and time again.
Excellent! Very moist and not too sweet. I halved the recipe and baked in a cast iron pan. Will make again 😊
I’m thrilled you loved the recipe. The crispy edges in the cast iron pan take it over the top!
Best cornbread recipe ever! It’s never fail and always delicious!
Yay! So happy you love it!
SERIOUSLY the BEST cornbread recipe I’ve ever made!! It is so simple and yet so flavorful and never dry. We double it and bake it in a 9×13 and it gets devoured!! I melt butter on top right out of the oven and then drizzle with honey. Oh my heavens!!
YAY! So happy you love this cornbread as much as we do!
You mentioned using honey-prevents drying out. How much to use & where to add it.
It’s just to drizzle on top if you like :). Enjoy the recipe.
Five Stars! This is the best cornbread you will ever have. I love it!
YAY!! So happy you love this family favorite!
This is the best cornbread recipe I have tried. Everyone loved it! Will be making from now on. Thank you Elena!
Yay! I am so happy you loved it. I felt the same the first time my mother-in-law made it for me decades ago.
Looks amazing and I LOVE all the ways you have listed to mix it up’
Yes! It is so yummy!
The absolute best cornbread I’ve ever had! I’m a huge fan of sweet cornbread, and this recipe is sweet, light and fluffy – seriously to die for! Very approachable recipe and easy to make. I’ve made it for friends as well and they always ask for the recipe. Thank you, Elena!
YAY! You described it perfectly. It is always a hit at any gathering. You are most welcome. Many more yummy recipes to come 🙂