Homemade sweet cornbread is a delightful side dish that pairs perfectly with chili, ribs, or chicken. Baked until golden brown with just the right sweetness and a drizzle of honey, it's the best homemade cornbread recipe!
Serve with the Best Chicken Chili.
Best Cornbread 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- HA! Skip the store-bought mix and make this easy cornbread recipe from scratch.
This perfect cornbread recipe has a few basic ingredients. If you are a fan of cornbread, this is the recipe for you.
- All-purpose cups flour
- Yellow cornmeal
- Granulated Sugar
- Baking soda
- Baking powder
See the recipe card for quantities.
How to Make Sweet Cornbread (Step-By-Step Photos)
Easy recipe for homemade cornbread from scratch! This cornbread bakes up tall, fluffy, moist, and sweet, with golden brown and crispy edges.
Preheat your oven to 350°F. Grease a 9x13-inch baking dish or use a similar-sized (large) cast-iron skillet for a rustic touch.
Mix the dry ingredients: In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir them together until well mixed.
Combine the wet ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter, until they are well combined.
Combine wet and dry ingredients: Pour the wet mixture into the dry mixture. Stir until just combined. Be careful not to overmix. Overmixing can make your cornbread less tender. We want fluffy and moist cornbread!
Pour the batter: Pour the cornbread batter into the greased baking dish or large skillet.
Bake: 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.
Cool and serve: 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.
Sweet cornbread is versatile, and there are several variations you can try to change up the flavor and texture. Here are a few sweet cornbread recipe variations:
- Jalapeño and Cheddar Cornbread:
- Add finely chopped jalapeño peppers and shredded cheddar cheese to the batter for a spicy and savory twist.
- Blueberry Cornbread:
- Gently fold fresh or frozen blueberries into the batter to create a sweet and fruity cornbread.
- Maple Pecan Cornbread:
- Replace some or all of the honey with maple syrup and fold in chopped pecans for a rich, nutty flavor.
- Cinnamon Sugar Cornbread:
- Mix ground cinnamon and a bit of brown sugar into the batter for a sweet, spiced cornbread.
- 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.
- Coconut Cornbread:
- Stir in shredded coconut into the batter for a tropical twist. You can also drizzle with coconut glaze after baking.
- Chocolate Chip Cornbread:
- Fold in chocolate chips for a dessert-like cornbread. Serve it warm with a scoop of vanilla ice cream for a treat.
- Cranberry Orange Cornbread:
- Add dried cranberries and orange zest to the batter for a sweet and tangy flavor combination.
- Brown Butter Cornbread:
- Brown the butter before adding it to the batter for a nuttier and richer flavor.
- Buttermilk Cornbread:
- Replace some or all of the regular milk with buttermilk for a tangy and slightly richer cornbread.
- 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.
- Corn and Green Onion Cornbread:
- Add canned or fresh corn kernels and chopped green onions to the batter for a savory and colorful twist.
The best pan for making cornbread depends on your personal preference and the type of cornbread you want to achieve. Here are a few options:
- Cast-Iron Skillet: Many people prefer baking cornbread in a preheated cast-iron skillet. This method produces a crispy and golden crust while maintaining a moist interior. Cast iron also imparts a unique flavor to the cornbread. Make sure to preheat the skillet in the oven before adding the batter.
- 9x9-inch Baking Dish: A square or rectangular baking dish is a classic choice for making cornbread. It's versatile and yields evenly cooked, moist cornbread. Grease the dish well to prevent sticking.
- Muffin Tin: Using a muffin tin to make cornbread muffins or mini cornbreads is a great option for portion control and quick serving. This is a fun choice if you want individual servings.
- Cornbread Mold: Specialized cornbread molds are available that can give your cornbread a decorative shape, such as ears of corn. These can add a unique touch to your presentation.
- Round Cake Pan: A round cake pan can also work well for baking cornbread, and it's easy to slice into wedges for serving.
Ultimately, the best pan depends on your preference for texture and presentation.
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How to Store and Reheat
Storing Sweet Cornbread:
Room Temperature: 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.
Refrigerator: 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.
Freezer: To store cornbread for an extended period, 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.
Reheat: To reheat cornbread, 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.
Top Tips for Moist Cornbread
- Use Buttermilk: Buttermilk adds moisture and a pleasant tang to your cornbread. It's an essential ingredient for achieving a moist texture.
- 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.
- 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.
- Include Fat: Butter provides moisture and flavor. Melted butter is a key ingredient that contributes to the moistness of your cornbread.
- Add Honey: Honey not only sweetens but also helps retain moisture. It's a natural humectant, which helps prevent the cornbread from drying out.
- 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.
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.
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.
For the best cornbread, 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. Medium-grind cornmeal delivers that classic cornbread flavor and a moist, crumbly interior, making it the go-to choice for most cornbread recipes.
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.
Looking for other recipes? Try these:
What to Serve with Corn Bread
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.Print
- 3 cups all-purpose cups flour
- 1 cup yellow cornmeal
- 1 cup sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 ½ cups buttermilk
- 4 eggs, at room temperature
- 1 cup butter, melted
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish or use a similar-sized (large) cast-iron skillet for a rustic touch.
- Mix the dry ingredients: In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir them together until well mixed.
- Combine the wet ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter, until they are well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry mixture. Stir until just combined. Be careful not to overmix. Overmixing can make your cornbread less tender. We want fluffy and moist cornbread!
- Pour the batter: Pour the cornbread batter into the greased baking dish or large skillet.
- Bake: 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.
- Cool and serve: 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.
- Prep Time: 10 min
- Cook Time: 30-35 minutes
- Category: Savory/Sweet
- Method: American
- Cuisine: American
Keywords: cornbread, sweet cornbread, bread, side dish