BEST Homemade Sweet Cornbread (Easy & Moist)
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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.
This cornbread was fantastic!! I made some cinnamon honey butter to go with it and it was a crowd pleaser!! It was so easy to make too, definitely making this a staple in our house!
WOW! The cinnamon honey butter sounds amazing! Yay for a new staple recipe. It’s a good one.
This is by far the best cornbread I have ever tried. So moist, slightly sweet and unbelievably easy to put together!!! My family loved it. I made it for others who couldn’t stop raving. I used a different recipe for SO many years but can now call this my go to cornbread!! Thank you for sharing. ❤️
Yay! This recipe converted me to loving cornbread- ha!
So soft and moist. Doesn’t get all crumbly and dry.
Yes! It’s the best. Happy you loved it!
I made this cornbread for the 15 bean soup and the combo together is delicious!!! We also love eating the cornbread with butter and drizzle hot honey, it’s like a dessert. This will be my go to recipe forever❤️
Awww! I love that this will be your forever recipe. 🥰
This was absolutely amazing. My family doesn’t like cornbread very well BUT they absolutley gobbled up the pan of this cornbread and said I could re-make this anytime!!! This is a HUGE compliment !!! I will be keeping this recipe on hand for sure! It was so moist, sweet and delicious. Used the dough hook and it make it so light and fluffy!!! 🙂 Thanks for sharing this recipe. I put the Hot Honey on it and it was wonderful.
Yay! So happy to hear that! So good with the HOT HONEY. I need to try that.
You weren’t kidding, it was delicious!!! We won’t be using any other mix or recipe in the future! Thank you, Elena!
The best cornbread recipe!! Everyone loved it!! Only recipe I will use from now on!! Thanks so much for sharing!
You are welcome! It’s a tried and true family favorite!
Tried this recipe for the first time and we don’t ever have to try another cornbread recipe. It was fluffy and delicious!
Yay! So happy you loved it!
Perfection. Thank you for this quick, easy and delicious recipe!
Yay! Happy you loved it!
It truly is the BEST cornbread recipe. Super moist too!