Sweet Cornbread
This sweet cornbread is soft, moist, and golden with a tender crumb and a gentle honey sweetness that makes it impossible to stop at one slice. Made in a single bowl with everyday pantry staples, it comes together in just 35 minutes and pairs beautifully with chili, barbecue, soups, or simply a pat of salted butter and a drizzle of honey. The combination of buttermilk and melted butter gives it that rich, tender texture that sets it apart from dry or crumbly versions, making it the only sweet cornbread recipe you'll ever need.
Equipment
- 8x8 inch square baking pan Or a 9-inch round cake pan
- Large mixing bowl For dry ingredients
- Medium mixing bowl For wet ingredients
- Whisk
- Silicone spatula or wooden spoon For folding batter
- Measuring cups
- Measuring spoons
- Pastry brush For buttering the pan
- Toothpick or cake tester For testing doneness
- Wire cooling rack
Ingredients
- 1 cup yellow cornmeal about 160g; medium grind recommended
- 1 cup all-purpose flour about 125g
- 1/2 cup granulated sugar about 100g
- 1 tablespoon baking powder check that it is fresh and not expired
- 1/2 teaspoon salt
- 1 cup buttermilk about 240ml; full-fat preferred; room temperature
- 2 large eggs room temperature
- 1/3 cup unsalted butter about 75g; melted and slightly cooled; plus extra softened butter for greasing the pan
- 1/4 cup honey about 85g; raw wildflower honey recommended
Instructions
- Preheat your oven to 400°F (200°C). Generously grease an 8x8 inch baking pan with softened butter or cooking spray, coating the bottom and all sides, then set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined with no visible lumps of baking powder.
- In a separate medium bowl, lightly beat the eggs, then whisk in the buttermilk, melted butter, and honey until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined — stop as soon as no dry streaks remain. Do not overmix; a few small lumps are fine.
- Pour the batter into the prepared pan, spread it into an even layer with your spatula, and tap the pan lightly on the counter to release any air bubbles.
- Bake on the center rack for 20 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
- Transfer the pan to a wire rack and cool for at least 10 minutes before slicing into 9 squares. Serve warm with butter and a drizzle of honey.
Notes
- Do not overmix the batter. Stir only until the dry ingredients disappear — overmixing develops gluten and leads to tough, dense cornbread.
- Use room temperature eggs and buttermilk for a smoother batter and more even bake.
- Let the melted butter cool for a minute before adding it to the eggs to avoid scrambling them.
- No buttermilk on hand? Add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk, stir, and let it sit for 5 minutes before using.
- Test your baking powder freshness by dropping a teaspoon into hot water — if it bubbles vigorously, it is still active.
- For extra crispy edges, use a preheated cast iron skillet instead of a standard baking pan.
- To make cornbread muffins, divide the batter into a greased 12-cup muffin tin and bake at 400°F for 15 to 18 minutes.
- Store cooled cornbread at room temperature in an airtight container for up to 2 days, in the fridge for up to 5 days, or freeze individually wrapped squares for up to 3 months.
- Reheat in the microwave for 20 to 30 seconds with a damp paper towel on top, or in a 350°F oven wrapped in foil for 8 to 10 minutes.
- Popular mix-in ideas include shredded cheddar and diced jalapeño, fresh blueberries, crumbled crispy bacon, or a swap of maple syrup for the honey.
Nutrition
Serving: 1SquareCalories: 235kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 58mgSodium: 290mgPotassium: 85mgFiber: 1gSugar: 16gVitamin A: 6IUCalcium: 8mgIron: 6mg
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