This cornbread is soft, slightly sweet, and easy to make. You can serve it as a side dish or enjoy it on its own with honey butter. It bakes up golden on the outside and stays tender in the center, making it perfect for any meal.
Why We Love This Cornbread Recipe
There are many cornbread recipes out there, but this one checks all the boxes for flavor, texture, and ease. You’ll love how moist and tender it turns out, without falling apart when sliced. The slight sweetness from the honey and sugar enhances the flavor without overpowering it. It’s that sweet-savory balance that keeps you coming back for seconds.
Another reason to love this recipe? It’s foolproof. Even if you’re new to baking, the simple steps and everyday ingredients make it accessible. The combination of butter and oil gives the cornbread a rich, moist interior, while the golden crust on top adds just the right amount of texture. You can serve it warm with honey butter, alongside chili, or even with a drizzle of maple syrup for a sweet twist.
This version is also adaptable — whether you’re cooking for a crowd or just need something to go with dinner, this recipe works. It’s dependable, family-friendly, and delivers every time.
Ingredients about Cornbread Recipe
When you’re baking this cornbread, you’ll be using ingredients that you likely already have in your pantry or fridge. Each one serves a purpose — to create a soft, flavorful, and golden result.
- 3/4 cup yellow cornmeal (ground)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons honey
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter (melted)
- 1/4 cup oil (canola, vegetable, or olive)
- 1 cup milk (whole, 2%, or buttermilk)
- 1 large egg
- 1 large egg yolk
For the Honey Butter:
- 1/2 cup butter (softened)
- 1/4 cup honey
How to Make Cornbread Directions
Making this cornbread at home is incredibly straightforward, even if you don’t bake often. All it takes is a few steps and one bowl to mix everything. Here’s how you can do it from start to finish:
Start by preheating your oven to 350°F (175°C). You’ll want to line an 8×8-inch or 9×9-inch square baking dish with parchment paper. If you prefer a round shape, you can also use a 9-inch round cake pan. Even when using parchment, it’s a good idea to lightly spray it with non-stick cooking spray to prevent sticking.
In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Mix well to ensure everything is evenly distributed. These are the base components that give your cornbread its shape and flavor.
Next, add the wet ingredients: melted butter, oil, milk, honey, egg, and egg yolk. Stir gently with a spoon or a silicone spatula. You want to mix until the batter is smooth and just combined. Be cautious not to overmix — doing so can make the final result dense instead of light and tender.
Let the batter sit for about 5–10 minutes. This resting time allows the cornmeal to absorb some of the liquid, resulting in a better texture. It’s a small step, but it makes a noticeable difference.
Pour the batter into your prepared baking dish. Smooth the top using a spatula so it bakes evenly. Place it in the center of the oven and bake for 24–30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on it toward the end of the baking time. Overbaking can dry out the cornbread, so remove it as soon as it’s cooked through.
Once baked, let the cornbread cool in the pan for about 10 minutes. This helps it set and makes it easier to slice. For extra flavor, brush 2–3 tablespoons of melted butter on top as soon as it comes out of the oven. This keeps the crust soft and adds even more richness.
To make the honey butter, simply soften the butter by letting it sit at room temperature or microwaving it for about 10 seconds. Then, stir in the honey. You can use a hand mixer for a whipped texture, or just a spoon for a rustic, homemade feel. Use a small scoop to serve it on top of each piece of cornbread.
That’s all it takes — simple ingredients, a few steps, and you have a homemade cornbread that rivals any restaurant version.
How to Serve Cornbread
Serving cornbread can be as simple or creative as you like. The classic way is to enjoy it warm, freshly sliced, with a generous smear of honey butter on top. The creamy butter melts into the warm bread, creating a comforting bite that’s both sweet and savory.
You can also pair cornbread with a bowl of chili, a plate of BBQ chicken, or a fresh salad for contrast. Its hearty texture holds up well next to saucy or spicy dishes, making it a great side for dinner.
Want to turn it into breakfast? Heat up a slice and drizzle it with maple syrup or spread it with jam. It’s a versatile bread that fits into any meal of the day.
For presentation, cut it into even squares and arrange them on a wooden board or serving platter. Add a small bowl of honey butter in the center so guests can help themselves. This works well for family gatherings or potlucks.
Expert Tips: Cornbread Recipe
Here are a few extra tips to help you make the best cornbread every time:
- Don’t overmix the batter. This is one of the most common mistakes. Overmixing can lead to a dense or chewy texture.
- Let it rest before baking. Allowing the batter to sit for 5–10 minutes gives the cornmeal time to soften, resulting in a tender crumb.
- Use room temperature ingredients. Cold eggs or milk can cause the batter to mix unevenly. Set everything out before you begin.
- Don’t skip the butter topping. Brushing melted butter over the top while it’s hot enhances the flavor and adds moisture.
- Use a metal pan if possible. Metal pans tend to conduct heat better than glass, helping the cornbread cook evenly.
These tips ensure you get golden, soft, and flavorful cornbread that everyone will love.
How to Store Cornbread
To keep your cornbread fresh, let it cool completely after baking. Once cooled, place the slices in an airtight container or wrap them tightly with plastic wrap or foil.
You can store it at room temperature for up to 2 days. If you want it to last longer, refrigerate it for up to 5 days. Just know that the fridge can dry it out slightly, so reheat it with a little butter or cover it while warming to bring back the moisture.
For even longer storage, freeze individual pieces wrapped in foil and placed in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, microwave a slice for 30–40 seconds or warm in the oven at 300°F until heated through.
Variation of Cornbread Recipe
Once you’ve mastered the basic cornbread recipe, feel free to explore some fun variations:
- Cheddar Jalapeño Cornbread: Add 1 cup shredded cheddar and 1–2 tablespoons diced jalapeños to the batter for a spicy twist.
- Maple Cornbread: Replace the honey with maple syrup for a deeper sweetness.
- Skillet Cornbread: Bake the batter in a cast iron skillet for crisp edges and rustic charm.
- Cornbread Muffins: Pour the batter into muffin tins and bake for 15–18 minutes for single-serve portions.
- Sweet Corn Add-In: Stir in 1/2 cup of canned or frozen (thawed) sweet corn kernels for extra texture and flavor.
These variations let you customize the recipe based on your meal, mood, or what’s in your pantry.
FAQ: Cornbread Recipe
What makes this cornbread moist and tender?
The combination of butter, oil, milk, and honey creates a moist texture. Letting the batter rest also helps soften the cornmeal for a tender bite.
Can I use buttermilk instead of regular milk?
Yes, buttermilk adds a subtle tang and makes the texture even more tender. It’s a great substitute for regular milk.
How do I know when cornbread is fully baked?
Check by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready. The top should also be golden.
Can I make this recipe gluten-free?
You can try using a gluten-free flour blend that replaces all-purpose flour 1:1. Keep in mind the texture might change slightly.
What’s the best way to reheat leftover cornbread?
Wrap a slice in foil and warm it in a 300°F oven for about 10 minutes. Or microwave for 30–40 seconds with a small pat of butter.
Can I reduce the sugar in the recipe?
Yes, you can lower the sugar slightly if you prefer a more savory cornbread, but keep a little in to maintain the soft texture and flavor.
corn bread recipe
Equipment
- Mixing Bowl
- 8×8 or 9×9-inch Baking Dish
- Whisk
- Spatula
Ingredients
- 3/4 cup yellow cornmeal (ground)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons honey
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter melted
- 1/4 cup oil canola, vegetable, or olive
- 1 cup milk whole, 2%, or buttermilk
- 1 large egg
- 1 large egg yolk
- 1/2 cup butter softened for honey butter
- 1/4 cup honey for honey butter
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 or 9×9-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add melted butter, oil, milk, honey, egg, and egg yolk. Stir until just combined; avoid overmixing.
- Let the batter sit for 5-10 minutes to allow the cornmeal to absorb some liquid.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 24-30 minutes until a toothpick comes out clean.
- Let the cornbread cool in the pan for 10 minutes, then brush with melted butter.
- For honey butter, mix softened butter and honey together until well combined.