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A slice of golden joy with a tender crumb and a subtle honey sweetness makes this easy, homemade comfort classic.
Sweet Cornbread is a beloved staple of Southern kitchens, striking the perfect chord between sweet and savory. Unlike the drier cornbreads you may remember from potlucks, this version folds in melted butter, rich buttermilk (or milk plus yogurt) and just enough sugar and honey to highlight the cornmeal’s hearty flavor. You know what? It reminds me of those lazy summer evenings on my porch swing, sipping iced tea while my oven worked its magic. As a 50-year-old home cook, I’ve tested dozens of cornbread recipes to nail the perfect balance—moist, buttery, and always a crowd-pleaser.
What makes it special? First, I use stone-ground yellow cornmeal for that slightly grainy texture, and a quick whisk-and-pour method means fewer dishes and more time to chat with friends. Perfect for pairing with chili, slow-cooked greens, or just slathered with extra butter and honey at breakfast, it’s a versatile side or snack that feels like a warm hug. Because it holds its moisture for days, you can prep ahead or freeze slices to enjoy later—ideal whether you’re hosting Thanksgiving or just craving a slice of Southern comfort any night of the week.
Why You’ll Love This Sweet Cornbread Recipe
- Ridiculously easy: one bowl, one whisk—zero fancy gear required
- Oven-baked golden crust that’s crisp outside, moist inside
- Perfectly sweet: honey and sugar enhance the cornmeal’s flavor
- Buttery richness without heavy cream (use yogurt for tang)
- Ready in under 40 minutes—great for weeknight dinners or holidays
- Versatile pairing: chili, barbecue, soups or just a slather of jam
- Freezer-friendly for make-ahead convenience
- Kid-approved: subtle sweetness means little ones go back for seconds
Ingredients for Sweet Cornbread
- 1 cup all-purpose flour (or white whole wheat for more fiber)
- 1 cup yellow cornmeal (stone-ground; Bob’s Red Mill works great)
- ¼ cup granulated sugar (adjust down if you prefer less sweet)
- 1 tablespoon baking powder (ensure it’s fresh for best rise)
- ½ teaspoon kosher salt
- 2 large eggs, at room temperature (helps batter mix evenly)
- 1 cup buttermilk (or ¾ cup milk + ¼ cup plain Greek yogurt)
- 2 tablespoons honey (choose a mild clover or orange blossom)
- 4 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
- Optional: ½ teaspoon vanilla extract or pinch of cinnamon for warmth
Tips:
• Room-temp eggs whisk in faster and yield a fluffier crumb.
• Stone-ground cornmeal gives a rustic bite; fine meal creates a softer texture.
Directions to Bake Sweet Cornbread
- Preheat and prep
Preheat your oven to 400°F (205°C). Grease an 8×8-inch baking pan or line it with parchment—either works. A cast-iron skillet delivers extra-crispy edges if you have one. - Whisk dry ingredients
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Break up any lumps in the cornmeal—texture is lovely, but little clumps aren’t. - Stir in wet ingredients
Crack in eggs, then add buttermilk, honey, and melted butter (plus vanilla or yogurt mix if using). Stir briskly until the batter is smooth; a few tiny lumps are okay. - Skip overmixing
Here’s the thing: overworking the batter can make the crumb tough. Stir until ingredients just come together, then pause. - Bake to golden perfection
Pour batter into the prepared pan. Place on the center rack and bake 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out clean. - Rest before slicing
Let it cool in the pan for about 10 minutes. This helps the crumb set. Then run a knife around the edges and transfer to a wire rack. - Serve warm
Slice into squares or wedges. Enjoy with a pat of butter, a drizzle of honey, or alongside your favorite chili. - Store leftovers
Wrap cooled slices tightly (see below), then stash in the fridge or freezer for later indulgence.
Servings & Timing
Yields: 9–12 squares
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Resting Time: 10 minutes
Total Time: about 40 minutes
Variations
• Jalapeño-Cheddar Cornbread: Fold in ¼ cup diced jalapeño and ½ cup shredded cheddar before baking.
• Honey-Lime Zest: Add 1 tsp lime zest and swap honey for agave for a citrusy twist.
• Bacon & Chive: Stir in 3 crumbled bacon strips and 2 tbsp chopped chives.
• Maple-Pecan: Replace honey with maple syrup and sprinkle chopped pecans on top.
• Gluten-Free: Use ¾ cup fine corn flour + ¾ cup gluten-free 1:1 baking flour.
Storage & Reheating
Store cooled cornbread in an airtight container at room temperature for up to 2 days; after that, move to the fridge for another 2–3 days. For longer keeping, wrap slices in plastic and foil, then freeze up to 3 months. To reheat, pop slices in a 350°F oven for 5–8 minutes or microwave for 20–30 seconds—just enough to warm through. You can even mix the batter a day ahead and chill it; give it a gentle stir before baking.
Notes on Sweet Cornbread
• If your baking powder is over six months old, replace it—your rise depends on it.
• Swap half the buttermilk for sour cream for an extra-tender crumb.
• A pinch of smoked paprika or nutmeg adds surprising warmth.
• My favorite tool here is a Lodge cast-iron pan—it crisps the edges like muffin tops!
FAQs About Sweet Cornbread
Q: Why is my cornbread dry?
A: Overbaking or overmixing are the usual culprits. Try cutting bake time by a few minutes and stir just until combined.
Q: Can I make this vegan?
A: Yes—replace each egg with a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water), use plant milk, and swap butter for coconut oil.
Q: How do I cut down on sweetness?
A: Reduce the sugar to 2 tablespoons and skip the honey drizzle; the cornmeal’s natural sweetness will still shine.
Q: Can I bake this in muffin tins?
A: Definitely—fill each cup 2/3 full and bake 15–18 minutes for mini cornbread muffins.
Q: What cornmeal brand do you recommend?
A: I love Bob’s Red Mill stone-ground for its texture; King Arthur’s fine cornmeal gives a softer crumb.
Q: Why did it stick to the pan?
A: Be sure to grease or line your pan well—an extra brush of oil and a parchment sling usually does the trick.
Conclusion
This sweet cornbread delivers a golden crust, moist crumb, and just enough honey sweetness to brighten any meal. Quick, easy, and endlessly adaptable, it’s a must-make for chili nights, holiday spreads, or a cozy weekend brunch. Give it a try, leave a comment with your tweaks, and hop over to my blog for more comforting, homemade recipes. Enjoy!
Sweet Cornbread
Ingredients
- 1 cup all-purpose flour or white whole wheat for more fiber
- 1 cup yellow cornmeal stone-ground; Bob’s Red Mill works great
- 1/4 cup granulated sugar adjust down if you prefer less sweet
- 1 tablespoon baking powder ensure it’s fresh for best rise
- 1/2 teaspoon kosher salt
- 1 cup buttermilk or 3/4 cup milk + 1/4 cup plain Greek yogurt
- 2 tablespoons honey choose a mild clover or orange blossom
- 4 tablespoons unsalted butter melted (or coconut oil for dairy-free)
- 1/2 teaspoon vanilla extract or pinch of cinnamon for warmth
Instructions
- Preheat your oven to 400°F (205°C). Grease an 8×8-inch baking pan or line it with parchment. A cast-iron skillet delivers extra-crispy edges if you have one.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Break up any lumps in the cornmeal.
- Add eggs, buttermilk, honey, and melted butter. Stir until the batter is smooth.
- Stir until ingredients just come together, then pause to avoid a tough crumb.
- Pour batter into the prepared pan and bake for 20–25 minutes until golden brown.
- Let it cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and enjoy with butter, honey, or alongside your favorite dishes.
