Sweet Cornbread
A slice of golden joy with a tender crumb and a subtle honey sweetness makes this easy, homemade comfort classic.
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.
Notes
Room-temp eggs whisk in faster and yield a fluffier crumb. Stone-ground cornmeal gives a rustic bite; fine meal creates a softer texture. For make-ahead convenience, wrap cooled slices tightly for storing in the fridge or freezer.
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