Sweet Cornbread
Few baked goods hit quite the right spot the way a perfectly made sweet cornbread does. Golden, tender, and just sweet enough to complement a hearty bowl of chili or a plate of smoked ribs, this sweet cornbread recipe delivers every single time with its moist, cake-like crumb and simple pantry staples.
Equipment
- 9x9-inch baking dish or 9-inch round cake pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Toothpick or skewer - for checking doneness
- Cooking spray or softened butter - for greasing
- Oven mitts
- Cast iron skillet - (optional) for crispier crust
- Wire cooling rack
Ingredients
- 1 cup all-purpose flour - 120g
- 1 cup yellow cornmeal - 150g
- 1/2 cup granulated sugar - 100g
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup honey - 115g
- 3/4 cup whole milk - 180ml
- 2 large eggs
- 1/2 cup unsalted butter - 115g, melted and cooled
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish or 9-inch round cake pan with cooking spray or butter.
- Melt the butter in the microwave or on the stovetop, then set aside to cool for 5-10 minutes.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
- In a medium bowl, whisk the eggs, milk, and honey until smooth. Add the cooled melted butter and whisk again until blended.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined—do not overmix. The batter should be slightly lumpy.
- Pour the batter into the prepared pan, smooth the top, and tap gently to release air bubbles. Bake for 28-32 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the pan on a wire rack for 10-15 minutes before slicing and serving warm with butter or honey.
Notes
- Do not overmix the batter to keep the cornbread tender and moist.
- Let melted butter cool before adding to eggs to prevent scrambling.
- Use whole milk for the richest texture; lower-fat options may result in drier bread.
- Measure flour by spooning into the cup and leveling off to avoid a dry result.
- Bake in a preheated cast iron skillet at 400°F for 20-25 minutes for extra crispy edges.
- Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
- Reheat in a 325°F oven wrapped in foil for 10-15 minutes for best texture.
- Try variations like adding cheddar cheese, jalapenos, or blueberries to the batter.
- Resting time after baking ensures cleaner slices and better crumb set.
- Serve alongside chili, ribs, fried chicken, or soups for a perfect pairing.