Soft, moist, and super fluffy, this Sweet Cornbread Recipe is my favorite side dish to serve throughout the fall and winter months. Super easy to make with simple ingredients like cornmeal, sugar, buttermilk, honey, and butter, it pairs perfectly with a hot bowl of chili or soup.

Overhead image of a large rusted baking sheet with a neat pile of cornbread squares, two topped with thick butter and drizzled with butter.

The Best Cornbread Recipe

If you’re looking for a sweet cornbread recipe to enjoy with your next pot of homemade chili, this may just be the one! Sweeter than my easy cornbread recipe – but not too sweet that it’s mistaken for cake – it has just the right amount of sweetness.

Moist and soft with crispy golden edges my favorite way to enjoy this delicious cornbread is with a thick smear of salted butter and a drizzle of sweet honey, but it’s also the perfect cornbread recipe to enjoy with savory meats, chili, and stew.

Ingredients needed to make Sweet cornbread recipe in individual measuring cups and ramekins.

How to Make Sweet Cornbread

1. Preheat your oven to 375 °F and grease a 9×9-inch pan.

2. Combine the dry ingredients (the all-purpose flour, cornmeal, sugar, baking powder, and salt) in a large bowl. In a separate bowl, whisk together the wet ingredients (the eggs, milk, honey, and melted butter).

3. Then, add the dry ingredients to the wet ingredients and fold together until just combined. Avoid overmixing as it will result in denser cornbread.

4. Rest the batter for 10 minutes, then pour the batter into the prepared baking pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

5. Allow the cornbread to rest and cool for 20 minutes or so before slicing and serving with butter and honey if desired.

White mixing bowl filled with all-purpose flour, yellow cornmeal, baking powder, sugar, and salt.

Eggs, buttermilk, honey, and melted butter in a white mixing bowl.

Overhead image of a white mixing bowl with the dry ingredients for sweet cornbread added to the wet ingredients.

Large white bowl filled with sweet cornbread batter.

Sweet cornbread batter in a square baking dish.

Perfectly golden baked sweet cornbread with crisp edges in a square baking dish.

Baking Tips

Skillet Cornbread: This recipe can also be baked in a 9-inch or 10-inch cast iron skillet. Begin by placing your skillet in the oven and preheating the oven to 425°F (220°C). Once the oven is preheated, remove the skillet and add 1-2 tablespoons of butter to the skillet. Swirl to coat. Immediately add the prepared batter to the hot skillet (the batter will sizzle – that’s a good thing!) Place the skillet in the oven and bake for 20-25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
Cornbread Muffins: For a fun twist, try making corn muffins. Start by preheating your oven to 400°F (200°C). Grease a standard 12-cup muffin tin or line it with paper liners. Use a spoon to divide the prepared batter evenly among the muffin cups – they should be about 2/3 to 3/4 full. Bake for 12-15 minutes or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
Optional Additions: Try adding some chopped jalapeños for a spicy kick or grated cheese like cheddar or pepper jack. You could even add whole corn kernels for a little texture.

Baking pan filled with golden cornbread sliced into perfect squares.

What to Serve with Sweet Cornbread

Cornbread is wonderful with so many delicious savory dishes – and even a handful of sweet dishes. Here are some ideas:

Chili: Of course, when I think of cornbread, I immediately think of chili. From classic chili to steak chili, white chicken chili, and vegetarian chili, all chili recipes deserve a slice of sweet buttery cornbread.
BBQ: The sweetness perfectly contrasts the savory smokiness of pulled pork, brisket, and ribs.
Soups, Stews, and Beans: Some of my favorites include these pinto beans with bacon, red beans and rice, Boston baked beans, vegetable beef soup, and beef and barley soup.
Fried Chicken and Fish
Whipped Cream and Fruit: With a little whipped cream and sweet berries, this sweet cornbread could easily transform into a delicious dessert.
Spreads: Try smearing with butter, jam, cream cheese, or even a little peanut butter.

Overhead image of an edge piece of sweet cornbread smeared with thick butter and drizzled with honey.

Storing and Freezing Cornbread

Storage: Allow the cornbread to cool completely to room temperature, then wrap tightly with plastic wrap or transfer it to an airtight plastic bag. Once wrapped, transfer the cornbread to the refrigerator for up to one week.
Freezing: For long-term storage, wrap the cornbread in plastic wrap and transfer it to a ziplock bag, removing as much air as possible. Thaw in the refrigerator before reheating.
Reheating: For best results, reheat in the oven. Preheat your oven to 350°F (175°C) and heat the cornbread for about 10-15 minutes. Cover it with aluminum foil during reheating to prevent it from drying out.

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