Sweet Cornbread Recipe

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

4.91 from 10 votes

Soft, moist, and super fluffy, this Sweet Cornbread Recipe is my favorite side dish to serve throughout the fall and winter months.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 266kcal

Chef: Jessica Randhawa

Ingredients

▢ 2 cups all-purpose flour
▢ 1 cup yellow cornmeal - medium-grind recommended
▢ ½ cup sugar
▢ 1 tablespoon baking powder
▢ 1 teaspoon salt
▢ 3 large eggs - at room temperature, beaten
▢ 1 cup buttermilk - at room temperature
▢ ½ cup honey
▢ ¼ cup melted butter - cooled slightly (½ stick of butter)

Instructions

Preheat the oven to 375 degrees Fahrenheit and grease a 9x9-inch pan with non-stick cooking spray or butter.
Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large bowl. In a separate bowl, whisk the eggs, milk, honey, and butter together until combined.
Add the dry ingredients to the wet ingredients and fold together until just combined. If there’s a few small streaks of flour in the batter, that’s perfectly ok.
Allow the mixture to rest for 10 minutes, then pour the batter into the prepared baking pan. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
Let it cool for 20-30 minutes before slicing and serving with butter and honey if desired.

Notes

Bring the eggs and buttermilk to room temperature. Cold eggs and/or buttermilk can cause the melted butter to seize and form small clumps in the batter. Using room temperature ingredients allows the batter to blend more smoothly which also helps prevent over mixing. Room-temperature batter also bakes more evenly. If you’re in a hurry, submerge the eggs in lukewarm to warm (not hot) water for 5-10 minutes and gently warm

Please note: The standard baking time in a 9x9-inch baking pan at 375°F (190°C) is 35-40 minutes: However, the cooking time will vary depending on the baking pan you're using. In all cases, keep a close watch and start checking after about 20-25 minutes. Here's a general overview:

10-Inch Cast Iron Skillet (25-35 minutes): Heats quickly and evenly for crisp, golden edges, but bakes faster, so reduce the cooking time by about 5–10 minutes. Preheat the skillet for best results.
Ceramic Baking Dish (40-45 minutes): Heats slowly and gently for a soft, moist crumb. Due to this, the baking time is about 5-10 minutes longer. Do not preheat empty to avoid thermal shock.
Stainless Steel Pan (35-40 minutes): Heats unevenly. Potential for soft edges drier texture.
Enameled Cast Iron (30-25 minutes): Similar to bare cast iron as it also retains heat well. May bake slightly faster (check 5 minutes early).
Glass Baking Dish (40-45 minutes): Heats slowly and retains heat. Requires a slightly longer bake time, similar to ceramic baking pans.
Muffin Tin: Allows for individual portions with crisp edges. Much shorter bake time (12-15 minutes). Remember to grease well or use liners.
Nonstick Metal Pan (35 minutes): Heats quickly for golden, brown edges.

Storage: Keep leftover cornbread stored in an airtight container or wrapped tightly in plastic wrap at room temperature for 3-4 days. Leftover cornbread can be frozen for up to 2 months.

Nutrition

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