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homemade cornbread with butter and honey on top

Moist and Sweet Cornbread Recipe

An easy homemade cornbread recipe made with simple cornbread ingredients. Soft, buttery, sweet, and perfect for Thanksgiving.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 12 Servings

Ingredients
  

  • 1 Cup All-purpose flour
  • 1 Cup Fine cornmeal
  • ½ Cup Granulated sugar
  • ½ Cup Unsalted butter (at room temperature)
  • 2 tsps Baking powder
  • 1 Cup Milk
  • 2 Eggs
  • ¼ tsp Salt
  • 1 Tbsp Honey (optional)

Instructions
 

  • In a large bowl, mix room temperature butter and sugar until smooth. Use a spatula or mixer, whichever you find easier.
    creaming butter and sugar to make cornbread
  • Add the eggs and the honey (if using), and mix. Add the milk and mix until combined. The mixture may look a bit grainy, especially if your eggs or milk are cold, that’s normal.
    mixing butter and eggs for cornbread recipe
  • In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
    Preheat your oven to 180°C (350°F) with the fan on and top and bottom elements on. Avoid the broil setting, it will brown the top too quickly and burn it.
    Add the dry ingredients to the wet mixture and stir with a whisk or mixer until just combined. The batter will look slightly grainy because of the cornmeal, that’s how it should be. Butter your baking dish, pour in the batter, and bake for 20–25 minutes, or until the top is golden and the edges are crisp. Check doneness with a toothpick, if it comes out clean, it’s ready. Let it cool slightly before serving.
    adding flour and cornbread to butter and eggs to make cornbread and adding to dish

Notes

  • Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
  • To freeze cornbread, let it cool completely, then wrap it tightly in plastic wrap or foil and place it in a freezer bag. It keeps well for up to three months. To thaw, leave it at room temperature then warm it in the oven or microwave at a low temperature. 
  • The dish I used is 10x9 inches (25x22cm). 

Nutrition

Serving: 1ServingCalories: 200kcalCarbohydrates: 26.6gProtein: 3.6gFat: 9.1g
Keyword cornbread, cornbread recipe, homemade cornbread
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