Sweet Cornbread
Tender, golden cornbread with a subtle sweetness and a perfect moist crumb. A Southern classic that's buttery, comforting, and ready in under an hour.
- Total time
- 35 min
- Servings
- 8
- Calories
- 285
- Protein
- 5g
Ingredients
- 4 tablespoons unsalted butter
- 1.5 cups yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 2.5 teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 whole large eggs
- 1 cup whole milk
- 2 tablespoons honey
Instructions
- 1
Preheat your oven to 400°F. Place a 9-inch cast iron skillet (or 8×8-inch baking dish) in the oven and let it warm for 5 minutes — preheating the pan ensures the cornbread develops a golden, crispy bottom.
- 2
In a small saucepan, melt 4 tablespoons of unsalted butter over low heat. Set aside to cool slightly, about 2 minutes.
- 3
In a large mixing bowl, whisk together 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 0.33 cup granulated sugar, 2.5 teaspoons baking powder, and 0.75 teaspoon kosher salt until evenly combined — whisking distributes the baking powder so your cornbread rises evenly.
- 4
In another bowl, crack 2 large eggs and whisk them together, then add 1 cup whole milk and 2 tablespoons honey. Whisk until the honey is fully dissolved and the mixture is smooth.
- 5
Pour the cooled melted butter into the wet ingredients and stir to combine with a whisk.
- 6
Make a well in the center of the dry ingredients and pour in all the wet ingredients. Using a rubber spatula, fold gently just until the dry ingredients are moistened — do not overmix. A few small lumps are fine; overmixing creates tough, dense cornbread. The batter should be thick and chunky, not smooth.
- 7
Carefully remove the preheated skillet from the oven — be mindful of the heat. Quickly pour the batter into the hot pan, spreading it evenly with your spatula. Immediately place it back in the 400°F oven.
- 8
Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean with no wet batter clinging to it. The edges should pull slightly away from the sides of the pan. You should smell a rich, buttery aroma filling your kitchen.
- 9
Remove the skillet from the oven and let the cornbread rest in the pan for 5 minutes. This allows the interior to set slightly so it doesn't fall apart when cut.
- 10
Run a thin-bladed knife around the edges to loosen the cornbread from the pan, then invert it onto a cutting board or serve directly from the skillet. Cut into wedges or squares and serve warm, ideally with a pat of butter on top.
Tools you’ll need
- 9-inch cast iron skillet (or 8×8-inch baking dish)
- small saucepan
- large mixing bowl
- medium mixing bowl
- whisk
- rubber spatula
- toothpick
- thin-bladed knife
- oven thermometer (optional but helpful)
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