Warm, golden, and just the right amount of sweet — this Cornbread Recipe is everything you want from a Southern classic.
It’s soft on the inside, slightly crisp on the edges, and drizzled with honey butter for that irresistible finish.
Perfect as a side for chili, barbecue, or simply enjoyed warm with a pat of butter.
Why You’ll Love This Recipe
This cornbread is moist, buttery, and never dry.
It’s made with basic pantry ingredients and comes together quickly.
The honey drizzle gives each slice a touch of sweetness and shine.
What You’ll Need (Ingredient Highlights)
Butter adds richness and creates that tender crumb.
Honey and sugar provide balanced sweetness and golden color.
Buttermilk keeps the texture soft and moist.
Yellow cornmeal delivers the classic flavor and texture.
A little baking soda ensures a light rise without heaviness.
Pro Tips Before You Start
Don’t overmix the batter — stir just until the flour disappears.
Use room-temperature eggs and buttermilk for even mixing.
For crisp edges, bake in a preheated cast-iron skillet.
Drizzle honey butter while warm so it soaks in beautifully.
How to Make Cornbread
Step 1 – Preheat and prepare
Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish.
Step 2 – Make the batter
In a bowl, mix melted butter, sugar, and honey.
Whisk in eggs one at a time, then add buttermilk.
Stir in cornmeal, flour, salt, and baking soda just until combined.
Step 3 – Bake
Pour the batter into the prepared dish and bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
Step 4 – Add the honey butter
While warm, poke small holes on top with a fork.
Mix melted butter and honey, then drizzle over the surface. Let it soak for 5 minutes.
Step 5 – Serve
Slice and serve warm with extra butter or a drizzle of honey.
What to Serve Them With
Serve alongside chili, soups, or stews for a comforting meal.
Pairs perfectly with barbecued meats, fried chicken, or roasted vegetables.
Enjoy a leftover slice for breakfast with butter and jam.
Variations / Substitutions
Add a handful of corn kernels for texture.
Mix in shredded cheddar cheese or jalapeños for a savory twist.
Use brown sugar instead of white for deeper flavor.
Swap buttermilk with a mix of milk and vinegar if needed.
Storage & Leftovers
Store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days or freeze for up to 3 months.
Reheat in the oven or microwave before serving.
FAQs
Can I make cornbread without buttermilk?
Yes, use regular milk mixed with a tablespoon of vinegar or lemon juice.
Can I use white cornmeal instead of yellow?
Yes, though yellow cornmeal gives a slightly sweeter flavor and color.
Can I bake this in a cast-iron skillet?
Absolutely, it will create a crisp, golden crust.
How do I keep cornbread moist?
Don’t overbake, and drizzle with honey butter right after baking.
Can I make it less sweet?
Reduce the sugar or skip the honey drizzle for a more savory version.
Can I add cheese or jalapeños?
Yes, fold in shredded cheddar or diced jalapeños before baking.
How can I tell when it’s done?
A toothpick inserted in the center should come out clean.
Can I make muffins instead?
Yes, bake in a muffin tin for about 18–20 minutes instead of 45–50.
Can I double the recipe?
Yes, bake in a 9×13-inch pan and adjust time to about 50–55 minutes.
Can I freeze cornbread?
Yes, wrap tightly and freeze for up to 3 months. Reheat before serving.
Final Thoughts
This Cornbread Recipe is a timeless favorite — buttery, golden, and perfectly sweetened.
It’s easy to make, endlessly versatile, and always a hit whether served at dinner or enjoyed on its own.
