Sweet and Moist Cornbread Recipe

Sweet and Moist Cornbread Recipe – Easy, Delicious, and Perfect for Any Meal

Looking for the perfect homemade cornbread recipe? This sweet and moist cornbread is the ultimate side dish for any occasion! Made with simple ingredients like cornmeal, buttermilk, honey, and butter, this cornbread is a crowd-pleaser with its golden-brown crispy edges and soft, flavorful center. Whether you’re baking in a cast iron skillet or a square pan, this easy cornbread recipe will be your go-to for pairing with chili, soups, or barbecue. Perfectly sweet and tender, it’s ideal for breakfast, brunch, or dinner. Quick cornbread recipe that’s ready in under 40 minutes!

This sweet and moist cornbread is a perfect side dish for any occasion, delivering a warm, golden-brown crust with a soft, flavorful center. Whether you bake it in a cast-iron skillet or a square pan, it’s guaranteed to be a crowd-pleaser!

Ingredients:

• 1 cup all-purpose flour, spooned and leveled
• 3/4 cup yellow cornmeal
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder (use 1 teaspoon if using an 8×8 pan)
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1/3 cup honey
• 2 large eggs
• 1 & 1/4 cups buttermilk

Instructions:

1. Preheat Oven: Preheat your oven to 375°F. Place your 9-inch cast iron skillet inside while the oven preheats (if you’re using an 8×8 or 9×9 inch square pan, see the note below).
2. Mix Dry Ingredients: In a small bowl, combine the flour, cornmeal, salt, baking soda, and baking powder. (Use 1 teaspoon of baking powder for square pans.)
3. Prepare Wet Ingredients: Slice about 1/2 tablespoon of butter from the stick and set it aside to grease your pan later. Melt the remaining butter in a large bowl in the microwave. Stir in the vegetable oil, sugar, and honey until well combined.
4. Add Eggs & Buttermilk: Whisk in the eggs and buttermilk until the mixture is smooth and fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently with a wooden spoon or spatula. Don’t overmix—just mix until fully combined, and a few lumps are fine.
6. Grease Skillet: Carefully remove the preheated cast iron skillet from the oven. Grease the bottom and sides with the reserved butter (use a pastry brush if needed to spread the butter evenly).
7. Bake: Pour the batter into the hot skillet and smooth the top. Return the skillet to the oven and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges should slightly pull away from the pan.
8. Cool and Serve: Allow the cornbread to cool for 5-10 minutes before slicing and serving. For extra flavor, top with butter and honey. Serve immediately for the crispiest edges!

Storage: Store cornbread tightly covered on the counter for up to 3 days. If baked in a cast-iron skillet, remove the cornbread from the skillet once it cools to avoid any metallic aftertaste.

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Tips

• Don’t overmix: Overmixing the batter can result in dense cornbread. Stir until just combined to keep it light and airy.
• Use a preheated skillet: Preheating your skillet helps create a crispy crust on the bottom of the cornbread.
• Test doneness: A toothpick inserted in the center should come out clean when the cornbread is done baking. If it’s too wobbly, bake for a few more minutes.

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Variations and Substitutions

• Milk: If you don’t have buttermilk, you can substitute it with whole milk or regular milk mixed with a teaspoon of vinegar to mimic buttermilk’s acidity.
• Sweetness: Adjust the sweetness by reducing or increasing the amount of sugar, or adding more honey for an extra honeyed flavor.
• Corn Kernels: Add 1/2 cup of sweet corn kernels to the batter for extra texture and sweetness.
• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour to make this cornbread gluten-free.

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FAQs

Can I make cornbread ahead of time?
Yes! Cornbread can be made a day ahead of time. Store it covered at room temperature, and reheat it in the oven before serving for that freshly baked feel.

Can I freeze cornbread?
Yes, cornbread freezes well. Wrap it tightly in plastic wrap or foil and store it in a freezer bag. Reheat from frozen or let it thaw at room temperature.

Can I use a different pan?
You can use an 8×8 or 9×9 inch square pan, but remember to adjust the baking powder (use 1 teaspoon instead of 2). The baking time may vary slightly.

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Serving Suggestions

This cornbread pairs beautifully with a variety of dishes, such as:

• Chili: Serve it alongside a hearty bowl of chili for the perfect comfort food combination.
• Barbecue: Enjoy with grilled meats, such as ribs or pulled pork.
• Soup: It’s the perfect side for creamy soups like butternut squash or tomato soup.
• Breakfast: Serve with eggs and bacon for a delightful breakfast or brunch.

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Why You’ll Love This Recipe

This cornbread is perfectly sweet, moist, and easy to make. The combination of honey and butter gives it a rich flavor, while the slight crunch of cornmeal adds texture. It’s versatile, delicious, and sure to be a hit at any meal. Whether you bake it in a skillet or a square pan, it’s the ideal balance of sweet and savory, with a delightful crispy edge that everyone will love!