This Cornbread Recipe is moist, lightly sweetened, and has the perfect crispy edges. It is delicious on its own, but is a must-have for your favorite Southern comfort foods! Try it served alongside collard greens, fried chicken, soups, chili, and even salads!

If you ask anyone where I am from, everyone has their favorite cornbread recipe. Growing up, my mom made cornbread with our meals at least three times a week. We’d have cornbread with Meatloaf, greens, sautéed cabbage, and her classic chicken dishes. She’d whip up her cornbread in a matter of minutes and it was always so delicious. I have never been a fan of sweet cornbread, as I am a savory girl and my mom knew that. She’d always make a separate, smaller pan of cornbread without the sugar just for me. Now that’s love!!

CORNBREAD INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

All-purpose flour – can be substituted with bread flour

Cornmeal – fine to medium-grind cornmeal (yellow or white)

Eggs – add richness and structure to the cornbread

Butter – unsalted butter, melted

Salt – fine sea salt

Sugar–granulated sugar can be substituted with cane sugar.

Honey – adds moisture and sweetness

Buttermilk – Room temperature adds moisture and flavor to the cornbread.

Leaveners – Baking soda and baking powder (ensure it’s fresh)

HOW TO MAKE CORNBREAD

Follow these steps to make this recipe:

Preheat the oven to 425°F. Add 2 tbsp of oil to a 9-inch cake pan or a cast-iron skillet.

Mix the dry ingredients – In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt in a mixing bowl. Set aside.
Mix the wet ingredients – In another bowl, whisk together the buttermilk, eggs, sugar, melted butter, honey, and 2 tbsp of the vegetable oil.
Combine wet and dry – Add the dry ingredients to the wet, and stir until well combined.
Heat the oil – Add 2 tbsp of oil to a 9-inch cake pan or a cast-iron skillet and place it in the oven for 5 minutes.
Bake – Right at the five-minute mark, remove the skillet or pan from the oven then immediately pour the batter in while it’s hot. You should hear it sizzle as you add it. Bake in the oven for 20 to 25 minutes or until golden and a toothpick inserted into the center comes out clean.
Remove & Cool – Remove from the oven and transfer to a wirerack to cool. Butter the cornbread, if desired, slice and enjoy!

PRO TIPS FOR MAKING CORNBREAD

Use room-temperature buttermilk and eggs. I always take out my eggs ahead of time or place them in warm water to ensure that they are not too cold before adding them to the batter.
Crispy edges. It is important that the oven is thoroughly preheated and the oil is hot before adding the batter to the cast-iron skillet. You want to hear the batter sizzle when adding the batter to the pan which will give the cornbread nice, crispy edges!
Use good quality honey. Real honey has properties that help breads and baked goods retain their moisture.
Make it gluten-free. To make this recipe gluten-free, swap the all-purpose flour for gluten-free flour and gluten-free cornmeal of choice.

Cornbread Recipe

Recipe by Jamie Tryon

5.0 from 1 vote

Course: BreadsCuisine: American, SouthernDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Moist, lightly sweetened cornbread recipe with perfectly crispy edges.

Cook Mode

Keep the screen of your device on

Ingredients

1 1/2 cups fine to medium-grind cornmeal (yellow or white)
1 1/2 cups all-purpose flour
2 1/2 cups buttermilk (at room temperature)
2 eggs (at room temperature)
1/2 cup melted butter
1/4 cup sugar
2 tbsp honey
1 tsp salt
2 tsp baking powder (ensure it’s fresh)
1/2 tsp baking soda (ensure it’s fresh)
4 tbsp vegetable oil, divided

Directions

Preheat the oven to 425°F. Add 2 tbsp of oil to a 9-inch cake pan or a cast-iron skillet.
In a large bowl, whisk together the dry ingredients (cornmeal, all-purpose flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, melted butter, sugar, remaining vegetable oil, and honey. Mix the wet ingredients with the dry and stir well to combine.
Once the oven has preheated, add 2 tbsp of oil to a 9-inch cake pan or a cast-iron skillet and place it in the oven for 5 minutes.
Right at the five-minute mark, remove the skillet or pan from the oven then immediately pour the batter in while it’s hot. You should hear it sizzle as you add it. Bake in the oven for 20 to 25 minutes or until golden and a toothpick inserted into the center comes out clean.
Remove from the oven and transfer to a wirerack to cool. Butter the cornbread, if desired, slice and enjoy!

Notes

Use room-temperature buttermilk and eggs. I always take out my eggs ahead of time or place them in warm water to ensure that they are not too cold before adding them to the batter.
Hot Oven: Thoroughly preheat the oven and make sure the oil is hot before adding the batter to the cast-iron skillet. You want to hear the batter sizzle when adding the batter to the pan which will give the cornbread nice, crispy edges!
Use good quality honey. Real honey has properties that help breads and baked goods retain their moisture.

Did you make this recipe?

Great! Now let me know how you liked it. Are you a savory or a sweet cornbread lover? Follow me on YouTube, Pinterest, and Instagram. You can also sign up for my newsletter for the latest updates. Tag @sheaddsflavor on Instagram and hashtag it #sheaddsflavor to share your creations with me. I can’t wait to see your photos!

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Until next time. Keep following and commenting. Join me on Youtube next week where I will be cooking up another recipe and maybe telling a few of my terrible jokes! Yes, that’s right.