Sweet Cornbread Recipe
This sweet cornbread recipe is fluffy, golden brown, and perfect with chili, barbecue, or a drizzle of honey. Easy comfort food baked in a skillet or pan!
Ingredients
- Dry Ingredients
- 1 cup yellow cornmeal fine or medium grind works best
- 1 cup all-purpose flour
- ¾ cup granulated sugar adjust for your preferred amount of sweetness
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients
- ½ cup melted butter unsalted, cooled slightly
- 1 cup milk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons honey optional, for extra flavor
- Optional Garnish
- Extra honey or butter for serving
- Fresh herbs or jalapeños for a twist
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish or oven-safe skillet.
- In a large bowl, whisk together the dry ingredients — cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients — milk, eggs, melted butter, and honey (if using).
- Combine gently: Pour the wet mixture into the dry ingredients. Stir until just combined — don’t overmix or the bread will be dense.
- Bake: Pour batter into your skillet or dish. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly: Let the cornbread rest for 10 minutes before slicing. Serve warm with butter or honey.
Notes
- Don’t overmix: Stir only until the batter comes together. Overmixing = tough cornbread.
- Check doneness: The top should be golden brown and spring back when touched.
- Use a cast iron skillet: It gives the best crust and even baking.
- Adjust sweetness: Taste the batter before baking and tweak sugar to your preference.
- Serve warm: Cornbread is always best fresh from the oven.