Dessert

Best Homemade Cornbread Recipe (Sweet & Moist) Recipe

ByLana Polati January 22, 2026January 22, 2026

Introduction

This homemade cornbread is sweet, moist, and easy to make with simple pantry ingredients. Baked in a hot cast iron skillet, it develops a golden crust and tender crumb—perfect for any meal or as a side to your favorite chili.

A close-up image of a single thick square piece of golden brown cornbread with a slightly crispy top layer, sitting on a white plate with a delicate black patterned edge, placed on a white marbled surface. The cornbread has a moist texture and a light yellow crumb inside, with some crumbs scattered around it on the plate. There is a small dollop of white butter melted slightly on top of the cornbread, and golden honey is being poured from above, flowing down over the butter and the sides of the cornbread. The background is softly out of focus, showing stacked white dishes with a hint of warm lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup flour (spooned and leveled)
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder (1 teaspoon for 8×8 pan, see note)
1/2 cup butter (1 stick)
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 1/4 cups buttermilk*

Instructions

Step 1: Preheat your oven to 375°F (190°C). Place a 9-inch cast iron skillet in the oven to heat while it preheats. If using an 8×8 or 9×9 inch square pan, see the note below.
Step 2: In a small bowl, combine the flour, yellow cornmeal, kosher salt, baking soda, and baking powder. Use 1 teaspoon baking powder if baking in a square pan.
Step 3: Slice off about 1/2 tablespoon of butter and set it aside for greasing the pan.
Step 4: Melt the remaining butter in a large bowl using the microwave or stovetop.
Step 5: Add vegetable oil, granulated sugar, and honey to the melted butter. Stir well until combined.
Step 6: Whisk in the eggs and buttermilk until the mixture is smooth and fully incorporated.
Step 7: Gently stir the dry ingredients into the wet mixture with a wooden spoon or spatula. Mix just until combined; a few lumps are okay. Avoid over-mixing.
Step 8: Carefully remove the hot cast iron skillet from the oven and grease the bottom and sides with the reserved butter using a butter knife or pastry brush.
Step 9: Pour the batter into the hot skillet and smooth the top with a spatula.
Step 10: Return the skillet to the oven and bake for 28-32 minutes. The cornbread is done when a toothpick inserted into the center comes out clean and the top is golden brown. The edges should pull away slightly from the pan.
Step 11: Remove from the oven and let cool for 5-10 minutes before slicing. Serve warm, topped with butter and honey if desired.

Tips & Variations

If you use a square baking pan instead of a cast iron skillet, reduce the baking powder to 1 teaspoon for best results.
For a savory twist, omit the sugar and honey and add a cup of shredded cheddar cheese and chopped jalapeños.
Do not over-mix the batter; this keeps your cornbread tender and moist.
Using hot cast iron ensures a crispy crust and even cooking.

Storage

Store leftover cornbread tightly covered at room temperature for up to 3 days. If baked in a cast iron skillet, remove the cornbread from the pan once cooled to avoid metallic flavors and store in an airtight container. Reheat gently in the oven or microwave before serving.

How to Serve

A close-up of a single thick square piece of golden yellow cornbread on a white plate with black decorative edges, showing a textured, slightly crumbly surface with a light brown crust. There is a small dollop of white butter melting on top, and amber honey being poured from above, dripping down the sides with a shiny, sticky look. The plate rests on a white marbled texture with a blue towel partially visible under it. The background is softly blurred, hinting at stacked white plates with a warm light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity and achieve similar texture and flavor.

How do I know when the cornbread is fully baked?

Insert a toothpick into the center; it should come out clean or with only a few moist crumbs. The top will be golden brown, and the edges will slightly pull away from the pan.