Sweet Cornbread Recipe

Overhead image of a large rusted baking sheet with a neat pile of cornbread squares, two topped with thick butter and drizzled with butter.

4.91 from 10 votes

Soft, moist, and super fluffy, this Sweet Cornbread Recipe is my favorite side dish to serve throughout the fall and winter months. Super easy to make with simple ingredients like cornmeal, sugar, buttermilk, honey, and butter, it pairs perfectly with a hot bowl of chili or soup.

Prep Time15

Cook Time35

Total Time50

Course: Bread, Side Dish

Cuisine: American

Keyword: Jiffy Sweet Cornbread, Sweet Cornbread, Sweet Cornbread Recipe

Servings: servings

Author: Jessica Randhawa

Ingredients

2 cups all-purpose flour
1 cup yellow cornmeal
½ cup sugar
1 tablespoon baking powder
1 teaspoon salt
3 large eggs beaten
1 cup buttermilk at room temperature
½ cup honey
¼ cup melted butter cooled slightly (½ stick of butter)

US Customary - Metric

Instructions

Preheat oven to 375 degrees Fahrenheit and grease a 9x9-inch pan.
Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the eggs, milk, honey, and butter together until combined. Then, add the dry ingredients to the wet ingredients and fold together until just combined.
Allow the mixture to sit for 10 minutes, then pour the batter into the prepared baking pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let it cool for 20-30 minutes before slicing and serving with butter and honey if desired.

Notes

Keep leftover cornbread stored in an airtight container or wrapped tightly in plastic wrap at room temperature for 3-4 days.

Nutrition