A touch of sweetness in this Sweet Cornbread Recipe will enhance any savory soup, chili, or stew that you pair it with. The crust is crisp and golden brown while the interior is moist and delicious.
There’s nothing like a piece of piping hot cornbread right out of the oven slathered with a mound of butter and drizzled honey. The aroma that fills your house while it’s baking is almost too much while you wait. As soon as you sink your teeth into that golden crispy edge your taste buds will already be thanking you. Then the fluffy moist center will doubtless call you back for seconds. Another quick bread recipe that will make your mouth water is my Banana Walnut Bread.
You’ll definitely want to go grab my Beef Short Rib Beef Chili or my Healthy Turkey Chili recipes to make with this cornbread. Together these will warm you up and provide the perfect comfort food for any chilly Fall evening!
Ingredients for Homemade Cornbread
- Butter – This is added to a very hot skillet to give a nice crispy crust on the outside of the cornbread.
- Cornmeal – I chose yellow because it gives a distinct corn flavor and enhances the golden tone of this bread. You can use either yellow or white though. Also, go with fine or medium-grained cornmeal.
- All-Purpose Flour
- Granulated Sugar – I use a decent amount of sugar (one cup) for this recipe. It’s the perfect sweetness.
- Baking Powder – This is what helps the cornbread to rise and gives it a fluffier texture.
- Eggs – Bring the eggs to room temperature.
- Milk – Use whole milk at room temperature. Some cornbreads call for buttermilk instead of milk but since we use a good amount of baking powder, there’s no need to use it in this recipe. Both have a high acidic factor.
- Shortening – It traps more air bubbles causing the cornbread to rise higher than if using butter.
How to Make the Best Cornbread Recipe from Scratch
- Preheat a cast iron skillet. This is what produces the golden brown crispy edges. Preheat the oven to 425°F and place the skillet in the oven while it is preheating. You want a really hot skillet right when you’re ready to pour in the batter. You can use any oven-proof skillet, just make sure it’s HOT. Use a hot pad, pull the skillet out, and add two tablespoons of butter. While it’s melting, swirl the butter around to cover both the bottom and sides.
- Whisk together the dry ingredients. This recipe is so simple to throw together with the ingredients you probably already have on hand in your pantry. Start with the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Whisk them all together before you add the wet ingredients.
- Add the wet ingredients to the dry ones. To help incorporate the wet ingredients uniformly, form a well within the dry ingredients by gently pushing them with a wooden spoon or spatula to the sides of the bowl. Add the beaten eggs, milk, and shortening into the well. Run the spoon or spatula around the sides of the bowl and the bottom pulling the dry ingredients into the wet mixture.
- Pour the batter into the preheated skillet. First, drop a small amount of batter onto the preheated skillet. If it sizzles, you know it’s ready to pour the remaining batter in. If not, put it back into the oven to preheat a little more. You’ll notice from the photo (below) that the edges of the cornbread begin to cook as soon as the batter hits the skillet. This is what gives you that crunchy edge.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Do not over-mix the batter. Mix the batter just until combined. There should still be lumps in the mixture. This will result in a light and fluffier cornbread. Over-mixing will cause it to have a dense and gummy texture.
- Preheat the cast-iron skillet while mixing the batter. Let the skillet remain in the oven until ready to pour in the batter. When the batter hits that hot pan, it immediately starts to form a crusty edge.
- Serve warm with butter and honey. The cornbread alone is delicious but adding a dollop of butter and drizzling honey over it will take this recipe to new heights.
What Kind of pan should you use for Sweet Cornbread?
Traditionally, cornbread is baked in a cast iron skillet. And because a cast iron skillet gets really hot and retains its heat, it helps give the cornbread the lovely crunchy edge that it is well known for. You can use another baking dish if you do not have a cast iron skillet, just know it doesn’t give you that same outside crust.
What size cast-iron skillet should I use for this recipe?
You will want to use either an eight or nine-inch skillet for this recipe which when baked fully fills the skillet to the top. You can double this recipe by using a 10 1/4-inch skillet but make sure to bake it for a longer period of time.
Can you make Muffins with this batter?
Absolutely. Generously grease a muffin tin and spoon in the batter to 3/4 the way full. Bake for 17-20 minutes or until a toothpick inserted comes out clean.
How to Store
Let the cornbread cool completely before cutting and removing it from the pan. Wrap the bread in plastic wrap or place it in a ziplock bag. It will stay fresh for up to three days at room temperature. Place it in the refrigerator and it will last for up to a week.
Can You Freeze Cornbread?
Yes. If properly stored in an airtight container or a heavy-duty freezer bag, cornbread will last in the freezer for three months.
How to Reheat
Securely wrap the cornbread in aluminum foil and reheat it in a 325°F oven for 12-15 minutes or until warmed throughout. You can wrap individual pieces in a damp paper towel and heat in the microwave for 20-30 seconds depending on the size of each piece of cornbread.
What to eat with Homemade Sweet Cornbread
- Turkey Chili
- Short Rib Beef Chili
- Chicken and Wild Rice Soup
- Chicken Tortilla Soup
- Crock Pot Chuck Roast
- Beef Stroganoff (Flambe)
Awww, a large dollop of butter drizzled with raw honey on this golden piece of sweet cornbread – now that’s the “icing on the cake.” Who can deny this little slice of heaven right here?
More Bread Recipes
Follow Me on Pinterest – LingeralittlePrint
This cornbread has a touch of sweetness that enhances any savory chili or soup dish. The crust is crisp and golden brown while the interior is moist and delicious.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- 1 1/2 cups Cornmeal
- 2 cups All-Purpose Flour
- 1 cup Sugar
- 6 teaspoons Baking Powder
- 1 1/2 teaspoons salt
- 2 eggs, beaten
- 2 cups milk
- 4 tablespoons shortening, melted
- 2 tablespoons Butter (for Skillet)
- Preheat the oven to 425° F. Heat a 9-inch cast iron skillet in the oven for at least 10 minutes.
- While the skillet is heating, mix and sift the 1 1/2 cups cornmeal, 2 cups all-purpose flour, 1 cup sugar, 6 teaspoons baking powder, and 1 1/2 teaspoon salt together in a large mixing bowl.
- Make a well in the center of the flour mixture.
- Add 2 beaten eggs, 2 cups milk, and 4 tablespoons melted shortening.
- Fold the wet ingredients into the dry ones but only until the ingredients are combined.
- Pull the preheated skillet out of the oven.
- Add 2 tablespoons of butter to the hot skillet and swirl until both the bottom and sides are coated.
- Pour the batter into the skillet and fill to about 3/4 full. Return to the oven and bake until the center comes out clean with a toothpick, and the crust is nice and golden brown, 30-35 minutes.
- Add a dollop of butter and a drizzle of honey (optional).
- A preheated cast iron skillet is what produces the golden brown crispy edges. Preheat the oven to 425°F and place the skillet in the oven while it is preheating. You want a really hot skillet to begin with before you ever add the batter.
- Form a well within the dry ingredients by gently pushing them with a wooden spoon or spatula to the sides of the bowl and then add the beaten eggs, milk and shortening into the well. Run the spoon or spatula around the sides of the bowl and the bottom pulling the dry ingredients into the wet mixture.
- Don’t over-mix! Mix the batter just until the dry ingredients are combined with the wet ingredients. There should still be lumps in the mixture.
- Drop a small amount of batter onto the preheated skillet. If it sizzles, you know it’s ready to pour the remaining batter in.
- Serving Size: 1 wedge of cornbread
- Calories: 370
- Sugar: 25 g
- Sodium: 442 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 42 mg
Keywords: sweet cornbread recipe, homemade cornbread, sweet cornbread, best cornbread recipe, moist cornbread recipe
I haven’t made cornbread for ages. I pretty much quit baking when my kids left home. (They’re in their 30’s!) So thanks for reminding me about cornbread. We prefer the not-sweet varieties. this cornbread will be perfect with your chili recipe. It’s printed!
Kristy Murray says
Thanks so much Mimi for your comment. I would love to know what you think once you make it.
We LOVE sweet cornbread in my family, but for [some reason – haha] I never bake it. Ok, I rarely bake at all, as I am more about savory cooking. However, this recipe has me excited as it goes with a Savory dish and my girls will love the sweetness! With butter and honey, it sounds perfect! Thanks for this awesome recipe 🙂 Carrie
Kristy Murray says
Thanks so much for sharing Carrie. I do indulge a little too much with this sweet cornbread, especially with the butter and honey. But you only live once, right? By the way, I do love your savory cooking. So many great recipes.
David @ Spiced says
I love cornbread! What’s funny is that my cornbread tastes have been changing lately, too. I used to avoid sweeter cornbreads, but I’ve actually found myself enjoying them lately. This version with the shortening and the honey drizzled on top looks SO good, Kristy. It’s a rainy morning here, and I’m thinking a bowl of soup and a batch of this cornbread would make a pretty fantastic meal. Thanks for sharing!
Kristy Murray says
Thanks David. I love Fall for this very reason – soup and cornbread! Makes the perfect comfort food.
I never thought about pairing soup with cornbread. Well this sweet cornbread recipe will make a nice change from always just having normal bread with mine. Thanks!
Kristy Murray says
Thanks Neil for stopping by and taking the time to leave a comment!
I might even have mine warmed with vanilla ice cream! I LOVE cornbread — especially when it’s made in a cast iron skillet. YUM. 🙂 ~Valentina