This sweet cornbread is one of my favorites to make during the fall. It’s super moist, fluffy, and is an easy recipe that pairs well as a side dish to so many meals!
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Best Sweet Cornbread Recipe
One of my favorite meals to make this time of year is a big pot of homemade chili with a slice of this sweet cornbread recipe. It is really the best with a soft, tender and fluffy texture then served warm with butter and honey on top.
This homemade cornbread with honey is on the sweet side, but not overly sweet like cake. It not only pairs perfectly with savory soups like easy taco soup or hearty vegetable soup but also with mains like this honey baked ham recipe.
Why I Love This Recipe
- So moist. Thanks to the addition of honey this sweet cornbread ends up being moist with a little sweetness. It’s really the best cornbread recipe to have with any meal!
- Flexible. Bake this homemade cornbread recipe into squares, make into mini muffins, or turn into a sweet cornbread stuffing, no problem.
Easy Cornbread Recipe Ingredients
Less than 10 ingredients are needed to make this sweet cornbread recipe. Most of these are baking staples or pantry ingredients!
Find the full printable recipe with specific measurements below.
- Baking staples: All-purpose flour, eggs, milk, granulated sugar, baking powder (leavener), and salt.
- Cornmeal: A ground flour made from dried corn. Yellow cornmeal adds that distinct corn flavor without having to add in any fresh corn kernels.
- Honey: Not only does it add the perfect sweetness, but it also helps to make the cornbread moist.
- Butter: Use salted butter for more flavor and richness.
How to Make Sweet Cornbread
Mix together the flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl.
In a separate bowl, whisk together the milk, honey, and eggs. Pour the milk mixture in with the dry ingredients and mix until combined. Then stir in the melted butter.
Pour the batter into a buttered 9×9″ baking dish.
Bake in oven at 350°F for about 30 minutes, or until a toothpick comes clean. Remove from oven and let cool slightly before serving.
Tips and Variations
- Don’t overmix. Make sure not to over-mix the batter (or else the bread could get chewy). It’s okay if the batter still has a few small lumps.
- Less sweet. For a less sweet version, use half of the amount of granulated sugar. You can also give it a savory twist by cutting out the sugar and adding jalapeños, shredded cheddar cheese, and creamed corn to make Mexican cornbread.
- Serving. Serve the bread warm with a slab of cinnamon butter or an extra drizzle of honey for the ultimate bite. Sweet cornbread at its finest!
- More ideas. If you have leftovers of this sweet cornbread with honey, make cornbread croutons to top a fall salad or bowl of pumpkin chili.
Recipe FAQs
For this recipe I used a 9×9 inch baking dish but you can also make it in a cast iron skillet like I do in this skillet cornbread recipe. This easy recipe for sweet cornbread can also be turned into cornbread muffins and baked in a muffin tin or mini corn muffins in a mini muffin tin. Just remember that different sized pans will require different baking times.
Yes, swap the all-purpose flour for gluten-free all-purpose flour and use gluten-free cornmeal.
Yes and no. This recipe doubles easily, but you might end up with more batter than you need for 1 9×13-inch dish. If this is the case, maybe make a few extra mini muffins and freeze them for a later date.
As I mentioned above, I love this sweet cornbread with homemade chili, but I also love it with BBQ chicken, turkey meatloaf, slow cooker ribs, and ham and bean soup.
Cornmeal comes from grinding whole-grain corn and comes in different grain sizes. I like to use medium-grind cornmeal because it gives a nice texture without a lot of crumbs.
You may see white, yellow, or even blue cornmeal and that is because the color depends on the type of corn being used. White cornmeal tends to be preferred for baking, but yellow is a little sweeter and the type I like for this recipe.
Storing and Freezing
- To store: This sweet cornbread can be stored at room temperature in an airtight container for about 1 to 2 days or in the fridge for 2 to 3 days. Just make sure to wrap it in foil and store it in a zip-top bag (this keeps it nice and moist).
- Freezing: Let the bread cool, then wrap it in aluminum foil and place it in a freezer bag. Add a freezer label so you easily know the expiration. Then store in the freezer (will last for a couple of months).
- Reheating: To thaw, place cornbread in the refrigerator overnight or thaw at room temperature until soft and fluffy (no longer frozen). To reheat, re-wrap in aluminum foil and place in oven at 350°F until warmed throughout.
Looking for more cornbread recipes? Check out Mexican cornbread, cornbread stuffing, chili and cornbread skillet, and easy cornbread salad.
Recipes to Serve with Cornbread
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Sweet Cornbread
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Ingredients
- ¾ cup milk
- ⅓ cup honey
- 2 large eggs , whisked
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon Kosher salt
- ½ cup salted butter , melted and cooled slightly
Instructions
- Prep. Preheat the oven to 350°F. Butter a 9×9-inch baking dish.
- Wet ingredients. In a large measuring cup or small bowl, whisk together 3/4 cup milk, 1/3 cup honey, and 2 eggs.
- Dry ingredients and combine. In a large bowl, mix together 1 cup flour, 1 cup cornmeal, 1/2 cup sugar, 2 teaspoons baking powder, and 1 teaspoon salt with a wooden spoon. Add in the milk mixture and stir just until combined. Stir in 1/2 cup melted butter, being careful not to overmix.
- Bake. Pour evenly into baking dish. Bake 30 minutes, or until a toothpick inserted in the center comes clean from the center.
- Cool. Let cool slightly before serving. Slice into 16 squares. Best served warm with a little butter and honey, if desired, on top.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Freezer-Friendly, Nut-Free, Quick Bread, Side Dishes, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Super easy. Comes out delicious every time. I brush mine with honey soon as its out of the oven. Served warm with homemade honey butter.
So glad you enjoyed the cornbread with honey Lisa!
Delicious and easy. I’m never making Jiffy cornbread again.
It’s delicious isn’t it?! One of my favorites! So glad you enjoyed it Kenya!
Awesome awesome awesome. The whole fam is nuts for this. Thanks.
So glad everyone enjoyed it!
Love this recipe! Always a hit with my family
Moist and delicious The perfect amount of sweetness. Easy to make. The perfect amount of sweetness. We doubled it for a 9×13 pan and it was gone in seconds. While it was warm we rubbed some butter and drizzled honey over it. Everyone kept asking for the recipe.
Perfectly said and sounds delicious! My mouth is watering and ready to make some for our family. Thank you for a great review on this sweet cornbread recipe!
My family loved this cornbread. Super moist. Easy to make.
Anyone recommend a specific honey for this?
I typically just buy the Kirkland brand from Costco :)
Very good cornbread. I’ve been looking for a sweet cornbread and finally found the right recipe. This is a keeper.
I am glad your search is over, Rita. We have this on repeat at our house!
I love that this bread is not super sweet, just right for my taste! This recipe is so spot on, instructions were great so the result is also amazingly good!
I’m so happy to hear it was a success, Natasha! Thanks for your comment and review :)