Best Homemade Cornbread Recipe (Sweet & Moist) opens with a golden crust and a tender, buttery crumb — the very definition of understated refinement. This sweet, moist cornbread balances fine yellow cornmeal with a whisper of sugar and rich butter for a velvet texture and warm corn aroma. Pair it with savory mains or a bright spread; for an indulgent companion, serve alongside our buttery cheesy garlic bread.
Why Make This Recipe
- Effortless Yet Elegant: simple steps yield a bakery-quality loaf with a crisp top and moist interior.
- Minimal Ingredients: pantry staples combine for complex flavor without fuss.
- Impressive Flavor: browned butter notes and a hint of honey lift the classic corn sweetness.
This version elevates ordinary cornbread by using browned butter (for nutty depth), just enough sugar to enhance corn sweetness without cloying, and a technique that preserves a delicate crumb. The result is both homely and refined.
Ingredients
Base
- 1 cup yellow cornmeal (medium grind) — for texture.
- 3/4 cup all-purpose flour — lightens the crumb.
- 1/3 cup granulated sugar — balances corn sweetness (adjust to taste).
- 1 tablespoon baking powder — leavening.
- 1/2 teaspoon baking soda — extra rise and tenderness.
- 1/2 teaspoon fine sea salt.
Wet
- 2 large eggs, room temperature — for structure and richness.
- 1 cup buttermilk, shaken — tang and moisture (or 1 cup milk + 1 tbsp lemon juice, rested 10 minutes).
- 1/4 cup honey — subtle floral sweetness.
- 6 tablespoons unsalted butter, browned and slightly cooled — for nutty depth.
Topping (optional)
- 2 tablespoons melted butter for brushing (room temperature), or honey butter.
- Flaky sea salt or coarse sugar for sprinkling.
Precision notes: use room temperature eggs; measure dry ingredients by spooning into the cup and leveling; brown the butter until fragrant and amber — not burnt. Fresh herbs (finely chopped) may be added to garnish.
How to Make Best Homemade Cornbread Recipe (Sweet & Moist):
- Preheat the oven to 400°F (200°C). Place a 9-inch cast-iron skillet or round cake pan in the oven while it heats so it becomes evenly warm.
- Mini-tip: a preheated skillet encourages a crisp, golden crust.
- Brown the butter: melt butter in a light skillet over medium heat, swirling until solids turn amber and release a nutty aroma (about 3–5 minutes). Remove from heat and let cool slightly. Watch closely — butter goes from browned to burned quickly.
- Sensory cue: the butter should smell toasted and appear glossy amber.
- Whisk dry ingredients: in a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk to aerate and remove lumps.
- Mini-tip: sifting is optional; vigorous whisking is sufficient.
- Combine wet ingredients: in a separate bowl, beat eggs lightly, then whisk in buttermilk, honey, and the warm browned butter. The mixture should be smooth and slightly glossy.
- Fold wet into dry: pour the wet mixture into the dry ingredients and stir gently until just combined — the batter should be slightly lumpy, thick but pourable. Avoid overmixing to keep the crumb tender.
- Mini-tip: use a rubber spatula and stop when streaks disappear.
- Transfer and bake: carefully remove the hot skillet from the oven, brush with a touch of melted butter to prevent sticking, then pour the batter into the skillet, smoothing the top. Bake until the top is deep golden and a skewer inserted into the center comes out clean, 20–25 minutes.
- Sensory cue: edges will pull slightly from the pan and the aroma will be warm, buttery, and corn-sweet.
- Finish and rest: brush the top with remaining melted butter or honey butter while still warm and sprinkle with flaky sea salt or coarse sugar if desired. Let rest 10 minutes before slicing to set the crumb.
- Mini-tip: rest time preserves moisture and gives cleaner slices.
How to Serve Best Homemade Cornbread Recipe (Sweet & Moist):
Slice into wedges and present on a warm platter. For a refined contrast, serve each wedge with a quenelle of whipped honey butter or a spoonful of cultured cream and a scattering of chives. For a savory pairing, place a small bowl of smoked queso nearby — the creamy, smoky sauce complements the cornbread’s sweet, buttery notes and creates a composed, restaurant-style spread. Smoked queso makes an excellent companion.
How to Store Best Homemade Cornbread Recipe (Sweet & Moist):
Cool completely on a wire rack to keep the crust crisp. Store at room temperature wrapped tightly in plastic wrap or in an airtight container for up to 2 days. For longer storage, freeze individual slices wrapped in parchment and sealed in a freezer bag for up to 2 months. To reheat, warm slices in a 350°F (175°C) oven for 8–10 minutes or toast gently — this revives the crust while keeping the interior tender.
Tips to Make Best Homemade Cornbread Recipe (Sweet & Moist):
- Brown the butter carefully for depth: remove from heat as soon as it smells nutty.
- Do not overmix the batter; a few small lumps ensure a tender crumb.
- Use a preheated skillet for an irresistible crust contrast.
- If your cornmeal is coarse, briefly pulse in a food processor for a finer texture.
- Adjust sweetness by reducing sugar by a tablespoon or two for a less sweet loaf.
Variation (if any):
- Cheddar & Chive: fold in 1/2 cup grated sharp cheddar and 2 tablespoons chopped chives before baking.
- Honey-Corn Glaze: brush with a warm honey-lemon glaze for a glossy finish.
- Charred Corn & Jalapeño: add 1/2 cup charred fresh corn kernels and 1 finely diced jalapeño for savory complexity.
- Each variation keeps the tender crumb while offering a distinct flavor profile.
FAQs
How can I make this cornbread gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour and ensure your baking powder is gluten-free. Texture may be slightly denser; add an extra tablespoon of buttermilk if needed.
Can I make this without buttermilk?
Yes. Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let stand 10 minutes to mimic buttermilk’s acidity and texture.
Why is my cornbread crumbly or dry?
Likely overbaking or overmixing. Check for doneness early and stop mixing when the batter is just combined; use room-temperature eggs and measure liquids precisely.
Can I use oil instead of butter?
Yes — use neutral oil (vegetable or grapeseed). You’ll lose the nutty notes of browned butter, so consider adding a teaspoon of honey or a touch of browned butter flavoring if desired.
Conclusion
This Best Homemade Cornbread Recipe (Sweet & Moist) offers a refined take on a classic: a crisp, golden top giving way to a silky, corn-sweet interior. Its elegant simplicity makes it equally suited for a holiday table or an intimate weeknight supper. For an alternate technique and additional moisture tips, consult BEST Super Moist Cornbread Recipe – Creme De La Crumb. Share your variations and plating ideas in the comments, and consider tagging a friend when you post a photo — how would you make this dish your own?
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Best Homemade Cornbread Recipe (Sweet & Moist)
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This sweet, moist cornbread features a golden crust and tender crumb, elevated by the use of browned butter for a nutty depth and a hint of honey for floral sweetness.
Ingredients
- 1 cup yellow cornmeal (medium grind)
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup buttermilk, shaken (or 1 cup milk + 1 tbsp lemon juice)
- 1/4 cup honey
- 6 tablespoons unsalted butter, browned and slightly cooled
- 2 tablespoons melted butter for brushing (optional)
- Flaky sea salt or coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 400°F (200°C), placing a 9-inch cast-iron skillet or round cake pan in the oven as it heats.
- Brown the butter in a light skillet over medium heat, swirling until amber and fragrant (about 3-5 minutes), then cool slightly.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, then mix in buttermilk, honey, and the warm browned butter.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Carefully remove the hot skillet from the oven, brush with melted butter, then pour in the batter and smooth the top.
- Bake until the top is deep golden and a skewer comes out clean, about 20-25 minutes.
- Brush the top with melted butter or honey butter, sprinkle with sea salt or sugar, and let rest for 10 minutes before slicing.
Notes
Allow to cool completely on a wire rack for a crisp crust. Store wrapped in plastic wrap at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg