Dessert

Sweet Cornbread Recipe

BySana Jeannette October 30, 2025October 30, 2025

Introduction

Sweet cornbread is a delightful Southern classic that balances the natural sweetness of cornmeal with a tender crumb. This easy recipe yields a moist, golden bread perfect for breakfast, snacks, or alongside your favorite meals.

A close-up image of a single thick slice of golden-yellow cornbread on a white plate, showing a crumbly and moist texture with a slightly crisp brown crust on top and sides; a smooth pale yellow pat of butter rests on the top right edge, slightly melting, and there is a light drizzle of honey visible on the plate around the slice; in the blurred background, a glass jar of honey with a honey dipper and a glass bowl with cinnamon are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cornmeal
1 cup all-purpose flour

½ cup granulated sugar
3 tsp baking powder

½ tsp salt
1 ¼ cups milk

2 large eggs
⅓ cup vegetable oil
3 tbsp unsalted butter, melted

2 tbsp honey

Instructions

Step 1: Preheat the oven to 350°F. Grease the bottom and sides of an 8-inch square pan with non-stick cooking spray.
Step 2: In a bowl, stir together the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.

Step 3: In another bowl, whisk together the wet ingredients: milk, eggs, vegetable oil, melted butter, and honey. Add the wet mixture to the dry ingredients and stir until just combined.
Step 4: Pour the batter into the prepared pan and spread evenly.
Step 5: Bake for 30–35 minutes until the top starts to brown. Test doneness by inserting a toothpick into the center; if it comes out clean, the cornbread is ready.

Step 6: Remove from the oven and let cool for 10 minutes. Slice and serve warm, optionally with butter or a drizzle of honey.

Tips & Variations

For extra moisture, substitute half of the milk with buttermilk or add a tablespoon of sour cream.
Mix in a cup of fresh corn kernels or chopped jalapeños for added texture and flavor.

Use maple syrup instead of honey for a different natural sweetness.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat slices in the microwave or oven until warm before serving to restore softness.

How to Serve

A close-up image of a moist yellow cornbread square with a rough, golden brown crust on top. On the top center of the cornbread is a small, smooth rectangle of pale yellow butter, melting slightly. Above it, honey is being poured in a thin stream from a wooden honey dipper, creating a shiny drop forming on the butter. The cornbread sits on white parchment paper, which is placed on a white marbled surface. In the background, slightly out of focus, there is a clear glass jar filled with honey. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

Baking soda requires an acidic ingredient to activate properly. Since this recipe doesn’t include one, it’s best to use baking powder to ensure the cornbread rises well.

Is this cornbread gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, replace the flour with a gluten-free all-purpose blend and ensure your baking powder is gluten-free as well.