This moist and fluffy sweet cornbread is one of my favorites to make during the fall. It pairs perfectly with a hot bowl of chili. This is the best cornbread recipe!
Nothing beats homemade bread. This sweet cornbread is one of my favorites to bake, as well as homemade french bread, white or whole wheat bread and lion house rolls.
Homemade cornbread
Have I mentioned how much I love October? As busy as this month always seems to get, this is my favorite time of year (besides Christmas). One my my favorite meals to make this time of year is a big pot of chili with moist cornbread. It’s so comforting on a chilly day and something I know my whole family will enjoy.
This homemade cornbread is more on the sweet side, but not overly sweet like cake. It still pairs perfectly with all your favorite savory soups. Nothing better than gathering with friends and family to enjoy the meal too!
Easy cornbread recipe ingredients
If you’re looking for an easy cornbread recipe to make this fall, definitely give this one a try. This recipe takes no time to make, is so soft and fluffy and has the perfect flavor. It uses all your basic ingredients such as:
- milk
- honey
- eggs
- flour
- yellow cornmeal
- sugar
- baking powder
- kosher salt
- butter
How to make cornbread
This sweet cornbread comes together easily in one bowl and can be made in a 9×9″ pan for thicker cornbread or a muffin pan for individual servings. Scroll down for the printable sweet cornbread recipe.
- Preheat oven. Preheat oven to 350°F and then butter a 9×9″ pan and set aside.
- Whisk wet ingredients. Pour 3/4 cup milk into measuring cup and then whisk in honey and eggs.
- Stir dry ingredients & combine wet and dry mixtures. In a large bowl, mix together the flour, cornmeal, sugar, baking powder and salt. Add in the milk mixture and stir just until combined. Then stir in the melted butter. Be careful not to over mix.
- Bake. Pour cornbread mixture into prepared pan and bake for 30 minutes, or until a toothpick comes clean from the center. Remove from oven and allow to cool slightly before serving. Sweet cornbread is best served warm with a little butter and honey (if desired) on top.
How to make sweet cornbread muffins
You can easily turn this cornbread recipe into sweet cornbread muffins. Just make the cornbread batter the exact same way, however pour into a 12-cup muffin tin instead of a baking pan (each cup should be about 3/4 full). Bake at 350°F for 17-20 minutes, or until muffin tops are nice and golden and a toothpick comes out clean.
Can cornbread be left out over night?
Yes, this cornbread can be stored at room temperature for about 1 to 2 days. Just make sure to wrap in foil and store in a zip top bag (this keeps it nice and moist). If you want to extend the shelf life of your cornbread, it will keep in the fridge for about 2-3 days or in the freezer for a few months.
Can cornbread be frozen?
Yes! This sweet cornbread recipe freezes really well. Make sure the cornbread has cooled, then either wrap in aluminum foil or place in a freezer bag. Then store in the freezer (will last for a couple of months). To thaw, place cornbread in the refrigerator overnight or thaw at room temperature until soft and fluffy (no longer frozen). To reheat, rewrap in aluminium foil and place in oven at 350° until warmed throughout.
What goes with cornbread?
Butter & Spreads: We love to serve this sweet cornbread while it’s still warm with a slab of butter and a little bit of honey drizzled over the top. It adds the perfect flavor and added sweetness! We also like to top with strawberry jam or apple butter.
Soups: This cornbread recipe is seriously perfect to serve with all types of soups. We love to pair it with chili, taco soup, chicken pot pie soup and hearty vegetable soup.
Casseroles: You can’t go wrong serving cornbread alongside delicious casseroles. We especially love to make it when baking chicken broccoli rice casserole.
Meats: We love to make this sweet cornbread recipe when making hearty recipes with chicken, beef or pork. Some of our favorites are one pan chicken with apples, dijon chicken and potatoes, slow cooker beef bourguignon and pork tenderloin.
Sweet Cornbread
Ingredients
- 3/4 cup milk
- 1/3 cup honey
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup salted butter, melted and cooled slightly (1 stick)
Instructions
- Preheat the oven to 350°F. Butter a 9×9″ pan and set aside.
- Pour 3/4 cup milk into a measuring cup and then whisk in the honey and eggs.
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder and salt. Add in the milk mixture and stir just until combined. Then stir in the melted butter. Be careful not to over mix.
- Pour into prepared pan and bake for 30 minutes, or until a toothpick comes clean from the center. Remove from oven and allow to cool slightly before serving. Best served warm with a little butter and honey (if desired) on top.
Video
Nutrition
Enjoy!
I’ve been looking for a good corn bread recipe and this looks so delicious! I can’t wait to try it! I love fall too…and it always seems like the perfect time of year for corn bread. :) Thanks for sharing the recipe!
Corn bread is perfect for the Fall! Hope you enjoy this recipe! :)
Pinning this frugal dish to inspire the others :-) Thank you !
I am making this tonight to go alone with my chili, thanks for sharing!!
Hope you enjoy! :)
I have made this several times and it is always a hit! My son has recently had to go off of dairy and gluten, so I tried it again with gluten free flour, almond milk, and dairy free butter. It still turned out great and froze really well! My family couldn’t tell the difference!
I’m so glad this recipe turned out well for your with the gluten and dairy substitutions! Thanks for leaving a comment. I know that will be helpful for others that have the same dietary restrictions. :)
It’s chili season so cornbread is such a MUST right now!
Yes!! My favorite side to chili! :)
Well now I need a big slice of cornbread! I love this sweet version!
That’s cornbread perfection right there!
I LOVE cornbread! Have to try your recipe!!
Such a great recipe for this chili weather! Hope you enjoy! :)
This corn bread look so inviting. The perfect fall treat!
I love the texture of this corn bread. I should try it!
This looks absolutely delicious! Yummy! This looks totally awesome!
This is truly the best cornbread recipe. If you haven’t try it you really should. It is a lttle sweet and is moist. I have tried many recipes but usually were too dry.
I’m so glad you enjoyed it! Thanks so much for leaving a comment and review Melissa! :)
This Sweet Cornbread recipe is a total game-changer! I’ve made this cornbread more than a dozen times, and it always turns out perfectly. It’s moist and sweet, and it pairs perfectly with a heaping bowl of chili. I seriously can’t get enough! I love how quick and easy this cornbread is to make…you literally mix all of the ingredients together, pour it in a pan, and toss it in the oven. A half-hour later…you’ve got a pan of perfectly golden, and incredibly delectable cornbread! I doubt that I will ever make another cornbread recipe in my life…it’s that good. ?
Perfect amount of sweetness and loved it as muffins!
I’m so glad you enjoyed them! :)
This is my go-to cornbread recipe. I even have it memorized now! Stop searching and go make tbis one! Perfectly moist.
I’m so glad you love this recipe! Thanks so much for leaving a comment Jenna! :)
I made this yesterday with my chili. It’s GONE! My family says it’s the best cornbread ever! I did, however, use maple syrup instead of honey, and I only used about half of the sugar. It was still sweet enough. Thanks for the recipe! They want more!!
Maple syrup would be yummy too! Glad you enjoyed :)
So So yummy! Made this one tonight. Was specifically looking for a sweet corn bread that was moist (the last few we tried were too dry or too savory) and this recipe was perfect! The whole family loved it. It didn’t even need the honey butter I made, it was super delicious as is. Will be making your recipe from now on! Thank you for sharing!
This is not the usual “run of the mill” recipe. How delicious and outstanding–standing out above the others that I’ve tried over the years. Thanks.