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!

Sweet cornbread with honey and butter on top.

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Moist and 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 too overly sweet like cake. It pairs perfectly with savory mains like this honey baked ham recipe or can be baked into variations like a classic skillet cornbread or fluffy cornbread muffins

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.
Sweet corn bread cut into slices and stacked on each other.

Easy Cornbread Recipe Ingredients

Flour, cornmeal, honey, eggs, milk, sugar, butter, baking powder and salt for corn bread.

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.

Cornmeal, flour and sugar in a 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.

Honey being poured into milk in a measuring cup.

Pour the batter into a buttered 9×9″ baking dish.

Unbaked sweet cornbread in a 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.

Baked sweet corn bread in a pan.

Recipe Tips

  • 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.
  • Type of cornmeal to use: Use medium-grind yellow cornmeal for the best texture and slightly sweet flavor. White cornmeal works too, but yellow adds that warm color and hint of sweetness.
  • Pan type. You can bake cornbread from scratch in a 9×9-inch baking dish, a cast iron skillet, or even turn it into muffins. Just keep in mind that different pans will affect the baking time.
  • 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 corn bread at its finest!
  • Repurpose leftovers. If you have leftovers of this sweet cornbread with honey, make cornbread croutons to top a fall salad or bowl of pumpkin chili.
Stacked cornbread on a white plate.

Recipe FAQs

Can I make this sweet cornbread recipe gluten-free?

Yes, swap the all-purpose flour for gluten-free all-purpose flour and use gluten-free cornmeal.

Can you double this recipe and bake it in a 9×13-inch baking dish?

Yes and no. This recipe doubles easily, but you might end up with more batter than you need for a 9×13-inch dish. If this is the case, maybe make a few extra mini muffins and freeze them for a later date.

What would I serve with this cornbread with honey?

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.

How do I store leftover cornbread?

his 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). To reheat, warm slices briefly in the microwave or oven until soft.

How to freeze leftovers?

Yes! Once cooled, wrap the cornbread (whole or in slices) tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or in the refrigerator. To reheat, re-wrap in aluminum foil and place in oven at 350°F until warmed throughout.

Sweet cornbread with honey drizzled on top.

Looking for more cornbread recipes? Check out cornbread stuffing, chili and cornbread skillet, and easy cornbread salad.

Recipes to Serve with Cornbread

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drizzling honey on top of a piece of sweet cornbread

Sweet Cornbread

4.99 from 160 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16
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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Video

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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

To make into muffins: Make 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 to 20 minutes, or until muffin tops are nice and golden and a toothpick comes out clean.
Storage: Can be stored at room temp for 1 to 2 days. Wrap in foil and store in a zip-top bag to stay moist.
Freeze: Cool completely, then wrap tightly in foil or place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight or at room temperature until soft, then reheat in foil at 350°F until warmed through.

Nutrition

Serving: 1slice, Calories: 177kcal, Carbohydrates: 26g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 39mg, Sodium: 211mg, Potassium: 120mg, Fiber: 1g, Sugar: 13g, Vitamin A: 233IU, Calcium: 42mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.