• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

What's In The Pan?

  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday Recipes
  • Privacy Policy
  • CONTACT
  • Nav Social Menu

The Best Cornbread Recipe

December 5, 2018 by Olya 55 Comments

Jump to Recipe - Print Recipe

The Best Cornbread Recipe is a classic favorite the whole family will love!  The moist cornbread with honey, butter and milk. You can easily make this buttery yellow cornbread today in your cast iron pan, which guarantees crunchy edges!The Best Cornbread Recipe

Ready to make the best cornbread recipe?

Don’t ever think of using a boxed recipe for your cornbread. Instead make it from scratch just like I did! Because the homemade corn bread recipe is just as easy. Besides, it’s better tasting, has a crunchy crust and lower in fat. From the delicious honey flavor to the moist texture and crunchy edges, this is a recipe to remember! Use it for a Thanksgiving gathering, Christmas, or just for every day.

By the way, I have made this cornbread recipe many times. And each time people wanted the recipe. It takes only 35 minutes to bake it and by the time your oven preheats, you already mixed your ingredients and are ready to place it in the oven! You are definitely in for a treat!

This moist Cornbread is the first cornbread that I ever made many years ago.  Since then it became a staple in our family and I looked forward to it so much on weekends and holiday’s! Now, this year I make it almost monthly. Because I can simply reheat it for an easy no-fuss breakfast or snack! I love to eat it with some maple butter on it. Or peanut butter!

I also prefer to make it in my cast iron pan. Not only because we love our cast iron, but also because you get better results! Cast iron conducts heat so well that you don’t have to do much at all.The Best Cornbread Recipe

Why is it the best?

  • This cornbread is incredibly moist, with buttery texture and crispy edges. It’s definitely not one for of those dry cornbreads that just crumble apart as soon as you bite into them. That’s right! Not all cornbreads are created equal, and this one is very special!
  • Honey gives it a nice flavor and because honey is definitely sweeter than sugar, less is needed to achieve the same results.
  • This homemade cornbread stores well! Simply wrap it in plastic wrap or aluminum foil and leave it out at room temperature. If you want your cornbread to stay fresh for longer, wrap it in plastic wrap and store it in the fridge for 1 week.
  • It’s one of those recipes that your guests will ask for. Recipes are meant to be shared, especially this one!
  • You will want to make this cornbread again and again. Just like I do.

Tips for better cornbread

  • I recommend making this cornbread in the 8 inch cast iron pan. You can also make it in a 9-inch round cake pan. Or, use a square baking dish.
  • You can also make muffins out of this recipe. All you need to do is adjust baking time to 15 minutes.
  • Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same.
  • You can double this recipe easily.
  • Once moistened, work quickly with the batter. You want that moisture activate the baking soda in the batter.
  • Use whole wheat flour instead of white flour. With the grainy nature of cornmeal, no-one will know know that you slipped whole wheat in on them.
  • Want to make corn muffins instead? Well, you certainly can. I recommend to partially fill any empty tins with water. The moisture will improve the muffins, the tins will heat more evenly.
  • Love some crusty cornbread? A dark pan will make crustier cornbread than a light pan. For the crustiest cornbread, use a cast iron skillet.

The Best Cornbread Recipe

How long can I store my cornbread?

It will last for a good 5 days in the refrigerator. I usually cut it up and divide it between two zip lock bags. Then I can easily grab a piece of bread whenever I want. You can also freeze individual pieces for up to 1 month.

If you like sweet and moist cornbread, this is the best cornbread recipe for you!

Would you like more breads to try?

Southern Peach Bread
Chocolate Chip Panetone Bread Pudding
Pumpkin Bread

Honey Moist Cornbread
Print Recipe
4.7 from 23 votes

The Best Cornbread Recipe

Honey Moist Cornbread is sweet and tender!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: cornbread
Servings: 12
Author: Olya

Ingredients

  • 1/2 cup cornmeal
  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup oil
  • 3 tablespoons melted butter
  • 1 tablespoon honey
  • 2 eggs beaten
  • 1 1/4 cups milk

Instructions

  • Preheat oven to 350º.
  • In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  • Next, add the oil, melted butter, honey, eggs, and milk. Stir with a wooden spoon or beat for one minute until you have a smooth batter.
  • Pour everything into a greased 8-inch square pan.
  • Bake for 35 minutes.
  • Refrigerate up to 1 week.
Nutrition Facts
The Best Cornbread Recipe
Amount Per Serving
Calories 237 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 37mg12%
Sodium 144mg6%
Potassium 182mg5%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 170IU3%
Calcium 79mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

17.8Kshares
  • Facebook74
  • Pinterest17.7K
  • Yummly62

Filed Under: All Recipes, Breakfast, Cast Iron, Desserts, Father's Day, Holiday Recipes

Follow me on PINTEREST,  FACEBOOK or INSTAGRAM to get more recipe ideas!

If you liked or disliked the recipe - please leave your comment and STAR RATING in the comments section below! I look forward to new ideas and comments!

« How to make French fries in the oven
Broccoli Cheese Rice Casserole »

Reader Interactions

Comments

  1. Maryellen Olsson

    January 23, 2021 at 9:03 pm

    I loved this recipe and so did my family. I got a new Ninja that has a dough attachment, and I had to try it. It was more batter than dough, but turned out moist and delicious.

    Reply
    • Olya

      January 24, 2021 at 5:05 pm

      Sounds like you nailed it with the Ninja!

      Reply
    • Rosa Pfeiffer

      January 30, 2021 at 7:27 pm

      I love it!!! It’s totally amazing!! Best cornbread ever!! First time I used my iron pan.

      Reply
  2. Debbie

    January 9, 2021 at 1:35 am

    Im sorry but am i missing the directions for how all ingredients are combined? Are they stirred with wooden spoon or mixed with a mixer? Theres no direction after wet ingredients are added to dry.

    Reply
    • Olya

      January 12, 2021 at 6:20 pm

      I stirred allthe ingredients with a wooden spoon, and did not use the mixer. I have updated the instructions – thank you so much for pointing that out! The instructions ARE too short.

      Reply
  3. Arnecia

    December 16, 2020 at 5:09 pm

    After this recipe, I refuse to make cornbread any other way. It’s delicious!

    Reply
    • Olya

      December 16, 2020 at 11:56 pm

      Thank you for your refusal:)!

      Reply
  4. WH LEONG

    July 5, 2020 at 8:59 pm

    Would appreciate if you could include grams in the recipe as well or have a category for conversion.

    Thank you

    Reply
    • Darian

      January 19, 2021 at 2:25 am

      Just look it up on line

      Reply
  5. Abby

    May 19, 2020 at 6:31 pm

    It’s really yummy, but much more cake-like than anticipated.

    Reply
    • Amina

      October 2, 2020 at 4:33 am

      Agreed. I’m adding more

      Reply
  6. Monique

    April 16, 2020 at 8:35 pm

    I made this amazing cornbread vegan.
    I used spelt flour, coconut sugar, vegan butter,
    coconut oil, almond milk, and flax eggs as
    Replacements. It was not yellow but it tasted
    like cornbread. Thank you very much! My
    family enjoyed it..

    Reply
    • Olga

      April 16, 2020 at 11:10 pm

      Amazing replacements! I love all of these as well.

      Reply
  7. Ruth Emfinger

    March 21, 2020 at 11:25 pm

    Made this corn bread for the Kern County Fair in 2019 Bakersfield, CA contest and won first place in the cornbread division. There were a few others in the contest.

    Reply
    • Olga

      March 22, 2020 at 11:43 pm

      That’s so amazing! Thank you so much for letting me know!

      Reply
  8. Devon

    February 3, 2020 at 5:27 pm

    Hi Olya,
    I doubled this recipe (used only 1 and 1/2 Tablesp. baking powder instead of 2 tho) and baked it in a larger cast iron skillet. It came right up to the top of the edge, but didn’t go over. I used almond milk for the milk and a strong honey from trees in TN. It got rave reviews and is now my go-to recipe for cornbread. Many thanks for such an amazing recipe!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Olya! Welcome to the home of amazing recipes that will make you look like a pro! Here you will find expert cooking tips & tricks, step-by-step photo tutorials and videos! Read more

Follow me on the INSTAGRAM!

Find a recipe!

WhatsInThePan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

Footer

COPYRIGHT © 2018 What’s in the pan     About me     Contact me     Work with me    Featured On     Privacy Policy

As seen on:
buzzfeedthe kitchnfood52Today Food

Copyright © 2021 · Foodie Pro & The Genesis Framework

MENU
  • About
    • CONTACT
    • Privacy Policy
    • Work with me
    • Featured On
    • About me
  • Recipes
  • Holiday Recipes
  • Privacy Policy
  • CONTACT