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!
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 is 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 holidays! 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.
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 breads that just crumble apart as soon as you bite into them. That's right - not all corn breads 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.
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!
Explore sweet breads
Pumpkin Bread with Cream Cheese Filling
Chocolate Chip Panettone Bread Pudding
Pumpkin and Cream Cheese Bread
Southern Peach Bread with Pecan Praline Topping
Delicious quick bread recipes to enjoy
Classic Irish Soda Bread with Whiskey Raisins
Gluten free bread recipes
Quinoa Bread with Sunflower and Pumpkin Seeds
Ingredients
- ½ cup cornmeal
- 1 ½ cups flour
- ⅔ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup oil
- 3 tablespoons melted butter
- 1 tablespoon honey
- 2 eggs beaten
- 1 ¼ 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.
Jacki says
I made this yesterday, I have to admit to just dumping everything in the bowl and mixing (I did whisk the eggs 1st.) After putting it in the pan & into the oven I reread the instructions - OPPS! I'm happy to report that it came out moist AND tender...perfect. Not having an 8 inch cast iron, I used a metal 8 X 8" pan. I am IMPRESSED. Thank you!
Paige Ferriot says
After the first time making this, I added my 2 blue boxes of mix to my neighborhood blessing box. This recipe is far supior. The only reason I can see for using a box mix is if you just can’t keep these things in your pantry. I make it in silicone muffin cups, then the leftovers go in a zip top and into the fridge. I have found that 30 seconds in the microwave, in the cup will make it hot enough to melt butter but not dry it out. I’m making it tonight (New Years Day) with a ham bone and been soup. I’m going to toss in some cheddar this time and maybe some green onions and see how that works out
Thanks for posting this recipe!
Olga says
I'm so glad you liked the recipe! I love the idea of making it in silicone muffin cups and then storing them in the fridge!
Nerysse says
Hi there from Australia! Just wondering if I could add drained canned corn kernels to the mix? Would the recipe still work? Thanks. This recipe sounds fantastic.
Olga says
Nice and warm in Australia now, right? Yes on corn kernels. Good idea. Probably add 2/3 to 1 cup of well drained corn kernels.
Sharon says
I have made your recipe 3 times and it came out exactly as described. I bake mine in a cast iron skillet and it turns out perfect every time. This is the best cornbread recipe I have ever tried. Definitely a keeper for me! Thank you for sharing!
Olga says
How amazing! We love this recipe as well.
emily h. says
is using regular white flour okay? i’ve yet to do the recipe yet but i’m very excited to see how it turns out!
Olga says
Yes, regular white flour is ok.
Yolanda says
What type of flour; all purpose or self rising?
Olga says
All purpose flour.
Yolanda says
Thank you! The cornbread was perfect! Gonna use it for my stuffing...wish me luck.
Cindy says
I used an 8x8 baking dish. I baked at 350 for 35 minutes and it wasn’t brown or cooked through. I raised temp to 375 for 15 minutes more and it was nicely browned on top and still damp on the bottom. It is very good tasting and held together well.
It looked really deep in that dish so I’m not surprised it didn’t cook through in the specified amount of time.
Olga says
Good tip Cindy!
Jen says
Super delicious! I used to make cornbread from the box mix but since trying this recipe I’ll never go back to boxed mix again!
Olga says
Yeah! I'm so glad to hear that Jen!
KimK says
I have made it 3 times now. I followed the recipe to the letter and after 3 times, I’m officially done. I kept making it thinking it was something I had done, but all 3 times, it came out the exact same way. Very disappointed and I will not try a 4th time.
Olga says
What exactly happened?
Cristina says
Thank you so much for sharing this recipe! It was my first time making American cornbread and I was a bit scared of it being dried. After reading the reviews I decided to make it.
And it was a success!!! My husband loved it and I did too.
Thank you again! 😁
Olga says
Yessss! So glad it turned out well!