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 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.
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.
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?
The Best Cornbread Recipe
- 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
- 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.
- Pour everything into a greased 8-inch square pan.
- Bake for 35 minutes.
- Refrigerate up to 1 week.