Sweet and Moist Cornbread Recipe
The Best Cornbread I Know (And Why My Oven’s Always On)
Okay, so I have this thing about cornbread. Maybe it’s because growing up, it always made an appearance at Sunday supper. I can practically hear my uncle grumbling if it wasn’t golden and crackling and—absolutely—sweet. One time I forgot the sugar (don’t ask, rough week), and let’s just say the feedback was immediate. So, this recipe? My not-so-secret secret for batches of the sweetest, moistest cornbread that disappears quicker than socks in the dryer.
Oh, and before you ask—no, you don’t have to wear an apron, but ever get flour on your favorite shirt? That’s what we call “culinary camouflage” in this house.
Why You’ll Love This (or At Least Not Swear at It)
I make this when I want everybody at the table to actually pause mid-bite. It’s my peace-negotiation bread. My family goes crazy for this because it’s soft and sweet, and most importantly: it comes together in one bowl (on lazy days), but nobody’s noticed yet. If you’re like me and hate dry cornbread that’s basically cake without meaning—this fixes that. (Confession: I once baked it an hour too long because I got sucked into food blogs. Don’t multitask soup and baking!)
When my neighbors start showing up right as it’s coming out of the oven? Not suspicious at all, right?
The Ingredients List (You Can Mess With It—A Little)
- 1 cup fine yellow cornmeal (sometimes I use medium, just because I ran out—works fine!)
- 1 cup all-purpose flour (whole wheat if you’re feeling virtuous, but I never do)
- 2/3 cup granulated sugar (I go heavier but start here; brown sugar works, gives it a kind of caramel thing)
- 1 tablespoon baking powder (don’t use the ancient can, seriously)
- 1/2 teaspoon salt (kosher, unless you only have table—just don’t overthink it)
- 2 large eggs (any size really; once I used medium and didn’t notice)
- 1 cup whole milk (I sometimes use buttermilk but then cut out a little baking powder)
- 1/3 cup melted unsalted butter (I’ve subbed safflower oil in a panic—nobody blinked)
- Optional: a handful of corn kernels, fresh or frozen (when I want crunch, or leftovers screaming to be used up)
How I Make It (With Side Comments I Can’t Seem to Stop)
- Set yourself up. Preheat your oven to 400°F (200°C). I know some folks prep while the oven heats, but I often forget and have to wait anyway. Grease a 9-inch square pan good and proper. I use butter, sometimes the spray—either way’s fine.
- Mix up the dry stuff. In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt. No sifting needed. This is where flour flies if you’re not careful. (Don’t wear black.)
- Add the wet stuff. Pour in milk, add eggs, and melt your butter and drizzle that in. Combine. I usually stir with a wooden spoon—not too fussy about it—but try not to overmix. Lumpy? That’s fine. Don’t chase perfection, trust me.
- Get creative. Add the corn kernels if using. At this point, I sneak a taste (yes, there’s raw egg—I’m still here).
- Bake and wait (the hardest part). Pour into pan. Smooth it—sort of. Bake for 20-23 minutes, but start checking at 18, because ovens are tricksters. It should be golden and just pulling from the edges. A tester might come out a bit crumb-y—that’s okay.
- Cool, then devour. Let it sit for 10-15 minutes if you can stand it. I rarely do. But it cuts cleaner, promise.
Notes That Don’t Fit Anywhere Else
- If it comes out dry, it’s probably your oven (or, erm, you left it in too long, like I used to).
- Swapping in honey for some sugar was weirdly good but super sticky—don’t line the pan unless you want a cleanup adventure.
- I think this tastes even better the next day, but my family disagrees, so I’ve never won that argument.
What I’ve Tried (And Learned) with Variations
- Jalapeños—turned out great, though my kids revolted.
- Cheddar and scallions—unreal, like savory cake.
- Banana mash—inspired moment, total flop. Don’t.
- Gluten-free flour—worked fine as long as you eat warm, it gets kinda grainy as it sits. Just saying.
Do You Need Fancy Equipment? Probably Not
I use a square pan, but once I doubled it for a 9×13 and honestly just kept an eye on the timing. If you only have a round cake tin, that’s fine too (the pan rebels might get slight uneven browning but who cares?). Don’t have a mixer? Just grab a spatula or wooden spoon. And if your oven temperature’s a li’l dodgy, maybe invest in an oven thermometer (mine’s form Amazon—Serious Eats recommends, too).
Can You Store This? Hah.
Technically, yes—airtight container for 2-3 days. Rewarm in the microwave with a damp paper towel. But honestly, in my house it never lasts more than a day. If you live with goldfish or snacky teens, consider doubling the batch.
How I Serve It
I love this with a smear of salted butter—sometimes honey, if I’m feeling syrupy. My mom always served hers with chili on the side, which felt like a hug. Also, leftover cornbread crumbled over soup? Just yes. At Thanksgiving it sneaks onto the dessert plate because why not.
Lessons I Learned (By Messing Up, Mostly)
- Don’t open the oven every five minutes because the center drops like a bad joke.
- Once, I tried using fridge-cold eggs and butter—just don’t, it never combines right and goes lumpy. Let ’em warm up a bit if you can.
- And I once used baking soda in place of baking powder. It tasted… strange. So, don’t.
Friends (and Internet Strangers) Ask…
- Can I make it in advance?
Yep. Actually, I find it works better if you let it sit overnight—wrap it up, warm it in the oven next day. Maybe it’s just me, though. - Can I make it dairy free?
Sure. Use a good plant-based milk and swap butter for oil. I’ve used almond milk and coconut oil; it came out just dandy, but it’s a tad different in flavor. - Can I adjust the sugar?
For sure! My aunt uses only half and still loves it. But, if you go too low, it’s less moist, so maybe up the milk a smidge. - Why’s my cornbread crumbly?
Usually overbaking, or sometimes just the cornmeal brand (funny how that matters). Try more butter—or less cornmeal. Or both! - What goes best with this?
I love it solo, but you can find some great chili *and* soup recipes at Smitten Kitchen. Not sponsored, just a fan.
Anyway, give it a go and let me know if your socks go missing too—it’s probably the cornbread. The crumbs, at least.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
Instructions
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1Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish with butter or non-stick spray.
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2In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
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3In a medium bowl, whisk together the milk, eggs, melted butter, and honey until smooth.
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4Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
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5Pour the batter into the prepared baking dish. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
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6Let the cornbread cool for 10 minutes before slicing and serving. Enjoy warm with extra butter or honey if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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