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3.84 from 6 votes

Sweet & Moist Cornbread

This is the best Sweet and Moist Cornbread you could bake from scratch! The center is fluffy, moist, sweet, and has perfectly golden brown edges!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: bananabread, corn, cornbread, sidedish
Servings: 12 large squares


  • 9 x 13 inch baking dish


  • 2 cups flour
  • 1 cup cornmeal
  • 1 cup sugar
  • 1 1/2 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter; melted
  • 1/2 cup oil
  • 1 1/4 cup milk; whole milk is best
  • 3 large eggs
  • 2 Tbsp. honey; melted
  • serve with butter and honey; optional


  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
  • In a medium bowl mix together the melted butter, oil, milk, eggs and honey until combined. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until all of the ingredients are mixed together.
  • Add the cornbread batter to a greased 9 x 13 inch baking dish and bake for 35-40 minutes or until edges are golden brown. To be sure the cornbread is baked, insert a toothpick in the center and make sure it comes out clean, not wet.
  • Let the cornbread cool for 15-30 minutes before slicing. Slice into 12 large squares or you can also cut into smaller squares! Serve with butter and honey, enjoy!


  1. Please note if you use a glass baking dish the edges will get a little more brown.