Sweet & Moist Cornbread Recipe
This moist cornbread recipe is soft, fluffy, and lightly sweet with golden edges, made from scratch with simple pantry staples. Includes skillet vs baking dish tips, topping ideas, and storage and freezing instructions.
Servings: 9 large squares
Ingredients
Cornbread
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup salted butter melted and cooled
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons honey slightly melted
- 1 cup buttermilk at room temperature
- 2 large whole eggs
Honey Butter Glaze
- 1 tablespoon salted butter melted
- 1 tablespoon honey melted
Instructions
- Preheat oven to 350 degrees F and grease or line a 9x9 or 8x8 inch baking pan or cake pan with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. Set aside.
- In a large bowl mix together the melted butter, sugars and honey until combined. Add in buttermilk and eggs. Mix again until combined.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until all of the ingredients are mixed together. Let the cornbread batter sit for 5 minutes to rest.
- Add the batter to prepared baking dish and bake for 20-22 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. Immediately melt butter and honey and brush the glaze all over the warm cornbread.
- Let the cornbread cool, then slice into large or small squares! Serve with more butter and honey (optional), enjoy!
Notes
- Please note if you use a glass baking dish the edges will get a little more brown.