This is my all-time favorite cornbread recipe! It’s warm, cozy, and comforting—like a little hug for your taste buds. The golden-brown edges are slightly crisp, while the inside stays soft, tender, and just sweet enough to make you smile.
I don’t know about you, but I absolutely love sweet cornbread. For me, it’s not just a side dish—it’s a lifelong love affair. Whether I’m serving it with chili, a big bowl of soup, or simply enjoying a slice with creamy butter and a drizzle of honey, it always feels like home.
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🫶 A Brief History of Cornbread
Cornbread has deep roots in American history. It was first created by Native Americans, who ground maize into cornmeal and used it to make hearty, nourishing bread long before the early settlers arrived. Over time, this humble dish evolved into the comforting classic we know today.
Traditional cornbread is delicious on its own but adding a few personal touches can make it even better. Try mixing in shredded cheddar cheese for a savory version or toss in chopped jalapeños for a spicy twist. If you prefer it sweeter, add a handful of fresh corn kernels or a drizzle of honey for a beautiful balance of flavors.
Skillet Cornbread or Muffins?
Cornbread is often referred to as skillet cornbread, thanks to the traditional cast-iron skillet it’s baked in. This method gives it that irresistible crispy edge and golden crust. However, you can easily make corn muffins using the same recipe!
Just grease your muffin tins, fill them two-thirds full, and bake for 15–20 minutes or until the tops are golden brown and a toothpick comes out with a few crumbs.
Ingredients You’ll Need For This Cornbread Recipe
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup unsalted butter, melted or you can substitute vegetable oil
- 1/4 sour cream
- 2 Tbsp. honey
- 1 large egg
How to Make This Cornbread
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or cast-iron skillet with butter or cooking spray.
- In a large bowl, whisk together the flour, cornmeal, baking powder, sugar and salt.
- In a separate bowl, combine the milk, melted butter, sour cream, honey and eggs.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean with a few crumbs on it.
- Serve warm or at room temperature.
- Store leftover cornbread in an airtight container at room temperature for 3 days. Freeze in an airtight container for up to 3 months.
Storage Tip: Store leftover cornbread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months—perfect for meal prep or holiday baking.
What to Serve Cornbread
The best part about cornbread is its versatility. It pairs beautifully with hearty stews, chili, or barbecue favorites like ribs and pulled pork. But don’t overlook it as a simple snack! Spread on a little butter, drizzle some honey, or even top it with jam for a sweet twist.
💛 Final Thoughts
Cornbread has been a beloved staple for generations, and for good reason. It’s simple, comforting, and endlessly customizable. Whether you enjoy it savory or sweet, skillet-style or as muffins, it always brings warmth to the table and smiles to the faces around it.
So, go ahead—whip up a batch, grab your butter and honey, and enjoy this golden, crumbly goodness. You’ll see exactly why it’s my favorite cornbread recipe ever!
❓FAQ: Cornbread Tips & Tricks
Can I make this cornbread ahead of time?
Yes! You can bake it a day ahead, cool completely, and store it tightly wrapped at room temperature. Warm it up in the oven for a few minutes before serving to bring back that fresh-baked flavor.
How can I make this cornbread more moist?
Adding sour cream and honey helps keep it soft and tender. You can also substitute part of the milk with buttermilk for a rich, slightly tangy flavor.
Can I bake this in a cast iron skillet?
Absolutely! A cast iron skillet gives cornbread those perfectly crisp edges. Just be sure to preheat the skillet in the oven before pouring in your batter for that extra golden crust.
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Cornbread Recipe
Equipment
Ingredients
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 2 Tbsp honey
- 1 large egg
- 1 cup milk
- 1/4 cup sour cream
- 1/4 cup butter melted or vegetable oil
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or cast-iron skillet
- In a large bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a separate bowl, combine the milk, melted butter, sour cream, honey and eggs.
- Gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix. Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out with a few crumbs stuck to it. Serve warm or at room temperature.