I love this sweet and moist cornbread because it finally gives me the soft, tender texture I always want without turning dry or crumbly. I make it slightly sweet with sugar and honey, and the inside stays fluffy while the edges bake up golden and crisp. This is the kind of cornbread I enjoy serving warm with butter melting right into every bite.
Why You’ll Love This Recipe
I like this recipe because it is simple, reliable, and always turns out moist. I enjoy how the honey adds depth to the sweetness, while the buttermilk keeps the crumb soft and tender. I also appreciate that it comes together quickly with basic ingredients I usually already have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup all-purpose flour, spooned and leveled
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup butter
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 1/4 cups buttermilk
Directions
I begin by preheating the oven to 375°F and placing a 9-inch cast iron skillet inside while it heats. In a medium bowl, I mix together the flour, cornmeal, salt, baking soda, and baking powder.
In a large bowl, I melt the butter, then stir in the vegetable oil, sugar, and honey until smooth. I add the eggs and buttermilk and whisk until everything is well combined. Next, I gently stir the dry ingredients into the wet mixture just until incorporated, leaving the batter slightly lumpy.
I carefully remove the hot skillet from the oven, grease it with a small amount of butter, and pour in the batter. I smooth the top and return the skillet to the oven. I bake the cornbread for 28 to 32 minutes, until the top is golden and a toothpick inserted in the center comes out clean. I let it cool for a few minutes before slicing.
Servings And Timing
I usually get about 10 servings from this recipe.
Prep time is approximately 10 minutes.
Bake time is about 30 minutes.
Total time is around 40 minutes.
Variations
I sometimes reduce the sugar to 3/4 cup when I want a slightly less sweet cornbread. When I want extra moisture and texture, I stir in 1/2 cup of creamed corn. I also like replacing vegetable oil with melted coconut oil for a subtle flavor change.
Storage/Reheating
I store leftover cornbread tightly covered at room temperature for up to 2 days. If I refrigerate it, it stays fresh for up to a week. For longer storage, I wrap slices tightly and freeze them for up to 3 months. I reheat slices in the oven at 350°F or briefly in the microwave until warmed through.
FAQs
Should Cornbread Be Refrigerated
I usually keep it at room temperature for short storage, but I refrigerate it if I want it to last longer.
What Makes This Cornbread Moist
I rely on buttermilk and oil to keep the texture soft and prevent dryness.
Can I Bake This In A Regular Pan
I can bake it in an 8×8 or 9×9 pan, though the edges will be less crispy than in a skillet.
How Do I Know When It Is Done
I look for a golden top and check that a toothpick inserted in the center comes out clean.
Can I Make This Less Sweet
I simply reduce the sugar slightly and keep the honey for balance.
Conclusion
I keep making this sweet and moist cornbread because it is easy, comforting, and always satisfying. I love how it turns out soft in the center with just the right amount of sweetness. This recipe has become my go-to whenever I want dependable, homemade cornbread that everyone enjoys.
A sweet, moist cornbread recipe with honey and buttermilk that creates a soft, fluffy interior and golden, crisp edges—perfect served warm with butter.
Total Time:40 minutes
Yield:10 servings
Ingredients
1 cup all-purpose flour, spooned and leveled
3/4 cup yellow cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup butter
1/4 cup vegetable oil
1 cup granulated sugar
1/3 cup honey
2 large eggs
1 1/4 cups buttermilk
Instructions
Preheat oven to 375°F and place a 9-inch cast iron skillet inside while it heats.
In a medium bowl, mix together the flour, cornmeal, salt, baking soda, and baking powder.
In a large bowl, melt the butter, then stir in the vegetable oil, sugar, and honey until smooth.
Add eggs and buttermilk to the wet mixture and whisk until well combined.
Gently stir the dry ingredients into the wet mixture just until incorporated; batter should be slightly lumpy.
Carefully remove the hot skillet from the oven, grease it with butter, and pour in the batter. Smooth the top.
Bake for 28 to 32 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Let cool for a few minutes before slicing and serving.
Notes
For a less sweet version, reduce sugar to 3/4 cup.
Add 1/2 cup creamed corn for extra moisture and texture.
Replace vegetable oil with melted coconut oil for a flavor twist.
Store tightly covered at room temperature for 2 days, refrigerated for up to a week, or freeze up to 3 months.
Reheat in oven at 350°F or microwave briefly until warmed through.
