Sweet Cornbread Recipe
This homemade Cornbread Recipe is quick and easy to prepare in one bowl. Extra moist and delicious, this is the best sweet cornbread.
I’ve been making this homemade cornbread recipe for years. It’s one of those tried and true recipes that I keep coming back to because it always turns out perfect.
This sweet cornbread is moist and fluffy in the middle, with delicious crispy edges. You can bake it in a square baking dish or in a cast iron skillet. I’ve done both and the cornbread turns out so delicious either way.
The flavor of this homemade cornbread is much better than cornbread made from a store-bought mix. Once you give this recipe a try and see how simple it is to make cornbread from scratch, you won’t want to use a mix ever again.
We enjoy this cornbread as a side dish with soup, stew or chili. I always serve this cornbread when I make Slow Cooker Chili, Instant Pot Chili or White Chicken Chili for dinner. I recommend serving your cornbread with some softened butter and honey. It’s so irresistible that way!
If you love homemade bread recipes, also try my Biscuit Recipe and Honey Yeast Rolls. Those two recipes plus this cornbread are the bread recipes I make most often to go with our dinners.
What is Cornmeal?
To make this cornbread recipe you will need yellow cornmeal. Cornmeal is made from ground corn, and you can buy it in most grocery stores. It is usually found in the baking aisle. Do not substitute corn flour or cornstarch in this cornbread recipe, as these are different from cornmeal.
How to Make Cornbread
This easy cornbread recipe is quick to prepare. The batter is mixed up in one bowl, starting with the wet ingredients and finishing with the dry.
Combine the wet cornbread ingredients
This recipe starts with melted butter. I always melt the butter in the microwave, right in the glass mixing bowl that I’ll use to mix the cornbread batter. You can also melt the butter in a pan on the stove if you prefer.
To the melted butter, you’ll add honey, unsweetened applesauce, buttermilk, an egg and vanilla extract. The honey takes the place of refined sugar in this recipe. Applesauce makes this recipe healthier because it allows us to use less butter. Using buttermilk gives this buttermilk cornbread the best flavor and a tender texture.
Mix in the dry ingredients
Once the wet ingredients are well combined you’ll add the dry ingredients, starting with baking powder and salt. Note that this recipe calls for one tablespoon (not one teaspoon) of baking powder. Use a whisk to mix the baking powder and salt in really well. You don’t want any clumps of these ingredients in your cornbread.
Then add the cornmeal and flour and use a rubber spatula to mix until just combined. Pour the batter into a greased baking dish or cast iron skillet and bake according to the directions in the recipe card at the end of this post.
Can you make this cornbread recipe in a cast iron skillet?
Yes, this recipe is perfect for skillet cornbread. I bake this cornbread in a 10-inch cast iron skillet. No modifications are needed to make skillet cornbread with this recipe. The bake time is the same, if using a 10-inch skillet. If your skillet is larger the cornbread will bake more quickly and if your skillet is smaller it may take a few extra minutes.
Cornbread Muffins
You can use this recipe to make cornbread muffins, for the perfect individual portions. Muffins will take 12-15 minutes to bake. This recipe makes 14 cornbread muffins.
Tips for making this Sweet Cornbread Recipe:
- We prefer this made with white whole wheat flour, but you can also use regular whole wheat flour or all-purpose flour.
- You can substitute pure maple syrup for the honey.
- If you don’t have buttermilk on hand, follow my how to make buttermilk instructions. It’s best to make the buttermilk with whole milk, but any milk will work. See the note in the recipe.
- Be careful to not to over-mix the batter. Mix it until it’s just combined and a few streaks of flour remain. This will ensure a soft, light crumb in your cornbread.
Sweet Cornbread Recipe
Ingredients
- 4 tablespoons unsalted butter
- ⅓ cup honey (or pure maple syrup)
- ½ cup unsweetened applesauce
- 1 cup buttermilk (or whole milk or see note*)
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup yellow cornmeal
- 1 cup white whole wheat flour (or whole wheat flour or all-purpose flour)
Instructions
- Preheat oven to 400 degrees F.
- Spray an 8x8-inch baking dish or muffin tin with cooking spray (or line with paper liners). Or, lightly grease a 10-inch cast iron skillet. Set aside.
- In a large bowl, melt the butter in the microwave (or melt on the stove and transfer to a large bowl).
- Add the honey and applesauce and whisk to combine. Whisk in the buttermilk, egg and vanilla.
- Add the baking powder and salt and whisk until very well combined.
- Add the cornmeal and white whole wheat flour. Stir with a rubber spatula until barely combined. Be careful not to over-mix.
- Transfer to the prepared baking dish, muffin tin, or cast iron skillet.
- Bake for 22-25 minutes, until a tester inserted in the center comes out clean. (Bake muffins for 12-15 minutes. Let cool in the pan for 5 minutes before removing.) Serve warm.
Notes
Nutrition
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This looks like a perfect specimen of cornbread. Love the buttermilk and honey additions, you don’t see that in every recipe!
I am definitely a carb-loving bread person, especially when it comes to cornbread! This whole grain version sounds delicious, Kristine! I love that it’s on the healthier side and packed with flavor. I would love a slice or three of this for breakfast!
I just want a slab of this and a big bowl of chili for dunking! This looks SO moist and I love the touch of sweetness from honey!
Is there anyway I can get the nutrition facts for this recipe
This won awards.
Chili cornbread competitions need this recipe if you want to win. It’s sweet , with vanilla tones that feels like a vanilla pod is grazing your tongue.
You salivate and you don’t know why, nut you do know why. It’s the best cornbread available.
BTW switched honey with lemon creme honey.
This was easily the BEST whole grain cornbread I’ve ever had. Unbelievable!
YAY! I’m so happy to hear that!
Very good recipe! We are avoiding cane sugar ! We love the results! Thank you!
I’m so glad you liked this cornbread! It’s one of my favorite recipes.
Can I make this in a cast iron skillet?
I haven’t tried this recipe in a cast iron skillet so I’m not sure what recommendations to make for bake time, etc.
Please always give a serving size for nutrition label, weight or measured in inches or 1 standard muffin tin.
Hi Regina,
I usually cut the 8 x 8 pan of cornbread into 12 squares and I have clarified that the nutrition information (which is only an estimate) is for 1 of 12 servings. You will get 12-14 muffins from the recipe, so the nutrition information will be about the same for each muffin as indicated in the recipe already.
I made this cornbread to accompany a batch of Orca bean chili and it made a perfect pairing. My husband is not ususally a fan of cornbread and said this is the best cornbread that I’ve ever made! I’ll certainly being keeping this recipe.
I am somewhat of a “cornbread snob”. This recipe blew me away! Made it for family (doubled the recipe) and they gobbled it up. It was sweet enough to eat with just butter. Family couldn’t believe it was a healthier version…they liked the addition of wheat flour (couldn’t find bleached wheat flour so it was a little darker than the usual normal color but that didn’t matter). Made it to go along with the Instant Pot Chili…dinner was a huge success! Perfect for a cold day! Will be making this cornbread many times over this winter! One note…make sure to FULLY melt the butter at the beginning….I partially melted it and had to use an immersion blender prior to adding the cornmeal and flour. Still turned out wonderful but could have saved some time by fully following the directions!