Honeykissed Buttermilk Cornbread

My GoTo Sweet cornbread recipe So Moist Easy

By Evelyn ThatcherSeptember 7, 2025

Table of Contents

Craving Comfort? Let's Bake Sweet Cornbread Recipe

Fancy a bit of sunshine on a cloudy day? Do you love a bit of nostalgia, like I do? Then, let's talk sweet cornbread recipe ! This recipe is basically sunshine in a baking pan.

This homemade cornbread recipe is a hug in every bite, balancing sweetness and warmth.

A Taste of the South

This Southern cornbread recipe isn't just food; it's history. It's a taste of the American South, a tradition passed down through generations.

This recipe is simple and quick. Expect about 45- 55 minutes from start to finish. This recipe makes about 12 servings.

Perfect for sharing with family or friends, or just keeping all to yourself.

Why You'll Love This Moist Cornbread Recipe

Honestly, what's not to love? This buttermilk cornbread offers a delightful tang. But the top reason is its health benefit.

Cornmeal offers fiber. That's good for your digestion. Serve this with chili on a cold evening or alongside some BBQ at your next garden party.

It is always a total crowd pleaser.

Alright, let's whip up a batch!

Let's Talk Ingredients & Equipment, Alright?

Alright, let's chat about what you'll actually need to make this sweet cornbread recipe sing. I'm not gonna lie, this isn't rocket science.

It's more like a Sunday afternoon bake, yeah? We want this to be a moist cornbread recipe that becomes a staple, so we'll go through ingredients and tools now, step-by-step, with some personal insights.

Main Ingredient Breakdown

Here's the lowdown on what goes into this honey cornbread :

Yellow Cornmeal: 1 1/2 cups (180g) . Go for a medium grind. Anything too coarse will make it gritty.
All-Purpose Flour: 1 1/2 cups (190g) . Plain and simple. You might need a bit extra to dust your pan.
Baking Powder: 3 teaspoons . This is your lift, so make sure it's fresh.
Baking Soda: 1 teaspoon . Balances the acidity.
Salt: 1/4 teaspoon . A pinch for flavor.
Unsalted Butter: 1 stick (1/2 cup, 113g) , melted and cooled. Don't skip the cooling! I once burned my fingers grabbing hot butter. Ouch.
Brown Sugar: 3/4 cup (150g) , packed. Dark or light, your call.
Large Eggs: 4 , at room temperature. Trust me, room temp eggs make a difference.
Buttermilk: 1 1/2 cups (360ml) , at room temperature. This is how it becomes a buttermilk cornbread .

Quality Tip: For buttermilk, the thicker and tangier, the better. Avoid watery stuff, or this easy cornbread recipe will suffer.

Seasoning Sensations

Let's get flavourful, shall we?

Spice Combo: You don't really need much beyond the salt. But a tiny pinch of nutmeg can be brilliant.
Aromatics: Vanilla extract is your friend! Half a teaspoon boosts the sweetness. Or try a little lemon zest!
Substitutions: If you don't have buttermilk, mix milk with a splash of vinegar. Leave for five minutes. Simple as.

This part of the southern cornbread recipe is where you can add your personal touch. If you fancy a Jalapeño cornbread recipe , then add some chopped jalapeños.

Essential Equipment

You don't need a fancy kitchen for this, I promise!

Baking Pan: 9x13 inch . Non-stick is great, but not essential.
Mixing Bowls: Medium and large. Obvious, I know.
Whisk: For dry ingredients.
Spatula: For folding.
Measuring Cups and Spoons: Accurate measuring is key.

Household Hack: If you don't have a whisk, use a fork. Works a treat!

Making homemade cornbread doesn't need to be stressful. I used to think baking was some grand art, but honestly, just follow the steps. The end product will be amazing!

Sweet Cornbread Recipe: Proper Comfort Food

Alright, let's whip up a batch of sweet cornbread recipe . Honestly, there's nothing quite like a warm slice of Southern cornbread recipe slathered in butter, you know? It's just one of those things.

I've been making this recipe for years, and it's always a crowd pleaser. This version is particularly good if you are aiming for a moist cornbread recipe , a cracking treat that melts in your mouth.

So, whether you're a seasoned baker or just starting out, this easy cornbread recipe is for you.

Did you know that cornbread has been a staple in American cuisine since the colonial times? It's a dish with serious history, and this is my take on it.

Prep Steps: Essential Mise en Place for Honey Cornbread

First things first, mise en place ! That fancy French term just means "everything in its place." Honestly, it makes life so much easier.

Get all your ingredients measured out. This includes 1 1/2 cups (180g) yellow cornmeal , 1 1/2 cups (190g) all-purpose flour , 3 teaspoons baking powder , 1 teaspoon baking soda , 1/4 teaspoon salt , 1 stick (1/2 cup, 113g) unsalted butter (melted and cooled slightly), 3/4 cup (150g) packed brown sugar , 4 large eggs (room temperature is key!), and 1 1/2 cups (360ml) buttermilk .

If you want to make cornbread recipe without buttermilk , you can use the substitute described, but the buttermilk buttermilk cornbread give its better flavors and moisture.

Grease a 9x13 inch baking pan with cooking spray or butter. I've tried both, and honestly, I prefer butter. It gives the edges a nice, crispy crust.

step-by-step: Baking Your Sweet Cornbread Recipe

Preheat your oven to 350° F ( 175° C) . This is crucial, so don't skip it! .
In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In a large bowl, whisk the melted butter and brown sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the buttermilk until combined. Don't overmix!
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 35- 45 minutes , or until a toothpick inserted into the center comes out clean.

Pro Tips: Cracking Techniques for Sweet Cornbread Recipe

One thing to avoid is overmixing the batter. Trust me, I've done it before, and the result is not pretty.

Overmixing develops the gluten in the flour, resulting in a tough cornbread. Mix until just combined, and you'll be golden.

If you are feeling adventurous, add some jalapeño cornbread recipe by mixing diced jalapeños for a bit of heat. And finally, let the cornbread cool in the pan for at least 20 minutes before slicing.

This helps it set and prevents it from crumbling, nobody likes it when it does that.

Recipe Notes for Your Cracking Sweet Cornbread Recipe

Alright, so you're ready to bake this sweet cornbread recipe ? Cracking! Before you dive in, here are a few extra bits and bobs to make sure yours turns out proper lush.

Honestly, I've made this so many times, I've picked up a few tricks along the way. Consider these my little secrets, just between you and me, alright?

Serving Suggestions: Plating Like a Pro

Listen up, presentation matters! Once your Southern cornbread recipe is golden brown and cooled, think about how you're going to serve it.

A simple slice is great, but why not jazz it up a bit? I like to serve mine warm with a knob of butter melting on top.

Or, if you're feeling fancy, drizzle with a bit of honey. Honey cornbread , simple but effective! If you’re serving it as a side, it pairs perfectly with a hearty chilli or some BBQ ribs.

Trust me; the sweetness cuts through the richness perfectly.

Storage Tips: Keepin' it Fresh

Right, so you’ve made a cracking moist cornbread recipe , and somehow haven’t eaten it all in one go (massive respect). Here’s how to keep it tip-top:

Refrigeration Guidelines : Wrap it tightly in cling film or bung it in an airtight container. It'll happily sit in the fridge for up to 3 days.
Freezing Options : If you want to keep it longer, freezing is your best bet. Wrap individual slices tightly in cling film, then pop them in a freezer bag. It'll last for up to 2 months. Honestly, though, it never lasts that long in my house.
Reheating Instructions : To reheat, just pop a slice in the microwave for 30-60 seconds . Or, for a crispier finish, toast it lightly. Yum!

Variations: Swaps and Tweaks

Feeling adventurous? Let’s mix things up a bit. You know, sometimes I fancy a jalapeño cornbread recipe to give it a bit of a kick! Here are some variations:

gluten-free Version : Easy peasy! Just swap the regular flour for a gluten-free blend. Sorted.
Seasonal Swaps : In the autumn, I sometimes chuck in some roasted butternut squash puree for extra moisture and flavour. It's a game changer, I tell you!

Nutrition Basics: A Quick Look

I am no nutritionist, but here’s the skinny on your easy cornbread recipe . It's got carbs from the cornmeal and sugar.

The buttermilk provides a bit of protein. It’s not exactly a health food, but a little bit of what you fancy does you good, right? Enjoy it in moderation and you'll be grand.

So there you have it. All the insider tips to make your sweet cornbread recipe a total triumph. Now get baking! You've got this.

Frequently Asked Questions

Why is my cornbread dry? How do I make sure this sweet cornbread recipe comes out moist?

Dry cornbread is a common woe! The main culprits are overbaking and too much dry ingredient. Make sure you measure your cornmeal and flour accurately. Also, don't overmix the batter, as this develops gluten and leads to a tougher, drier result. Using buttermilk, as in this recipe, adds moisture and a lovely tang.

Remember, a toothpick should come out clean, not dry, meaning it can still have a moist crumb attached.

Can I make this sweet cornbread recipe ahead of time? How should I store it?

Absolutely! Cornbread is fantastic for making in advance. Once completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze it for up to 2-3 months. Just make sure it's well wrapped to prevent freezer burn.

To reheat, simply wrap in foil and warm in a low oven (around 300°F/150°C) until heated through.

What can I add to this sweet cornbread recipe to spice things up a bit?

Fancy a bit of a kick? Consider adding some finely diced jalapeños and shredded cheddar cheese for a savory sweet twist. A tablespoon or two of honey or maple syrup can also enhance the sweetness, creating a more decadent treat.

Alternatively, you could experiment with different herbs like rosemary or thyme for a more earthy flavour profile it's all about finding what tickles your taste buds!

I don't have buttermilk. What can I use instead in this sweet cornbread recipe?

No buttermilk? No worries! You can easily make a substitute. Just add 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of regular milk. Let it sit for about 5 minutes until it curdles slightly. This will mimic the acidity and tang of buttermilk, giving your cornbread that lovely moist texture.

Think of it as a bit of kitchen alchemy!

Is sweet cornbread healthy? What are the nutritional considerations?

Sweet cornbread is a treat, rather than a health food, but everything in moderation, right? It contains carbohydrates from the cornmeal and flour, as well as fats from the butter. The sugar content also means it's relatively high in calories.

You can make it a little healthier by reducing the amount of sugar or using a whole wheat flour. Consider serving smaller portions alongside a balanced meal. Like a good Sunday roast, it's about enjoying the experience!

My cornbread is sinking in the middle! What did I do wrong?

A sinking cornbread usually indicates an issue with leavening or temperature. Make sure your baking powder and baking soda are fresh if they're past their expiration date, they won't work properly.

Also, ensure your oven temperature is accurate and avoid opening the oven door frequently during baking, as this can cause the temperature to fluctuate and the cornbread to collapse. Think of it like soufflé rules gentle and steady wins the race!