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sweet cornbread recipe
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4.19 from 33 votes

Sweet Cornbread {Moist and Tender}

A sweet and moist cornbread with the perfect texture and touch of honey!
Course bread, Side Dish
Cuisine American, southern
Keyword buttermilk, cornmeal, easy, honey
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12



  • 1 ½ cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/4 cup honey
  • 1 egg yolk room temperature
  • 2 eggs room temperature
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 tablespoon canola oil
  • cups buttermilk room temperature

HONEY BUTTER (double if desired)

  • 2 tablespoons unsalted butter softened
  • 1 teaspoon honey
  • 1 teaspoon powder sugar
  • salt pinch


  • Preheat oven to 450 F. Grease a 8x8 glass casserole dish and set aside.
  • In a large bowl whisk together yellow cornmeal, flour, baking powder, salt, baking soda, and sugar. Set aside.
  • In a large bowl, mix together remaining ingredients until well combined.
  • Stir the wet ingredients into the dry ingredients just until all ingredients are combined. Do not over stir. It's fine if the batter is a bit lumpy.
  • Spoon batter into prepared pan and smooth out into an even layer.
  • Bake for 25-30 minutes, or until the center is set. (check on it at the 20 minute mark) Cover with foil paper during the last 5-10 minutes if it begins to get too brown.
  • Remove from oven and prepare the honey butter.
  • To make the honey butter, combine all the honey butter ingredients until smooth and creamy.
  • Immediately spread honey butter over hot cornbread. (Use as much as you like)
  • Slice cornbread into squares and serve with leftover honey butter if desired.
  • Store in airtight container.