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Perfectly Moist Cornbread with Honey Butter

This easy cornbread recipe delivers a moist, tender texture with a deliciously sweet flavor. Baked to golden perfection in a cast iron skillet or baking dish, it's the ideal side dish for any meal. Top with homemade honey butter for an extra touch of sweetness!
Prep Time25 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: sweet, cornbread,cast iron
Servings: 8

Ingredients

  • 2/3 cup yellow cornmeal
  • 1 1/3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp salt
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/4 cup heavy cream room temperature
  • 2 tbsp sour cream room temperature
  • 1/2 tbsp vanilla extract
  • 1/3 cup vegetable oil
  • 1/3 cup melted butter unsalted

Instructions

  • Preheat your oven to 400°F (200°C). Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter, then place it in the oven to heat up.
  • n a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, mix together the milk, heavy cream, oil, vanilla, sour cream and egg.
  • Make a well (create a small hole) in the dry ingredients, then slowly add the wet mixture into the dry mixture and stir until combined. Rest your batter for about 10-15 minutes before adding to baking dish.
  • Pour into the prepared skillet/dish and bake for 25-30 minutes. or until a toothpick inserted in the center comes out clean.

For the honey butter:

  • Combine equal parts of melted butter and honey and drizzle or brush over hot cornbread.

Notes

Storage: Wrap cornbread in plastic wrap or store in an airtight container for up to 3 days.
Freezing: Freeze cornbread for up to 2 months. Reheat in the oven for best results.
Pro Tip: For a richer flavor, consider adding a dash of cinnamon or nutmeg to the batter.