There’s something truly special about a warm slice of sweet cornbread fresh out of the oven. It’s soft, moist, and just sweet enough to pair perfectly with a bowl of chili, a cozy holiday dinner, or even a simple weekday meal. This easy homemade cornbread recipe is the ultimate comfort food — no boxed mix required, just simple pantry staples you probably already have at home.
Whether you’re serving it for Thanksgiving, Sunday dinner, or just because you’re craving something warm and buttery, this recipe is one you’ll want to make again and again.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Side Dish / Bread | 10 minutes | 25 minutes | 8 servings | ~220 calories |
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil or melted butter
- 2 large eggs
- 2 tablespoons honey (optional, for extra sweetness)
Step-By-Step Instructions
- Preheat your oven to 400°F (200°C). Lightly grease an 8×8 baking dish or line it with parchment paper.
- Mix dry ingredients – In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Combine wet ingredients – In a separate bowl, whisk together the milk, oil (or melted butter), and eggs until smooth.
- Bring it all together – Pour the wet ingredients into the dry ingredients. Gently fold until combined, but don’t overmix — a few small lumps are okay.
- Bake – Pour the batter into your prepared baking dish and smooth out the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve – Let it cool for about 5–10 minutes before slicing. Serve warm with a pat of butter or a drizzle of honey.
Pro Tip: For extra flavor, brush the top with melted butter right after it comes out of the oven.
Helpful Notes & Tips
- Don’t overmix – This keeps the cornbread light and fluffy.
- Make ahead – Bake the day before, wrap tightly, and store at room temperature. Warm it in the oven before serving.
- Storage – Keep leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
Recipe Variations
- Extra Sweet Cornbread: Add 2–3 extra tablespoons of sugar or drizzle with extra honey before baking.
- Cornbread with Corn: Fold in 1 cup of sweet corn kernels for extra texture and sweetness.
- Mexican Cornbread: Add chopped jalapeños, shredded cheddar cheese, and a pinch of chili powder for a flavorful twist.
Serving Suggestions
This sweet cornbread pairs beautifully with:
- A hearty bowl of chili or chicken stew.
- Barbecue favorites like ribs or pulled pork.
- A holiday feast — think turkey, gravy, and cranberry sauce.
- Simply with butter and honey for a quick snack.
Conclusion
This sweet cornbread recipe is everything you need in a homemade comfort food — fluffy, moist, and incredibly easy to make. Whether it’s for a holiday dinner or a simple family meal, this recipe is sure to warm hearts and fill plates. Make a batch today and savor the simple pleasure of homemade goodness.