Homemade Cornbread

A slice of homemade cornbread on a wire rack drizzled with honey and a pat of butter.

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4.95 from 54 votes

This deliciously sweet cornbread is always a hit. It's easy to make, buttery and perfectly moist!

Prep Time10

Cook Time18

Total Time28

Course: Side Dish

Cuisine: American

Keyword: cornbread

Servings: squares

Calories: 167kcal

Author: Kelsey Byrnes

Equipment

One 8x8 or 9x9-inch baking dish

Ingredients

Cornbread Batter

1 1/4 cups all purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter melted and cooled
1/2 cup sugar
2 tablespoons honey
1 egg
1 cup buttermilk

Honey Butter Glaze

1 tablespoon honey
1 tablespoon butter

Instructions

Preheat oven to 375℉ and grease an 8x8 or 9x9-inch baking pan* with cooking spray.
In a large mixing bowl, stir together the flour, cornmeal, baking powder, baking soda and salt; set aside.
1 1/4 cups all purpose flour, 3/4 cup yellow cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
In a small bowl, whisk together the melted butter, sugar, honey and the egg. Then whisk in the buttermilk.
1/2 cup butter , 1/2 cup sugar, 2 tablespoons honey, 1 egg, 1 cup buttermilk
Pour the wet ingredients into the dry; stir until combined.
Pour the batter into the prepared baking dish.
Bake for 18-22 minutes*.

Make the Glaze

Combine the honey and butter in a small microwave-safe bowl.
1 tablespoon honey, 1 tablespoon butter
Microwave just until the butter is melted.
Stir the mixture until combined then brush over the warm cornbread.
Serve warm.

Notes

Homemade Buttermilk: Making your own buttermilk is simple. Pour 1 tablespoon of white vinegar or lemon juice in to a one cup liquid measuring cup. Add enough regular milk to make 1 cup; stir and let sit for a few minutes.

Make the Cornbread in a Cast-Iron Skillet: You can make the cornbread in a cast iron skillet if you prefer! You'll want to make sure the skillet is 9 or 10 inches in diameter and well-greased. If using a 10-inch skillet, it may take less than 18 minutes, so start checking the cornbread around 15 minutes.

Double the Recipe: Doubling this recipe is simple. Double the ingredients then pour into a greased 9x13 inch pan. The cornbread will be a little more thick and will therefore take a bit longer to bake. If the top is browning before the center is done, cover with foil until fully baked.

Baking Pan Size: I use a 9x9 inch metal baking dish and it took right at 18 minutes to bake. If you use an 8x8-inch pan or use a pan that's glass, it could take a bit longer to bake.

Nutrition