This super easy, sweet, and moist cornbread is the perfect accompaniment for all your fall soups and stews. I love mine with a hot, steaming bowl of sweet potato chili on a cold and rainy Mississippi winter day. Of course, this bread is always present at my Thanksgiving table, along with a roasted Turkey, fall harvest stuffing, and cranberry sauce.
Why you’ll love this recipe
No special equipment is needed - This recipe comes together in 3 easy steps, and you will need only two medium mixing bowls and a whisk to make the batter. Perfect texture - This cornbread is crusty on the outside and soft and moist on the inside, with a tender crumb. Crowd pleaser - This recipe is always popular every time I make it. I often have to double it up for my family at home. It’s perfect for a barbecue, potluck, or any other event you’re hosting. There are many ways to enjoy this - you don’t need a special occasion or lavish meal to make this cornbread. I love having it with a dab of butter as a snack, for breakfast, or with my afternoon tea.
Ingredient notes
Cornmeal - I like to use medium white stone-ground cornmeal for this recipe. Make sure to use cornmeal, not a cornmeal mix with flour, baking powder, and salt added. Flour - This is very important to this recipe for a sweet cake-like cornbread. It helps make the bread airy and light. Using cornmeal alone will make the bread too crumbly and dense. Milk - The milk helps add moisture to the cornbread. Eggs - The eggs help bind all the ingredients together, and the fat gives this recipe a delicious, rich texture. Butter - Many cornbread recipes use oil, but butter adds a delicious flavor and is my preferred fat for this recipe. Honey and sugar - Honey adds a delicious floral and woodsy flavor to the cornbread. Too much can cause it to overbrown, so I like mixing it with some sugar for a perfect taste, color, and texture.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Try a different baking utensil - If you want crustier cornbread, use a skillet; if you want a cake-like texture, use a dark baking pan. Change the texture - Add 1 ⅓ cups of cornmeal and ⅔ cups of flour to make your cornbread denser. Make muffins - This batter is perfect for cornbread muffins. Divide the batter into a 12-cup muffin tin and bake at 400 degrees Fahrenheit for 18 minutes. To make it more savory - Reduce the sugar to ¼ cup and the honey to ⅛ cup and add some jalapenos for a sweeter and spicy flavor.
How to make this cornbread recipe with corn
Expert Tips
If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!