Mom's Best Recipes
Recipe

Easy Sweet Cornbread

Golden edges, tender crumb, and just enough honeyed sweetness with cinnamon warmth. One bowl, pantry staples, and a guaranteed “slice me again” finish.

Author By Matt Campbell
4.8 (231)
A single skillet of golden sweet cornbread with crisp edges, cut into wedges on a wooden table with a pat of butter melting on top
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If cornbread has ever let you down by being dry, bland, or weirdly crumbly, consider this your friendly kitchen reset. This sweet cornbread is soft in the middle, crisp around the edges, and gently spiced so it tastes like cozy fall energy even if it is the middle of a random Tuesday.

I keep it simple on purpose: one bowl, no mixer, no fancy flour blends. The sweetness comes from honey and brown sugar, the warmth from cinnamon, and the “why is this so good?” factor comes from a little trick I swear by: buttermilk plus melted butter for tenderness and flavor.

A slice of sweet cornbread on a plate with butter and honey, with crumbs scattered beside it

Serve it with chili, soup, barbecue, or just eat it standing at the counter while it is still warm. I will not tell.

Why It Works

  • Soft, tender crumb: Buttermilk and a quick rest give the cornmeal time to hydrate, which means less grit and more melt-in-your-mouth.
  • Crisp, golden edges: A hot oven and a greased pan deliver that crunchy perimeter everyone fights over.
  • Sweet but not cake: Honey and brown sugar bring caramel notes without turning it into dessert.
  • Warm spice without getting loud: Cinnamon (and optional nutmeg) rounds everything out so it tastes extra comforting.
  • Low drama: One bowl, whisk, pour, bake. No creaming, no complicated steps.

Pairs Well With

  • Chili (beef, turkey, or veggie)
  • Honey butter or cinnamon butter
  • Pulled pork or shredded chicken sandwiches
  • Collard greens or a tangy cabbage slaw

Storage Tips

Room temperature: Let cornbread cool completely, then wrap tightly. Keep at room temp up to 2 days.

Refrigerator: Store in an airtight container up to 5 days. It can dry out a bit in the fridge, so I recommend reheating with a touch of butter.

Freezer: Slice, wrap pieces individually, and freeze up to 3 months. Thaw at room temp or microwave from frozen in short bursts.

Reheat like you mean it: Warm slices at 300°F for 8 to 10 minutes, or toast in a skillet with a little butter for crisp edges again.

Wrapped slices of cornbread stored in an airtight container on a kitchen counter

Common Questions

Can I make this without buttermilk?

Yes. Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit 5 minutes, then use it in place of buttermilk. Whole milk is best, but any milk works. (It is not identical to cultured buttermilk, but it does the job.)

Should I use yellow or white cornmeal?

Either works. Yellow cornmeal tastes a little more corn-forward and looks more golden. Use fine or medium grind for the most tender texture.

Note: This recipe uses plain cornmeal, not self-rising.

Why rest the batter?

Cornmeal needs a few minutes to drink up the liquid. That short rest makes the crumb more tender and less gritty.

Can I bake it in a cast iron skillet?

Absolutely. A 9-inch skillet is closest to an 8x8 pan and gives you those crispy edges. A 10-inch skillet works too, but the cornbread will be thinner and will likely bake faster. If you go 10-inch, start checking around 16 to 18 minutes.

For extra crunch, preheat the skillet in the oven, then carefully add a little butter and swirl before you pour in the batter.

How do I keep sweet cornbread from turning out dry?

Do not overbake. Pull it when a toothpick comes out with a few moist crumbs. If you like a more exact cue, aim for an internal temperature of about 200 to 205°F in the center.

Also measure cornmeal and flour by spooning into the cup and leveling, not packing. (Even better, use a scale.)

Can I add corn kernels or jalapeños?

Yes. Stir in up to 3/4 cup drained corn (canned or thawed frozen). For heat, add 1 finely diced jalapeño. If you go spicy, I like keeping the honey in the batter for sweet-heat balance.

I started making sweet cornbread as a “please everyone” side for weeknight chili, which is a bold mission in a house full of opinions. Someone wants it sweeter, someone wants more butter, someone wants crisp edges, and someone definitely tries to cut into it too early. This version is my peace treaty: warm spice, a little honey, and enough butter to make the kitchen smell like you have your life together.

My favorite part is that it feels special without being fussy. You whisk, you pour, you bake, and suddenly you have a pan of golden comfort that makes even a basic bowl of soup feel like dinner-dinner.