This is truly the best easy cornbread recipe I’ve EVER tried.
The texture of this cornbread recipe is ultra moist, tender, and buttery. The taste is perfectly sweet, thanks to the honey.
I’ve even included a recipe for jalapeño honey butter. You just can’t enjoy cornbread without honey and butter, in my opinion!
You may never buy pre-made cornbread or a box mix again after you see how simple and quick it is to make cornbread from scratch.
This recipe is also a perfect base for Thanksgiving stuffing and dressing.
The rest of the year, this cornbread is perfect on the side of soups, stews, or hearty, warming chili!
How to Make the Best Cornbread Recipe
What is Cornbread?
Cornbread is a fairly simple combination of basic kitchen ingredients, plus cornmeal – but it’s always an impressive, delicious side to bring to any gathering, family dinner, or potluck. This moist, flavorful cornbread contains buttermilk and sour cream for so much moistness and flavor. It also uses real corn for an extra pop of flavor, extra sweetness (without too much sugar), as well as extra moisture. Serve with a side of butter (or flavored butter – recipe below!) or a drizzle of honey, and people will be asking you to bring it to every gathering for years to come.
What’s the Difference Between Northern-Style Cornbread and Southern-Style Cornbread?
This recipe is for a Northern-Style cornbread. It’s sweetened with both honey and sugar and contains lots of rich ingredients like eggs, buttermilk, milk, and sour cream. This makes it ultra-rich and more cakey, not crumbly. It stands out all on its own… but with a dollop of flavored butter and/or a spoonful of honey, it’s simply amazing.
Many Southerners would say sugar has no place in cornbread. That’s likely because the first versions of cornbread were made with just cornmeal, salt, and water as a part of many daily diets. Southern-style cornbread tends to be more crumbly.
What Type of Cornmeal Should I Use?
- I prefer stone-ground cornmeal for cornbread, as it’s generally a slightly coarser product, and typically boasts a corn-forward flavor – which is exactly what we’re looking for in a cornbread recipe.
- If you don’t have stone-ground cornmeal, or can’t find it at the supermarket, then any yellow cornmeal will work just fine.
- Cornmeal should be found in the baking aisle of your local supermarket.
- Just be sure not to accidentally use cornstarch or corn flour, as these are not the same thing and cannot be used interchangeably!
What Type of Pan Should I Use for This Cornbread Recipe?
My favorite pan for baking cornbread is my 9×13-inch USA Pan. I don’t recommend baking this recipe in a glass pan or a ceramic pan, as those types of pans don’t conduct heat well, so the edges may dry out before the center bakes through. Check out my full post on Glass vs. Metal Pans for more info.
How Do I Make My Cornbread Moist? How Do I Prevent Cornbread from Being Dry?
Buttermilk and sour cream are my secret weapons here!
- Buttermilk is used primarily for its pleasant tangy flavor, but it also helps to tenderize and leaven baked goods. I always recommend using real buttermilk for this reason.
- You can read more about buttermilk, and why I don’t prefer buttermilk substitutes, in my Buttermilk 101 article.
- Sour cream lends extra fat content, combined with its creamy consistency, means it brings another level of moistness to this cornbread.
- I recommend using a full-fat sour cream for the full textural and flavor benefits.
Also, be sure to measure your flour correctly, so you don’t end up with chewy or dense cornbread. Learn more about that here.
Is Cornbread Gluten-Free?
Most cornbreads, including Jiffy Cornbread Mix, contain at least some flour (often whole wheat flour). My cornbread recipe contains all-purpose flour, for added structure, so this recipe is not gluten-free. If you experiment with gluten-free substitutions, let me know how it goes in the comments below!
Can I Use this Recipe to Make Cornbread Muffins?
Sure! Pour the batter until three-quarters full into about 24 muffin tin cavities and bake for about 25 to 30 minutes.
How Long Will This Cornbread Recipe Stay Fresh?
Wrap leftover cornbread in plastic wrap and store in an airtight container for up to 2 days at room temperature.
Can I Freeze Cornbread?
Yes! Full slabs of cornbread, or sliced portions of cornbread, can be wrapped well in plastic wrap and stored in an airtight container in the freezer for up to 3 months.
What to Do With Leftovers of Homemade Cornbread Recipe?
- Make Cornbread Stuffing
- Cornbread Dressing – crumble or dice the cornbread to make dressing/stuffing.
- Cornbread Croutons – to make croutons, brush cubed cornbread with butter and season with a little salt and pepper, and bake in a low oven until crispy.