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easy cornbread recipe on parchment paper with honey being drizzled on top

Easy Cornbread Recipe

This Easy Cornbread recipe is moist, buttery, fluffy, and so delicious. Topped with jalapeño honey butter. Your friends and family will love this recipe at any summer BBQs or as a side dish for Thanksgiving!

Course Side Dish
Cuisine American
Keyword cornbread recipe, how to make cornbread
Prep Time: 10 minutes
Cook Time: 40 minutes
Inactive Time 1 hour
Total Time: 1 hour 50 minutes
Yields: 10 servings
Recipe by Tessa Arias

Ingredients

For the cornbread:

  • 3 large eggs, at room temperature
  • 1 cup (237 ml) buttermilk, at room temperature
  • 1 cup (237 ml) milk, at room temperature
  • ½ cup (114 grams) sour cream, at room temperature
  • 2 tablespoons (42 grams) honey
  • 1 1/2 cups (274 grams) yellow cornmeal, preferably stone-ground
  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 2 tablespoons (25 grams) granulated sugar
  • 3/4 teaspoon fine salt
  • 4 tablespoons (57 grams) unsalted butter, melted
  • 8 ounces (227 grams) fresh or canned, drained and rinsed sweet corn

For the whipped jalapeño honey butter (optional):

  • 1 stick (113 grams) unsalted butter, divided, at room temperature
  • 2 fresh jalapeños, diced (remove seeds for less spice)
  • 2 tablespoons (42 grams) honey

Directions

Make the cornbread:

  1. Adjust an oven rack to the middle position and heat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.

  2. In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside.

  3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined. Gradually stir in the melted butter. Fold in the sweet corn, being careful not to overmix.

  4. Pour the batter into the greased baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes.

  5. Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days.

Make the whipped jalapeno honey butter:

  1. While the cornbread is baking, in a small sauté pan on medium heat, melt 1 tablespoon (14 grams) of the butter. Add the diced jalapeños and sauté for 1 minute. Set aside to cool.

  2. In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, whip together the remaining room temperature butter with the honey until fluffy, 2-3 minutes. Fold in the cooled, sautéed jalapeños. Serve with cornbread. If making ahead of time, remove to an airtight container and store in the fridge for up to 1 week.

Recipe Video