Dessert

Sweet Cornbread Recipe

ByAiden Wells December 31, 2025December 31, 2025

Introduction

Sweet cornbread is a classic comfort food with a delightful balance of honey sweetness and tender crumb. This easy recipe combines simple pantry ingredients to create a warm, moist bread that’s perfect as a side or snack.

A golden-yellow cornbread with a soft, moist texture is shown in one thick slice being lifted by a utensil held by a woman's hand. The cornbread has a slightly browned edge with a smooth, even top layer. Below the slice, a whole round cornbread rests in a white shallow dish on a white marbled surface, with one slice missing, showing the same moist, crumbly interior. The background is softly blurred with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tablespoons honey
1 large egg
4 Tablespoons salted butter, melted
½ cup milk
½ cup water
½ cup sugar
1 cup yellow corn meal
1 cup all-purpose flour
½ Tablespoon baking powder
½ teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F. Spray an 8-inch or 9-inch baking dish, either square or round, with nonstick spray to prevent sticking.
Step 2: In a medium bowl, whisk together honey, egg, melted butter, milk, and water until the mixture is smooth and combined.
Step 3: In a separate bowl, combine sugar, corn meal, all-purpose flour, baking powder, and salt. Stir gently with a fork to mix evenly.
Step 4: Slowly add the dry ingredients to the wet mixture while whisking continuously until everything is fully incorporated.
Step 5: Pour the batter into the prepared baking dish, spreading it evenly.
Step 6: Bake in the preheated oven for 25-30 minutes, or until the center is set and a toothpick inserted comes out clean. Baking time may vary slightly depending on the size of your baking dish.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the wet ingredients.
Use buttermilk instead of regular milk for a tangier taste and a moister texture.
Mix in some fresh or frozen corn kernels to add a pleasant crunch.
If you prefer less sweetness, reduce the sugar to ¼ cup.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices in the microwave or oven until warm before serving.

How to Serve

A slice of golden yellow cornbread sits on a white plate with delicate pink floral patterns around the edge, the cornbread's texture looks moist and crumbly with a lightly brown crust on top and sides. On top of the cornbread slice is a thick pat of creamy butter melting slightly, with golden honey drizzled over the butter and running down the sides onto the plate. Near the plate, there is a wooden honey dipper resting with some honey on it. The background shows a glass bowl with more honey and a white marbled surface beneath everything. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use oil instead of butter?

Yes, you can substitute melted butter with an equal amount of vegetable or canola oil. This will keep the cornbread moist but slightly alter the flavor.

Is it necessary to use both milk and water?

The combination of milk and water helps achieve a tender texture without making the batter too heavy. You can replace the water with all milk if you prefer a richer taste.