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Old-Fashioned Sweet Cornbread Recipe

There’s nothing quite like a warm slice of **old-fashioned sweet cornbread** fresh from the oven. With its perfect balance of **buttery richness, slight sweetness, and a tender crumb**, this classic cornbread pairs beautifully with chili, barbecue, or a simple pat of butter and honey. Unlike dry, crumbly cornbreads, this version stays **moist and fluffy** while still having that delicious golden crust.
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Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • - 9-inch square or round baking dish
  • - Wooden spoon or spatula
  • - Oven

Ingredients
  

  • - 1 cup yellow cornmeal
  • - 1 cup all-purpose flour
  • - 1/2 cup granulated sugar
  • - 1 tablespoon baking powder
  • - 1/2 teaspoon salt
  • - 1 cup buttermilk or regular milk with 1 teaspoon vinegar
  • - 2 large eggs
  • - 1/2 cup unsalted butter melted
  • - 2 tablespoons honey optional for extra sweetness

Instructions
 

  • #### **Step 1: Preheat the Oven**
  • Preheat oven to **375°F (190°C)**.
  • Grease a **9-inch baking dish** or cast-iron skillet with butter.
  • #### **Step 2: Prepare the Batter**
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk buttermilk, eggs, melted butter, and honey.
  • Gradually add wet ingredients to dry ingredients, stirring until just combined.
  • #### **Step 3: Bake the Cornbread**
  • Pour the batter into the prepared baking dish.
  • Bake for **20-25 minutes**, or until golden brown and a toothpick comes out clean.
  • #### **Step 4: Cool & Serve**
  • Let cool for 5 minutes before slicing.
  • Serve warm with butter, honey, or your favorite toppings!