There’s nothing quite like warm, golden Cornbread made from scratch.
With its tender crumb, subtle sweetness, and rich buttery flavor, this homemade version is so much better than boxed mixes.
Perfect with soups, chilis, or simply served with honey butter, it’s a cozy recipe worth keeping.
Why You’ll Love This Recipe
This cornbread is soft inside with a slightly crisp top.
Sweetened with honey and sugar for a balanced flavor.
Easy to make with pantry staples and ready in under 30 minutes.
Pairs perfectly with savory or sweet toppings.
What You’ll Need (Ingredient Highlights)
Yellow cornmeal provides the signature texture and flavor.
Honey and sugar add just the right touch of sweetness.
Butter and oil keep the crumb moist and tender.
Milk and eggs give richness and structure.
Homemade honey butter adds a luscious finishing touch.
Pro Tips Before You Start
Don’t overmix the batter—this keeps the texture soft.
Let the batter rest 5–10 minutes before baking so cornmeal absorbs liquid.
Brush melted butter on top after baking for extra flavor.
Use buttermilk if you want added tang and tenderness.
How to Make Cornbread From Scratch
Step 1 – Prep the pan
Preheat oven to 350°F (175°C). Line or grease an 8×8-inch pan (or similar).
Step 2 – Mix dry ingredients
Whisk together cornmeal, flour, sugar, baking powder, and salt.
Step 3 – Add wet ingredients
Stir in melted butter, oil, milk, honey, egg, and yolk until just combined.
Step 4 – Rest the batter
Let the mixture sit for 5–10 minutes to soften the cornmeal.
Step 5 – Bake
Pour into prepared pan and bake 24–30 minutes, until a toothpick comes out clean.
Step 6 – Serve with honey butter
Cool 10 minutes, slice, and serve warm with homemade honey butter.
What to Serve Them With
Chili or hearty soups.
Barbecue dishes like pulled pork or ribs.
A simple drizzle of honey for a sweet snack.
Variations / Substitutions
Swap sugar for brown sugar for caramel notes.
Use buttermilk instead of regular milk for tang.
Add jalapeños and cheddar for a savory kick.
Storage & Leftovers
Store at room temperature in an airtight container up to 3 days.
Refrigerate for up to 5 days if serving later.
Freeze slices for up to 2 months; thaw at room temp before reheating.
FAQs
Can I make cornbread without honey?
Yes, you can leave it out or replace it with maple syrup.
Can I double this recipe?
Yes, bake it in a 9×13-inch pan and adjust baking time.
What’s the best type of cornmeal to use?
Yellow cornmeal is traditional, but white cornmeal also works.
Can I use buttermilk instead of milk?
Yes, it will make the cornbread slightly tangier and more tender.
How do I know when it’s done baking?
Insert a toothpick—if it comes out clean, it’s ready.
Can I make muffins instead of a pan?
Yes, bake in muffin tins for 15–18 minutes.
What’s the difference between Northern and Southern cornbread?
Northern tends to be sweeter, while Southern is more savory with less sugar.
Can I add cheese to this recipe?
Yes, shredded cheddar or pepper jack works beautifully.
Why let the batter rest before baking?
It softens the cornmeal and improves texture.
How do I make the honey butter creamier?
Whip softened butter and honey with a hand mixer until fluffy.
Final Thoughts
Homemade Cornbread from scratch is the perfect balance of soft, moist, and flavorful.
Whether you serve it with chili, barbecue, or just honey butter, it’s a recipe you’ll come back to over and over again.
