This Homemade Cornbread is very tender, moist, sweet, flavorful, and buttery. It has a golden crust and crispy edges because it’s baked in a cast-iron skillet. Everyone in my family likes this homemade cornbread. It is quick and simple, so you can easily make it too.
What are the ingredients in homemade cornbread?
This is a super easy homemade cornbread that anyone can make.
You will need such simple ingredients – all-purpose flour, yellow cornmeal, salt, baking soda, baking powder, unsalted butter, vegetable oil, granulated sugar, honey, eggs, and buttermilk.
How to make Honey Cornbread from scratch?
- Step 1. Preheat the oven to 375°F. Place a 9×9 inch cast iron skillet in the oven while the oven is heating up. Mix together the dry ingredients. Add 1 cup all-purpose flour, ¾ cup yellow cornmeal, ½ tsp salt, ½ tsp baking soda, and 2 tsp baking powder to the bowl. Mix until combined. Set aside.
- Step 2. Reserve 1 tbsp butter from the 1 stick of butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
- Step 3. In a large mixing bowl, whisk together melted butter, ¼ cup vegetable oil, 1 cup granulated sugar, and ⅓ cup honey.
- Step 4. Add 2 eggs and 1 ¼ cups buttermilk to the wet ingredients. Whisk until combined.
- Step 5. Add the dry ingredients to the wet. Stir until just combined and no large lumps of flour remain. Don’t over-mix the batter.
- Step 6. Remove the skillet from the oven. Grease the preheated cast iron skillet with reserved 1 tbsp of butter. Then, pour the batter into the greased skillet. Bake in the preheated oven for 25-30 minutes or until ready. Check the readiness of the homemade cornbread using a toothpick inserted in the center, if it comes out clean – the cornbread is ready. Remove the cast-iron skillet from the oven and let the homemade cornbread cool for 5-10 minutes. Then, slice and serve.
RECIPE TIPS;
1) You can also make this homemade cornbread in a square baking pan instead of a cast-iron skillet. But you have to make some changes in the recipe:
- Useless baking powder (only 1 tsp);
- Don’t preheat a square baking pan;
- grease a square baking pan with non-stick cooking spray instead of greasing it with butter.
2) you can store this homemade cornbread for up to two days at room temperature.
Honey Cornbread FAQS
Why you should make your sweet cornbread in a skillet?
It’s not necessary to use a cast-iron skillet for this homemade cornbread recipe, you can also make cornbread in a baking pan.
If you will make this cornbread in a baking pan you have to make some changes in the recipe – use less baking powder (only 1 tsp), don’t preheat a baking pan, grease a square baking pan with non-stick cooking spray instead of greasing it with butter.
The secret of this homemade cornbread (which is baked in a cast-iron skillet) is that it has a golden crust and crispy edges. This can be achieved by pouring the cold batter into the preheated cast-iron skillet.
Cast iron skillet will retain its heat during baking, so we can get such delicious and beautiful results.
how long does homemade cornbread last?
You can store this homemade cornbread in an airtight container for up to two days at room temperature and for up to seven days in the refrigerator. You can also wrap leftover cornbread in plastic wrap, it will help keep it moist.
why is my homemade cornbread crumbly?
Your homemade cornbread may be a little bit crumbly, that’s normal. This recipe uses not only yellow cornmeal but also all-purpose flour that helps to make the cornbread less crumbly.
Freeze homemade cornbread:
Let it cool completely after baking. Then, wrap it with aluminum foil or plastic wrap and store it in the freezer for up to three months. You can also place leftover homemade cornbread in an airtight container.
CHECK OUT THESE AWESOME, CORNBREAD RECIPES

Sweet and Moist Honey Cornbread Recipe
Ingredients
- 1 cup all-purpose flour;
- ¾ cup yellow cornmeal;
- ½ tsp salt;
- ½ tsp baking soda;
- 2 tsp baking powder;
- ½ cup (1 stick) unsalted butter;
- ¼ cup vegetable oil;
- 1 cup granulated sugar;
- ⅓ cup honey;
- 2 large eggs;
- 1 ¼ cups buttermilk.
Instructions
- Preheat the oven to 375°F. Place a 9x9 inch cast iron skillet in the oven while the oven is heating up.
- Mix together the dry ingredients. Add all-purpose flour, yellow cornmeal, salt, baking soda, and baking powder to the bowl. Mix until combined. Set aside.
- Reserve 1 tbsp butter for greasing the skillet. Melt the remaining butter in a microwave-safe bowl.
- In a large mixing bowl, whisk together melted butter, vegetable oil, granulated sugar, and honey. Add eggs and buttermilk. Whisk until combined.
- Add the dry ingredients to the wet. Stir until just combined and no large lumps of flour remain. Don't over-mix the batter.
- Remove the skillet from the oven. Grease the preheated cast iron skillet with reserved 1 tbsp of butter. Then, pour the batter into the greased skillet. Bake in the preheated oven for 25-30 minutes or until ready. Check the readiness of the homemade cornbread using a toothpick inserted in the center, if it comes out clean - the cornbread is ready. Remove the cast iron skillet from the oven and let the homemade cornbread cool for 5-10 minutes. Then, slice and serve.
Amazing! Absolutely the best I have ever had. I am not a fan of cornbread, never have been. It’s dry, boring, and tasteless. I made this recipe for my guy to go with our homemade chili, and it was the show stopper. This recipe is flat-out awesome! Rich, buttery, sweet, and toasty. It’s very simple to make. The cast iron lent the toastyness that put this dish over the top. Thank you for sharing it with us.
The first time I tried cornbread it was super dense and decided I didn’t like it. I tried your recipe and there’s no turning back. My entire household is greedy for this. Lol! Thank you so much for sharing.
This is the absolute best cornbread recipe. My whole family loves it.
Thank you so much for sharing!
I have made this cornbread numerous times now, and it is the best and easiest that I have ever had….thankyou sooo much for the wonderful recipe
I’m with you Debbie, it’s my “go to” when I want corn muffins. I don’t see myself varying from this recipe from now on.
Such a delicious recipe! I didn’t have any Baking Powder so left that out.
Only put 1/2 c sugaring it and it was still delicious!
I’m so happy you enjoyed it! Thanks for your review!! 🙂
Delicious, best cornbread recipe! Curious if you can double and use a 14in cast iron skillet?
I left a comment last week but it is nowhere to be seen? I’m questioning the size of the pan … you say to use a 9×9 cast iron pan (9×9 means a square pan) but your pictures show a 9-inch cast iron pan (9-inch means a round pan). So which is it, a square pan or a round pan? They are not interchangeable. The volume of a 9×9 square pan and a 9-inch round pan are different. You also say we could use a square pan in place of the cast iron but you don’t say what size of square pan? The recipe looks wonderful but I don’t want to make it without having the correct pan size.
Amazeballs! Really. This is the best recipe for corn bread I have made to date.
Really liked the recipe but I found it too sweet following the ingredients to a T, so I nixed 1/2 the sugar, but compensated with a little extra honey (from a 1/3 to 1/2 cup). I also nixed the oil. It’s only a 1/4 cup so I figured why not ditch the extra fat considering there’s already a stick of butter and it’s a runny batter as is. Still turns out great every time!!
I made this for company last night, using fish sauce as suggested for anchovy paste substitute and made mock buttermilk. I was skeptical because I didn’t have 2 ingredients exactly, but OMG! One guest said “ I think that is the best cornbread I’ve ever had”! It was light, fluffy, sweet and moist, what more can we ask for. I wil keep this one and use all of the time now when we want cornbread. Thanks a bunch
Turned out perfect!
I’ve lived in the south all of my life (let’s just say it’s north of 50 years) and I’ve had just about every type of cornbread ever made and this is by far the BEST! Even my 80 year-old daddy loves it.
Best cornbread I have ever had! Made for the first time today. The honey really stands out and very moist. I will never use a box mix again. Thank you for sharing this recipe!
So glad you loved it Laura! Thanks so much for the 5 star rating!
The absolutely best cornbread I have ever tasted and I can’t believe that I actually made it! I followed the recipe exactly, using a square cast iron skillet, and it came out exactly as described: crispy on the edges, moist and delicious!
So glad you were able to customize it to your liking!
I found the batter way too runny so I added another 1/4 flour and and 3 large tablespoons of cornmeal til the batter had consistency like pancakes and it came out wonderful! Fluffy and moist and flavorful with crispy edges. Highly recommend a try!
How wonderful, Barbara! So glad you decided to give it a try and customize it to your liking!