Golden Sweet Cornbread
There’s nothing quite like a slice of warm, Golden Sweet Cornbread fresh from the oven. This recipe brings together the perfect blend of sweetness and richness, with a golden, tender crumb that melts in your mouth. Buttermilk and honey infuse every bite with a soft, luscious flavor, while the melted butter adds a luxurious touch. Whether you’re pairing it with a savory meal or enjoying it on its own with a drizzle of honey, this cornbread is pure comfort.
Servings: 9 servings
Equipment
- 8x8 or 9x9 square pan
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
- 1 cup buttermilk
- 3/4 cup sugar
- 1/2 cup unsalted butter melted
- 1/4 cup whole milk
- 1/4 cup dark brown sugar
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 large eggs
Garnish
- Butter melted
- Honey optional
Instructions
Dry Ingredients
- In a medium-sized bowl, add all ingredients listed under "Dry Ingredients." Whisk until fully combined and set aside.
Wet Ingredients
- In a large bowl, add all ingredients listed under "Wet Ingredients." Whisk until everything is incorporated.
Assemble
- Preheat your oven to 375°F.
- Add the dry ingredients to the large bowl with the incorporated wet ingredients. Gently fold the dry ingredients until fully combined.
- Pour the mixture into an 8x8 or 9x9 square pan and spread it out evenly.
- Place the pan on the center rack of your oven and bake for 30 minutes, or until the top is light golden brown and cooked through. If you’re unsure, pierce the center with a toothpick—if it comes out with moist crumbs, it’s ready.
- As soon as it comes out of the oven, brush on melted butter.
- Serve with pats of butter and honey. Enjoy!