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honey butter Corn bread

Southern Cornbread Recipe

5 from 8 votes
Indulge in the rich flavors of the South with this delightful, Sweet Southern Cornbread. A blend of cornmeal, flour, and a touch of sweetness, this recipe promises a golden-brown crust and a moist, tender interior. Perfect for accompanying savory dishes or enjoying on its own!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 people
Course: Appetizer, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1.5 cups cornmeal
  • 3/4 cup flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup butter melted
  • 1 tbsp oil
  • 1.5 cup buttermilk

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk together until well incorporated.
  3. In a separate bowl, whisk together the sugar, honey, egg yolk, eggs, melted butter, oil, and buttermilk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be cautious not to overmix; a few lumps are cool.
  5. Pour the batter into the prepared baking dish or skillet, spreading it evenly. (I like to let it sit for about 10 minutes, optional)
  6. Bake for 25-30 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
  7. Allow the cornbread to cool for 10-15 minutes before slicing and serving.

Notes

  • For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.
  • Experiment with adding chopped jalapeños, cheese, or corn kernels for extra flavor.
  • Serve warm with a pat of butter or a drizzle of honey for an extra indulgent experience.
  • Store leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage. Reheat in the oven for the best texture.