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A cornbread recipe that is sweet, moist, and super easy to make. The most moist cornbread ever!


honey drizzled on moist cornbread

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Have you ever had something at a restaurant that you could never make better at home, no matter how hard you tried? That was me with cornbread.


There is a small little cafe in my town that has the BEST cornbread. Try as I might, I was never able to make a moist cornbread from scratch at home that quite compared to theirs. Until I made this recipe


Cornbread Muffins with butter


I love a good cornbread recipe, but so many times it can be dry and crumbly. But not this one. This cornbread is moist, it is sweet, and it is so easy to make!


The Best Cornbread Recipe


I like to make this delicious cornbread for my family all of the time, especially in the winter served along side a warm bowl of Southwest Corn Chowder or Creamy Chicken Chili.


Three pieces of cornbread topped with butter


One of the things that I love about this cornbread is how moist it is. And, it seems to get even more moist the next day!


Because of this, sometimes I will make it the day before I need it and hope that my family doesn’t eat it all first!


I also love that it has just a hint of honey. My mouth is watering just thinking about this buttery, sweet, moist cornbread.


Cornbread Muffins with Butter


This cornbread is also super easy to throw together and comes out perfectly every time!


Most of the ingredients you will need to make this cornbread are probably already in your pantry.


You could definitely be enjoying this corn bread in just a few short minutes, if you desire.




  • 1 Cup Cornmeal
  • 3 Cups All-Purpose Flour
  • 1 Cup Sugar
  • 2 Tablespoons Baking Powder
  • 1 TeaspoonSalt
  • 2/3 Cup Vegetable or Canola Oil
  • 1/3 Cup Butter, melted
  • 2 Tablespoons Honey
  • 4 Eggs
  • 2 1/2 Cups Milk


How to Make Sweet Moist Cornbread


Dry ingredients for moist cornbread in a bowl
  1. First, grease a 9×13 dish.
  2. Preheat your oven to 350 degrees.
  3. Measure out the dry ingredients and add them to a large mixing bowl.
  4. Sift or mix them together with a whisk.
  5. In a separate bowl, combine the eggs, melted butter, oil, butter, milk, and honey.
  6. Add the wet ingredients to the dry ingredients and stir together, just until moistened.Moist cornbread batter in a pan
  7. Pour the sweet cornbread batter into the 9×13 pan and place it in the oven for 45-50 minutes.
  8. Cover the cornbread loosely with foil for the last 10-15 minutes of baking time so the top doesn’t brown too much
  9. Remove the pan from the oven and allow it to cool slightly before serving.
  10. Don’t forget to add some butter and a drizzle of honey when you serve this yummy cornbread!


How to Make Cornbread Muffins


Cornbread Muffins with butter


The great thing about this recipe is that it is so versatile! You can use the cornbread batter to create cornbread muffins!


My kids love when I make cornbread muffins because they fit right in their little hands.



I love making cornbread muffins because they bake faster and they are portion controlled!


  1. After mixing the batter, line a muffin pan with paper liners.
  2. Use a 1/4 cup cookie scoop to add the batter to each cup.
  3. Bake the muffins at 350° for 20 minutes.


Cornbread Batter in muffin pan


Helpful Kitchen Tools



Be sure to PIN this Corn Bread recipe so that you’ll have it when the mood strikes, and I promise that it will!


Dessert Ideas:



Sweet Honey Cornbread


Print Recipe
Easy Sweet Moist Cornbread
A cornbread recipe that is sweet, moist and super easy to make. You might even say, the best cornbread ever!
Course Side Dish
Prep Time 5 Minutes
Cook Time 45 Minutes
Course Side Dish
Prep Time 5 Minutes
Cook Time 45 Minutes
  1. Measure and add the cornmeal, flour, sugar, baking powder, and salt to a medium mixing bowl. Whisk or sift together.
  2. In a separate bowl, mix together the vegetable oil, melted butter, honey, eggs, and milk.
  3. Stir the wet ingredients and dry ingredients together, just until moistened. Do not over mix.
  4. Pour the batter into a greased 9x13 pan and bate at 350 degrees for 45 minutes. Cover the pan loosely with foil for the last 10 minutes to prevent over-browning.
  5. Serve with butter and a drizzle of honey.
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76 Comments on Sweet Moist Cornbread

  1. Is it milk or buttermilk? The ingredients list says milk but, in your instructions up top you say buttermilk, thanks!! I too love a good moist sweet cornbread!!

    • Love this recipe. My 5 yrd old calls it (not the jiffy) cornbread. lol. It is a little sweet. For beans & chili. I use 1/4 cup sugar for those nights.. turns out perfectly every time… did I say how much I love this recipe, because I do!!!! thanks so much

    • I haven’t tried this recipe with muffins. I’m guessing the baking time would be around 20 minutes? Let me know if you try it!

  2. This was, by far, the best recipe I’ve found!! I did a smaller batch, because it’s just me, and I baked it in my cast iron skillet. OMG!! So good!!

    • Love this recipe. My 5 yrd old calls it (not the jiffy) cornbread. lol. It is a little sweet. For beans & chili. I use 1/4 cup sugar for those nights.. turns out perfectly every time… did I say how much I love this recipe, because I do!!!! thanks so much

  3. I’ve been making this exact recipe for many years, it’s outstanding if you prefer a moist sweet cornbread. It’s a family favorite as I’ve given the recipe to everyone in my family. FYI, it works perfectly using skim milk making it light and fluffy – my favorite. Also, I always use orange blossom honey.

    Recently made regular size muffins and little mini muffins that can be popped right into your mouth. I froze them for an upcoming RV trip and will serve with Roast Beef Soup.

  4. I’m making them right now! Muffins and pan! Will let you know how it goes! I like my cornbread a little sweet!

  5. Goofy DH doesn’t like sweet cornbread, so I reduced sugar to 2/3 cup. Still a little sweet, but not too much for him. I baked in greased muffin cups. Fantastic recipe, definitely the one I am keeping! No more searching for the perfect cornbread recipe, this is it.

  6. Great recipe! I yielded 24 full sized muffins with a 1/4 cup measure. I was kind of curious when the batter seemed so loose, but it makes a nice, fluffy muffin, which is great because I don’t like the heaviness of standard cornbread. 20 minutes was spot on too. Super cute in the Halloween muffin liners to go with my Chili for guests. Will absolutely make these again, maybe with corn and jalapeños. Thank you!

  7. Hi! I don’t have regular cornmeal on hand but have, ‘self-rising corn meal mix’.
    Looking at the ingredients of it, it appears to have all the dry ingredients except the sugar. (Which is a must for us!)
    I was wondering if you could suggest how much I should use?
    Thank you!!

  8. Looks awesome, can’t wait to make for my work Friendsgiving! I recently tried cornbread with corn kernels in it. Have you ever tried that with this recipe? Considering including but curious what you think. Thanks so much!

  9. Do you store the cornbread on the counter (room temperature) or in the fridge? I’m going to make them the day before Thanksgiving 🙂

  10. I am currently making for Thanksgiving tomorrow and my melted butter has solidified in the wet mixture. Is this normal? Do I need to start again? Hope you can respond!

    • Sometimes that can happen if the wet ingredients are really cold. Just make sure to mix it up as much as possible and you should be fine!

  11. I have tried many, many recipes for cornbread over the years, generally with much disappointment, and never found one that was moist and sweet enough for my taste – until now!! From now on this is the only recipe I will use. Thank you!!

  12. Great recipe. I baked it in a 10 inch cast iron pan, that was buttered well. Came out of pan perfectly. Thank you. Recipe definitely a keeper.

  13. I’ve made this several times now. It is perfect just as it is! I gets lots of compliments and many requests for the recipe. Thank you!

  14. This is by far the best corn bread recipe I’ve ever tried! My family likes their corn bread moist and sweet…they loved it! Next time I make your recipe I’ll be cutting it in half to make muffins…it makes a lot! Thanks.

  15. I just made a half recipe with cream corn added and muffins and they came out so good! I hate how dry typical cornbread so this one was so delicious! I used a whole can of cream corn and was worried it wouldn’t cook well. It took about 35 mins to cook but we’ll worth the wait.

  16. I made beef stew today and wanted cornbread too. The recipe I usually make I did not have the main ingredient. Went to faithful Pinterest, typed in sweet cornbread. I saw this recipe and sounded good. I made and it is wonderful. I will recommend this recipe. One thing different, is I put in 1/3 C. of coconut oil and 1/3 C. of vegetable oil. Thank you, this is a keeper.

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