My Favorite Cornbread.

With its full flavor, tender texture, and crunchy/honey/buttery edges, it’s easy for me to say that this is my favorite cornbread recipe!

With its full flavor, tender texture, and crunchy/honey/buttery edges, it's easy for me to say that this is my favorite cornbread recipe!

Aka the cornbread of my dreams.

Let me explain.

With its full flavor, tender texture, and crunchy/honey/buttery edges, it's easy for me to say that this is my favorite cornbread recipe!

Kevin and I had lunch at the cutest little cafe the other weekend in Philly. It was one of those few and far between weekends where you have no plans, the weather’s perfect, and the hardest decision to make all day is craft beer or wine with lunch?


Life is hard today.

Wine - Lunch

The waitress brought out a basket with warm slices of raisin walnut oat-y bread and thick pieces of golden cornbread. Ordinarily I would choose the hearty looking raisin bread (c’mon, you know me), but the smell alone of that sweet cornbread had me reaching for a slice faster than you can say pinot noir, please.


It was so full of flavor and texture. From the unmistakable corn flavor and the subtle notes of honey to the moist interior and slightly crunchy texture, this was a recipe I had to recreate at home. Cornbread isn’t usually my thing, but I am now converted FOREVER.

With its full flavor, tender texture, and crunchy/honey/buttery edges, it's easy for me to say that this is my favorite cornbread recipe!

My cornbread is kind of like my recent coconut macaroon recipe. Both classics are extraordinarily simple, but it really depends on the ratio and combination of ingredients in order for the baked goods to impress. When done wrong, cornbread can be dry, blah (technical terms), and flavorless. When done right, this comfort food staple can be rich, tender, moist, flavorful, crunchy-edged, and buttery. In other words, this favorite cornbread is a side dish that will steal the show at your table.

I got to work in my kitchen and churned out 4 different batches of cornbread. I used my mom’s trusty recipe as the base and I played around with butter vs oil, the ratios of cornmeal to flour, regular milk or buttermilk, white or brown sugar, honey? no honey?, 1 egg, 2 eggs, and should I add more salt? Is that cornmeal in my hair? What?

My entire day was…that. Here’s what I learned.

Butter is key for flavor. While oil left the cornbread luxuriously tender, I found the bread was lacking flavor. Since melted butter won’t make the bread just as moist as oil, I paired it with buttermilk. It’s my little secret weapon in cakes, muffins, breads, and other baked goods. I found that my ideal cornbread texture comes from equal parts cornmeal and flour. Not more flour than cornmeal or vice versa. With this amount, you get so much corn flavor and little bites of crunch here and there. And don’t get me started on the slightly crunchy, honey buttery edges. (!!!!)

It should come as no surprise to you that I preferred the batch of cornbread made with brown sugar as opposed to the batch made with granulated sugar. Why use flavorless white when you can used molasses-spiked brown? That 1/3 cup of brown sugar adds a small touch of molasses in every piece. Likewise, a very scant 2 Tablespoons of honey adds even more flavor. I loooooove honey and cornbread.

With its full flavor, tender texture, and crunchy/honey/buttery edges, it's easy for me to say that this is my favorite cornbread recipe!

Oh! And stay tuned for my cornbread muffin recipe!

Oooooh! And check out all of my optional add-ins listed in the recipe like cheese, jalapeño, cranberries, blueberries, and more. And the notes for SKILLET cornbread.

It’s dreamy.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

My Favorite Cornbread

With its full flavor, tender texture, and crunchy/honey/buttery edges, it's easy for me to say that this is my favorite cornbread recipe.


  • 1 cup (120g) cornmeal1
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/3 cup (67g) packed light brown sugar2
  • 2 Tablespoons (30ml) honey
  • 1 large Eggland's Best egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature3
  • optional add-ins: 1-2 chopped jalapeño peppers, 1 cup blueberries, 1 cup total dried cranberries and walnuts, 1 cup shredded cheddar cheese, or 1/2 cup bacon crumbles


  1. Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
  2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, brown sugar, and honey together until completely smooth and thick. There should be no brown sugar lumps. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid overmixing.
  3. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point! Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, whatever you like. Wrap leftovers up tightly and store at room temperature for up to 1 week.
  4. Make ahead tip: For longer storage, freeze baked cornbread for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave or bake in a 300°F (149°C) oven for 10 minutes.

Recipe Notes:

  1. My preferred cornmeal is Indian Head Stone Ground Yellow Cornmeal.
  2. For less sweet cornbread, reduce brown sugar to 1/4 cup. You can use dark brown sugar instead, for a slightly stronger molasses background.
  3. Buttermilk is required for this recipe. If you do not keep it on hand, you can make a DIY version by adding 2-3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole, skim, 1%, 2%-- whole milk is strongly recommended for moistest, richest texture) to make 1 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.

Skillet Cornbread: Baking cornbread in a skillet gives it an even heartier, crunchy crust. Bake this cornbread in a 9-inch oven safe greased skillet at the same temperature for the same amount of time.

Here is the same recipe as muffins!

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Here are more bread recipes for you!

With its full flavor, tender texture, and crunchy/honey/buttery edges, it's easy for me to say that this is my favorite cornbread recipe!

A couple other recipes you’d love:

Crispy Baked Onion Rings

How to Make Crispy Baked Onion Rings

Pretzel Crusted Chicken Bites

Super crunchy Pretzel Crusted Chicken Bites on These are SO easy and delicious!

Eggland’s Best provided me with eggs to bring you this recipe.

I tested several cornbread recipes and it ALWAYS comes back to this one. Best cornbread ever!



  1. Abby Wyckoff on February 18, 2016 at 8:05 pm

    I pre measured the ingredients and left them on the counter and in the refrigerator for my 14 year old son to put together and bake before I got home.  He did a great job and was so proud.  It was moist and just the perfect amount of sweet.  The texture was great.  This will be our go to recipe now.  We also love your monkey bread recipe.  My sister in London and I (here in the States) both made it for our Christmas morning breakfasts.  She posted hers on Instagram – giving you credit- as well.  Our kids loved it!  Thanks. 

    • Sally on February 19, 2016 at 11:00 am

      Glad you and your family love my recipes, especially this cornbread!

  2. Earnestine on February 22, 2016 at 2:11 pm

    Love this cornbread.  Made in 8″ iron skillet.  My go to cornbread now.  Thank you.   

  3. Lisa on February 26, 2016 at 9:24 am

    Can you tell me why you only use one egg?  Most other recipes seem to use two.

    • Sally on February 26, 2016 at 5:06 pm

      1 egg is enough for this batch and I don’t find a need to add any more.

  4. Supriya on March 6, 2016 at 12:54 am

    Hi Sally! Big fan of your recipes. I keep making them and receiving compliments for the same. I am from India and had a query for you. What is corn bread eaten with? It is not very common here so I am a little curious to know. Hope to hear from you soon.

    • Sally on March 6, 2016 at 2:30 pm

      Usually dinner– like chili, soup, casserole, bbq, anything really!

      • Supriya on March 6, 2016 at 8:28 pm

        Oh! So it is used as any other dinner rolls or bread, Thank you so much. 

    • Paula Jarrett on February 3, 2017 at 10:00 pm

      Hi Supriya!! I know you made your comment almost a year ago, but wanted to still let you know that I grew up eating cornbread as a dessert!! We eat it warm, add a bit of butter on top, and then pour maple syrup over top!! It is soooo amazing this way…a must try if you have never done it before!! Years later when I was living at school, they served it as a breakfast with maple syrup…I thought I had just gone to heaven!!

  5. Micherie on March 6, 2016 at 5:24 pm

    We’re having a Chili lunch at work next week and I signed up to bring the cornbread. I was thinking about just buying it at the store but decided to try your cornbread recipe after trying your chili recipe (delicious BTW!). OMG! This cornbread is the best! I’m no baker so I was surprised I was able to produce this. My husband loved it too. I will definitely be making another batch for work this week. Thanks! 

    • Sally on March 6, 2016 at 6:05 pm

      Sounds like you love it as much as I do. It’s the best!

  6. Tiffany on March 17, 2016 at 9:00 pm

    Wow, super amazing! I’m not a huge cornbread fan, but this has changed my mind. Thanks to poster who asked about the creamed corn. My husband said it was really good but he’s a ‘purist’ (needs his corn kernels in it lol), so next time I will try the creamed corn addition. Of course his comment didn’t stop him from eating 1/3 of the skillet!

    • Sally on March 19, 2016 at 9:38 am

      I love it, Tiffany! So happy you both enjoyed the bread.

  7. Ami on April 4, 2016 at 4:07 pm

    Hi Sally.
    Can I use corn flour instead of cornmeal for this recipe?

  8. Jelly on April 19, 2016 at 6:39 pm

    I had a sudden craving for cornbread today and decided to try a new recipe – yours! It turned out so well! The only modifications I made were to use white whole-wheat flour, stone-ground medium cornmeal, and coconut sugar. I read somewhere a long time ago that dredging the cornmeal in the buttermilk leads to a better result, so I did that, and I also heated a buttered baking dish (no cast iron skillet, unfortunately) until the butter was sizzling before adding the batter and it gives a crispy golden crust. So good drizzled with a bit of honey! Thank you! 

    • Sally on April 20, 2016 at 4:51 pm

      Thanks for the tips! I’m going to try that sizzling butter trick next time I make it.

  9. Katie on May 5, 2016 at 1:51 pm

    Hi Sally!
    I love your recipes, and always come to your website when I want to try something new. This cornbread was great but we found it to be the slightest bit dry. That might just be due to the dry Utah weather or the elevation here but I was wondering if you had a recommendation that might make it just a touch more moist? Thank you!

    • Sally on May 7, 2016 at 10:56 am

      Hi Katie! How about adding 2 Tablespoons of oil to the batter. I would mix it in with the melted butter + sugar mixture.

  10. Barbara on May 11, 2016 at 5:12 pm

    My Nephew wants some crawfish cornbread.  How can I adapt your recipe to make this Cajun specialty?
    Thank you,

    • Sally on May 11, 2016 at 5:42 pm

      Hi Barbara- I’m unsure. I’ve never made it before and I don’t want to point you in the wrong direction without any experience. Is there a recipe elsewhere you can use?

      • Barbara on May 12, 2016 at 5:45 am

        Your recipes are so good, I thought I would ask you first.  Thank you.

      • Sally on May 12, 2016 at 6:31 am

        Thanks Barbara. Wish I could be more help. Let me know if you find a recipe you love for it!

  11. Prachi on June 6, 2016 at 2:34 pm


    I love the way you detail out your recipes. Logical, scientific and funny 🙂
    Can I prepare this recipe in bread pan?


    • Sally on June 7, 2016 at 3:38 pm

      Absolutely! Thanks Prachi. 🙂

  12. Julie on June 18, 2016 at 8:24 am

    Hi Sally- I seriously love this recipe and it will forever be my go-to cornbread recipe! Do you think it would work as muffins? Thanks.

    • Sally on June 18, 2016 at 8:45 am

      It sure does! I made them right here. 🙂

  13. Kelly Stewart on June 19, 2016 at 11:51 am

    I made this last night for my boyfriend who is totally obsessed with cornbread…and he loved it. It is simple to make, sweet and delish! I’m fairly new to baking but would adding corn to it make cooking time or anything else different? I was also thinking of putting in cupcake liners, would that change baking time? I love your website its truly the best! I’m learning to bake from you!

    • Sally on June 19, 2016 at 7:25 pm

      Hi Kelly! I make it with corn kernels from time to time and am even posting a recipe like it on my blog this week. Great timing. You can make these as cornbread muffins– I added jalapeño and made them into muffins right here!

  14. Natasha on July 6, 2016 at 3:06 pm

    I made this amazing bread on 4th of July as a pair with chili from your site. As I said Amazing! Even with me as not a corn bread lover unless it is from Famous Davis restaurant. But it is much much better than FD. Thanks for making the holiday so yummy.

    • Sally on July 7, 2016 at 4:00 pm

      I’m happy to hear it!

  15. Jessica on July 10, 2016 at 5:26 pm

    This cornbread is delicious! I’m making now for the second time and my family is eagerly awaiting it! Thank you for all your wonderful recipes. Your website has made me love baking (something I used to be awful at) and made my kids very happy!

  16. Amber on August 16, 2016 at 9:08 am

    Can I freeze this?  

    • Sally on August 17, 2016 at 9:14 am

      Sure can. See my make ahead tip!

  17. Denise Kearns on September 1, 2016 at 8:00 pm

    What adjustments are required in iorder to successfully add creamed corn?  Thank you 

  18. Jessica on September 13, 2016 at 9:02 pm

    Just made this with a gluten free flour blend and it’s magnificent! Photo on my Insta! Thanks so much! 

  19. Elsie Perez on September 25, 2016 at 3:26 pm

    Hi Sally!  Just a quick fyi. . . my husband decided to make stew this weekend and wanted to make a corn bread. Of course I said, “Sally has a cornbread recipe and her recipes don’t fail!” (you’re my recipe authority so I use your first name like a dear friend even though we had never met). So I printed this one for him. It came out sooooooo good. I had a nice crumb and just the right amount of sweet. It paired so well with the stew! The my little ones loved it too!! 
    Thank you for sharing. I love your blog and tell my friends to check it all the time and I give you props when they taste my baking – – Sally’s Baking Addiction!

    • Sally on September 25, 2016 at 4:35 pm

      Thank you so much Elsie! This makes me happy 🙂

  20. Annie on October 17, 2016 at 5:03 pm

    Sally, I love your recipe! I had to adjust temp, as my muffin tins are only about 2 1/2 inch size. Since you used jalapeno, which I love spicy, I added about 1/3C of Trader Joe’s Corn Salsa. It was awesome! One time, along with the Corn Salsa, I shaved half an ear of corn and added to the mix. These little fellas are addictive!

  21. vivian on October 23, 2016 at 7:37 pm

    Made this lactose free for my son by using a vegetable butter substitute for the butter and almond milk soured with apple cider vinegar for the buttermilk It was great! I would use the smaller amount of sugar next time, but I loved how mist it was compared to some other cornbreads I have made. Thanks so much!

  22. Cara on October 30, 2016 at 2:22 pm

    My new favorite homemade cornbread recipe! Absolutely delicious and so, so easy to make. I made my buttermilk with almond milk and apple cider vinegar and was pleasantly surprised – it turned out perfect! 

    • Sally on October 30, 2016 at 7:02 pm

      Wonderful to hear that, thanks Cara!

  23. Clare on November 4, 2016 at 9:26 am

    This turned out really wonderfully! It’s a little crumbly but it’s worth it for the nice flavour and it isn’t dried out!

  24. Becky T on November 13, 2016 at 7:27 pm

    I was wondering why you suggest to use room temperature buttermilk instead of just grabbing it from the fridge?

  25. Stephanie on December 8, 2016 at 4:25 pm

    Do you think I could leave out the honey or would that affect the texture?

  26. Erica on December 12, 2016 at 4:50 pm

    My daughter is severely allergic to dairy so we make this with “smart balance” butter substitute and almond milk with vinegar instead of buttermilk and it turns out great every time. Even our dairy eating family loves it! Definitely the best I’ve ever had!

  27. Lisa on December 29, 2016 at 5:22 am

    Hi Sally,

    I made cornbread following your recipe. It turned out really tasty but very very crumbly. Could you possibly tell what went wrong and the solution?


    • Sally on December 29, 2016 at 10:37 am

      Hi Lisa! Do you think it was overbaked at all? That’s usually the reason. And/or did you change the ingredients at all?

      • Lisa on December 29, 2016 at 5:21 pm

        Hi Sally,

        I followed your recipe to a T when making it. I’ll try again and reduce the baking time.

  28. Rotem on February 4, 2017 at 12:50 pm

    I just made this about 30 mins ago and its almost gone.
    Best cornbread recipe ever!

  29. Liz on February 4, 2017 at 9:19 pm

    Hrrrrmmmm is it important the kind of material of the pan that you use?

    I baked this and I had it in a 8×8 pyrex. After 20 minutes at 400 degrees F, the outside looked delicious and golden and crispy but it seemed like it was totally liquid on the inside (it even jiggled like there was liquid underneath the crust when I took it out of the oven, toothpick test confirmed liquid suspicions). Which is weird because it did have a more muffin-like texture when I initially put it in the pan? I ended up putting it back in for 15 min at 400 degrees and I covered it with foil hoping that it would prevent over-browning, after this it was completely cooked and delicious but it did seem like covering it caused the crisp crust to become….uncrisp. I think next time I’d try it in a muffin tin or in my cast iron skillet.

    Anyway, when you make this in a square pan, is the pan metal? I feel like I’ve heard somewhere before that dark metal pans conduct heat differently/better than other materials so I wonder if thats what went wrong

  30. Dee Smith on March 12, 2017 at 10:03 am

    Sally, You’re my go to for baked goodies. I found this recipe recently and all this is hands down the most delicious, moist corn muffin recipe I have ever eaten!!!. And I have made quite a few.

    • Dee Smith on March 12, 2017 at 10:04 am

      LOL…in my excitement I was fumbling for the words to express myself. please forgive the bad grammar.

      • Sally on March 13, 2017 at 10:17 am

        Haha! No worries. I’m so glad you love it.



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