Sweet Cornbread

sweet-cornbread | ASimpleHomestead.com
sweet-cornbread | ASimpleHomestead.com

Finally! You can stop drooling over the cornbread shown in last week’s chili recipe and make your own!

This is our favorite cornbread recipe. It has enough honey added to the mixture that you really don’t need to add anything to it after it’s baked. But why would you do THAT?! Butter melting on fresh, warm cornbread with honey dripping off the sides… yummmmmm!

cornbread-baked | ASimpleHomestead.com
cornbread-with-chicken-and-coleslaw | ASimpleHomestead.com

So simple a recipe too: just add all the ingredients into a single bowl and bake in your favorite way. We’ve made these as muffins, in a square baking pan and even as a quick bread loaf.

It goes well with a variety of meals. In the summer time, I love it with rotisserie chicken, homemade coleslaw, and baked beans (I’m really getting hungry now…).

cornbread-and-chili-con-carne | ASimpleHomestead.com

And of course it goes exceptionally well paired with some homemade black bean chili in the cooler months.

sweet-cornbread | ASimpleHomestead.com
Print Recipe
3.89 from 9 votes

Sweet Cornbread


  • 1 cup corn meal
  • 1 cup flour
  • 1/2 cup granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/4 cup melted butter
  • 2 eggs
  • 1 cup milk
  • 1/4 cup honey


  • In a small bowl, add the dry ingredients: corn meal, flour, sugar, baking powder and salt. Stir until well blended.
  • Add the melted butter, eggs, milk and honey. Stir just until combined. Do not over-mix.
  • Pour the mixture into a greased baking pan. Bake in a 400°F oven for the times listed below, or until a toothpick inserted comes out clean.
  • * 12 muffins – 20 min
  • * 9"x9" square baking pan – 40 to 45 min
  • * loaf pan – 60 to 75 min (but lower the temperature to 350ºF)
  • Serve warm.


2021: Thanks to some feedback from others that have made this recipe, I have increased the baking time to ensure it gets cooked thoroughly.

17 Replies to “Sweet Cornbread”

  1. We are going to try your corn bread recipe in the morning.

    1. I hope you enjoy it, Tanta!

      1. 5 stars
        Very good although once I cut the middle of the top was not cooked. I baked at 400 in loaf pan for 40 mins. I think I might put foil over it for an extra 5 minutes at the end.

      2. That makes sense that a loaf pan would need a longer cooking time as the dough isn’t spread out like it is in a square baking dish. I’m glad you enjoyed it though!

      3. 5 stars
        delicious and easy thank you

  2. Michael P Jarvis says: Reply

    Is it normal that the batter be as stiff as cookie dough?

    1. The batter is rather thick but cookie dough sounds like it might be a bit too stiff. You could always add a bit of milk to the batter, but you definitely don’t want it runny.

  3. 5 stars
    Beat cornbread recipe I’ve found on the internet – reminds me of my family recipe that I haven’t been able to properly recreate – thank you!!

    1. Thank you! I’m so glad you enjoyed it!

  4. Found your recipe online, gonna try it today. Wanted to try in loaf pan, always made boxed mix in pan.

  5. 5 stars
    Amazing. As a dad and the chef for my household this recipe was easily assembled and quickly cooked for a perfect restaraunt quality corn bread using simple ingredients most family households always have readily available. I have this page bookmarked, I WILL be making this again. I love love love that you include three separate ways to bake this dish without having to do math, next time I’ll try the muffins, without having to adjust the recipe! So easy! Thank you!

  6. Incredible. Absolutely wonderful cornbread! Everything is perfect — the taste, texture and crumb! This recipe is incredibly easy, too. I live in a high altitude (7,000 ft.), so I made it in a 9 in. round pan. I baked it at 400 for 24 minutes. Thanks so much for this recipe!

  7. 5 stars
    I agree with others: the loaf-pan version needs a longer baking time. That said, the cornbread itself is wonderfully moist and crumbly. Easy to make, and so good that I could have gorged on it. Definitely a keeper, and will make this again.

  8. 3 stars
    Flavourwise it’s ok. Baking time and temperature for the loaf pan is off. 400F at 30 minutes produced a gooey mess on my cutting board and dry edges.

    Probably gonna try again, 350 for 45 minutes or so and see if that works better.

  9. 1 star
    This was not a good recipe :(. . Too much baking soda and the oven temp was too high, the bread was soggy and burnt on the top

  10. 3 stars
    Made this recipe in a loaf pan and baked it for the time suggested. It was burnt on the bottom, sides and the top! I’ll try again another day and check on it before the timer goes off. Oh well

  11. 3 stars
    Also wanted to double check the temperature. Other recipes call for an oven temperature of 350-375 degrees. Is 400 correct?

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