This sweet cornbread has been on heavy rotation in my kitchen every autumn since I first made it for a neighborhood potluck. I discovered the combination of honey and a touch of sugar when I wanted a cornbread that leaned more toward a dessert-like side without being cloying. The result is a tender crumb that stays moist for days and a golden top that gets a little crisp at the edges — the contrast is what makes it memorable. I love slicing it into squares and serving warm with a pat of butter and a drizzle of extra honey; it always disappears first. I started making this version after borrowing a 9x9 pan for a fall dinner and realizing how forgiving the batter is: it mixes in minutes, bakes evenly, and pairs beautifully with chili, roasted chicken, or a Thanksgiving spread. The texture is plush because the recipe balances cornmeal with all-purpose flour and uses melted butter to add richness. It’s an easy crowd-pleaser — even picky eaters come back for seconds — and it’s simple enough to bake on a weekday or for a special holiday table.

Ingredients

• Milk: Use 3/4 cup whole milk at room temperature for best moisture and richness. Lower-fat milks work but can slightly reduce tenderness and flavor.
• Honey: One-third cup of a mild, runny honey (clover or wildflower) adds floral sweetness and keeps the crumb tender; choose a local honey if available for brighter flavor.
• Eggs: Two large eggs, lightly whisked, add structure and lift — bring them to room temperature so they incorporate smoothly.
• All-purpose flour: One cup provides lightness; spoon and level the flour when measuring to avoid dense results. King Arthur or Gold Medal are reliable brands.
• Yellow cornmeal: One cup for that classic corn texture and subtle corn flavor; medium-grind gives a tender crumb without grittiness.
• Granulated sugar: One-half cup balances the honey and encourages golden browning — reduce by 2 tablespoons for a less sweet loaf.
• Baking powder: Two teaspoons help the loaf rise evenly; check the freshness if your rising seems weak.
• Kosher salt: One teaspoon for seasoning; adjust if using fine table salt (use ~3/4 teaspoon).
• Salted butter: One-half cup melted and slightly cooled; this adds richness and a tender crumb. If you only have unsalted, add an extra 1/4 teaspoon salt.

Instructions

Step 1 — Prep the pan and oven: Preheat the oven to 350°F. Generously butter a 9x9-inch baking dish or line it with parchment for easy removal. An even oven temperature ensures a uniform rise and golden top; if your oven runs hot or cool, use an oven thermometer to confirm 350°F. Step 2 — Combine wet ingredients: In a large measuring cup or small bowl whisk together 3/4 cup milk, 1/3 cup honey, and 2 large eggs until smooth and homogenous. Whisking ensures the honey dissolves and the eggs are evenly distributed so the batter sets consistently during baking. Step 3 — Mix dry ingredients: In a large mixing bowl stir together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt using a wooden spoon or spatula. Breaking up any clumps of cornmeal or flour will prevent pockets of dry ingredients in the finished bread. Step 4 — Bring batter together: Pour the milk mixture into the dry ingredients and stir gently until just combined. Add 1/2 cup melted butter and fold in with a few strokes. Avoid overmixing: stop when no dry streaks remain. Overmixing can activate gluten and make the crumb tough; slight lumps are fine and will hydrate during baking. Step 5 — Bake: Pour the batter into the prepared pan and level the top. Bake at 350°F for about 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. The sides should pull slightly away from the pan. If the top is browning too quickly, tent loosely with foil in the last 5 minutes. Step 6 — Cool and slice: Allow the cornbread to cool in the pan for 10 to 15 minutes before slicing into 16 squares. Serve warm with butter and an optional drizzle of honey. Cooling briefly helps set the crumb so the squares keep their shape when cut.

Storage Tips

To keep the squares moist, wrap cooled pieces tightly in aluminum foil, then place them in a zip-top bag at room temperature; they should be eaten within 1 to 2 days for peak texture. For longer storage freeze individual squares separated by parchment so you can retrieve one at a time. Reheat frozen pieces wrapped in foil at 350°F for 12–15 minutes or until warm through. Avoid refrigerating wrapped cornbread as refrigeration can dry it out; freezing is preferable for longer storage.

Ingredient Substitutions

If you need a dairy-free version, substitute the milk with unsweetened almond milk and use a dairy-free butter alternative in the same quantity; note the flavor will shift slightly. For gluten-free needs, use a 1:1 gluten-free flour blend and ensure the cornmeal is certified gluten-free; the crumb will be marginally more fragile but still delicious. Swap honey for pure maple syrup in a 1:1 ratio for a different sweet note, or reduce sugar by 2 tablespoons for a less-sweet profile.

Serving Suggestions

Serve warm with a pat of salted butter and a drizzle of honey for a simple treat. It’s an ideal companion to classic chili, pot roast, or a fall-inspired roasted vegetable platter. For brunch, cut into larger squares and offer alongside scrambled eggs and a fruit compote, or use a square as a base for a savory short stack with pulled pork and slaw. Garnish with flaky sea salt for a contrast against the sweet crumb.

Cultural Background

Cornbread has deep roots in American cooking, especially in Southern and Appalachian traditions where cornmeal was historically more accessible than wheat. Sweet variations, which often appear in northern and midwestern tables, incorporate sugars or syrups and reflect regional tastes and available sweeteners. This recipe is a contemporary, approachable interpretation that mixes both Southern cornmeal texture and a gentle, sweet profile familiar in many family kitchens across the United States.

Seasonal Adaptations

In fall, stir in 1/2 cup canned pumpkin and a pinch of cinnamon and nutmeg for pumpkin-cornbread that pairs beautifully with autumn soups. During summer, fold in 1/2 cup fresh corn kernels for a sweet, textural boost and reduce milk by 2 tablespoons to offset added moisture. For holiday tables, top with chopped pecans or a sprinkle of raw sugar before baking for sparkle and crunch.

Meal Prep Tips

Make the batter the night before and refrigerate in an airtight container; give it a gentle stir before pouring into the pan and bake as directed the next day. To portion for lunches, bake in a muffin tin and freeze individual muffins wrapped in foil; thaw overnight or pop frozen muffins into a 350°F oven for 10–12 minutes. Use airtight containers and parchment layers to maintain texture when storing multiple squares.

Whether you bake it for a chilled weekday dinner or a festive holiday spread, this sweet cornbread is one of those comforting staples that invites conversation and seconds. I hope you make it your own — try the muffin version for easy breakfasts and the pumpkin variation for fall gatherings. Enjoy the warmth and the simple pleasure of a slice straight from the oven.