This is the best cornbread recipe! It’s everything you’d want easy homemade cornbread to be, and then some when you eat it warm with the whipped honey butter recipe included.
Tried and True Best Cornbread Recipe
This homemade cornbread is an old tried and true recipe. Yes I’ve already shared it before but that was years ago so most all of you probably missed it, plus that was for a smaller pan. Here I made 1 1/2 times my original recipe so you could have enough for a 13 by 9 pan, or in other words enough for Thanksgiving.
It is my all time favorite cornbread! It not like some of the dry, lifeless cornbread you may find elsewhere. This homemade cornbread is incredibly moist, and soft and basically just perfect.
Ingredients for Cornbread Recipe
- Cornmeal
- Buttermilk
- All-purpose flour
- Baking powder and baking soda
- Salt
- Butter
- Applesauce
- White sugar
- Honey
- Eggs
How to Make Cornbread
- In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes (honestly when I’m I don’t have time I skip this resting).
- Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
- In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine.
- Stir in dry ingredients and whisk just until combine and no longer lumpy.
- Pour mixture into prepared baking dish, spread into an even layer and bake 25 – 35 minutes until toothpick inserted in center comes out clean.
- Cool 5 – 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
I can’t count how many times I’ve made this easy cornbread recipe and every time people are always fighting for the last piece. Try it and you’ll see why! Oh and did I mention it’s unbelievable easy to make? No electric mixer required, just a few bowls and a whisk and some seriously easy prep.
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The Best Cornbread
Did you make this recipe? Leave a review.
My go-to cornbread recipe! It's fluffy, tender, flavorful and the perfect comforting side dish - especially when finished with honey butter.
Ingredients
- 1 1/2 cups cornmeal
- 1 1/2 cups buttermilk
- 1 1/2 cups (7.5 oz) all-purpose flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 6 Tbsp butter , melted (I just used salted)
- 1 cup unsweetened applesauce (at room temperature)
- 1/4 - 1/2 cup granulated sugar, depending on how sweet you like it
- 3 Tbsp honey
- 3 large eggs
Instructions
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In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
-
In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 25 - 35 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
-
Recipe source: Cooking Classy
Recipe Notes
For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.
Annie: I want to try this recipe next week. Is it better fresh out of the oven or completely cooled? Thanks! March 10, 2019 at 5:51am
Jaclyn: I usually always serve it warm when possible. So maybe 5 or 10 minutes after cooling. March 10, 2019 at 10:57am
Carolyn: is there a something I could substitute for applesauce? I don’t have enough on hand and would like to make for dinner tonight to go with chili
Thanks January 28, 2019 at 12:46pm
Jaclyn: Vegetable oil or melted butter. January 28, 2019 at 2:14pm
Mad: Just made this for super bowl to go with chili and it was a big hit. It is delicious and I will definitely be making again. Thanks for sharing this delicious recipe. February 5, 2018 at 7:58am
Jaclyn: Glad you like it! February 8, 2018 at 5:49pm
Carrie: Just love this recipe so much. Make it all the time, along with the butter, and everyone — including people who usually hate cornbread — loves it. Very easy to make, as well. I also eat it for dessert. :) February 3, 2018 at 1:11pm
Jaclyn: Thanks for taking the time to leave a review Carrie! February 5, 2018 at 1:03pm
Hevinlee: Excellent recipe! I made it a few days ago and it is all gone!! Tonight I decided to experiment and I added 2 mashed bananas and you would not believe how delicious this tasted ! I just had to share that with you! Thank you for a recipe I had been looking for all my life ! :) January 11, 2018 at 8:54pm
Jaclyn: I need to go try this! Thanks for your feedback Hevinlee! January 17, 2018 at 12:10pm
Luv2cook222: Tried many corn bread recipes, but we feel this one is the best. So tasty and sweet without using cake mix. Yum!!! November 14, 2017 at 11:42am
Jaclyn: I’m glad you love it! Thanks for the review. November 15, 2017 at 2:23pm
Hanna: Hi! Do you use powdered buttermilk or the liquid form and does it matter which one I use? November 14, 2017 at 10:55am
Kristen D.: This truly is the best cornbread! I found this over a year ago and it is my go to recipe now. Tried and true! Thank you for sharing this with us and making me look good at Thanksgiving every year :) January 22, 2017 at 10:49am
Jaclyn: Thanks for taking the time to comment Kristen – I’m glad you love it! January 25, 2017 at 10:15am