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
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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)
- 2 - 8 Tbsp granulated sugar, depending on how sweet you like it
- 3 Tbsp honey
- 3 large eggs
Instructions
-
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 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.
Cheryl: Also, I used gluten-free flour and it was still perfect. May 5, 2019 at 5:38am
Cheryl: Bless you! I have tried countless recipes only to end up with crumbly, dry, cornbread. This cornbread is perfect. Soft, moist, holds together, and delicious. May 5, 2019 at 5:34am