cornbread2

Since I’m on a bread kick, let me pose this thought: everyone needs a go-to cornbread recipe, don’t you think? Cornbread is so versatile and we definitely love cornbread around these parts, making it quite often. I already have a tried-and-true recipe for cornbread muffins which are fantastic and I make often, but sometimes a basic, no-fail cornbread recipe is needed. I’ve gone through recipe after recipe and always been a tad disappointed: too dry, too crumbly, too sweet.

I’m here today to announce that my search is over. I’ve found The One. I’ve made this cornbread four times in the last three weeks. Excessive? Maybe. But not only am I in love with this cornbread but the honey butter that accompanied this recipe from my brother and sister-in-law is so amazing, I could eat it by the spoonful (not that I am admitting to anything).

cornbread1

Food snobs, look away! The honey butter has a rather unique ingredient, but I tell you what, I’ve never tasted a honey butter more fluffy and delicious than this one.

And the cornbread? Moist and perfect. Enough said.

Update 2/2015: After five years of having this cornbread as my go-to, I’ve finally updated the pictures and a few notes under the recipe (I’ve taken to decreasing the sugar a bit). You know it’s a good one when it hasn’t been replaced by another favorite recipe after all these years!

cornbread3

The Best Cornbread

The Best Cornbread

I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but still delicious.

Over the last few years of making this, I've toyed with the sugar amount and almost always end up decreasing it (often cutting it in half). The cornbread is still plenty sweet and delicious.

Ingredients

    Cornbread:
  • 1/2 cup cornmeal
  • 1 1/2 cups flour (see note above)
  • 2/3 cup sugar (see note above)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup oil
  • 3 tablespoons butter, melted
  • 2 eggs, beaten
  • 1 1/4 cup milk
  • Honey Butter:
  • 2 sticks butter, softened
  • 1/2 cup honey
  • 1/2 cup marshmallow fluff

Directions

  1. For the cornbread, add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.
  2. For the honey butter, whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
http://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/

Recipe Source: My brother Nate and his wife, Kylie (love you forever!)

266 Responses to The Best Cornbread {and Fluffy Honey Butter}

  1. Nicole says:

    I think once I subbed 100% whole wheat and another time I did half and half. I like it both ways.

  2. Melanie says:

    Stacie – glad you liked this recipe, too! Thanks for letting me know.

  3. Stacie Aho says:

    Thank you for a perfect AND easy cornbread recipe. I will definitely make this again.

  4. Melanie says:

    Hi Carol – thanks for stopping by! I hope you like the cornbread if you try it.

  5. Carol says:

    Hi Melanie;

    I found your fantastic blog-and amazing recipes-on Tasty Kitchen….congratulations on having a Featured Recipe….the photo is amazing…and the recipe looks wonderful.

    I can’t WAIT to try this….the Marshmallow Fluff threw me but sure has me intruiged! Can’t wait to make this to go with our next bowl of chili….it’s football season and fall is in the air…chili days are just around the corner! 🙂

  6. Laura says:

    Congrats on having this recipe featured on Tasty Kitchen. I knew it was yours the minute I saw the picture!

  7. dishinanddishes says:

    Yumm this looks amazing! Love the fluffy butter idea!

  8. Melanie says:

    Hey Nicole – thanks for letting me know how the whole wheat substitution went. Did you sub all whole wheat or just half? I actually prefer to freshly grind my whole wheat when I use it, too, but it makes such a mess that I’ve taken to grinding it and then freezing it so the nutritional value stays high instead of depleting at room temperature. Anyway, thanks for letting me know. I’ll definitely be adding whole wheat next time I make it based on your recommendation. Thanks!

  9. Nicole says:

    Hi Melanie,
    I went ahead and tried subbing whole wheat and I liked it a lot and will make it again. It was a bit denser I imagine, so someone not dedicated and used to using wheat might prefer the white. I ground my own wheat for the first time so it was fresh – does that make a difference I wonder? I think I heard the protein content is higher? – and it was red wheat (I’m a total newbie to the different kinds of wheat and grinding it myself thing, but I’m having fun learning). Holden says hi 🙂

  10. Libby says:

    Those look delicious! I am going to have to try them one day.

  11. Melanie says:

    Matt from Portland – oooh, the combination of honey butter on warm zucchini bread sounds divine! I’m glad that you liked this cornbread recipe. Go-to recipes are so fun to find!

  12. Matt from Portland says:

    Melanie,
    Thanks so much for posting both of these recipes. Both of the corn bread and honey butter were easy to make and tasted great. I too will also be making this my “go-to” corn bread recipe.

    P.S. The honey butter also goes nicely with warmed zucchini bread.

  13. Melanie says:

    Hey Nicole – I use a lot of whole wheat flour in my cooking, too, and although I haven’t subbed it for this cornbread, this is what I’ve found: I can usually get away with great results substituting 1/2 whole wheat flour (I prefer white wheat over red wheat) for cookies, cakes, quick breads, other breads. I rarely substitute 100% whole wheat unless the recipe is specifically written that way. I’m sure for this cornbread (and other recipes) the texture may be a bit more dense with the whole wheat, but my bet is it will still be delicious and you’ll be getting a lot more fiber. Let me know if you try it.

  14. Melanie says:

    Amanda – thanks for the raving reviews! I would never have thought to use the honey butter on corn on the cob but you have me very interested in that idea. Thanks for your comment!

  15. Nicole says:

    Hi Melanie, I’m trying to use mostly whole wheat flour in my cooking. Do you think I could sub that for white flour in this and most other recipes?

  16. Amanda says:

    I made this last night, and this is the best cornbread I have ever had! The honey butter was divine, and I used it on the cornbread and corn on the cob! Delicious on both! Thanks for the recipe!

  17. Sweet and Savory says:

    Your cornbread looks so much lighter than mine does. It also looks delish.

  18. Miya says:

    This cornbread looks amazing. I cannot wait until the weather gets a bit cooler. Cornbread and white bean chili…. yum!

  19. Velva says:

    I had yet to find the perfect cornbread recipe. I think I may have just found it! This looks delicious! I have this on my list to make-
    Thanks!!!

  20. madebymel says:

    Fresh, warm corn bread is amazing on it’s own. But the honey butter must make it over the top delicious! I can’t wait to try this!

  21. Patsyk says:

    I always make cornbread in the cooler months, and this looks like a recipe I need to try! The honey butter would also be great on toast in the morning!

  22. Laura says:

    Oooooo! Never had honey butter made with marshmallow fluff. Gonna have to try that!

  23. grace says:

    i can and do eat honey butter by the spoonful. okay, maybe i don’t actually fill a spoon with it and stick it in my mouth, but i do use entirely too much on whatever vehicle i’m using. cornbread? perfect.

  24. Melanie says:

    Everyone – well it seems as if the honey butter’s secret ingredient is either surprising or well-known to some of you! Trust me, it’s delicious.

    Anonymous – I’m glad you liked this – both the honey butter and cornbread. Thanks for letting me know!

  25. Hornsfan says:

    Delicious looking cornbread and that secret ingredient in the honey butter cracks me up!

  26. Loralee and the gang... says:

    Sounds great! And would go so good with the beans you are eating for your eat only beans month!
    :~D
    Oh, I am going to try to remember to post the recipe for my chili. It was in my ward chili cook-off, and didn’t even get judged because it got eaten up too fast! You’ll have to try it!

  27. Crescent Dragonwagon says:

    Hey, Melanie!I know you said this beautiful cornbread is THE one, and search no further. Indeed it’s a delish version of a Northern-style cornbread. But I think cornbread (America’s native bread – 1st cornbread was the corn tortilla!) is like nature, always has something to teach and is worth another look, & another. So many stories connected with it, and regional preferences & prejudices! I’m obsessed w/ it after 6 years of working on The Cornbread Gospels (http://www.amazon.com/Cornbread-Gospels-Crescent-Dragonwagon/dp/0761119167 . If you would like a review copy, it would be my pleasure to ask my publisher to send you a copy. Just email me (crescentATdragonwagon.com) your snail mail address with URL; if I ask nicely, they usually get it right out. Thank you, and thanks for the glorious pictures…

  28. Kevin says:

    I enjoy cornbread with honey or maple syrup poured on top and this honey butter sounds like another great way to top of some corn bread!

  29. teresa says:

    yes, marshmallow fluff! this sounds so good, i’m really craving me some cornbread right now!

  30. Kathy says:

    I tried making honey butter last time I made cornbread and couldn’t get it fluffy enough. Now I know why, thanks for the recipe. I want to try the cornbread recipe too.

  31. Katy ~ says:

    You have convinced me that I must make this. The honey butter sounds sooooo good! I will be enjoying this very very soon!

  32. Andrea says:

    Honey butter? I’ve never heard of such a thing but I’m going to try it for sure.

  33. Anonymous says:

    I made this tonight. It was really, really amazing! The cornbread was perfectly sweet, and extremely moist. And the honey butter … there is none left to speak of! Thanks!

  34. Leslie says:

    Butter with honey and FLUFF??? OMG..I could probably live on that alone!

  35. Deborah says:

    I haven’t made corn bread in quite some time – looks like it’s time to make it again!

  36. Krista says:

    I am a lover of cornbread if there ever was one. that and mac and cheese. i can’t wait to try this recipe. it looks delicious.

    i make the little blue box cornbread in mini muffin tins and then eat every single one within 5 minutes of it getting out of the oven… they don’t even make it to a plate…

    so if that’s the case with those, i can’t IMAGINE what’s going to happen with this one.

    now i just have to figure out what to make with it. i think it’s still too hot for chili.

  37. Mixing Bowl Mama says:

    Oh my goodness…the honey butter with the marshmallow fluff sounds incredible! Yummy…

  38. Melanie says:

    Marisa – let me know how the cornbread turns out for you. I hope you like it as much as we do. And I’m so thrilled to know that you liked the “favorite” cookies. Oh, I could eat them every day! Thanks for letting me know.

  39. Marisa says:

    That sounds AMAZING! I love that it has marshmallow fluff in it–I bet that makes the butter so fluffy. I can’t wait to try this–I was going to make a lame boxed one as a side this week. But I’m for sure doing this one instead. Oh, and I just tried your favorite choc. chip cookes–your aunt Marilyn’s version–today and they are AWESOME!!!

  40. Mary Beth says:

    Marshmallow fluff is the secret ingredient in BYU’s honey butter. (They add vanilla, too.) Good stuff!

  41. Amy and David Ziehl says:

    Oh man. I am totally drooling over here. Corn bread and chili sound so good right now. Yum.

  42. Cammee says:

    A restaurant in the area has the yummiest honey butter. Every time we were there I would ask the waitresses to divulge the secret ingredient. We got lucky one time…marshmallow creme! I can’t wait to try it on this cornbread!

  43. Holly says:

    Looks delicious! I never would EVER have thought to put marshmallow fluff in the honey butter.

  44. Jenn says:

    Two thumbs up on the cornbread too!! So, good!

  45. Melanie says:

    Heather – wow, cornbread in the crockpot! I never would have thought of that (or known how to do it). I’m glad you liked the recipe!

  46. Jenn says:

    The cornbread is in the oven, so I don’t know how good it is yet (but knowing your recipes, I’m sure it’s a hit).

    But HEAVENS!! I just finished the honey butter recipe, and that is delicious! Never have I heard about adding fluff to it. Could you imagine what substituting strawberry jam for the honey would taste like? Mmmm.

    Chili and cornbread for dinner tonight, what else to fix on this cold, Wisconsin day?

  47. Melanie says:

    Hey Jenn – I’ve wondered how you’ve been! Glad the cornbread worked out for you. I hear you on the blustery, cool WI weather. What’s up with that?? I’m not ready for the cold yet.

  48. Heather says:

    This was fantastic. My oven has been out of service so I made it in the crock pot. I don’t know if that had anything to do with it, but the texture was absolutely perfect.

  49. Anonymous says:

    I made the cornbread with the honey butter, and it was fantastic. My husband really loved it as well. I am so enjoying your blog! Thanks for sharing all the awesome recipes.

    Kara

  50. Tannis says:

    I loved this honey butter!! Can’t wait to slab some on my english muffin in the morning. =)

  51. Melanie says:

    Tannis – oooh, I bet this honey butter would be delish on an english muffin. Thanks for letting me know you liked it!

  52. Melanie says:

    Kara – thanks for your comment! I’m glad you liked this cornbread (and your hubby, too).

  53. Rebecca & Brent says:

    Many thanks for sharing this recipe with us! I too have tried many cornbread recipes and just hadn’t found “the one”. On this cold WI Sunday, we made chili and I went straight to your blog because I just knew that you had to have a good one. And good one indeed! Absolutely what I have been searching for. I didn’t have fluff on hand, so I suppose I will just HAVE to make this again (my husband will be SO disappointed!). Thanks again.

  54. Anonymous says:

    This cornbread is perfect, perfect, perfect, perfect! Thank you for such a great recipe! To those who were grinding whole wheat flour for this recipe, unpopped popcorn makes excellent fresh ground cornmeal, too! (If your grinder permits it). Thanks again–now to go pick up marshmallow fluff and try out the honeybutter–I can hardly wait!

    Melanie S.

  55. Melanie says:

    Rebecca and Brent – I haven’t made this cornbread with chili yet but I bet the combination would be divine! I’m glad you liked it. Thanks for letting me know.

    Melanie S. – thanks for the tip on unpopped popcorn for the cornmeal. I’ve never dared try it in my wheat grinder but you may have inspired me to do so!

  56. Deb S. says:

    Made this for the family and served it with a really good potato soup recipe I had and it was amazing! Hands down the best cornbread recipe I ever tasted! I gave up on cornbread because it was never the right balance of flavor and texture, this one hit it out of the park!!!! Thanks for posting!!!!

  57. Melanie says:

    Deb. S. – oooh, I bet the cornbread was delicious with the potato soup. Thanks for your comment! I’m really glad you liked the recipe.

  58. The Conrad Family says:

    Okay…this seriously is the BEST cornbread I have ever tasted! We ate the whole pan before we could even make the honey butter! It didn’t even need it! It was so yummy and absolutely perfect! Thanks so much for sharing!

  59. Melanie says:

    The Conrad Family – thank you for your nice comment! I’m glad the cornbread was a hit and that it got all eaten up quickly – that’s a sign of success!

  60. lesley says:

    We had this corn bread and the creamy white chili chicken last night, both were delicious! Cornbread always looks good to me but then I make it and don’t like it but not this time! I loved this! Just finished it off for lunch today!

  61. EmilyCC says:

    I made this for my church’s Halloween party last night. I got SO many compliments on both the bread and the honey butter that I’m sending this link out to about 6 people today 🙂

    What a pleasure to find THE cornbread recipe! I’ve been looking for a keeper for years. Thank you!

    Oh, and I missed the melted butter in this, but I thought it still turned out delicious.

  62. Jane says:

    I made this for dinner tonight and we absolutely died over it. By far THE best cornbread on earth and the honey butter? Don’t get me started. Thank you once again for a wonderful recipe.

  63. Melanie says:

    Lesley – thanks for your comment! I’m so glad that you liked this (even enough to eat the leftovers the next day!). Cornbread can be a hard thing to really love and I have loved this recipe, too. Thanks for letting me know you liked it!

    EmilyCC – hey, that’s kind of nice to know this worked even without the melted butter. You may be on to something! And thanks for sharing the blog link with others. I’m glad this cornbread got rave reviews!

  64. Melanie says:

    Jane – ha, your comment made me smile. I will echo your “don’t get me started” on the honey butter. Delicious…and dangerous. Thanks for letting me know it was a hit!

  65. Heather says:

    Okay, so I have always been a cornbread from the box (cringe) kind of person. Super easy to make and tastes pretty good. But after this recipe, I won’t be going back to the box. Not only did I love this, but my husband and kids. I also made it for my parents the last time I was visiting good ol’ Ponca. Thanks for sharing!

  66. Melanie says:

    Hey Heather! I’m glad that everyone in your family loved the cornbread (and I’m kind of jealous you got to go back to Ponca – it would be fun to visit there again!). Thanks for letting me know!

  67. AJ says:

    I am fairly new to your blog (although it has quickly become my go to site for recipes) and made this for the second time this week. It is fantastic and even gets my husband who doesn’t usually like cornbread to eat it willingly.

    I used some whole wheat flour in mine both times that I made it and it is still very moist and delish. The first time I made it I also substituted some buttermilk that I needed to use up for some of the milk (I can’t remember how much) and I think it was even tastier that way.
    And the honey butter, yum!

    Anyway, I love it and will make it again and again!

  68. CoralieandCasey says:

    Had the honey butter on my scones and it was seriously addicting! Thanks for sharing the recipe!

  69. Nicole says:

    This cornbread is AMAZING. In the words of my fiance, it is “the sh*t”.. it should be called Better Than Sex Cornbread!! The fluffy honey butter was equally as amazing.. thank you! Much better than Marie Calendar’s cornbread!

  70. Melanie says:

    AJ – thanks for your notes on the recipe, particularly the use of whole wheat flour. I’m glad you like this recipe!

    Coralie and Casey – glad I’m not the only one that finds the honey butter addicting!

    Nicole – thanks for letting me know you and your fiance liked this! Sounds like it’s a winner…and I agree, it is definitely better than the packaged stuff.

  71. Jennika says:

    I have made this a number of times and it is true that it is addicting. It is so moist. The one time I tried to double it, it didn’t quite work out, so I just went back to the original recipe in the 9×9.

  72. Melanie says:

    Jennika – glad this cornbread has been great (and addictive!) for you. Thanks for letting me know!!

  73. Anonymous says:

    I tried your cornbread muffins and love those, and now I’ve tried this and love it even more! Wow, it’s good…real good! -Melanie A.

  74. Melanie says:

    Melanie A. – so glad you liked this cornbread! (And the cornbread muffins, too.)

  75. Melanie says:

    Hey Camille – so glad you liked the cornbread and white chili. Thanks for letting me know!

  76. Camille says:

    So I made both the cornbread and the honey butter the other night (to go with your DELICIOUS Creamy White Chili) and they were both to DIE FOR!!! Y.U.M. I thought the cornbread was divine by itself…and then the honey butter made it even better!! Thank you, thank you!! I have been looking for THE cornbread recipe, and I definitely have found it!!! LOL!!!

  77. sherrie says:

    I finally got to make your honey butter (I won’t let myself make cornbread until my Costo-size bag of mix is gone). I mixed it up exactly as you said, tasted it, and it is the best honey butter I’ve EVER made. Unfortunately, I’m a sucker for secret ingredients, and one of your commenters said that vanilla is sometimes added. I only added 1/2 tsp., so I don’t think it was too much, but I WISH I HADN’T ADDED IT! That one little taste before vanilla was so much better. From now on, I’m just sticking with your recipe 🙂

  78. Melanie says:

    Sherrie – I haven’t ever added vanilla so I can’t attest to how it affects the taste but I love it so much the original way, I’ll probably stick with that version, too!

  79. mom4boys says:

    Absolutely the best cornbread I’ve ever made or had! I didn’t double the recipe but wish I had because I’ll have to make more to go with the leftover soup I made the bread to accompany. So glad I found this site!

  80. Melanie says:

    mom4boys – so glad that you liked this! And thanks for taking the time to let me know…

  81. Dallas and Shelby Scoffield says:

    My friend pointed me to your blog and I love it! I made this cornbread over the weekend and my husband loved it. He actually said that if I frosted it- it would be a delicious cake :). Then he has requested me to make it two more times already so he can take the leftovers to lunch. I’d make the honey butter recipe before- and holy moly- they are delish together.

  82. Melanie says:

    Dallas and Shelby – thanks for your comment! I’m glad you and your husband liked this cornbread (and yes, it probably is sweet enough to be a cake of sorts!).

  83. Jenny says:

    Melanie!!! I can’t tell you how excited I am about this recipe! It’s perfect…really, perfect!! I’ve always been jealous of those restaurants with their perfect, moist cornbread!! This IS THE ONE! My hubby devoured it and the honey butter is just divine! Could I post this on my food blog, giving you the credit of course? And I’ll post a link to the recipe and your blog?!

  84. Melanie says:

    Jenny – of course I don’t mind if you link back to my blog and post this recipe! Thanks for letting me know this got rave reviews…and that I’m not the only one that has now found “the one!”

  85. Stacie Aho says:

    So amazing! I put a link on my blog today. Thanks!

  86. Mel says:

    Glad you liked it, Stacie!

  87. Melissa says:

    Thank you ever so much for your website. Thanks to you, I have finally set up a two week menu. I have tried several recipes. I made the cornbread and honey butter last night. Everyone raved! They all said it tasted like desert. The honey butter was so divine. My husband said the cornbread was so light that it tasted like I had bought a mix from the store. Love your site. Keep up the good work.

    • Mel says:

      Melissa – I’m so glad you’ve had success with the 2-week menu and that you liked this cornbread and honey butter. Thanks for letting me know!

  88. Kensi says:

    This really is the best corn bread!! I doubled the recipe since I only had a 9 x 13 pan, thinking I could serve it the next day. But I had to go share it with my neighbors because I couldn’t stop eating it!! Thanks for another fantastic recipe.

    • Mel says:

      Kensi – I do that all the time – pawning food off on others so it doesn’t find it’s way to my thighs. Glad the cornbread was a hit despite it being addicting!

  89. Tiffany says:

    This is a wonderful recipe we love it, you are right it is moist and tastes wonderful. I use stevia in place of sugar and it is great. Thanks.

  90. Tarnation says:

    This honey butter looks delicious. I am posting the linked recipe on my blog. Thanks for sharing!

  91. Jeanette says:

    This has been on my to-do list for a while, but I finally made the cornbread today with chili. It is my fav. cornbread ever! I love the texture and it is so sweet and yummy! I have made your honey butter in the past and love it as well. My kids looked like starving cavemen as they were devouring the cornbread today! Thanks as always!!!

  92. Christine says:

    I made this last weekend when my Mother in Law was here to go with some ribs, it was an absolute hit! Her boyfriend kept telling her she needed to get the recipe from me for the honey butter!

  93. Hannah V says:

    I made this yesterday….it was super easy to make and DELICIOUS!! My husband that doesn’t like cornbread really enjoyed it as well. 🙂 I will say I felt a little guilty eating it with dinner….it tasted like cake!! 🙂

  94. Lauren says:

    I “stumbled” upon your blog when I was looking for a cornbread recipe and found yours. I made it and it was SO GOOD!!!! Just wanted to let you know. Thank you and I am sure I will be back to visit!!

  95. Laurie says:

    Looking forward to making this recipe with the honey butter!!! What type of cornmeal do you use – yellow or white??

  96. Danielle says:

    This has become our go-to corn bread as well. We have it almost weekly. I use all white whole-wheat flour with great results.

    • Mel says:

      Danielle – I’m actually glad to hear that you use all white wheat flour in this. I’ve wanted to try it and definitely will now with your recommendation!

  97. Carly says:

    I just stopped by to say i made this recipe and it turned out delicious! It was my first time trying cornbread too! Thankyou for sharing your recipe, next up i need to make the honey butter!! =)

  98. Veronica says:

    This isn’t cornbread! This is corn cake and the butter is the frosting! I’m used to a much heartier (stone ground cornmeal with whole wheat flour), no sugar added type cornbread but I do have to admit, this is delicious. But you know how you’re raised eating something a certain way so that becomes what you prefer? Yeah, my health-food mother kinda ruined me on yummy cornbread. I like the stuff that’s dry and makes me choke unless there’s a whole stick of butter on each piece.

    • Mel says:

      Veronica, you know I love you but yes, you are the weird one. 🙂 Actually, I totally get the northern vs. southern cornbread thing. I’m glad you like your way and that your husband likes this variation. I’ll take any bread that tastes like cake any day! Hope your charity work luncheon goes well!

  99. Veronica says:

    OH, I should tell you, that my husband loves this cornbread. And this is a big deal because I’ve never been able to get him to take more than a bite of any cornbread I’ve ever made. I’m thinking I’m in the minority here on preferring dense, dry, whole wheat, non-sweet cornbread. You guys are weird. 😉 I’m bringing a pan of this to work for our soup day. Everyone is bringing soup and people will pay $1 a cup to go to charity so I figured they’d probably need some cornbread. I know they’ll love it!

  100. Cara says:

    My boys loved this “cake” with your classic chili. It was awesome! I didn’t have any marshmallow fluff but I did have regular marshmallows, so I popped them and the butter together in the micro and it was just fine. Just had to keep an eye on them because they really puffed up when heated. I really enjoy your blog. I make something from it about every other day……always with great results….thank you!

  101. Tanya says:

    I’ve tried and tried other cornbread recipes and had pretty much given up but thought to give yours a try since everything I’ve made from here has been amazing and this was no different. I didn’t have the fluff on hand but the cornbread was delicious! Thank you so much! I’ll never need another cornbread recipe again =]

  102. jenny lunsford says:

    I LOVE this cornbread! I send this recipe to everyone! I just wanted to share this twist on it.

    http://www.pauladeen.com/index.php/recipes/view2/sweet_blueberry_cornbread/

    Same cornbread recipe except with 1 cup blueberries and 1 more tablespoon of butter. Yum. I’m trying it next. 🙂

  103. jenny lunsford says:

    I refer EVERYONE to your website, always!!!

  104. bdubz says:

    It only took an hour to make and demolish this. We didn’t even sit down – just stood in the kitchen with cups of tea, saying, ok, just one more piece… that’s my kinda bread 😉

  105. Whitney says:

    We just had this cornbread tonight with a big bowl of pinto beans…perfection!! It was soooo good, and sooo moist! I can’t wait to try it with the honey butter next time! I will never try another cornbread recipe, I have found “the one!” Thank you!!

  106. Veronica says:

    I wanted to come back and tell you that this was a huge hit at the chili/soup fundraiser! I cut it into a bunch of small pieces (probably at least 24) and sold them for 50 cents each. It went fast! I work at a place where we don’t interact with each other, don’t know each others names, b/c we have to be completely silent while we’re keying on the workroom floor and we never get to know each other very well. However, people actually hunted me down to ask me for the recipe! I have never had so many recipe requests. I just sent them to your blog!

  107. I made this tonight! It was SO good! Very moist! I never like cornbread that isn’t sweet enough or dry! This was great! I didn’t have any marshmellow fluff so i just did butter and honey and it was great! Thanks for this great recipe!

  108. Misty says:

    This cornbread recipe is The One. It was delicious! (So many of your recipes have been hits. I’m hooked. Thankyouthankyouthankyou!)

  109. Megan H. says:

    Best. Cornbread. Ever. Hands down…the best.. ever. I get compliments on it whenever I make it.. I have been finding excuses just too make it! Cornbread is healthy right? Corn=Vegetable=Healthy?

  110. Stephanie says:

    AMAZING!!! I doubled the cornbread and halved the butter. When you double the recipe, do you still cook for 35 minutes? I had to cook a little longer. Should it be a little more doughier than totally done? I just want to make sure it’s perfect for someone else even though I prefer it a little more doughier! Thanks so much!

    • Mel says:

      Stephanie – so glad you loved this! I always cook mine for about 35 minutes, doubled or not – I like it a little moist. But a 1-2 extra minutes wouldn’t hurt it either.

  111. Veronica says:

    I’m ba-ack! 🙂 I just wanted to let you know I shared a link to this beneath a facebook pic of my own cornbread (it’s lighter–you know me and this pesky diet I’m on) to let people know to come here for the BEST cornbread recipe. One of my friends made your version and wanted me to tell you she’s in love! Another believer! http://www.facebook.com/photo.php?pid=8220716&l=ae1850cb5f&id=541706479

  112. Kate says:

    I made this tonight and had to laugh when my 8-year-old said, “Can I have more bread with that frosting on it?”
    Needless to say, it was a huge hit. 🙂

  113. elise says:

    hi melanie i love your website…soo glad i found it! anyways, i was just wondering if you have ever made this corn bread with buttermilk instead of regular milk?
    thanks!

    • Mel says:

      Hi Elise, I have never subbed in buttermilk for the milk but am guessing it could be done with delicious results! You would probably want to add 1 teaspoon of baking soda to the recipe if using buttermilk.

  114. Heather Dennis says:

    I just want to thank you for this recipe. It made my evening. At the risk of sounding overly dramatic, I have been wanting to make cornbread for a LONG time and was quite ready to move beyond the crumbly, starchy box versions. A friend of mine told me about your site and I’ve tried several of your wonderful recipes, so I thought you would be a good resource for cornbread. What a joy! It was so simple to make and the results were wonderful. All I wanted to talk about with my husband during dinner was how great this cornbread is; such moist, sweet, wonderful goodness! Really. I was quite excited. So, thank you thank you thank you.
    I was also wondering if I could post the picture and a link to this on my private blog to let my sisters and mom know about it. Would that be okay? Thanks again!!

  115. Wendy says:

    This is the best cornbread recipe ever! I’ve been making it for years. It comes from the Albers Corn Meal box. So moist and delicious.!

  116. Deanna says:

    Just made the honey butter – to go with a giant banana bread loaf and OMG! (did anyone see me licking the beater?) Yum! I put it in a small container and there was too much so I put that in another butter container in the freezer. I wondered if if freezes ok. Do you happen to know?
    I recently started making my own spreadable butter (butter + canola oil + recycled container = happy dance on the cheap cheap!) and am keeping it in the freezer.

    • Mel says:

      Deanna – great idea on the homemade spreadable butter! I’ve never frozen the honey butter so you’ll have to let me know if it worked out ok.

  117. Deanna says:

    Reporting back – froze it for 2 days. thawed on the counter for a bit. worked like a charm! No taste difference to what had been in the fridge for the same 2 days.

  118. Renee says:

    All I can say is WOW!!! That was outstanding!!! Thank you so much for sharing this delicious recipe.

  119. Deanna says:

    I just found this recipe http://whatscookingamerica.net/Candy/MarshmallowFluff.htm for homemade fluff! Guess what I will be trying this weekend?? Just thought i would mention it to ya- in case folks want to make this awesome butter but do not have fluff in the house (is it TMI to say that it is a standard pantry item in our house?).

  120. Emilie says:

    Thanks for the recipe. I made the corn bread and it was delicious! Very easy and came out moist. I didn’t make the honey butter, but I wish I had. Perhaps next time.

  121. tonya says:

    We had this with supper tonight (just before the incredible GIANT cookie). Cornbread melted in my mouth. Honey butter melted in my mouth. Both were so delicious!

    And the cookie? WOW!!

  122. […] good.  Please don’t take my word for it – you need to make it!  I ate mine on top of this cornbread, and it was just a little bit of […]

  123. Jana says:

    I made this last night and it was the best cornbread and honeybutter I’ve ever had! Thanks for the recipe!

  124. Liz says:

    I’ve made these now a handful of times and they come out great everytime. They have the perfect amount of sweetness. And the honey butter is awesome with it too! Thanks for the amazing recipes. Everything I’ve tried from your blog has been so good. Your blog is my all time favorite food blog!

  125. Deanna says:

    ok- sooooo – um – i fiddled with your sweet butter recipe.
    And you should totally try this!!

    I have been making spreadable butter (1 stick + 1/3 c oil with frzn bowl and whisk, whip till smooth and store in reused butter containers) and that got me thinking how about a spreadable sweet butter?!

    I ended up using 3 sticks of butter, 2/3 c oil, 4 oz fluff and a big glob of honey (next time I am using more honey and a little less fluff and salted butter- the hubs prefers unsalted – it is an ongoing issue for us 😉 ). It filled almost 3 butter containers and I tested it this morning- totally spreadable right outta the fridge.
    Niiiiice!

  126. Leigh Anne says:

    Just made it tonite and it was yummy!!! Had been lookin for a recipe that was the perfect sweet and moist and this was it. Hubby declared it the best recipe we hav had. It’s a keeper!!

  127. Gina says:

    I am totally enjoying the recipes on your website!! I wanna make the cornbread, but I don’t/have any butter. So is it possible that I can replace the butter with margarine? Thanx

    • Mel says:

      Gina – I never use margarine so I don’t know how it would affect the taste but I’m sure it would work ok if that is all you have.

  128. Megan says:

    Best cornbread on the planet. Everyone went bonkers over this. It’s the bomb. I wanted to make it just for the honey butter. Oh my, this honey butter is my fave. I added a bit of cinnamon the second time I made it and it’s good that way too. Your classic chili and this cornbread is going to be in my favorite meals list….then again, lots of your recipes are. My taste buds have become very picky thanks to you!

  129. Emilie says:

    This is the best corn bread ever!! Thanks so much for sharing the recipe.

  130. Caroline says:

    I tried this recipe and by far the best cornbread I’ve ever made….usually my cornbread is dry and crumbly but not this one. I tried the honey butter and it was outta this world but will only make for special occasions due to jeans being too expensive to be buying bigger sizes..lol. Thanks so much for sharing. Going to make some more tonight for dinner…can’t wait.

  131. Lynda says:

    Made this last night. Nice and sweet. Had a little bit of difficulty getting it cooked thoroughly in the middle.

  132. Rachel Russell says:

    Family LOVED this tonight- we have never had cornbread before (or honey butter!)- so was a fab hit all round- kids raved about ‘cake for dinner’! Made with white bean chicken chili which was also FAB and husband thinks I am now Julia Child- whahoo!!

  133. Tracey says:

    Was looking for a perfect tasting cornbread when I found your website. This was amazing! Followed the recipe as written. I will definitely be making this again! It was very easy, so easy my 5 year old helped me whip up the butter! Very delicious!!!

  134. Amy says:

    I made these for a Superbowl party yesterday and EVERYONE raved about it. I even saw one guy eating equal ratios of honey butter to cornbread (he had to use a spoon.) Haha! LOVED IT! Thanks Mel!

  135. Bonnie says:

    I just found this and it makes me so absolutely happy! I’ve been looking for a good cornbread recipe without all those issues you described, made this today, and am in love. Thank you!

  136. Lorie says:

    Hi Melanie, how much am I missing out w/o the honey butter? Unless I can omit the fluff, hate to buy it just for this (only since I think its expensive).

  137. Mel says:

    Lorie – this cornbread is delicious with or without the honey butter. I usually only make the honey butter 50% of the time. Otherwise we serve it with butter or Smart Balance and it is still delish.

  138. Deb says:

    To.die.for. This will be the only cornbread I ever make again. And that honey butter. My hips will never be the same again. Served this with that divine split pea and ham soup from your site. You’re my hero.

  139. Sarah Monson says:

    For all the people out there avoiding dairy, I just thought I’d mention that I tried this recipe with margarine and almond milk and it still turned out fabulous! Thanks, Mel, for your blog!

  140. Stephanie says:

    I am trying this in a cast iron pan tonight. I hope it turns out as delicious. Ever since I got my cast iron pan I have had a craving for corn bread.

  141. Sarah says:

    This recipe went great topped with spiced peaches alongside chicken pot pie! Thanks for sharing it!

  142. Tanya says:

    This cornbread is amazing! Ive made it too many times to count and everyone always requests that i make them a batch. Funny story.. The last time I made it somehow I forgot to put the baking powder in. After the 35 minute baking time I couldn’t figure out why it still looked so undercooked. I took it out and it was a cornbread brick! Haha Needless to say, everyone at the BBQ that I was supposed to bring it to were very disappointed that I showed up without a pan of cornbread. Thanks for all the yummy recipes!

  143. […] Cornbread and Fluffy Honey Butter-http://www.melskitchencafe.com/2009/08/the-cornbread-and-fluffy-honey-butter.html -Made this for a pot luck and another batch for friends last week.  Delish! My new favorite […]

  144. […] cornbread I was raised on, and truth be told, the first time I made it I was completely aghast that Mel dared to call it cornbread.  This wasn’t cornbread, this was cake.  And her whipped honey […]

  145. Stephanie says:

    This is the first time I’ve ever made cornbread and it’s wonderful! I don’t think I’ll need to do anymore recipe-hunting, which is awesome. It’s dense but not dry, sweet but not too sweet, reheats fantastically and is super simple to make. Even my fiance liked it, and he has sworn off cornbread for years because his grandma used to always make the driest cornbread ever and force him to eat it.

    I’ve got a slight milk allergy, so I usually have almond milk on hand instead of regular cow milk. Do you think it would work as a replacement? I tried it with regular milk this time to make sure I knew exactly how it ‘should’ taste before I experimented.

  146. Mel says:

    Stephanie – I’ve never tried a milk substitute for this so you’ll probably have to experiment. Are you able to sub almond milk for other quick-bread type recipes like this? If so, it should probably sub in just fine. Good luck if you try it!

  147. Stephanie says:

    Hi, Mel – This is really my one of my second or third attempts at bread-making, so I haven’t yet tried subbing in almond milk in anything before. I tried to do some research online but I didn’t find much about it. Ah well, I’m sure it’ll be a fun experiment…if it doesn’t taste great, well, then, that’s what the dog is for! He’ll eat anything, haha.

  148. Tricia says:

    As a Canadian in love with corn bread, I have been on the hunt for the perfect recipe & I FINALLY FOUND IT! The bread is amazing. I doubled the recipe & needed to cook for an extra 15 minutes (Im assuming its because of our climate, humidy, & altitude.).
    And the honey butter – i have never even heard of it before but I am officially addicted. It will be my new pot luck dish!

  149. Stacy says:

    This cornbread is amazing!! SO so good! We had it tonight with homemade beef stew. Delightful!

    Now, I need to buy some marshmallow fluff and try out that honey butter. You never disappoint, Mel! Every time I am looking for a recipe, my husband says “Have you checked to see if Mel has made that?” Haha!

  150. […] the kitchen we made Parkin – we doubled the amount of ginger , cornbread and adjusted this recipe for succotash – there is a lot of butter used so i would halve or […]

  151. Megan H. says:

    Ever since this cornbread recipe came into my life years ago, my cornbread life has been forever changed. My husband is totally a cornbread snob and only likes mine now.. well yours. 🙂 Which to be honest most cornbread is super dry, has a weird after taste or tastes like way to much corn meal.. what is with that?! anyway…after making this or doubling it a gagillion times I needed to say thanks. 🙂 best. corn. bread. ever! Dont get me started on my ode to the honey butter… 🙂 Delish.

  152. […] Side Dish Suggestion: Cornbread from Mel’s Kitchen Cafe […]

  153. This cornbread is seriously amazing. It was like a cake and I could not stop eating it! I shared it on my most recent meal plan, thank you!

  154. Mandy says:

    This cornbread is so good! My toddler has recently discovered cupcakes and begs for them every day, so being the indulgent mom that I am, this cornbread plus the last little bit of leftover Taco Dipper meat (your recipe, of course) combined to become Taco Cupcakes. I’m totally feeling like Super Mom, thanks to you! Also, since my little one has a milk protein allergy, I had to sub soy milk & vegan “butter” but you could not tell at all! Now, that is a good recipe.

  155. Kei says:

    Can this recipe be baked in a cast-iron skillet? Has anyone tried? I assume I’d have to check it often to make sure the timing is right. Thanks!

  156. Mel says:

    Kei – I haven’t tried that but I’m sure it would work (although I’m guessing the baking time will be different).

  157. Ellen says:

    Hi, Mel! My family enjoys your cowboy dinner with the cornbread topping, and while eating it last week and admiring the cornbread taste and consistency I wondered if you happened to have a cornbread recipe….ta-da! This was sooo good. Perfectly moist, not too crummy, and just sweet enough. I’d been making the one on the cornmeal container all these years, but no longer! (Since we had the cornbread with chili, I knew my husband would give me a weird look if I served it with the honey butter so I’ll try that next time!) 🙂

  158. Louise Nolan says:

    This corn bread is the bomb!! Just what I’ve been looking for. Thanks!

  159. […] Cornbread and Fluffy Honey Butter-http://www.melskitchencafe.com/2009/08/the-cornbread-and-fluffy-honey-butter.html -This is the best cornbread!  It has the perfect taste and texture.  I don’t always make the […]

  160. Emilee says:

    I made this cornbread when we had some young men over for dinner. The one from the midwest said it was the best cornbread he’d had since he’d left home. It was a good thing that I doubled the recipe for them because they each has three or four pieces each! I see no reason to ever make any cornbread but this one. Thanks for the great recipe!

  161. Helen says:

    So… I made the honey butter.. So divine … I made it to go on your English muffin bread…. we LOVE both, thanks for all the great recipes and ideas 🙂

  162. Emily says:

    The texture was PERFECT, however they would have tasted A LOT better had I not forgotten to put in the sugar :/ haha! Second batch is in the oven now.

  163. Jaime says:

    This truly was delicious and I don’t even like corn bread! Oh and of course, you can’t go wrong with some fluffy honey butter, loved that too.

  164. tippau says:

    Three times more flour than cornmeal and a lot of sugar? That’s not cornbread, that’s cake. And that’s not butter, it’s frosting! 0.o

  165. Sophie says:

    This was amazing!! I made a double batch (for my family of 3!) since I knew we would eat it and want tons of leftovers to go with my Chili. I am in love!!!!

  166. megan says:

    im in love with your blogs! i find myself checking your best of list first when i need a new recipe! thanks for all the tasty finds and ideas! i cant wait to make this tomorrow- would this recipe work well as a dry mix to make ahead?

    • Mel says:

      Hi Megan – thanks for the nice comment! I haven’t made this as a dry mix but I think it’s a good idea so I’d definitely try it and see how it goes.

  167. Carmin says:

    Hi Mel, I’ve taken many of your wonderful recipes into my kitchen, and my family loves all of them! I just tried the cornbread in a 9×13, but it didn’t cook in the middle. I baked it for 45 min at 350. I didn’t want to dry it out, so before I try my next batch, I’d like to know how long you bake your 9×13 doubled recipe.

    Thanks so much!

    • Mel says:

      Hi Carmin – I bake mine for about 30-45 minutes (in a 9X13). Having said that, each oven bakes at slightly different temperatures and baking times can vary. This makes really thick cornbread, if yours still isn’t getting done and the edges are burning try baking at 325 degrees instead and/or splitting the batter into two pans (a 9X13 and an 8X8). That may help it bake more evenly.

  168. […] Inspired by Mel’s Kitchen Cafe. […]

  169. Deb B says:

    Not that this recipe needs any more positive comments, but I had to put mine in. Yummy!!! This will be my go to cornbread from now on!!

  170. Natalie says:

    So, I’ve also never made my own cornbread before and this was yummy. Made your adapted version for the Mexican cornbread salad. It is super delicious. I’m hoping my family likes the salad because it’s a great make ahead dish for nights when I’m not home for dinner but I want them to eat something good and healthy. Thanks for all your fabulous recipes!

  171. Carlie says:

    I grind my own cornmeal to make this and it adds an awesome flavor to it!!

  172. Kerri says:

    I’ve never heard of honey butter, and I had no marshmallow fluff. So I left that out, but this cornbread was so, so good on its own! I made this to go with chili tonight, and it made hubby really happy. I can’t wait for leftovers! Yum, thank you! 🙂

  173. J Desmond says:

    My family loves this! I made it over the weekend with kilbasa and beans! I love your blog! Thanks!

  174. Megan says:

    I love all your recipes, every single one has been amazing and delicious. Thank you for your blog! I just wanted to let you know I tried this recipe without milk or butter (I replaced the butter with extra oil and the milk with water and added 1/2 c. Non dairy creamer to the dry ingredients before mixing together.) I did have to cook it an extra 5 minutes, but it tasted just as good as it did in the original recipe.

  175. Joy says:

    Hey Mel:)
    So glad i found your website..you are totally my go to gal for good homemade real ingrediants!
    Loved you Corn Bread Recipie..it is everything you said it would be…my Husband Loved it 🙂 As the last recipie i tryed on the back of a Corn meal box left me with Hocky pucks…Yuck….im thinking Canned mild was not the way to go?????LOL

  176. […] Cooker Ham & White Beans-served w/ The Cornbread and green […]

  177. Tara says:

    I made this tonight with Mimi’s Cafe corn chowder and it was DELICIOUS!! I ate 3 pieces 🙂

  178. Mel McFarlane says:

    What is Marshmallow Fluff?

  179. Mel McFarlane says:

    Thanks. Where can I get it? I checked the supermarkets in my area but they either do not know it or do not carry it.

    • Mel says:

      Mel – it’s usually by the marshmallows. Do you live in a really small town/area? It’s usually pretty widely available. Perhaps your grocery store could order it in for you?

  180. Mel McFarlane says:

    Thank you.

  181. Pamela says:

    Made this for dinner last night and doubled the recipe so I could use my 9X13. So much better than my old recipe, not overly sweet but sweet enough to be yummy. Couldn’t believe how thick it rose while staying moist. Was even better for lunch today, yes I said for lunch, not with lunch LOL

    The honey butter was way too sweet for me to put on my cornbread. I came back to see if I wrote something down wrong but I made it correctly. Dh and the kids like it so it’s just a preference. I will say it was very good but more like a dessert taste than a buttery taste. So I just ate a little all by its self 🙂 YUM

  182. Andrea Donaldson says:

    Made this for dinner tonight. Yum! I did 100% whole wheat, along with freshly milled cornmeal (from unpopped popcorn, in my Nutrimill). I cut the sugar a tiny bit (1/2 cup instead of 2/3 cup), and used 1/2 water and 1/2 soy milk instead of the milk (because I don’t use a whole lot of milk). It came out quite fluffy, and the perfect sweetness. It was so good, we hardly needed to put anything on it! Thank you for saving me from my crumbly, dry cornbreads!

  183. holly says:

    Have you ever frozen this cornbread? If so, how was it defrosted? Thanks!

  184. Christie says:

    So good. I needed another 5 minutes with my oven.

  185. Mollie says:

    I just made the honey butter for my sisters gift opening after the wedding! I added a dash of cinnamon and serving it with pumpkin bread…fingers crossed!

  186. Alyssa says:

    I love my cornbread sweet, so this recipe was perfect. I’ve also tried this recipe with an flax egg and regular egg…It still came out perfect.

  187. Jennie P. says:

    So delicious! My family and guests loved this. We had it with the Hearty Beef Stew. They went so well together and people think I’m a cooking rock star. Thanks, Mel!

  188. Kristy says:

    This has been a fabulous recipe! I have made it frequently for my family since finding on your site! I always use half white whole wheat flour with great results. Thank-you so much for this great recipe!

  189. Cristina says:

    This is delicious…another winning recipe. Thanks!

  190. Elizabeth says:

    I am seriously obsessed with this corn bread! I have made your corn bread muffins several times and loved them but this bread is amazing. Before your blog I probably would have never thought to make it from scratch instead of a box mix. It is SO MUCH better. I think we have had this bread about 3 times in the last 2 weeks and now Im making some to take to my Mom 🙂 Thanks for all your great recipes!

  191. Sally says:

    What kind of cornmeal do you use? Thanks!

  192. gina says:

    This is delicious and easy. I am definitely going to make this in my outdoor dutch oven for our next camping trip. With chili or your chicken corn chowder. Everyone will be so impressed.

  193. Melissa says:

    Hello! Can you advise if the pan needs to be buttered?

  194. Kim S. says:

    What type of oil do you use?

    I plan to make this soon, and will probably make my knock-off Texas Roadhouse Cinnamon Butter to go with it. I don’t feel like buying Marshmallow fluff 😉

  195. Monica says:

    Hi Mel! This really is the BEST cornbread recipe out there. I love it. I would eat it for dessert topped with strawberries and whipped cream. Or for dessert topped with maple syrup and blueberries. Or just as my main meal. I am obsessed with it!! Sometimes, I replace the milk with buttermilk and it comes out even more moist and delicious! Thank you so much for sharing such a great recipe. It has become a family favorite!

  196. Sarah Pugsley says:

    Thank you for all your great recipes! Huge fan. I stumbled on this one today and just HAD to make a comment. It looks suspiciously (haha) like the recipe I have been using almost 15 years! It is exactly the same. I got it off the side of the cornmeal box that I had at the time. I still have the cardboard cutout taped up in my cupboard (no small feat seeing that I have moved four times since then). It is tried and true. But yes, the sugar is way too high. I knew it was high in those early years when my friend who had gotten the recipe said her husband said he wanted to her to make those “yummy cupcakes” again (she had made corn muffins with this recipe). Also, another tip I have is to omit either the oil or butter – just use one. Also, lately I have been increasing the cornmeal amount a bit, and love how it tastes more cornmeal like! I have even used corn grits. Also, (one more, I promise), it really adds to the final product (if making the bread) – if after it has cooked pull it out and rub butter on the top. Then put it back in the oven under the broiler for just a few seconds/a minute or two (be careful not to burn it though). The result is a crispy buttery top that is so fun to break your fork through. Delicious! (So i usually just put oil in the recipe and do the butter on the top) Ok, one more, the bread has a tendency to have that baking powder after taste, so I usually add less with great results. Ok – I’m done – this is just one of those I had to comment on!

  197. SBakes says:

    This is so tender and light and so good!! I was amazed at how much it raised – the middle was over 2 1/2″ high!! It’s definitely more like a cake than cornbread (which is NOT necessarily a bad thing!) in terms of taste, texture, and appearance. I grew up on really coarse-textured, non-sweet cornbread baked in grease in a cast-iron skillet, so this was very different. More like dessert. My kids and hubby enjoyed it with the “frosting” (fluffy honey butter), but I preferred it just plain. Another hit recipe, courtesy of Mel.

    FYI: I doubled the recipe (reducing sugar to 1 cup instead of 1 1/3) and baked in a 13×9. Still very sweet.

  198. Jen says:

    When you say you use half the sugar, is 2/3 cup the halved amount? Or is that the full amount and you then cut in half? Thanks!

  199. Amy C says:

    If I were to make the batter in the morning and put it in the fridge and not cook it until dinner time, do you think it would still turn out ok? I try to do as much prep work for dinner as I can during my baby’s morning nap. Also, what do you like to serve this with?

    • Mel says:

      I think that would work just fine; you may need to add a few minutes to the baking time to account for the chilled batter so just keep an eye on that. We serve this alongside chili, Mexican lasagna, lots of different soups and sometimes just by itself for a yummy snack. 🙂

  200. donna guillen says:

    yes I agree…been making this cornbread for 30 yrs of my marriage. iIt is from the back of ALBER’S Yellow CORNMEAL box. exactly. I make it in muffins and serve it every time I make Chili or soup. It makes a lot and stretches your meal to feed more people

  201. Melanie says:

    Very delicious! I made this last night and served it with chili. I doubled it and put into a 9X13 pan as you suggested, and it still was perfectly done in the 35 minutes. My mom said, “I’ve never had cornbread that is so moist and delicious before”, and my response was, “Well, that’s what the recipe claims!”

  202. Cath says:

    Mel. Seriously. I’ve been reading Little House in the Big Woods to my girls and wanted to find a recipe for Laura’s “Johnny Cake” (cornbread). Having lived in the UK with my Brit husband for the past 11 years, I couldn’t find cornmeal. BUT I used semolina, which tastes the same (but is made from wheat) and your recipe worked! It was AMAZING, tasted exactly like cornbread should, and we gobbled it all up! I always use your website when looking for American recipes that don’t require “American packaged” ingredients. Thank you so much!

    • Mel says:

      Love your comment, Cath – we read that book together as a family but I never thought to make a similar recipe from it. Great idea!

  203. Lori says:

    I’ve used this recipe for months now, and just barely tried it with buttermilk instead of milk. It was awesome before, but seriously incredible with that substitution! Thanks!

  204. Cheryl says:

    What’s the difference between this and your cornbread muffin recipe? Noticed there’s sour cream used in the muffin recipe. Can I use this recipe but make it in muffin tins instead?

    • Mel says:

      The recipes are pretty different in sweetness and in the lineup of ingredients. I’m pretty sure several people have used this recipe in muffin tins and reported back in the comments section.

  205. Caroline says:

    I’ve been making this recipe since I found it on Pinterest, I loved it since the first time I made it. It became a very special recipe recently, I’m a hospice volunteer, and I made it for my patient as I provided respite service hours, while her daughter was at her child’s school function. The patient loved it, she loved the idea of me making it for her, enjoyed the smell while it baked, and ate two large pieces while it was still warm. I know she truly liked it bc her appetite has not been normal, and to watch her eat 2 pieces just thrilled me. Thanks Mel for sharing your recipe.

  206. Tracy says:

    After several other corn bread recipes I finally found my go-to corn bread with this one. It’s delicious by itself but recently I started doing add-ins. I’ve been going to a ton of kid-centered potlucks lately. Mini muffin corn bread stuffed with a piece of hot dog. Broccoli and cheddar corn bread following this recipe exactly but folding in baby bite sized broccoli chunks and a cup of shredded cheddar. The add ins turn the 8×8 really tall so instead I divide into 2 pans. And yes, the white whole wheat substitution is delicious. I’ve also tried it with dairy free ingredients. Great recipe. No need to heat a cast iron. Or get buttermilk. I’ve only started add-ins so I could have an excuse to use this recipe wherever I can. Thanks!

  207. Sarah says:

    This recipe looks delicious! I am trying to get ahead of the game by baking and freezing some things before guests arrive next week. Planning to serve this bread with ribs. Will it freeze okay?

  208. Anne says:

    This recipe is really the best cornbread recipe as it claims to be. My family loved it and my husband is not a cornbread fan. I really appreciate your recipes because they are simple, delicious and all they claim to be. Thank you for sharing!

  209. Lolo says:

    It’s several years after you’ve posted this recipe, but I just wanted to say THANK YOU for this!!! I LOVE this recipe and it truly is amazing. I will be making it again this week. Thanks!!

  210. Kim S. says:

    This really is the best corn bread I’ve ever had! I know you have a corn bread muffin recipe on here already, but I was wondering if I could turn these into muffins or mini muffins? Thanks!

    • Mel says:

      Honestly, I haven’t made this as muffins because we love it as is so much but I believe others in the comment thread have with good results. Good luck if you try it!

  211. Linda Turco says:

    I just have to say it again, that this IS the BEST cornbread EVER!!! I will NEVER try another cornbread recipe again!!!! THANK YOU MEL!!!’

  212. Peggy says:

    I baked a pan of this tonight to take into work tomorrow; we take turns bringing in a crockpot meal and mine is going to be soupbeans (pinto). I had to try a slice of this and it was absolutely delicious! Throwing away all my other cornbread recipes.

  213. Lisa Webster says:

    I have used many of your recipes and they always turn out great. I am planning to try this cornbread recipe and was wondering if I can use all purpose white flour or do I need to use white wheat or whole wheat flour ?

    Thanks,
    Lisa

  214. Bri says:

    Yikes! I think this recipe is failing! I quadrupled it, so I’m cooking it in two 9X13 pans at the same time. I’ve cooked it for 42 minutes so far, and the middle is still goopy. Still in the oven. What did I do wrong?! I’m feeding a small army tonight. Hoping I can make it work!

  215. Bri says:

    And this is my no fail cornbread. But wondering if cooking them together is making it not work?

  216. Bri says:

    I might have made it work! Had to add about 20 minutes. Hope it’s not too dried out. But at least it will be edible!!! So I made your cinnamon rolls for Christmas morning, and they are seriously the best! My family was in Heaven!

  217. Nkechi says:

    This is my new – Easy-Peasy recipe. I lowered the sugar and since I did not really have vege oil, I used ghee and then used light olive oil in place of butter. Very happy with the results. I’ve read the other comments, so I plan on trying the butter milk (and adding 1/4 tsp soda). I’ll get some canola to try the reg way some day…. so I know the difference.

  218. SJ says:

    I’ve been using this recipe from your site for years. I had some buttermilk to use up, and subbed it for half the milk. It was really good! I also have enjoyed using part whole wheat flour in this recipe.

  219. Sarah says:

    Exceedingly delicious. I made it ahead, froze it, and then reheated it by putting the 9X13 pan wrapped in foil in a cold oven, bringing it to 250 for about 1/2 hour… worried it might be dry, but it was so light, moist and delicious. This is an amazing recipe.

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