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).


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 You know it’s a good one when it hasn’t been replaced by another favorite recipe after all these years!


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.


  • 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


  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).

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

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

  1. 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. :)

  2. 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

  3. 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!”

  4. 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!

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