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 You know it’s a good one when it hasn’t been replaced by another favorite recipe after all these years!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

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

  1. 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 =]

  2. jenny lunsford says:

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

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

  3. jenny lunsford says:

    I refer EVERYONE to your website, always!!!

  4. 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 ;)

  5. 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!!

  6. 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!

  7. 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!

  8. Misty says:

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

  9. 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?

  10. 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.

  11. 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!

  12. 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. :)

  13. 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?

    • 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.

  14. 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!!

  15. 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.!

  16. 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.

  17. 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.

  18. Renee says:

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

  19. Deanna says:

    I just found this recipe 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?).

  20. 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.

  21. 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!!

  22. […] 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 […]

  23. Jana says:

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

  24. 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!

  25. 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.

  26. 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!!

  27. 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.

  28. 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!

  29. Emilie says:

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

  30. 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 Thanks so much for sharing. Going to make some more tonight for dinner…can’t wait.

  31. Lynda says:

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

  32. 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!!

  33. 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!!!

  34. 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!

  35. 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!

  36. 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).

  37. 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.

  38. 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.

  39. 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!

  40. 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.

  41. Sarah says:

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

  42. 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!

  43. […] Cornbread and Fluffy Honey Butter- -Made this for a pot luck and another batch for friends last week.  Delish! My new favorite […]

  44. […] 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 […]

  45. 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.

  46. 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!

  47. 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.

  48. 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!

  49. 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!

  50. […] 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 […]

  51. 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.

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

  53. 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!

  54. 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.

  55. 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!

  56. 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).

  57. 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!) :)

  58. Louise Nolan says:

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

  59. […] Cornbread and Fluffy Honey Butter- -This is the best cornbread!  It has the perfect taste and texture.  I don’t always make the […]

  60. 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!

  61. 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 :-)

  62. 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.

  63. 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.

  64. 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

  65. 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!!!!

  66. 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.

  67. 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.

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

  69. 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!!

  70. 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!

  71. Carlie says:

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

  72. 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! :)

  73. J Desmond says:

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

  74. 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.

  75. Joy says:

    Hey Mel:)
    So glad i found your are totally my go to gal for good homemade real ingrediants!
    Loved you Corn Bread 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

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

  77. Tara says:

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

  78. Mel McFarlane says:

    What is Marshmallow Fluff?

  79. 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?

  80. Mel McFarlane says:

    Thank you.

  81. 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

  82. 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!

  83. holly says:

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

  84. Christie says:

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

  85. 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!

  86. 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.

  87. 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!

  88. 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!

  89. Cristina says:

    This is delicious…another winning recipe. Thanks!

  90. 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!

  91. Sally says:

    What kind of cornmeal do you use? Thanks!

  92. 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.

  93. Melissa says:

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

  94. 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 ;)

  95. 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!

  96. 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!

  97. 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.

  98. 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!

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