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 You know it’s a good one when it hasn’t been replaced by another favorite recipe after all these years!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

266 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!

  5. 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!

  6. 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.

  7. 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.

  8. 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!

  9. 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?

  10. 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!

  11. 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!!

  12. 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!

  13. 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!!!’

  14. 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.

  15. 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 ?


  16. 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!

  17. Bri says:

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

  18. 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!

  19. 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.

  20. 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.

  21. 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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