The Best Cornbread on the Planet {and Fluffy Honey Butter}
This really is the best cornbread on the planet. It’s been my go-to tried-and-true recipe for over a decade. Fluffy, moist, PERFECT!
Sometimes a recipe comes along that changes your life forever.
Dramatic? Not at all. Especially when it comes to this cornbread. It is honestly, truly the best cornbread on the planet.
I am guilty of claiming to have found “the best” recipe and then inevitably find myself still trying other versions. Chocolate chip cookies, I’m looking at you.
But when it comes to this cornbread, it has been my go-to recipe for over a decade.
Once I tried it, I knew it was the one. And I have never had a desire to make or try another cornbread recipe again.
If you’ve made it, you know what I mean.
It is fluffy, moist, and super easy.
Now, I know when it comes to cornbread, there are southern cornbread fans (sweet and cake-like) and northern cornbread fans (not sweet and crumbly). I like my cornbread fluffy, thick and sweet.
Cornbread batter
This is a one-bowl cornbread batter. It comes really fast.
The batter is simple:
- cornmeal (I use yellow cornmeal)
- flour (all-purpose or a mix of all-purpose and whole wheat)
- sugar (the amount in the recipe can easily be halved for a less sweet, but still delicious, cornbread)
- baking powder
- salt
- wet ingredients: oil, melted butter, eggs, and milk
The batter is runny. And it’s ok if there are a few lumps here and there.
It bakes up super fluffy and soft.
Fluffy Honey Butter
Now, let’s talk about this honey butter for a sec. Is it mandatory for this best-ever cornbread.
Nope. I make the cornbread all the time without making the honey butter. But when I do make the honey butter, it is a combo that can’t be beat.
There’s nothing quite like it.
The honey butter is three simple ingredients: butter, honey, and marshmallow fluff. You can add a bit of vanilla, too, if you like.
Sure, you can omit the marshmallow fluff and just go with honey and butter, but the marshmallow adds a light and fluffy texture that can’t be beat.
Delicious served with everything from chili to tacos, here are a few other comments from people who have fallen in love with this cornbread:
Samantha says: I’ve been meaning to write a review for this recipe for awhile now. It is fantastic! Everything I’ve ever wanted cornbread to be!
Maggie says: Fantastic. Over the past few years I’ve tried every cornbread recipe I could get my hands on had given up making it from scratch. It’s my new fav recipe.
Devanie writes: I loved this recipe. It came out perfectly moist and the texture was great. And so delicious. This is the only recipe I will use going forward. Thanks for sharing!
There are hundred more comments and reviews below (including readers who have made this recipe dairy and gluten-free).
So go ahead. Make the cornbread. Make the honey butter. Or JUST make the cornbread.
Either way, this cornbread is life changing. It has become a staple and a tried-and-true favorite.
While I may play around with a million other recipes for a million other things, this is the only cornbread I’ll ever need. It’s the best of the best of the best.
FAQs for The Best Cornbread and Fluffy Honey Butter
You can make these into muffins by using the same temperature and check at around 17-18 minutes.
Yes, I sub buttermilk all the time and it works great! I usually add 1/4 teaspoon baking soda as well.
Yes, I’ve frozen this cornbread before and it warms up really well.
The Best Cornbread
Ingredients
Cornbread:
- ½ cup (85 g) cornmeal
- 1 ½ cups (213 g) flour (see note)
- ⅔ cup (141 g) granulated sugar (see note)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup oil
- 3 tablespoons (42 g) butter, melted
- 2 large eggs, beaten
- 1 ¼ cups milk
Honey Butter:
- 1 cup (227 g) salted butter, softened
- ½ cup (170 g) honey
- ½ cup marshmallow fluff
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan (I always use metal; glass pans will bake differently).
- For the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, butter, eggs, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.
- Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- For the honey butter, whip all the ingredients together with an electric mixer. Best served at room temperature so it is soft and spreadable.
Notes
Recommended Products
Recipe Source: My brother Nate and his wife, Kylie (love you forever!)
Recipe originally published August 2009; updated April 2020 with new photos, commentary and recipe notes
405 Comments on “The Best Cornbread on the Planet {and Fluffy Honey Butter}”
This cornbread is so yummy!! I loved how fluffy and moist it was! My whole family ate it right up!
Okay, first of all what a pleasure to meet you. I just tried this recipe and notched it up a bit with some mushroom rice and added parmesan cheese to the cornbread topping. Now it’s cornbread out of this universe! 🙂 I just tried the filling and Wowza, it’s fabulous! It’s in the oven now and can’t wait to share this with my hubby when he gets home tonight. I’m a seasoned cook that has really lost her delight in cooking. This one inspired me again. Thank you! Stay close to Christ forever!!
This is my favorite cornbread recipe! I was never a cornbread girl, but after making this I want to eat the whole pan – although that wouldn’t make my family happy because they love it as much as I do. Thank you, Mel!
So yummy! My fairly picky 6 year old said, “this is my kind of recipe!” Thanks for another great recipe!!
Oh my word! I can’t believe I haven’t tried this recipe before now! It is SO SO good! Love it. Very moist, not dry at all, sweet but not too much so – heavenly. Will be making it with my chili from now on. Thank you, Mel, once again for an amazing recipe.
This is my go-to. Love it! Thanks for another delicious recipe. This has replaced all my other cornbread recipes.
This really is the best cornbread,
Don’t know if you’ll get this in time before I bake this afternoon, but when you double the recipe and use a 9×13 pan, how long do you bake?
Hey Mel…Father-in-law requested cornbread with jalapeños and cheddar. Have you ever tried adding this to your recipe?
I haven’t, but it should work great!
I haven’t made the honey butter, can’t decide if I want to or not. I’ve had some honey butters before and haven’t had a good experience with them. (Didn’t like them) Would you say the cornbread tastes better with it or not.
I think the cornbread is delicious with or without it!
It was great! It tasted so good, and was easy to make! #LiterallyBestCornbreadOnThePlanet!
Erin – I made these into 24 mini muffins last night! I cut the recipe in half, used liners and cooked them at 350 degrees for 11 mins – they were perfect and there was just the right amount of batter. If you like mini’s these would be great!!
Can I make these into muffins? I’ve made the pan version several times (it’s our favorite!), but I’m wanting to make muffins and freeze them to have on hand, and curious if this recipe would work. Thanks! 🙂
I haven’t tried these as muffins but it’s definitely worth experimenting!
Erin – I made these into 24 mini muffins last night! I cut the recipe in half, used liners and cooked them at 350 degrees for 11 mins – they were perfect and there was just the right amount of batter. If you like mini’s these would be great!!
This recipe is delicious! It’s often a side dish at family gatherings. It’s also incredible as croutons. We love cornbread croutons with your gourmet green salad and even in soups. Thanks for sharing your recipes!
I doubled it for a 9×13 and used 2/3 cup sugar (half the amount for a doubled recipe), I baked it in a glass pan at 325 for 39 minutes.
I only have coarse cornmeal, and I usually do weight measurements. However, as I weighed out the cornmeal, it looked like more than one cup, so I took it out and it was more like 1 and 1/3 cup. I’m not sure if my coarse cornmeal made that much of a difference, but I weighed everything by volume after that.
Very good! Super fluffy but it doesn’t have the strongest corn flavor.
I doubled the recipe and made it with 1 c of sugar and the honey butter sans marshmallow fluff.
I would also highly recommend using aluminum free baking powder. This recipe has a really high proportion of BP and the baking powder I used left a really sour metallic aftertaste.
This is our go to cornbread recipe- literally comes our perfect every time we make it. We do about 1/2 cup of sugar per batch and it’s just the right amount of sweetness for us!
I have not made this corn bread yet, but I was treated to some last Saturday and I couldn’t stop raving about it. My niece passed the recipe on to her family before she passed away recently. I am so glad that she shared it with us. It is the best corn bread I have ever eaten and I have eaten a lot of corn bread. Plus the honey butter is great. I am anxious to try both recipes and they will continue to be my “go to” recipes for future food contributions to church suppers.
Excited to try this! Can I use marshmallow cream instead of fluff?
Yep!
Good grief! I just wrote on your Chicken Quesadilla’s one. AND…. the absolute best corn bread (made muffins) & am doing so again. Thank you
This is truly the best cornbread. We made this instead of a cake for my two year old’s birthday! That’s how much she (and we) love it. Thank you for this recipe, it’s incredible and, like all your recipes, approachable and comforting.
The *actual* best cornbread on the planet! I have made so many cornbread recipes over the years and was kind of convinced I’d never like homemade cornbread because they were either too dry or too bland, or ended up tasting like yellow cake. Until this recipe! Wow! Easy to make, rose beautifully, like a cake, but had this perfectly sweet cornbread flavor.. AND it was so, so moist! Doubled it in a 9×13 and served with Mel’s classic chili. Kids, husband and I were in chili and cornbread heaven! It’s a go-to now.. like most of Mel’s recipes!
Can I substitute honey for the sugar? Which oil do you use…or could I use a fruit purée instead of oil? Can’t wait to make it!
Thank you,
Nancy
I haven’t substituted honey for the sugar. I usually use avocado oil or canola oil.
I have been making this for over 60 yrs but with less sugar. My mother was from Kentucky and she schooled me on the difference of (true)cornbread and corncake. If she was still alive she would be quick to tell you that you are making corncake not cornbread. Real true cornbread has no flour. I have been told this even by some of my patients and friends from Kentucky. It is good either way and I can’t wait to try your cowboy stew with it only difference I will have to substitute ground turkey for the beef and turkey sausage for the health benefits. I use the butter ball brand turkey meats. Give it a try and let me know. I use some of your recipes but have never posted a comment before. You are a good cook and I should know because I have been cooking for 73 yrs. I know a good cook just by their recipes even though I might have to change the meat. Keep on cooking and posting the recipes.
I love, love, love this recipe! This is actually my first time ever leaving a rating/review, but I had to, because it’s so good!
My family and I eat this in huge quantity’s. I always bake a double batch, and it disappears within 2 days!
I’ve only made the cornbread part (unfortunately, I never have marshmallow fluff on hand… actually, I don’t know that I’ve ever had marshmallow fluff…) but it’s super good even without it. This cornbread is sweet, (but not super sweet) delicious, moist, and just super delicious!
This recipe seriously makes a delicious cornbread. Light ad fluffy, I cut the sugar down to half as mentioned in the notes, and also, I can attest that subbing an all-purpose gluten free flour works like a charm. Thanks again, Mel, for another excellent recipe.
Made it tonight and was a big hit with entire family. I substituted a bit of flour with coconut flour and replaced about 1/3 of the sugar with Monkfruit sweetener … came out soft and delicious!
This really is the best cornbread ever!
I needed something to round out the Father’s Day meal of grilled steak and veggies and this was the PERFECT addition. Huge thumbs up from the kids and husband. Love how I can trust pretty much every recipe you have listed- half white flour and half whole wheat was the right combo for us. Thanks for the recipe and notes!
It’s Dessert! No joke.
This is the recipe I use too. I use slightly less than 1/2 cup sugar and a tablespoon of honey. I usually double the recipe and make one plain and one with sauteed jalapenos and cream cheese. I don’t know how I missed the honey fluff butter… sounds super yum !
PLEASE elaborate on how you incorporate the sauteed jalapenos & cream cheese? This sounds like it has the potential to make my head explode. In a good way. 🙂
I love this cornbread; do you think I could try it in a 10” cast iron skillet?
Definitely worth a try!
I found this recipe through the pancake princess bake-off and I am so glad! I can’t have gluten or dairy and I just wanted to let you know that subbing earth balance for the butter, oat milk for the milk and Bobs Redmill 1 for 1 for the flour produces a beautiful cornbread! Tender, fluffy, great crumb and best of all, delicious! Thank you for a great recipe!
I can’t wait to try this, but I only have self rising cornmeal mix. Would that work?
If the cornmeal mixture you have is self-rising, you would need to adjust the baking soda and baking powder in the recipe (I’m not sure by how much exactly since I don’t have self-rising cornmeal and don’t know what the leaveners are).
Baked for 40-45 min. Thank you for the recipe!
Made this tonight for the first time with some chili, and it was PERFECT. I can finally stop searching for “the best” cornbread recipe because I found it right here. My whole family loved it. It was thick, soft, and perfect with some butter and honey. Thank you so very much for this keeper!
I just made 5 hotel pans of this awesomeness cornbread
It is outstanding and all the staff are going crazy!!! I added cheddar cheese and scallions reduced the sugar
Thank you soooo much
Long time follower, first time commenter – HOLY MOLY THIS IS GOOD. I’ve made cornbread for years and my family loves it. I’ve never been a fan. But this recipe with the honey butter has changed me forever. Thanks Mel!
I made your creamy black bean taco soup tonight and was really craving some cornbread to go with it. I knew you’d have the perfect recipe. This cornbread is phenomenal!! Like, I could eat the whole pan. Love it!
We love this recipe! If we wanted to cook in a muffin tin, what temp and time would you suggest? Thanks!
I would use the same temperature and check at around 17-18 minutes.
Hi! I’ve made this recipe a few times with varying degrees of success.. For my previous batch, I followed everything mentioned above but the cornbread was pretty dense..
For my latest attempt, I mixed the dry & the wet separately before pouring the wet into dry.. I try not to overmix and the resulting batter looks similar to yours.. the difference is in the end product – mine domes slightly with small cracks and is flatter.. texture is still not as fluffy as yours.. what could be the issue here?
Next attempt, I’m thinking of either using cake flour or whipping up the eggwhites before folding them back into the main mix.. Thoughts?
I’m pretty stumped by the problems with my recent attempts.. I have made this successfully but that was years back so I have no idea what I’m doing differently now..
By the way, I’m using AP flour and an 8″ dark coloured non stick wilton pan..
Sorry for the long post, wanted to include as much info.. Thanks!
Hi Cheryl, honestly the only thing I can see that’s different is the pan. A dark, nonstick pan might be the culprit (I haven’t had great luck baking with pans like that) – try turning the baking temperature down 25 degrees and see if that helps!
Hmmm….I’m a southerner and we always calked sweet yellow cornbread yankee cornbread. A true southerner uses white cornmeal, water for liquid and NO SUGAR! That said, after my first bite of yankee cornbread, I never turned back!
I just saw that this corn bread won the bake-off. Yay, Mel!!!!
https://www.thepancakeprincess.com/2019/11/24/best-sweet-cornbread-bake-off/
Hi Mel! I love this recipe so so much.
You are a lifesaver.
I am going to try it with buttermilk tonight, and I’m going to add some baking soda as you have commented below.
I was just wondering, what does the baking soda do/ why do we need to add it when adding buttermilk?
Hi Emily – generally, baking soda is used for leavening (sometimes in combination with baking powder) when using acidic ingredients like sour cream or buttermilk.
Good recipe and looks good. I’m from the South and all my family and I was raised on non cake like sweet cornbread. IMO, That is what we called Northern cornbread. I really don’t know anyone from the south that does eat sweet cornbread. Another good recipe southern cornbread is cracklin’ cornbread if anyone is interested. I’m sure you can google it and find a recipe.
I really do enjoy your recipes and hope you keep up the good work. 🙂
Thanks, Jeff! 🙂
I know I use a recipe a lot when I notice that you’ve updated the pictures! This is a family favorite!
Haha, I just barely updated the pictures!! Good eye!
This truly is the best corn bread recipe! I’ve been making it for a few years after finding it from the Food Nanny. So, so good!
Just realized I’ve never commented on this, but this recipe is perfect. I make it regularly (and have successfully doubled it as well) and it always turns out amazing. I have yet to make the honey butter to go with it, but someday I’ll be cool enough and remember to do that. Thanks for another great standard in our home!
Wondering- have you used a 9X13 pam?
I planned to double and use that.
I have two 8×8 pans I can use if needed.
This is the cornbread recipe I’ve been searching for. Many years ago, I had a cake-like cornbread at a restaurant in Denver that I always wanted to duplicate and this is it. Thank you!
Love this recipe! It is almost identical to the one in Mitchell Rosenthal’s cookbook “Cooking my Way Back Home”, with the exception of the number of tablespoons of butter.
Truly the best! I have been looking for a recipe that isn’t too sweet or crumbly, and this is the one! I made it as written, and doubled for a 9×13 pan. Baked for 40-45 min. Thank you for the recipe!
Hi Mel – Do you use salted or unsalted butter for the honey butter?
I use salted
Mel,
I’ve made this many times and it’s turned out great. But I doubled it tonight and baked it in a 9×13 like you said you could and the middle was almost completely raw. How long do you bake it if you are doubling it??
Hi Sharice – I usually have to add 10-15 minutes for a 9X13 pan (and a lot depends on the pan – was it glass or metal?)
I decided to branch away from my usual cornbread recipe and give this one a shot. It was delicious! It even got rave reviews from my husband, who never wants me to vary from my original recipe. I added 2 teaspoons of vanilla extract to this and used 2/3 whole wheat flour and replaced some of the sugar with a healthier alternative and it was still amazing! Definitely will use this in the rotation of cornbread recipes now 🙂
We ate this with your newly posted taco soup. So yum! Thanks for all the time and effort you put into this blog.. I use your recipes all of the time.
Thank you, Lilly!!
This is excellent. Just made it
Does anyone know what i can use instead of marshmallow fluff? I cant get it in Australia..
You can just omit it 🙂
This cornbread recipe is AMAZING!!! I’m very intimidated by making any kind of homemade bread, but this turned out so well, that I’m going to be brave and try some others. And the fluffy butter- just WOW! My kids gobbled up the cornbread and butter. I’m going to try your French bread rolls tonight with your sloppy joe recipe. So excited! Thanks for all the wonderful recipes!
hi! Am I able to sub buttermilk for the regular milk okay in this? I have a surplus right now! Thank you!
Yes!
As a side note: I went to make the honey butter today and I was out of marshmallow fluff. I decided to sub raspberry jam and a bit of vanilla. So so yummy!
We love this cornbread – but even more the honey butter! It always receives rave reviews. Thanks Mel!
I’ve been meaning to write a review for this recipe for awhile now. It is fantastic! Everything I’ve ever wanted cornbread to be! Normal/boxed versions are just so dry and not that appealing. This recipe takes cornbread to a new level.
I won a cornbread contest at my husband’s work with this recipe and had to make more the next day because it was gobbled up by the judges! Thank you Mel!
Woohoo! Congrats!
I have self-rising corn meal. Do I need to still add the baking powder and salt?
You’d have to experiment as I’ve never made this recipe with self rising cornmeal before.
Do you think I could make this gluten & dairy free by using a substitute flour and milk?
Could definitely try! I think others in the comment thread have done so with good results.
Hi Mel! Loyal groupie here 🙂 You should seriously put together a cookbook because I would totally buy it for myself and friends and family and pass it down to my posterity! But to the point, we LOVE this cornbread and make it almost weekly. Please don’t judge. My little family of 4 eats about half the pan the first day. It is never quite as good the next day. Do you have a storage tip to keep it fresh?
Haha, thanks Molly! I hear you – this cornbread is best the first day. I find it keeps better at room temperature vs putting in the refrigerator.
Was wondering I wanted to add sweet corn kernels into the batter have you ever tried it? If so what do you use frozen, fresh or can? Btw I love this recipe.. it’s my go to recipe been making it for 2 year
I haven’t tried that, but I think for this recipe I’d use canned that’s been drained so the kernels are softer, but that’s just a guess.
How many slices of cornbread will this recipe make?
It depends on how big you cut the pieces but anywhere from 9-15 or so.
This is the exact same recipe from the verybestbaking.com website (Nestle) that I’ve been using since 2006. It’s my family’s favorite and my go-to cornbread recipe.
I’ve been vegan for about a year and a half now, and I still touch back here to see anything new and how I can tweak it for my lifestyle now. (Still miss and love ya so much, Mel!)
I switch the milk out with soy milk, (I think hemp or almond milk should do fine as well,) the butter out with Earth Balance, and the eggs out with, “flax eggs.” My ratio for 2 eggs is 2 TBS of ground flax mixed with 5 TBS of water.
Still makes yummy corn cake!
Thanks for the comment, Amanda! Glad you are still able to adapt some of your favorite recipes!
Any idea how I can make this dairy free but still taste good? For a Nursing mommy who can’t eat dairy right now but is craving corn bread…
Any recommendations on making this dairy free, no milk no butter!? For a mommy who can’t eat dairy for her nursing baby, but she is craving corn bread???
You could try using almond milk and maybe coconut oil in place of butter?
Fantastic. Over the past few years I’ve tried every cornbread recipe I could get my hands on had given up making it from scratch. I used whole milk with a bit of lemon juice and added 1/2 tsp of baking soda. I baked it in my preheated 10″ cast iron skillet as per directions. It’s my new fav recipe. Maggie
Hi! Has anyone used buttermilk instead of regular milk? Thanks!
Yes, I sub buttermilk all the time and it works great! I usually add 1/4 teaspoon baking soda as well.
Very good. Moist and sweet. We also enjoyed the honey butter!
This is definitely the best cornbread, because I don’t even really like cornbread, but this stuff is amazing! Not the dry, crumbly mess I think of when I think cornbread. While I don’t think it’s necessary to cook it in a cast iron skillet, we tried it last night and we one and a halved the recipe for a 12 inch skillet and it was perfect. No bubbling over or mess in the oven. This is the only recipe I use, and fortunately for my family, we now eat cornbread occasionally.
This is really the best cornbread!! The best taste and texture of all the cornbreads I’ve ever made.
Hi Mel!
I haven’t made the cornmuffins yet bc I don’t know what type of cornmeal to buy. Could you let us all know please?
Sunny L
I use yellow cornmeal.
I loved this recipe. It came out perfectly moist and the texture was great. And so delicious. This is the only recipe I will use going forward. Thanks for sharing!
Happy New Year Mel. I got out the Jiffy cornbread mix to go with the awesome blackeyed peas simmering with ham hock on the stove and wondered……….maybe Mel has a better recipe I can use. Well you do and I made it and it is delicious. Part cornbread, park cake, moist, flavorful, not at all crumbly. Forget the peas, all I want to eat is the cornbread. Just called my neighbors and invited them to come over and try the cornbread. The box stuff is in the trash. Thank you Mel for sharing your delicious recipes with us. There is not a week that goes by that I haven’t incorporated one of your recipes with dinner . I would be lost without you.
Thank you so much, Linda! Happy New Year!
Linda, I’m not Mel and I don’t know you but this comment made me love you.
This cornbread is one of the best recipes I have tried on this website along with the lasagna and balsamic asparagus penne. The pan I used was a little small so it overflowed but even the parts that overflowed were crispy and delicious haha I had to omit the marshmallow fluff because they don’t have it here in Korea, but just with butter and honey it melted into the warm cornbread in the best way
Does the cooking time need to be increased if doubling batch and using 9×13 pan?
Over the years, I’ve actually started just 1 1/2-ing the recipe for a 9X13. It makes a more manageable batch. The baking time probably won’t need to be changed significantly.
This is my go-to recipe for corn bread! Typically, I make a double recipe (for a 9×13 pan), I use half the sugar, and some of the flour is white whole wheat flour. Perfect cornbread every time!
This is the best cornbread recipe. It was a big hit yesterday at our thanksgiving dinner. Thank you so much
Can honey be substituted for the sugar? If so, what would be an appropriate amount of honey?
Thank you,
Culver
I haven’t tried that, but you could certainly experiment! Maybe do about the same amount or slightly less honey?
Do you grease and flour your pan before baking for this recipe?
I lightly grease with cooking spray.
Do you grease and flour your pan before baking for this recipe?
Help!!! I love this cornbread and make it all the time and have so much trouble with the cooking time! I always have to add anywhere from 10-20+ minutes to the 8″ pan size. I have cooked in three different ovens and multiple altitudes with the same results. Am i doing something wrong??
No, probably not. It might just be the pan type or specific oven temperature. It’s a pretty thick cornbread, so I wouldn’t worry as long as it’s baking through and not drying out.
I’ve always had great success with this cornbread. Fluffy and with the right hint of sweetness. Question: I try not to overmix, but I always have little granules of baking powder/flour that don’t dissolve through baking. Is that just how it’s supposed to be? I’m terrified of mixing too much and ending up with a dense and dry cornbread! 😉
Hi Gail – good question. It’s ok to have some lumps of flour – but if you notice large dry patches, I’d keep mixing.
hi! this is so yummy!
Cornbread has always been okay–just okay–until I tried this recipe. Now, cornbread is better than cake. Love. it. so. much. Thank you!! And, anytime I want to try something new I come to your site, because I know that my family will love it. Thank you, thank you, thank you.
Thank you!!
I posted on Facebook to ask for people’s best cornbread recipes and yours was mentioned multiple times. Guess I better try it! Thanks so much. Everything I’ve ever made of yours is the best!
Hope you love it, Robyn!
Oh my, I just subscribed to your newsletter and have printed out 8 recipes to try within about 20 minutes of looking around! Your food looks wonderful and simple enough to do after work for a good weeknight dinner! I’m so excited, thank you for sharing your love of food and talent in the kitchen with us not so talented folks, I can’t wait to get started!!
Thanks, Linda! I hope you love the recipes you try!
Can I make this in a jelly roll pan? Should I double it? Any advice on how long to bake it.
By jelly roll do you mean a rimmed baking sheet (12X18)? Yes you can double for that size of pan.
My go to cornbread recipe! Making it tonight.
One of my favorite Mel recipes! We make it at least once a month and it’s always amazing. I usually end up baking for an extra five minutes or so. Making it again tonight!
I have made this several times and it is truly amazing. Tonight I tried making it into cornbread muffins…some with hot dogs in them for a baked version of corn dogs…they were great! I used a mini muffin tin and baked at 350 for 15-16 minutes. They were just as tasty as the 8×8 pan is…just a little more handy for my kids.
So what do you do with the leftover marshmallow fluff in the jar? Can you save it for awhile?
Yes, it should be fine for a while on the shelf. I usually repurpose it into other recipes (like the S’mores brownies on my site) or make a larger batch of the honey butter.
Peanut butter and marshmallow fluff sandwiches (aka fluffanutter) are really tasty. These sandwiches are very common in the Northeast.
Mel, I’m making this for a crowd of 350, and I have 15 disposable jelly roll type pans (11×17). Would you recommend a triple batch per pan?
Yes, I’ve done that and it works great! Although I do remember last time I did it that I scooped maybe a cup of batter out of each 11X17-inch pan because they seemed overfull – so just judge it best by your pan. I wouldn’t fill them more than halfway, maybe 2/3, so a lot will depend on how high the sides are.
How long did you end up cooking in the jelly roll pan? Similar to the 9×13? I too need to feed a crowd- this seems easier than a bunch of 9×13 pans…
I check it right around 20 minutes.
Hi Mel! I’d love to make the honey butter ahead of time for a party I’m having. Would you happen to know how long you’d need to let it come to room temp before serving? Thanks!
Hi Lex, I would let it sit at room temperature for 1-2 hours.
I have made this for family parties and work potlucks, and it is a crowd-pleaser for sure. I love this recipe! This is for sure one of my favorite go-to recipes, especially for this time of year. Thanks, Mel!
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.
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.
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.
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!
Hey Bri – I just saw your comments, was the cornbread salveageable?
And this is my no fail cornbread. But wondering if cooking them together is making it not work?
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!
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
You can use all-purpose, sometimes I use half whole wheat and half all-purpose.
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.
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!!!’
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!
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!
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!!
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!
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?
Hi Sarah – I’ve frozen this cornbread before and it warms up really well.
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!
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.
Oh, Caroline – thanks for sharing such a sweet story!
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?
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.
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!
Can’t wait to try that, Lori!
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!
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!
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!”
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
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?
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. 🙂
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!
I use 1/3 cup when I halve the sugar in the recipe.
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.
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!
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!
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 😉
I use coconut oil (melted first), avocado oil or vegetable oil. Whatever I happen to pull out of the pantry!
Hello! Can you advise if the pan needs to be buttered?
I always lightly grease with cooking spray.
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.
What kind of cornmeal do you use? Thanks!
I use yellow cornmeal.
Just regular cornmeal? Like this?
http://www.quakeroats.com/Libraries/Products/YellowCornMeal-Detail.sflb.ashx
Or medium grind etc.? We’ve ended up with SO many different kinds from Bob’s Red Mill. Sorry to be so obsessive!
Yep, the one you linked to is exactly what I use.
THANK YOU!!!! I appreciate it!!!
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!
This is delicious…another winning recipe. Thanks!
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!
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!
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.
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!
So good. I needed another 5 minutes with my oven.
Have you ever frozen this cornbread? If so, how was it defrosted? Thanks!
Holly – I haven’t frozen this so I’m not sure how it would work out. Sorry!
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!
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
Thank you.
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 – 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?
What is Marshmallow Fluff?
Mel – it’s like marshmallow creme (basically a spreadable marshmallow).
I made this tonight with Mimi’s Cafe corn chowder and it was DELICIOUS!! I ate 3 pieces 🙂
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
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.
My family loves this! I made it over the weekend with kilbasa and beans! I love your blog! Thanks!
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! 🙂
I grind my own cornmeal to make this and it adds an awesome flavor to it!!
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!
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!!
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!
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.
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?
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.
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!!!!
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
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.
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.
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 🙂
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!
This corn bread is the bomb!! Just what I’ve been looking for. Thanks!
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!) 🙂
Kei – I haven’t tried that but I’m sure it would work (although I’m guessing the baking time will be different).
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!
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.
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!
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.
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!
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!
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.
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!
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.
I had to work really hard to convince my husband to “let” me make your recipe for corn bread. He was loathe to give up our tried and true recipe. Well, let me tell you…he became a convert with his first bite! Made it, loved it, posted it!
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!
This recipe went great topped with spiced peaches alongside chicken pot pie! Thanks for sharing it!
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.
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!
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.
AMAZING!!!!!
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.
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).
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!
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!
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!!!
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!!
Made this last night. Nice and sweet. Had a little bit of difficulty getting it cooked thoroughly in the middle.
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.
This is the best corn bread ever!! Thanks so much for sharing the recipe.
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!
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
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.
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!!
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!
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!
I made this last night and it was the best cornbread and honeybutter I’ve ever had! Thanks for the recipe!
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!!
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.
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?).
All I can say is WOW!!! That was outstanding!!! Thank you so much for sharing this delicious recipe.
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.
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.
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.
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.!
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!!
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!
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.
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. 🙂
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
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!
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.
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?
Megan – in my world, yes, cornbread is healthy. 🙂
This cornbread recipe is The One. It was delicious! (So many of your recipes have been hits. I’m hooked. Thankyouthankyouthankyou!)
Thanks, Misty!
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!
Thanks, Brittney!
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!
Thanks, Veronica – sounds like this was a hit and for 50 cents a pop, I hope you made big bucks for your fundraiser.
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!!
Whitney – we had this cornbread the same night as you! I’m glad that you loved it so much.
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 😉
bdubz – thanks for the chuckle! Glad this was such a hit…enough so that you didn’t even sit down to eat it!
I refer EVERYONE to your website, always!!!
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. 🙂
Jenny – looks like a delicious variation!
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 =]
Thanks, Tanya – I’m so glad this cornbread impressed you after you had tried so many other recipes!
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!
Cara – thank you! I love how inventive you were with the lack of marshmallow fluff – thanks for including that!
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!
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.
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!
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!! =)
Thanks, Carly – glad you liked this one and I’m happy your first venture into cornbread worked out for you!
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.
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!
Looking forward to making this recipe with the honey butter!!! What type of cornmeal do you use – yellow or white??
Hi Laurie – I use yellow cornmeal.
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!!
Lauren – thank you for letting me know you liked this cornbread! I hope you find some other recipes worth trying!
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!! 🙂
Hannah – glad this cornbread was a hit!
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!
Christine – there is something magical about that honey butter (or maybe it’s just purely caloric!). Glad this was a hit!
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!!!
Jeanette – I’m thrilled you liked the cornbread! That’s hilarious about the image of your kids…thanks for the laugh!
This honey butter looks delicious. I am posting the linked recipe on my blog. Thanks for sharing!
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.
Tiffany – I just made this tonight and I’m glad you like it just as much as we do!
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.
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!
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.
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!
Glad you liked it, Stacie!
So amazing! I put a link on my blog today. Thanks!
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!”
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?!
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!).
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.
mom4boys – so glad that you liked this! And thanks for taking the time to let me know…
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!
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!
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 🙂
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!!!
Hey Camille – so glad you liked the cornbread and white chili. Thanks for letting me know!
Melanie A. – so glad you liked this cornbread! (And the cornbread muffins, too.)
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.
Jennika – glad this cornbread has been great (and addictive!) for you. Thanks for letting me know!!
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.
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.
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!
Had the honey butter on my scones and it was seriously addicting! Thanks for sharing the recipe!
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!
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!
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!
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!
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!
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.
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.
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!
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!
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!
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.
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!!!!
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!
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.
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.
Kara – thanks for your comment! I’m glad you liked this cornbread (and your hubby, too).
Tannis – oooh, I bet this honey butter would be delish on an english muffin. Thanks for letting me know you liked it!
I loved this honey butter!! Can’t wait to slab some on my english muffin in the morning. =)
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
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.
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.
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?
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!
Two thumbs up on the cornbread too!! So, good!
Looks delicious! I never would EVER have thought to put marshmallow fluff in the honey butter.
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!
Oh man. I am totally drooling over here. Corn bread and chili sound so good right now. Yum.
Marshmallow fluff is the secret ingredient in BYU’s honey butter. (They add vanilla, too.) Good stuff!
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!!!
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.
Oh my goodness…the honey butter with the marshmallow fluff sounds incredible! Yummy…
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.
I haven’t made corn bread in quite some time – looks like it’s time to make it again!
Butter with honey and FLUFF??? OMG..I could probably live on that alone!
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!
Honey butter? I’ve never heard of such a thing but I’m going to try it for sure.
You have convinced me that I must make this. The honey butter sounds sooooo good! I will be enjoying this very very soon!
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.
yes, marshmallow fluff! this sounds so good, i’m really craving me some cornbread right now!
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!
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…
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!
Delicious looking cornbread and that secret ingredient in the honey butter cracks me up!
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!
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.
Oooooo! Never had honey butter made with marshmallow fluff. Gonna have to try that!
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!
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!
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!!!
This cornbread looks amazing. I cannot wait until the weather gets a bit cooler. Cornbread and white bean chili…. yum!
Your cornbread looks so much lighter than mine does. It also looks delish.
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!
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?
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!
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.
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.
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!
Those look delicious! I am going to have to try them one day.
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 🙂
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!
Yumm this looks amazing! Love the fluffy butter idea!
Congrats on having this recipe featured on Tasty Kitchen. I knew it was yours the minute I saw the picture!
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! 🙂
Hi Carol – thanks for stopping by! I hope you like the cornbread if you try it.
Thank you for a perfect AND easy cornbread recipe. I will definitely make this again.
Stacie – glad you liked this recipe, too! Thanks for letting me know.
I think once I subbed 100% whole wheat and another time I did half and half. I like it both ways.