Perfect Cornbread

I've always loved a good homemade cornbread, but I want mine to have a little bit of everything: moist, tender, buttery, slightly sweet, and plenty of corn flavor. This recipe checks all those boxes without being complicated.

The combination of buttermilk, butter, oil, and honey keeps the cornbread soft and flavorful, while the buttered pan helps create those irresistible golden edges.

And honestly, the best part might be eating a warm piece with a little extra butter melting right on top.

Why You'll Love This Cornbread

• Soft and tender without being dry

• Buttery with a touch of sweetness

• Honey adds a subtle warm flavor

• Golden, slightly crisp edges

• Easy to make in a 9x9 pan

• Perfect alongside chili, soup, BBQ, or a holiday dinner

Ingredients

For the Cornbread

• 1 cup all-purpose flour

• ¾ cup yellow cornmeal

• 1 teaspoon salt

• ½ teaspoon baking soda

• 2 teaspoons baking powder

• ½ cup butter, plus extra for coating the pan

• ¼ cup vegetable oil

• ¼ cup granulated sugar

• ¼ cup light brown sugar

• ⅓ cup honey

• 2 eggs

• 1 ¼ cups buttermilk

My Best Tips for Perfect Cornbread

Don't Overmix

This is probably my biggest tip. Once the wet and dry ingredients come together, stop mixing. A few small lumps are completely fine. Overmixing can make your cornbread dense instead of soft and tender.

Don't Skip the Oil

The butter gives this cornbread that delicious buttery flavor, while the vegetable oil helps keep it moist and soft. It's a little combination that makes a big difference.

Use Buttermilk

Buttermilk adds moisture and a subtle tang that balances out the sweetness from the honey and brown sugar. It also works beautifully with the baking soda and baking powder to give the cornbread some lift.

Butter That Pan

Don't just grease the pan, butter it generously. It helps prevent sticking while giving the edges an extra buttery flavor.

Watch the Baking Time

Cornbread can go from perfectly moist to dry pretty quickly. Start checking around the 28-minute mark. You're looking for golden edges and a toothpick that comes out clean.

Let It Cool... At Least a Little

I know.

It's difficult.

But letting the cornbread sit for a few minutes helps it finish setting while staying soft in the middle.

Why Use Both Granulated Sugar & Brown Sugar?

Using both granulated sugar and brown sugar gives this cornbread a little more personality than using just one.

The granulated sugar adds straightforward sweetness without changing the texture too much, while the brown sugar brings a subtle caramel-like flavor and extra moisture thanks to the molasses. Together, they create cornbread that is sweet, soft, and flavorful without becoming overly cake-like.

It’s one of those small ingredient choices that makes a noticeable difference in the final bite.

Storage

Store cooled cornbread in an airtight container at room temperature for a couple of days or refrigerate it for longer storage.

Warm individual pieces in the microwave for a few seconds before serving. Add butter. Obviously.

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