This sweet cornbread has been one of my favorite autumnal bakes for years. I first found this exact combination when I was leaning on pantry staples for a weeknight dinner and needed something that felt both comforting and a touch special. The balance of honey and sugar gives a subtle sweetness that never overwhelms, while the cornmeal keeps the texture pleasantly grainy and toothsome. Every time I pull it hot from the oven, the house fills with a smell that summons family and friends to the table.

What makes this version stand out is its simplicity and reliability. It comes together in minutes, uses ingredients you likely have on hand, and produces a cornbread that’s moist yet holds together beautifully — ideal for slicing into squares or spooning alongside a robust stew. I usually halve mine for two, but when company is coming I make the full 9x9 pan. Jamielyn Nye’s approach here yields consistent results: tender crumb, golden top, and a buttery finish that keeps everyone happy. It’s the kind of recipe you’ll reach for year after year.

Ingredients

• Milk: 3/4 cup whole milk — provides moisture and helps create a tender crumb. Use whole milk if you want the richest flavor; 2% works fine in a pinch.
• Honey: 1/3 cup — adds natural sweetness and a sticky, glossy finish to the top when served warm. Runny wildflower or clover honey works nicely.
• Eggs: 2 large, whisked — bind the batter and add lift. Room temperature eggs incorporate more smoothly and produce a more uniform texture.
• All-purpose flour: 1 cup — builds structure. Spoon into the measuring cup and level with a knife for accurate measurement.
• Yellow cornmeal: 1 cup — contributes that classic cornbread flavor and grainy texture. Choose a medium grind for a balance of softness and bite.
• Granulated sugar: 1/2 cup — combined with honey for gentle sweetness and golden browning.
• Baking powder: 2 teaspoons — leavens the loaf and keeps it fluffy. Check the date on your container; old baking powder gives flat results.
• Kosher salt: 1 teaspoon — enhances flavor. If using table salt, reduce slightly.
• Salted butter: 1/2 cup melted and cooled slightly — enriches the batter and produces a tender, buttery finish. Unsalted butter can be used; add a pinch more salt if you prefer.

Instructions

Prep: Preheat the oven to 350°F and butter a 9×9-inch baking dish. Setting the oven early ensures even rising and consistent bake time; a properly preheated oven helps create a golden top without overbrowning the edges. Wet ingredients: In a large measuring cup or small bowl, whisk together 3/4 cup milk, 1/3 cup honey, and 2 large eggs. Whisk until homogenous — the honey blends more easily if the milk is warmed slightly, but keep the mixture below 100°F to avoid cooking the eggs. Dry ingredients and combine: In a large bowl, stir together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon Kosher salt with a wooden spoon. Make a well, pour in the milk-and-honey mixture, and stir just until combined. Overmixing develops gluten and yields a tougher texture; aim for a slightly lumpy batter. Stir in butter and bake: Stir in 1/2 cup melted butter until just incorporated — do not overmix. Pour the batter evenly into the prepared baking dish and smooth the top. Bake at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean. Visual cues: top should be golden and slightly domed; edges will pull away from the pan. Cool and serve: Let cool slightly for 10 minutes before slicing into 16 squares. Serve warm with additional butter and a drizzle of honey if desired. Cooling briefly helps the crumb set so slices hold without crumbling.

Storage Tips

To keep squares tender, cool completely and wrap the entire pan or individual slices tightly in foil, then place inside a zip-top bag. At room temperature, store for 1 to 2 days. For longer storage, freeze cooled slices for up to 2 months. When reheating from frozen, thaw overnight in the refrigerator or at room temperature for a couple hours, then reheat wrapped in foil at 350°F until warmed through — about 10–15 minutes. Avoid the microwave for reheating the whole pan as it can make the crumb gummy; microwaving individual squares for 10–15 seconds works fine for a quick fix.

Ingredient Substitutions

If you need to adapt the recipe, try these swaps: use 1/2 cup unsalted butter plus 1/4 teaspoon extra salt if you only have unsalted. For dairy-free, substitute full-fat canned coconut milk (3/4 cup) and a dairy-free butter alternative; texture will be slightly different but still pleasant. To make it gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend and ensure the cornmeal is certified gluten-free. To reduce sugar, replace half the granulated sugar with an equal amount of maple syrup and reduce the milk by 1 tablespoon to balance liquid.

Serving Suggestions

Sweet cornbread pairs beautifully with savory mains: try alongside a bowl of smoky chili, slow-cooked pulled pork, or a roasted vegetable platter. For breakfast or brunch, serve warm with whipped honey butter and fresh berries. Garnish with chopped chives when serving with savory dishes to add a bright contrast. For a festive touch, top individual squares with a pat of cinnamon butter and a sprinkle of flaky sea salt.

Cultural Background

Cornbread has deep roots in American culinary history, particularly across Southern cuisine where cornmeal was a foundational ingredient. Sweet versions like this one evolved as refined sugar became more common in home kitchens, balancing the natural earthiness of cornmeal with sweeteners like honey and sugar. Regional variations include skillet styles, hush puppies, and thinner cornbread loaves; each reflects local ingredients and cooking methods passed through generations.

Seasonal Adaptations

In fall and winter, fold in 1/2 cup cooked, finely chopped roasted corn and a teaspoon of ground cinnamon for a harvest twist. During spring and summer, add 1/3 cup fresh corn kernels and a spoonful of lime zest for brightness. For holiday gatherings, bake in a decorative pan and finish with a honey-butter glaze and a scattering of toasted pecans.

Meal Prep Tips

Make the batter and pour into the pan, then cover and refrigerate for up to 24 hours before baking for a last-minute fresh bake. For grab-and-go mornings, bake muffins as noted (12-cup muffin tin, fill cups 3/4 full, bake 17–20 minutes). Divide into single-serve portions and freeze; grab a few to thaw overnight and warm in foil in the morning oven for a quick breakfast that tastes freshly made.

Whether you serve it warm beside your favorite stew or slice it for a picnic, this sweet cornbread is a dependable, comforting addition to your repertoire. Give it a try, make it your own with mix-ins or swaps, and enjoy the simple pleasure of fresh-baked comfort food.