Adapted from my sweet Mom's recipe, this cornbread bakes up tender, golden, and gently sweet — thanks to buttermilk and a bit of honey. I sometimes bake it as muffins like she did, but mini loaves feel just right for freezing and gifting. Toast a slice with butter for a snack, or serve warm beside your favorite soup or stew.

Make It a Southern Spread

Warm cornbread is even better with the right accompaniments. These Curious Kitchen favorites belong on the table right alongside it.

🌶️ Hot Pepper Jelly — Spread it on a warm slice for that classic sweet-heat Southern combination. Trust us on this one.

🍯 Bourbon Honey Mustard — Stir into softened butter for a honey mustard compound butter that’ll have everyone asking for the recipe.

Ingredients for Sweet Cornbread

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1 teaspoon kosher salt

• 4 tablespoons unsalted butter, melted

• 2 eggs

• 1 cup buttermilk

• 1/4 cup local honey, if available

How to Make Sweet Cornbread (Step-by-Step)

1. Prep. Heat oven to 400°F. Spray a loaf, muffin, or square pan with baking spray. If using a muffin tin, line cups with papers.

2. Mix dry. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.

3. Add wet. Stir in melted butter, eggs, buttermilk, and honey until just combined — do not overmix.

4. Bake. Pour batter into your pan:

   • 12 muffins: 15 minutes

   • 9×9 baking dish: 20–25 minutes

   • Mini loaf pans: ~20 minutes. Bake until a toothpick comes out clean and the top is lightly golden.

5. Serve. Cool briefly, slice, and serve warm with butter. Great with soup, chili, or braised short ribs.

Storage, Freezing & Reheating

• Room temp: Wrap and store up to 2 days.

• Freeze: Cool completely, wrap tightly, and freeze up to 2 months. Thaw at room temp.

• Reheat: Warm slices in a 300°F oven for 8–10 minutes or toast lightly; add butter or honey.

Variations

• Muffins like Mom: Bake in a standard muffin tin; brush tops with warm honey.

• Cheddar-Jalapeño: Fold in 1/2 cup shredded cheddar + 1 minced jalapeño.

• Brown Butter: Swap melted butter for browned butter for nutty depth.

Why You'll Love This Sweet Cornbread

• Tender crumb with buttermilk richness + honey sweetness

• One-bowl batter; bake as muffins, a 9×9 pan, or mini loaves

• Freezer-friendly for easy sides on busy nights