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.

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

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.