How To Make the Very Best Sweet Cornbread

Few things are better than tucking into a slice of warm, buttery cornbread. I grew up on the little blue box of Jiffy, which my mom always baked in a cast iron skillet and dressed up with a brush of honey and butter. Then I spent about 10 years in the South, where cornbread of all varieties is a daily staple.

Since then, I’ve been on a quest for a fluffy, slightly sweet cornbread inspired by both those cornbread experiences — a recipe I could bake at home without a mix and have confidence it would turn out perfectly every time. This recipe is it — a golden sheet of tender cornbread with a little bit of sweetness and lots of rich, buttery flavor.

This cornbread recipe uses the muffin mixing method (whisk together dry ingredients in one bowl, wet in the other, then fold the wet into dry) plus some smart prep shortcuts to help it come together quickly. The resulting cornbread is a delightful combination of savory-sweet flavors and tender-crisp deliciousness.

Whether sugar has a place in cornbread is deeply debated, and varies by region. While many of us associate Southern cornbread with cornmeal-only varieties baked in a cast iron skillet, there’s a sect of Southern cornbread that bakes up sweet and cake-like — though some would also consider this a Northerners cornbread. There’s good reason for the confusion.

The history of cornbread in the South is fraught with issues of race and privilege, but according to miller and scholar Glenn Roberts, as covered by Serious Eats, sweeter versions of Southern cornbread seemingly arose in the early part of the 20th century, when corn milling shifted from a community act (local stone mills) to an industrial one (steel mills). This new process not only stripped the corn of some nutrition and flavor, but the corn used also changed. Stone-milled corn began with “field-ripened” and air-dried corn, while steel mills used corn dried with forced air, which was less sweet. Some Southern cooks adapted to this shift by adding sugar to their recipe.

Today in the South, in both restaurants and home kitchens, you’re likely to encounter both sweet, cake-like versions and savory skillet versions. If you’re looking for a savory cast-iron skillet version, we have one! If you’re in search of a sweeter cornbread, you’ll find that one below.

• Use fine cornmeal. Cornmeal varies in grind size from coarse (used to make polenta) to fine (more common for baking). Here, you’ll want to use fine. White or yellow cornmeal works here, although I prefer the vibrant hue that yellow cornmeal provides.
• Melt the butter. Since we’re using the muffin mixing method, liquid fat (melted butter as opposed to softened) is preferred, and helps create the fine crumb we’re after.
• Sweeten it two ways. You can certainly use granulated sugar here, but brown sugar adds a deeper, more caramel flavor to the finished cornbread and keeps the bread moist. Honey is added after baking to moisten the top and keep it tender, even if the cornbread is left out uncovered.
• Use buttermilk for moisture, flavor, and rise. Buttermilk adds flavor (a little acidity) and moisture, plus it works with the baking soda to lift the batter, making for fluffier cornbread.
• Bake in a baking pan. A baking pan will still give you golden, crispy edges — thanks to the sugar — and can hold considerably more cornbread than most skillets can.

After baking, you’ll brush the still-hot cornbread with honey. This not only sweetens and moistens the top of the cornbread, but it also gives is a beautiful shine. I’m partial to this cornbread as an afternoon snack with a cup of hot black tea, but it works as a side to even the most savory of dinners. It would also be a great addition to any Thanksgiving spread.