To be fair, I was always terrified of cornbread. For some reason, it was one of those recipes that I assumed would thoroughly exhaust me until I perfected it. When a friend of mine suggested we make it together as his place, I was completely out of my comfort zone.
I did not have my oven or kitchen to rely on and I had not done any recipe research to familiarize myself with the recipe. But I gave cornbread a shot. In all honesty, it turned out far better than I expected.
The flavors were on point, but there were quite a few things that I believed were not up to par. It was a little denser than I would have liked, and the center did collapse a little once it cooled. That aside, the rich buttery flavor and the subtle sweetness of the honey sent me in a daze!
I was obsessed with it and I easily had 6 helpings in one go. Now that I has experienced the magic of cornbread, I was determined to try it out in the comfort of my kitchen. I had to perfect my cornbread recipe.
Why You Must Try This Fluffy Golden Sweet Cornbread Recipe
- The flavors are to die for
- You definitely already have everything in your pantry
- It pairs well with everything. No, I mean it. EVERYTHING.
- You can freeze it for up to 4 months
- It pairs exceptionally well with more butter and more honey
Find more delicious recipes here!
After taking the time to work on my recipe and play around with the ingredients, I found the ultimate recipe for the FLUFFIEST golden sweet cornbread. Honestly, this cornbread recipe melts in your mouth. I love lathering each serving with plenty of butter and drizzling honey on top. Truly an indulgence!
Let’s get straight to it then. Here is the magical recipe I perfected to create the fluffiest golden sweet cornbread.
The Fluffiest Golden Sweet Cornbread
12
servings10
minutes35
minutesThe fluffiest golden sweet cornbread recipe out there – truly, every bite will melt in your mouth.
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Ingredients
1 egg
1 1/2 cup yellow cornmeal
1 cup white flour
1/2 cup white granulated sugar
1 tbsp honey
2 tbsp baking powder
1/2 cup milk
1/2 cup butter
1/3 cup oil
Directions
- Preheat your oven at 180°C and grease your baking dish. I used a 7-inch round pyrex dish.
- In a bowl, crack your egg and beat well. Add your milk, white sugar, oil, honey and butter. Continue beating well until fully combined.
- In a separate bowl, combine your cornmeal, white flour, and baking powder. Mix together well.
- Now, gradually add your dry ingredients to the wet ingredients using a tablespoon. Make sure to mix together well to avoid any lumps from forming.
- After the batter is fully combined, pour it out into your greased baking tray. Gently tap on your kitchen counter to release any trapped air bubbles.
- Transfer to your oven and bake for 25-30 minutes until a skewer inserted through the center comes out clean.
- Once ready, serve with extra butter and honey and pair with a glass of cold milk for the ultimate indulgence.
Notes
- You can freeze your cornbread for up to 4 months. Simply wrap it tightly in cling film and place in your freezer. Reheat it using a microwave or by steaming it over a gentle flame.
