Easy Sweet Cornbread

Prep Time
Cook Time
Ready In

"i cant find jiffy cornbread mix here and this recipe looks good."

Original recipe yields 12 servings


  • Serving Size: 1 (71.7 g)
  • Calories 206.3
  • Total Fat - 9.7 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 57.3 mg
  • Sodium - 171 mg
  • Total Carbohydrate - 26.9 g
  • Dietary Fiber - 1 g
  • Sugars - 11.1 g
  • Protein - 3.8 g
  • Calcium - 61.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400

Step 2

Grease a 9 inch skillet or dish and place in oven to heat up

Step 3

Whisk together flour through to salt.

Step 4

Make a well and put in honey, buttermilk and eggs. Mix well then add the slightly cooled butter. Mix just to combine.

Step 5

Remove pan from oven and pour batter in. Bake until brown on top and a knife inserted in center comes out clean. about 20 minutes.

Tips & Variations

No special items needed.



What a TREAT! The kids were disappointed that I made soup ... again ... until I gave them a slice of this cornbread to go along with it. It was a HIT! I chose white sugar instead of brown sugar and I accidentally used half ‘n half instead of buttermilk (I grabbed the wrong carton from the refrigerator and poured before I realized my mistake) but other than that, followed as directed. Let me attest to how forgiving this recipe is! No leftovers ... of cornbread, that is. Loved this recipe!

review by:
(14 Mar 2021)

dienia b

A nice cornbread

review by:
(11 Feb 2021)


What a delicious cornbread Marra. My dh & I loved it. So much flavor and a beautiful crumb. It was simply perfect. We love sweet cornbread and this lovely recipe does not disappoint. I can't wait to use the little bit that is left in stuffing. Thanks so much for sharing. Made FYC tag game.

review by:
(20 Sep 2020)


This is a Numero Uno cornbread. I have made quite a few, but this is at the top of my list. Even with a broken oven, which happened right when the cornbread was in the oven (no heat from bottom coil), it came out Fabulous. It has just enough sweetness, tender moist crumb, and no need for added butter to add moistness which is the norm for some cornbreads. I followed the recipe as written, but for the cornmeal, I used ¾ coarse cornmeal, and ¼ masa harina. I can’t stop picking at it! Thank you Marra, for sharing. Made it for FYC and PickMe Tags.

review by:
(7 Jun 2020)


This was good and easy to make. The brown sugar gave it a darker color. We liked this cornbread.

review by:
(11 Dec 2019)


Very good sweet cornbread -- we cooked ours in an 8 inch square pan for a few minutes longer than indicated in the recipe. We used the cornmeal, brown sugar and baking powder options for sweet cornbread--just how we like our cornbread. I think this will also work in a loaf pan increasing the cooking time just a bit. Thanks for sharing!

review by:
(4 Sep 2019)