This Rich and Moist Cornbread recipe is everything you love about classic Southern cornbread but elevated with sweet corn, creamy texture, and a golden crust. Served warm with a fluffy whipped honey butter, it’s the kind of comfort food that feels both rustic and indulgent.

Why You Will Love This Recipe

Uses real corn for an extra depth of flavor and natural sweetness.
Perfectly moist and tender, without being crumbly or dry.
Baked in a skillet for a beautiful crust and rich flavor.
The whipped honey butter is sweet, silky, and irresistible.
Ideal as a side for chili, soups, barbecue, or even enjoyed as a snack on its own.

Rich and Moist Cornbread

Cornbread is a timeless staple of American cooking, rooted deeply in Southern tradition yet loved all across the country. What makes cornbread so special is its versatility—it can be sweet or savory, crumbly or tender, a side dish or the star of the table. This recipe leans toward the rich and moist side, creating a golden, fluffy bread that pairs beautifully with a variety of meals.

The foundation of this recipe comes from the use of real sweet corn, blended into a smooth puree with cream and milk. This method goes beyond using cornmeal alone, ensuring that the bread has a true corn flavor in every bite. It also keeps the crumb soft and moist, which makes this version stand out from the dry cornbreads you may have encountered in the past.

Butter is another key element here. Instead of being used only for greasing or finishing, butter is melted and cooked with the corn until it turns golden, lending both richness and nuttiness to the batter. This step deepens the flavor, giving the bread layers of taste that develop as it bakes. It’s a small technique that makes a big difference.

The combination of flour, cornstarch, and cornmeal creates the perfect texture balance. The flour provides structure, the cornstarch adds tenderness, and the cornmeal brings in the rustic bite that makes cornbread unique. Together, they ensure the bread bakes up fluffy and light, while still delivering the slightly gritty corn texture that cornbread lovers crave.

Sweetness is kept in check with granulated sugar, complementing the corn’s natural sugars without turning the bread into cake. The balance of sweet and savory makes this cornbread adaptable—it can be served alongside savory dishes like chili or barbecue, but it’s also satisfying enough to enjoy with just a pat of butter or drizzle of honey.

Leavening agents, baking powder and baking soda, ensure that the bread rises evenly and bakes with a tender crumb. The result is a cornbread that’s light enough to enjoy on its own, yet hearty enough to serve as a side to robust main courses.

What makes this recipe truly indulgent, however, is the whipped honey butter. Simple yet luxurious, it combines soft butter with golden honey and just a hint of salt, whipped until light and airy. Spread over warm cornbread, it melts slightly, seeping into the crumb and enhancing each bite with a sweet, creamy finish.

Cornbread has always been about comfort, and this recipe embraces that tradition while adding a touch of refinement. The skillet baking method gives it a crisp, golden crust that contrasts beautifully with the soft interior. If you don’t have a cast-iron skillet, a cake pan works just fine, but the skillet adds an extra rustic charm and flavor.

One of the best aspects of this recipe is how forgiving it is. Even if you’re new to baking, the batter comes together quickly and easily, with no complicated techniques required. The most important step is not to overmix—gentle folding ensures the bread stays tender and light.

Another advantage is how well it pairs with so many meals. From hearty stews to fried chicken, cornbread complements both rich and light dishes. It’s equally at home at a summer cookout or on a holiday table, making it one of the most versatile breads you can bake.

Cornbread also holds up well to reheating, meaning leftovers can be enjoyed the next day without losing their appeal. A quick warm-up in the microwave or oven brings it back to life, especially when paired with a fresh smear of honey butter.

For those who love experimenting, this recipe is also an excellent base. You can add jalapeños for heat, shredded cheese for extra richness, or even berries for a sweeter twist. The adaptability makes it a reliable recipe to keep in your collection, ready to customize depending on the occasion.

Beyond its flavors, cornbread is a dish that evokes memories—family gatherings, holidays, and Sunday dinners where food was more than sustenance; it was connection. Sharing a skillet of cornbread is an experience in itself, one that brings people together around the table.

Ultimately, this Rich and Moist Cornbread with Whipped Honey Butter is more than just bread—it’s comfort baked into a golden skillet. It’s the kind of recipe that feels familiar yet indulgent, traditional yet fresh, and always satisfying. Once you’ve made it, it’s bound to become a regular part of your home cooking rotation.

Servings

Makes 8 servings

Time

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Cooling Time: 10 minutes
Total Time: About 1 hour

Ingredients

For the Cornbread

1 cup minus 2 tbsp unsalted butter (200 g)
1 lb frozen sweet corn, thawed (450 g)
1/3 cup heavy whipping cream (80 g)
3 tbsp + 1/2 tsp whole milk (45 g)
2 medium eggs (83 g without shell)
3/4 cup + 2 tbsp all-purpose flour (106 g)
2 tbsp cornstarch (14 g)
1/3 cup + 3 tbsp cornmeal, medium grind (80 g)
1/2 cup granulated sugar (100 g)
3/4 tsp fine salt
1/2 tsp + 1/8 tsp baking powder
1/4 tsp baking soda

For the Whipped Honey Butter

1/2 cup unsalted butter, softened (113 g)
1/4 cup honey (84 g)
Tiny pinch of salt

Instructions

Preheat oven to 350°F (180°C) and adjust rack to the middle.
In a saucepan, melt butter over high heat. Add corn and cook, stirring constantly, until golden and caramelized, about 15 minutes.
Transfer corn-and-butter mixture to a blender. Add cream and milk, blending until smooth. Add eggs and blend again until fully incorporated.
In a separate bowl, whisk together flour, cornstarch, cornmeal, sugar, salt, baking powder, and baking soda.
Fold corn puree gently into dry ingredients until no flour streaks remain. Batter will be thick—do not overmix.
Pour into a greased 9–10 inch cast iron skillet (or an 8–9 inch greased, floured cake pan).
Bake 35–40 minutes, until a toothpick inserted in the center comes out clean or a thermometer registers 194°F (90°C).
Let cool 10 minutes before slicing. Serve warm with whipped honey butter.

To Make Whipped Honey Butter

Beat softened butter, honey, and a pinch of salt with an electric mixer until light and fluffy, 3–5 minutes.
Serve at room temperature, spread over warm cornbread.

Tips

For extra depth of flavor, lightly toast the cornmeal before adding it to the batter.
If you don’t have cream, substitute with whole milk, though the bread may be slightly less rich.
Leftovers keep well in an airtight container at room temperature for 2 days; reheat before serving.
For a savory twist, add chopped jalapeños or shredded cheddar cheese to the batter.