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Rich and Moist Cornbread

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.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings 8

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.

Notes

  • 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.