Homemade sweet cornbread that is moist and goes perfectly with instant pot chili, chicken noodle soup, or taco soup. It’s not a southern cornbread recipe, this is northern sweet cornbread at its finest! It’s the best cornbread recipe ever!
Cornbread is all about having the perfect ratio of ingredients. If the ratio is off, you get bland, dry and crumbly cornbread which is the worst thing ever. When the ratio is right, you have perfectly tender, moist and rich cornbread which is exactly what we have in this cornbread recipe.
Growing up in Washington, I am all about the homemade sweet cornbread. I know this is going to bring out some haters who say there should be no sweetness in cornbread, but that’s not for me. I mean, I’ll eat it because carbs are the best thing ever, but I have to stick with my northern roots and go sweet all the way!
So dish up a bowl of healthy turkey instant pot chili (or any of our soups, stews and chilis), cut a slice of this homemade sweet cornbread and let’s chat! Oh, and absolutely do not forget the honey butter!
How to Make Homemade Sweet Cornbread
Like most quick breads (like Peanut Butter Banana Bread or Glazed Poppy Seed Bread), you mix the dry ingredients and wet ingredients separately and then carefully incorporate them together. One of the great things about this cornbread recipe is that it uses normal household ingredients. For the dry ingredients, you’ll need:
- Baking Powder
Whisk all the dry ingredients together thoroughly. In a separate bowl, stir the wet ingredients together until smooth. For the wet ingredients you will need:
Then add the dry ingredients to the wet ingredients and gently combine. It is critical that you don’t over mix or over bake this cornbread. It is perfectly fine if a few streaks of dry ingredients remain in the batter. Bake at 375° for 30-40 minutes and never open the oven until 30 minutes. Then you can place foil on top to stop the browning if needed. When it is done, open the oven door slightly, turn the oven off, and let the cornbread sit in the oven for 2 minutes before removing it.
What is Bisquick?
Bisquick is a pre-made baking mixture that you can buy at the grocery store. It consists of flour, shortening, salt, and baking powder. You will find it on the baking aisle. It is most commonly used for making pancakes and waffles. If you don’t have Bisquick, our friends over at My Baking Addiction have a recipe for a Bisquick substitute.
What is Cornmeal?
Cornmeal is course flour made from ground dried corn. It gives this cornbread recipe the perfect amount of corn flavor.
Can you Freeze Cornbread?
Yes, homemade sweet cornbread actually freezes great! Make sure it has cooled completely, then wrap it thoroughly in foil or plastic wrap and place it in a freezer bag. It is best used within 2 to 3 months.
How to Store Cornbread
Homemade sweet cornbread can be stored in an airtight container at room temperature for 1-2 days. If you want it to last a little longer, then keep it in the refrigerator. It will last for up to 1 week.
Why is My Cornbread Dry?
What we all want in homemade cornbread is for it to be a moist cornbread. If you have dry, crumbly cornbread, there are a few things that could have gone wrong. One possibility is that your dry to wet ingredients ratio is incorrect. You want make sure your ingredients are measured precisely.
Another possibility is that you either over mixed the batter when combining the wet and dry ingredient or that you over baked it.
What to Serve with Cornbread
Hopefully you have a few recipes in mind to serve with this best cornbread, but if you are still on the hunt, then we have a few ideas. Our award winning Instant Pot chili is an absolute must! One Pot Cauliflower Chowder would also be awesome with this cornbread or if you really want to indulge, try our Cheesy Ground Beef Enchilada Chili!
If rich, butter, moist, perfectly sweet cornbread is what you are after then this is the homemade sweet cornbread for you!
Moist and Sweet the Best Cornbread Recipe
- 2 Cups Bisquick
- 3 1/2 Tablespoons Cornmeal
- 1/2 Cup Granulated Sugar
- 1 1/2 Teaspoons Baking Powder
- 3 Teaspoons Flour
- 1/4 Teaspoon Salt
- 3 Large Eggs slightly beaten
- 3/4 Cup Melted Butter unsalted
- 1/2 Cup Honey
- 1 Cup Milk
- 1/2 Teaspoon Vanilla
- Heat the oven to 400 degrees.
- In a mixing bowl combine the bisquick, cornmeal, flour, sugar, baking powder and salt.
- Whisk to thoroughly combine.
- In a separate bowl, combine the egg, butter, honey, milk and vanilla.
- Stir until smooth.
- Add the dry ingredients and stir until completely combined being as gentle as possible.
- Pour into a greased 9x9" baking dish, NOT 8x8, but you can use 9x13" and the cornbread will just be less thick.
- Bake for 15 minutes and then carefully open the oven a little, slide a piece of tinfoil over the bread and bake for an additional-20 minutes/
- Open the oven, turn it off and let the corn bread rest 5 minutes before removing.
- Let cool before cutting and serve with our famous honey butter.
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