Cornbread can come in many forms, but my favorite is a sweet and moist cornbread that tastes more like a treat than a side bread. In my Boston Market cornbread copycat recipe (that I’ve yet to share), I actually combine a butter box cake mix with Jiffy cornbread mix to achieve a gloriously moist and cake-like cornbread. This recipe is similar in texture, but not quite as sweet and doesn’t utilize any box mixes. The result is the same, a buttery cornbread your teeth sink into that pairs perfectly with a giant bowl of chili or soup.
This recipe includes a can of creamed corn. You can leave this out but your cornbread won’t be quite as moist. If you’re looking for a bit more of a traditional cornbread, without corn, try my honey butter glazed cornbread recipe.
Corn Bread
Ingredients
- 2 c flour
- 2 c cornmeal
- 1 c sugar
- 2 tsp kosher salt
- 3 1/3 tbsp baking powder (3 tbsp + 1 tsp)
- 2 c 2% or whole milk
- 1/3 c honey
- 10 tbsp salted butter melted
- 2 eggs
- 1 15 oz can creamed corn
Instructions
- Preheat oven to 400 degrees.
- Add flour, cornmeal, sugar, salt and baking powder to a large mixing bowl and whisk.
- Add milk, eggs, honey and melted butter. Whisk until fully combined.
- Pour batter into a greased 9x13 baking dish.
- Bake uncovered for 23-25 minutes on the middle rack.
- Allow to rest for 15 minutes before slicing. Cover or serve warm.