This post was updated on August 28, 2025, with improved step-by-step photos, clearer instructions, and new serving ideas to make your cornbread even better.
If you’ve been searching for the perfect cornbread—moist, tender, and full of flavor—look no further. This sweet cornbread baked in browned butter strikes the perfect balance: not too dry, not too crumbly, and just the right touch of sweetness.
This cast iron skillet cornbread is a must whenever I’ve got a pot of chili simmering on the stove or Rick’s firing up the Santa Maria grill for BBQ ribs. And if you really want to take it over the top, try drizzling a slice with my homemade hot honey for that sweet-heat combo that keeps everyone coming back for seconds.
The secret? Browning the butter in a hot cast iron skillet before baking. That one step infuses the bread with a rich, nutty depth you just can’t get from a boxed mix.
Serve it alongside chili, ribs made with homemade BBQ sauce, soups, or simply with salted honey butter (recipe below!) for a side dish that steals the show.
It’s especially good with a bowl of my from-scratch tomato soup — that sweet, buttery crumb is made for dunking.
📌 Table of Contents
- Why You’ll Love This Cornbread Recipe
- Ingredients for Sweet Cornbread with Browned Butter
- Step-by-Step Instructions
- Salted Honey Butter Recipe
- Ways to Use Cornbread
- Cornbread FAQs
- Final Thoughts
- More Recipes You’ll Love
Why You’ll Love This Sweet Cornbread Recipe
✅ Moist & flavorful – sour cream keeps it tender and never dry
✅ Browned butter magic – nutty, toasty flavor in every bite
✅ Crispy golden crust – thanks to the preheated cast iron skillet
✅ Simple ingredients – no boxed mix needed
✅ Versatile – perfect with savory meals or topped with honey for dessert
Ingredients for Sweet Cornbread with Browned Butter
You only need pantry staples for this easy cornbread recipe:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar (add more if you like it sweeter)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup whole milk (or buttermilk for tang)
- ½ cup oil (light olive or vegetable oil)
- ¼ cup sour cream (full-fat preferred)
- 2 large eggs
- 2 tablespoons butter (for browning)
How to Make Cast Iron Cornbread with Browned Butter
Preheat oven to 400°F. Place your cast iron skillet inside to heat.
Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
Mix wet ingredients: In a smaller bowl, whisk eggs. Add milk, oil, and sour cream. Stir until combined.
Combine wet and dry ingredients—don’t overmix. Let the batter rest for 10 minutes.
Brown the butter: Carefully remove the hot skillet from the oven. Add butter and let it melt until it smells nutty and turns golden brown (about 2 minutes).
Bake: Pour the batter directly into the hot skillet. Bake 17–18 minutes, until golden brown and a toothpick comes out clean.
Tip: If baking in a glass or metal pan, baking may take 20–25 minutes.
Cool slightly, slice, and serve warm.
Easy Salted Honey Butter Recipe (Perfect Cornbread Topping)
Because what’s cornbread without a slather of honey butter?
- ½ cup softened butter
- ¼ cup honey
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon (optional)
Whip together until fluffy. Spread on warm cornbread and prepare to swoon.
Cream the butter, then add honey and salt and mix well. Delicious honey butter pairs perfectly with cornbread. Or, if you like a little sweet heat, swap it out for a drizzle of my homemade hot honey — it’s a game changer!
Delicious Ways to Use Cornbread
This isn’t just a side dish—it’s a whole toolbox of delicious possibilities:
- With chili, BBQ, or soups – classic and cozy
- Cornbread stuffing – perfect for Thanksgiving or roasted chicken
- Cornbread salad – layer crumbled bread with veggies, beans, and ranch
- Cornbread croutons – cube, bake, and toss on soups or casseroles
- Cornbread French toast – yes, you read that right
- Breakfast bake – eggs, sausage, cheese, and cornbread = heaven
- Cornbread pudding – sweet or savory
- Dessert cornbread – drizzle with honey or maple syrup
Final Thoughts on Skillet Cornbread with Browned Butter
There’s just something about a skillet of warm cornbread that feels like comfort in its simplest form. Whether you’re serving it with a big bowl of chili, pairing it with BBQ, or eating it as a late-night snack with honey butter, this browned butter cornbread has a way of making any meal feel special. I hope it finds a place at your table the way it has at ours.
If you give this cornbread a try, leave a comment below—I’d love to hear if you went classic with honey butter or bold with a drizzle of hot honey. And don’t forget to ⭐ rate the recipe so more homestead cooks can find it!
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Sweet and Moist Cornbread Baked in Browned Butter
Equipment
- 10 Inch cast iron skillet Can substitute with 9 inch square baking pan
Ingredients
- 1 Cup Yellow Cornmeal
- 1 Cup All-purpose Flour
- 3 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 3/4 Cup Whole Milk
- 1/2 Cup Oil Light-tasting olive or vegetable oil
- 1/4 Cup Sour Cream – Full fat
- 2 Large Eggs
- 2 Tablespoons Butter
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, mix all the dry ingredients—the cornmeal, flour, sugar, baking powder, salt, and baking soda—well.
- In a smaller bowl beat the eggs, then add the regular milk, oil, and sour cream. Mix well.
- Add the wet ingredients to the dry ingredients and mix until combined. Do not overmix.
- Let the batter rest for ten minutes while you add the cast iron pan to the hot oven.
- After 10 minutes, when the cast iron skillet is hot, add the butter and let it melt. Once the melted butter has started browning and giving off a toasty, nutty smell, it will be ready for the batter mix. This will take a couple of minutes.
- Next add the batter to the HOT pan and bake for 17-18 minutes. It may take up to 25 minutes if you don’t add the batter to a hot skillet and instead use glass or metal baking pan. Do not overbake. The cornbread is done when it is golden brown, has slightly pulled away from the pan and a cake tester or toothpick comes out clean when tested
Notes
- Skillet vs. Baking Pan: A 10-inch cast iron skillet gives the best crispy crust, but a 9-inch square pan works too. If using glass or metal, add 5–7 extra minutes of baking time.
- Browned Butter Tip: Don’t rush it! Let the butter turn golden and smell nutty before adding the batter. That’s where the magic happens.
- Buttermilk Swap: Replace the milk with buttermilk for extra tang and tenderness.
- Serving Ideas: Serve warm with salted honey butter, or drizzle with my homemade hot honey for a sweet-heat twist.
- Storage: Store leftovers in an airtight container for 2 days at room temp, 1 week in the fridge, or freeze up to 3 months. Reheat in the oven for best texture.
- Variations: Try mix-ins like cheddar cheese, corn kernels, jalapeños, or crumbled bacon for fun flavor upgrades.
More Recipes You Might Enjoy!
- Irish Soda Bread
- Guinness Stout Beer Bread
- Easy Homemade Tomato Soup Recipe
- Weekday Chili Recipe with Poblano Pepper
Pin and Save for Later!
💡 Pro Tip: Don’t forget to save this recipe to Pinterest 📌 so you can come back to it for chili night!
Cornbread FAQs (Moist, Sweet & Skillet Tips)
Can I substitute buttermilk for milk?
Yes! Buttermilk adds tang and tenderness.
What’s the difference between Northern and Southern cornbread?
Northern is sweeter and cake-like; Southern is denser and less sweet.
Why is my cornbread dry?
Likely from overbaking, too little fat, or too much cornmeal.
Can I make this gluten-free?
Yes—sub with gluten-free flour or all cornmeal.
What mix-ins work well?
Shredded cheddar, jalapeños, corn kernels, bacon, or herbs.
Can I make muffins instead?
Yes—bake 10–15 minutes at 400°F.
How do I store cornbread?
Room temp 2 days, fridge 1 week, freezer 3 months. Reheat in oven for best texture.
Hi, I’m Yvonne — the voice behind Our Country Life. I share from-scratch recipes, garden know-how, and simple living inspiration rooted in real farmhouse life. Thanks for being here ❤️
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