This homestyle cornbread is a perfect mix of savory southern cornbread and sweet northern cornbread… fluffy and soft, it’s the only recipe you’ll need!
Whether you like your cornbread savory or sweet, this is the recipe you’ll need to satisfy both tastes. Slightly savory and slightly sweet, yet perfectly fluffy and soft… and best of all, it requires NO mixer to make!
Okay, so I’m super curious… which cornbread camp are you in? Do you like it Southern style, made of mostly cornmeal and savory in flavor? Or do you like it Northern style, made with flour and a little bit of cornmeal, and sweet? As a born and raised Ohioan… I prefer it Northern style. What can I say, I like my sweets!
However… I’ve tried sooooo many cornbread recipes over the years, trying to find that perfect one… and a lot of them were just TOO sweet. So I was on the hunt for bread with a perfect balance of flour and cornmeal, that quintessential mixture of sweet and savory. Well folks… here it is! There is a bit of sugar and honey in the batter, but there’s also one of my all time signature ingredients… bacon grease 😉
So yeah, this cornbread isn’t going to win any health awards any time soon… BUT, you won’t be using all that much bacon grease. Everything in moderation!
Winter is prime chili-eating weather, and what goes better with chili than a nice piece of cornbread? However, this cornbread…. this is one you’ll be perfectly happy to eat with just about anything. Or even all by itself!
One of my favorite parts about this recipe is that you can make it with a bowl and wooden spoon… no dragging out your mixer, no extra tools to wash. Perfect!
You can also use this recipe as a base and add whatever flavors you’d like to it! Try some minced fresh jalapeno for a kick, some drained green chiles for a Mexican flair, or some cheese to bump up the savory factor.
Looking for a fantastic chili recipe to pair with the cornbread? Try this healthy one!! Or if you prefer a corn muffin… be sure to check out these honey jalapeno corn muffins!
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Homestyle Cornbread
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 Tbsp salt
- 1 cup buttermilk
- 2 Tbsp butter melted
- 2 Tbsp bacon grease fresh, or if using saved grease, melt it
- cup Scant 1/4 honey
- 2 eggs lightly beaten
Instructions
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Preheat oven to 375 degrees F. Dab a paper towel in bacon grease and grease an 8x8" baking pan (or spray with cooking spray), and set pan aside.
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To a mixing bowl, add dry ingredients (flour, cornmeal, sugar, baking powder, and salt), and whisk until combined.
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In another large mixing bowl, add melted butter, melted bacon grease, honey and eggs. Whisk to combine.
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Whisk in the buttermilk.
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Pour the dry ingredients into the bowl with the wet mixture, and use a wooden spoon or rubber spatula to stir until just combined.
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Pour batter into prepared baking pan and bake for 30 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.
Recipe Notes
1. Recipe can easily be doubled... bake in a 9x13" baking pan (may take a little longer to bake)2. Recipe adapted from Blue Ribbon Beer Garden
I like sweet cornbread made with a mixture of cornmeal and flour
Yay, another Northern liker 🙂
Looks yummy 😊
Thank you Dee! 😀
I love fried cornbread! My aunt makes a great jalapeno cheddar cornbread as well.
Oh wow cheddar jalapeno sounds like a phenomenal combination!
I like a honey cornbread cooked in cast iron skillet – no corn!
There’s something so special about cornbread baked in a cast iron skillet!
I love green chile in my corn bread.
That little flavor kick they give is just awesome isn’t it? 🙂
I usually like a sweetened cornbread, but will occasionally add some jalapenos.
Awesome! 🙂
BAAHH this looks SO GOOD! I can’t pick a cornbread style! I can’t, I just can’t!!!! But omg…. I need a slab of this to my face, to be frank. These pictures are too much for meeeeee!!!!!
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Hehe, thank you girl!!!! I’m a little torn between all the cornbread styles… they’re just all so GOOD 😀
The style of cornbread depends on what I am serving with it. But nothing beats sweet cornbread with lots of honey butter.
Ahhh very true… different flavors for different meals 🙂 Mmmm honey butter!
I love a nice honey cornbread with most things. Love the sight sweetness especially with something like a cream soup or bean soup . Or all by itself slathered with butter.
You and I sound very similar Ellen 🙂
Not a fan of sweet cornbread. I like mine southern style in a cast iron skillet without any sugar.
Awesome! I do LOVE cooking with my cast iron skillets… although I do need to get one a good size for some cornbread 🙂
That looks delicious. I am right with you on this- I love a good home style cornbread. I usually top it with honey and butter!
I guess I like just a plain cornbread. I mostly use Marie Callendar’s since it’s so easy to prepare. Yeah, that’s pretty bad for a family that bakes all their own bread.
Your recipe looks good. I might have to give it a go.
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I just really don’t have an opinion on the matter; we rarely ate cornbread when I was growing up.
I like Northern style cornbread best.
love cornbread that is a little sweet and with some cheddar mixed into it. great with chili!
I like all cornbread!
I LOVE cornbread. Sometimes, I’d like to add diced green chilies and cheddar cheese. or add plenty of butter, and eat it the way it is. 🙂