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!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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
- 3 Tbsp honey
- 2 Tbsp butter melted
- 2 Tbsp bacon grease fresh, or if using saved grease, melt it
- 2 eggs lightly beaten
Instructions
- 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.
- To a mixing bowl, add dry ingredients (flour, cornmeal, sugar, baking powder, and salt), and whisk until combined.
- In another large mixing bowl, add melted butter, melted bacon grease, honey and eggs. Whisk to combine.
- Whisk in the buttermilk.
- Pour the dry ingredients into the bowl with the wet mixture, and use a wooden spoon or rubber spatula to stir until just combined.
- 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.
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Chef Tips
2. Recipe adapted from Blue Ribbon Beer Garden
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Stacia says
Have you used this with cornbread dressing around the holidays?
The Chunky Chef says
Yes, it works wonderfully for that! Just make it a day or so ahead of time so it can dry out a bit. I actually have a cornbread stuffing/dressing recipe coming up over the next couple of weeks that uses this cornbread 🙂
Kathy says
I’m from TN and we love sweet cornbread and tea down here. This looks yummy can’t wait to try it
Sherry says
This is a wonderful recipe! I don’t put quite as much sugar or honey in mine just because I wasn’t raised on “sweet” cornbread. This is my go-to recipe!
LaTrice says
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. 🙂
Karen Downes says
I like all cornbread!
Nicole says
love cornbread that is a little sweet and with some cheddar mixed into it. great with chili!
Cheryl says
I like Northern style cornbread best.
Leah says
I just really don’t have an opinion on the matter; we rarely ate cornbread when I was growing up.
Danielle Royalegacy says
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.
Starla B says
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!
Joan says
Not a fan of sweet cornbread. I like mine southern style in a cast iron skillet without any sugar.
The Chunky Chef says
Awesome! I do LOVE cooking with my cast iron skillets… although I do need to get one a good size for some cornbread 🙂
ellen beck says
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.
The Chunky Chef says
You and I sound very similar Ellen 🙂
Sandy Headtke says
The style of cornbread depends on what I am serving with it. But nothing beats sweet cornbread with lots of honey butter.
The Chunky Chef says
Ahhh very true… different flavors for different meals 🙂 Mmmm honey butter!
Stephanie says
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!!!!!
The Chunky Chef says
Hehe, thank you girl!!!! I’m a little torn between all the cornbread styles… they’re just all so GOOD 😀
Charlene Drake says
I usually like a sweetened cornbread, but will occasionally add some jalapenos.
The Chunky Chef says
Awesome! 🙂
tara pittman says
I love green chile in my corn bread.
The Chunky Chef says
That little flavor kick they give is just awesome isn’t it? 🙂
sharyl wolter says
I like a honey cornbread cooked in cast iron skillet – no corn!
The Chunky Chef says
There’s something so special about cornbread baked in a cast iron skillet!
Kristin Goodson says
I love fried cornbread! My aunt makes a great jalapeno cheddar cornbread as well.
The Chunky Chef says
Oh wow cheddar jalapeno sounds like a phenomenal combination!
Dee says
Looks yummy ?
The Chunky Chef says
Thank you Dee! 😀
latanya says
I like sweet cornbread made with a mixture of cornmeal and flour
The Chunky Chef says
Yay, another Northern liker 🙂