Sweet Southern Cornbread Recipe that melts in your mouth!
Homemade Southern Cornbread Recipe
This recipe first published February 27, 2012. We’ve updated with perfected measurements. This post may contain affiliate links for your convenience.

Sweet Southern Cornbread Recipe that melts in your mouth!

Ingredients
- 1 Cup sugar
- 4 Tablespoons 100% organic Agave Syrup (honey works too if you can't find Agave.)
- 2 whole eggs
- 1/2 cup butter, melted- can't have butter; use coconut oil. It still tastes great and removes any dairy issues you may have.
- 1 Cup Almond Milk (I love the taste of Almond milk in the cornbread. Regular milk works also)
- 1 Cup water
- 2 cup yellow cornmeal
- 2 Cup all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 375F degrees
- Spray a 9X13 baking dish with nonstick spray.
- In medium bowl whisk together all your wet ingredients until they are smooth.
- In a separate bowl combine all your dry ingredients and mix together.
- Slowly add dry ingredients to the wet ingredients while whisking, until all combined.
- Batter may be a little lumpy, that is just fine.
- Pour the mixture into your baking dish.
- Bake for 25-30 minutes or until golden brown on top.
- Insert a toothpick and when it comes out clean it is finished.
Part of the trick to this amazing cornbread recipe is how the ingredients are mixed.
You want to mix all of your wet ingredients together first and set aside.
Then combine your cornmeal with your other dry ingredients in a bowl and mix until well combined.
Make a hole in the center of your dry ingredients and add the wet ingredients into the well. Slowly whisk together until well combined.
And don’t worry your batter will be lumpy. That is just find. Just don’t over mix, otherwise your cornbread will become dense after cooking instead of light and sweet! Pour your batter into your baking dish and bake until golden.
This cornbread recipe does make a rather larger batch of cornbread. That is because we love cornbread and usually eat most of it. But you can half this cornbread recipe and it still turns out amazing.
This recipe makes 12 LARGE slices. Or cut them smaller and you can get 24 moderate portions from the recipe. Slice them up and serve them in a bread basket with a decorative kitchen towel. Now it’s just like traditional Homestyle Southern charm served up in a plate of fluffy gold nuggets!
Another trick, if you prefer your cornbread a little thicker and to not crumble on you while eating, simply cut down on the water you add to the cornbread recipe. Don’t worry, it won’t change the flavor. Just how crumbly your cornbread turns out. Trust me. I forgot all the water one time and it still turned out amazing. Just a lot thicker and a little more dense. But if you love light, fluffy and crumbly cornbread, keep the water in the cornbread recipe.
Now be sure to enjoy your new Cornbread recipe with your friends and family! It makes great Cornbread muffins to drop off to neighbors. And is delicious for breakfast or dinners! My husband loves it with a rib dinner or salsa slow cooker chicken, chili or even our easy Hamburger Soup.
I love it with other breakfast foods like Turkey Bacon and fresh fruit! It is truly a delicious way to complete any meal and give you a dose of southern comfort food!
But always, we have to include Agave Butter! It is just delicious! Or you can just drizzle agave syrup or honey on top! Or even better drizzle our Buttermilk Syrup on top!
How do you enjoy cornbread?
What would you pair and eat with our cornbread recipe?
sounds good will have to try it out
Yummy! That looks so scrumptious!
Quick question: We can’t do milk or almonds due to my son’s allergies. Do you think this would work if I substituted it with rice milk?
Yes! Rice milk would work great too. I’ve also used Coconut milk before too. We do a lot of alternative baking and interchange the milks frequently based on what was on sale that week. My kids have dairy allergies and I have to really limit the amount of milk they are exposed to. I found quite often regular milk can be substituted with almond, coconut or rice milk without hardly anyone noticing.
My husband loves cornbread so I will have to make this for him soon!! Thanks for the recipe, it sounds delicious!
I love cornbread and this looks amazing! It’s snowing here today so I think I’ll make some veggie soup and this for dinner – yummy!
I love a good corn bread! This looks so good and I can’t wait to try this recipe! Thanks for sharing.
Hi Amber,
I love cornbread and I am always looking for a new recipe to try to get away from the blue and white box. The one thing I can’t skimp out on is the butter. When I preheat the oven, I take an entire stick of butter and put it in the baking pan and allow it to melt and heat the pan while I am preparing the batter. This makes and OUT OF THIS WORLD crust on the outside of the bread that words cannot describe. Try it once and you will be hooked!
I hope you have a wonderful week,
Victoria
DenSchool
I am drooling over this picture! I have to make this!
Love some good cornbread thanks for sharing your recipe. We’ll have to give it a try.
OMG!!! That looks amazing! I usually use Jiffy mix and add a can of creamed corn and a dash of sugar, but this recipe might actually make me change my mind. I’m definitely gonna be trying this soon! Thanks for sharing!
This looks SO good! I love cornbread but haven’t made it from scratch in forever so I’ll have to give this a try soon.
We really love cornbread and I have to say I have not made it from scratch. Thanks for the recipe. I pinned it too.
Can’t wait to try this recipe tonight. Thanks for sharing.
Yummy! I love Cornbread!!!!
looks and sounds delicious! We use Agave Nector all the time too! Thank you for sharing!
Oh, yum! That does sound like a yummy recipe and I love that you use Almond milk in it. I only enjoy cornbread from scratch and will have to give this recipe a try. Thanks for sharing.
My oldest son is a cornbread junkie, lol. He has to have it at the farmers market, and any restaurant we go to. I’ll eat it, but I’m more a biscuit gal myself. I do remember my mom eating cornbread and buttermilk growing up though, lol.
Luckily all of my kids are cornbread lovers! I can make a large skillet of it and everyone fights over it. This looks worth trying!
My kids love cornbread too! It is simple to throw together and anytime we are going to have stew or a thick soup it is always great to have a batch.
This looks so good. I’ve pretty much given up all grains/wheat/flour products in hopes of shedding some pounds, but if I ever need a bread fix I’m going to have to whip up a batch of this.
I am looking for recipes that use agave. I cannot wait to try this; I hope I have everything in my cabinets so I can make it tomorrow evening.
I am looking for recipes that use agave. I cannot wait to try this; I hope I have everything in my cabinets so I can make it tomorrow evening.
This looks SO yummy! I’d pair it with mac and cheese.
I haven’t used almond milk in baking yet, but I have been looking for recipes to try the agave with. I will try this one over the weekend. It looks like it came out so well, and my kids will love that I made cornbread which I haven’t done in such a long time.
I love cornbread, but no one else in my family does :. This sounds like a great recipe though! Thanks for sharing!
Oh this looks fantastic! I have bookmarked the recipe 🙂