Before we even get started on this one – I know. Cornbread is a very personal thing to a lot of you. Especially if you’re from the south (which I’m not, so give me a little extra leeway here). I’ve seen it written that in Texas, if you add sugar to your cornbread, you’re liable to be shot. I’ve also heard of grandmothers fainting at the mention of flour. So, I’m sorry, because this one is loaded up with both.
A lot of people will tell you that Southern cornbread is savoury with a bit more grit, and Northern cornbread is sweeter and fluffier. I couldn’t tell you either way. All I know is that Bo and I are obsessed with the cornbread at a restaurant near us (Copacabana), and I’ve spent the last year doing my damndest to replicate it at home. Bo was getting tired of me sneaking it out of the restaurant wrapped up in a napkin for tasting at home the next day. Yes, that really happened. Multiple times.
This cornbread is soft and fluffy, with just enough cornmeal that you wouldn’t mistake it for a cake, but it doesn’t leave a gritty feeling in your mouth either. Every bite is kissed with honey and a layered sweetness that makes this the perfect thing to snack on by itself (with a generous swipe of butter), without being so sweet that you can’t toss it on the side of a plate of ribs.
It took me a while, playing with the proportions, to get the perfect combination of texture and flavour. I also learned a few tricks of the trade (thanks google!). The key to cornbread that isn’t gritty is letting the cornmeal soak in the milk for a bit. For a cakier style, you need more flour than cornmeal, and to make it nice and sweet, without being overpowering, you need a mixture of sugar and something else (like honey, in this recipe).
These muffins are absolutely life changing warm out of the oven, but once they’re cool they’ll keep in an airtight container for a couple of days. With the kids in this house though, they never last that long.
sweet cakey cornbread
Ingredients
- 1 cup yellow cornmeal
- 1½ cups whole milk
- 2 cups flour
- 1½ tbsp baking powder
- 1 cup white sugar
- 1½ tsp salt
- 3 eggs, room temperature
- ¾ cup (1½ sticks) butter, melted and cooled to room temperature.
- ½ cup honey
Instructions
- Preheat your oven to 400ºF and line two 12-cup muffin tins with liners.
- In a small bowl (or 4 cup measuring cup), whisk together the milk and cornmeal and let sit for 20-30 minutes until at room temperature, so that the cornmeal can soften up.
- In a large bowl, whisk together the milk / cornmeal, eggs, melted butter, and honey. Make sure the butter is room temperature, if it's too hot it will cook the eggs.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- Use a wooden spoon to stir the flour mixture into the milk mixture until just combined with no dry flour visible. Don't over mix. Let sit for five minutes.
- Divide the batter evenly into the muffin liners (a cookie or ice-cream scoop works great for this if you have one).
- Bake for 15 minutes, until golden brown on top, and a toothpick poked into the center comes out clean.
Judit + Corina @GlamorousBite
Your cornbread looks so moist and tender, Katrina!
Katrina
Thank you ladies ? Coming from you two, that compliment just made my night!
Caitlin Thomas-Henkel
Is that the correct calories- 1400 per muffin?
Katrina
Oh lord no, sorry about that! It automatically calculated it on me but messed up and only had 1 serving instead of 24. I’ve updated the nutritional information for you, and it’s 129 calories per muffin 🙂
George
You sound pretty Kool mom o fixin to make this but in an iron pan n adding it to some homemade chili ? lyk merry Christmas
Katrina
Thank you ? Merry Christmas to you too!
Jennifer Twidwell
I’ve been looking for a recipe like this for quite some time. Made it today and it is wonderful! Kudos to you for getting it right! Thanks!
Diane
Is it possible to use almond flour instead?
Katrina
Hi Diane, I’m sorry but I haven’t used almond flour before in a bread, so I’m not sure how it would turn out.
RBS
I want to make the muffins this week. How much sugar should be added to make it sweeter?
Katrina
Hey, I would give them a try as-is first, I think they’re plenty sweet already!
Lynn
Is the measurement of baking powder correct? That seems like a lot and I don’t want to mess them up. Thank you so much ?
Katrina
Hey Lynn, sorry that I missed this on the weekend. Yes, the baking powder is correct. It helps give them that awesome, airy texture 🙂
Maggie
Is there any difference between using cupcake pan Instead of muffin pan? Would the cook time be different
Katrina
Exactly the same Maggie 🙂
Anonymous
I made these into mini muffins- huge hit for my toddlers. Biggest critic was my brother as he LOVES cornbread- well he loaded up a ziplock bag of 12 for the road!!! Mini muffins made quite a bit I had them for snacks and lunch all week. Best recipe ever!
Anonymous
I really love the copacabana cornbread too and was looking everywhere for its recipe! This was great but I feel like its 98% there…I feel like there’s something really small missing but can’t put my finger on it. A little cinnamon? Or a little brown sugar? Not sure…but thank you so much! This definitely filled my craving!
BC
How would I adjust the cooking time for cooking in a cast iron skillet? Thanks!
Ami McCullough
I made these following the recipe exactly. Served them with homemade honey butter. They were fantastic!!
Anonymous
Hi Katrina I love your recipe. Can you substitute the whole milk for buttermilk?
Katrina
Ohhh, I bet you that would be amazing! I’ll make this on Wednesday to go with our ribs and I’ll try it out. If you try it before then let me know how it was 🙂
Mario
Hi, I wanted to do this recipe for a serving of 12 to start off. Would be able to tell me the measurements of ingredients needed please ?
Patti
I haven’t tried it personally, but there is an almond flour recipe for keto at https://thebigmansworld.com/keto-cornbread/
Anonymous
Can I just make this in a skillet?
Katrina
Yes, you sure can, and the edges will be delicious and crispy. You just might have a bit too much batter depending on the skillet size.
I would bake it at 375F for 25ish minutes (start checking at 20, could take 30).