This is the best cornbread recipe you'll ever eat! It's sweet and moist with a beautiful crumb, and has bursts of fresh corn in every bite. Plus this Homemade Cornbread is easy to make in 30 minutes - no mixer required.
Preheat oven to 400 degrees f. Grease a 9x9” square baking dish, set aside. (Note, you can use an 8x8” baking dish, you will need to bake a touch longer).
In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and sea salt. Set aside.
In a large bowl, whisk together melted butter sugar and honey.
Add, milk, sour cream and eggs and whisk until smooth.
Add dry ingredients and stir/whisk until mixture is smooth.
Fold in corn kernels.
Pour into prepared baking dish.
Bake for 20-25 minutes or until the top is set, lightly golden-brown and a toothpick inserted in the center of the bread comes out clean.
Cool for at least 30 minutes before serving.
Yellow Cornmeal. White cornmeal can be used in place of yellow, the final result will just have a different color.
All-Purpose Flour. To make this cornbread recipe gluten-free, you can substitute an all-purpose gluten-free flour blend for the all-purpose flour. Bread flour and cake flour also work well.
Salted Butter. Unsalted butter can be used in place of salted butter.
Whole Milk. You could use 2% milk, or half and half, but I don't recommend other substitutions (with lower fat content)
Sour Cream. Full-fat is best. Greek yogurt can be used in place of sour cream.
Granulated sugar and honey. I don't recommend making substituions for the granulated sugar or honey. If you don't love sweet cornbread you can reduce the amount of sugar but that is all I would recommend.
Corn. Feel free to use fresh corn (cooked) from the Cobb or frozen and thawed corn.
Store any leftover cornbread in an airtight container in the refrigerator for 5 days.
How to freeze cornbread:
Let the cornbread cool completely. Slice into individual servings and store in an airtight container in the freezer for up to 2 months. If you plan on freezing it for a while, I recommend also tightly wrapping each slice of cornbread in plastic wrap before putting it in an airtight container.