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A thick square of golden cornbread on a wooden cutting board with a buttered slice on a blue plate in the background.

Boston Market Style Sweet Cornbread

This recipe recreates the beloved sweet and moist cornbread from Boston Market, perfect as a side dish for any meal. Its tender crumb and rich flavor make it an instant crowd-pleaser.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 pieces
Course: Bread, Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cup yellow cornmeal medium grind
  • 1.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1.5 cup buttermilk room temperature
  • 0.5 cup whole milk room temperature
  • 2 large eggs room temperature, lightly beaten
  • 0.5 cup unsalted butter melted and cooled slightly
  • 2 tbsp honey

Equipment

  • 9x9 inch baking pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 9x9 inch baking pan generously with butter or cooking spray.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined and lump-free.
  3. In a separate medium mixing bowl, whisk together the buttermilk, whole milk, lightly beaten eggs, melted and slightly cooled butter, and honey until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula just until no dry streaks of flour remain. Be careful not to overmix; a few lumps are fine.
  5. Pour the batter evenly into the prepared 9x9 inch baking pan.
  6. Bake for 22-28 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.
  7. Remove the cornbread from the oven and let it cool in the pan on a wire rack for at least 10-15 minutes before slicing and serving. This allows it to set properly.

Notes

For the most authentic taste, ensure all wet ingredients are at room temperature before mixing. This helps create a smoother batter and a more tender crumb. Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in the microwave or oven.