Best Sweet Cornbread Recipe

This is the Best Sweet Cornbread Recipe because it’s light and cake-like with the perfect buttery and moist texture. 

We love this simple cornbread recipe with my Slow Cooker Chili or BBQ Baby Back Ribs for some good ‘ol fashion Southern comfort food. Slather this sweet cornbread with butter and honey for an extra special treat.

Sweet cornbread slice with honey pinterestSweet Cornbread Recipe

When it comes to cornbread there is much debate on whether it should be sweet or savory.

Northern cornbread isn’t very sweet, and has fewer eggs, resulting in a more crumbly texture. Southern cornbread, on the other hand, is more cake-like in texture with plenty of butter and sugar.

We’re making Southern-style cornbread today. It happens to be my favorite, and I’m positive you’ll enjoy it as well.

Ingredients Needed for Southern Cornbread –

You’ll only need a few ingredients, but they are crucial to making the best cornbread.

  • All Purpose Flour – make sure you spoon and level the flour, don’t pack it in
  • Yellow Cornmeal – found in the baking aisle
  • Sugar – try swapping in 1/2 cup packed brown sugar for a little more molasses flavor
  • Salt
  • Baking Powder
  • Melted Butter – if using salted butter, adjust the amount of salt you add to the recipe accordingly
  • Buttermilk – gives the cornbread it’s signature tang and moistness
  • Eggs  – helps give the cornbread it’s delicious texture

Ingredients needed for Southern style cornbread

How To Make Sweet Cornbread

Making cornbread is actually quite simple. It’s the basic combination of dry ingredients with wet ingredients, then baking!

  1. DRY   Combine the flour, cornmeal, sugar, salt and baking powder in a large bowl and whisk together.
  2. WET  Combine the melted butter, buttermilk and eggs in another bowl and whisk to combine.
  3. COMBINE   Stir the wet ingredients into the dry ingredients just until combined and then spoon mixture into a prepared baking dish.
  4. BAKE     Bake until set in center.

Pouring wet ingredients into dry ingredients

My family goes bananas for this easy cornbread recipe. We make it all the time to accompany soups, bbq dishes, roasted chicken, and so much more.

Even my picky 10 year old LOVES it with butter and honey on top. It’s almost like a dessert when you serve it this way.

Skillet or Cake Pan?

Some cornbread is cooked in a skillet, while others are baked in a cake pan. I like to make this recipe in a cake pan simply because I like to cut it into little squares, and because it’s a little easier than dealing with a hot skillet out of the oven.

Baking cornbread in a hot skillet will give it an even heartier, crunchy crust.

To do this, you’ll place a 9-inch or 10-inch oven safe greased skillet in the oven while it’s preheating and then add cornbread batter to the pan when it’s ready. Bake at the same temperature for the same amount of time.

Cornbread batter in a mixing bowl

Tips for Making the BEST Cornbread

  • Don’t over mix your cornbread batter or you’ll end up with a more dense cornbread.
  • Cook the cornbread just until the center is done and a toothpick inserted comes out clean.
  • Use buttermilk at room temperature for ultimate flavor.
  • Keep leftover cornbread wrapped tightly and stored at room temperature for up to a week.

Sweet cornbread in pan

What To Serve With Cornbread –

This sweet cornbread is out of this world with extra butter and honey served on top. You can also serve cornbread with jams and jellies.

Even though this cornbread is sweet, it’s the perfect balance for savory dishes like…

Cornbread slices with butter and honey on top

I’m so excited for you to give this a try. I think you’ll really enjoy it!

Cornbread slices with butter and honey on top
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4.75 from 4 votes

Best Sweet Cornbread Recipe

Serve this Southern Style Sweet Cornbread with honey and butter for an extra special treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread
Cuisine: American
Servings: 10
Calories: 266 kcal
Author: Shawn

Ingredients

  • 1 ¼ cup all purpose flour
  • ¾ cup yellow cornmeal
  • cup sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • ½ cup butter, melted and cooled
  • 1 cup buttermilk
  • 2 large eggs

Instructions

  • Preheat oven to 400° F. Lightly grease a 9x9" or 8x8" baking pan and set aside.
  • Combine the flour, cornmeal, sugar, salt and baking powder in a large bowl and whisk to combine.
  • In a separate bowl whisk together the butter, buttermilk and eggs. Pour the wet ingredients into the dry and stir, just until combined. Pour mixture into prepared pan and bake for 20 to 25 minutes, until center is cooked (toothpick inserted in center comes out clean).
  • Let cool slightly before slicing and enjoying.
Notes
Wrap cornbread tightly and store on countertop for up to 1 week. 
Buttermilk: Buttermilk is necessary for this recipe. If you do not have any, you can make your own by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Read more about it here.

Nutrition

Calories: 266kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 433mg | Potassium: 101mg | Fiber: 2g | Sugar: 15g | Vitamin A: 377IU | Calcium: 146mg | Iron: 1mg
Keywords: BBQ, Cornmeal, Southern, sweet
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Sweet cornbread with honey and butter

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
6 Responses
  1. Sheila B

    5 stars
    Sounds really good! You will get a much fluffier cornbread, even when cold, if you separate the eggs. Add the yolks when eggs are called for. Then whip the egg whites till stiff. Then fold into the mixture just before pouring into baking pan.

  2. Nancy

    I don’t know about other places in the world, but in North Carolina we don’t do sweet cornbread. I make mine with Martha White corn meal mix, egg, oil or melted butter and buttermilk. I bake it at 400° in a cast iron skillet, preheated with a little bacon grease. It’s fantastic but couldn’t abide any sugar. I make it just like my mother did, and I’ve been eating it for my whole life of 73 years.

    1. Shawn

      Yeah, I address the difference between Northern cornbread and Southern cornbread in the blog post. They’re definitely different. 😉

  3. Barbara

    I am moving in with my daughter and granddaughter in a few weeks. I am collecting recipes that we can make. Looking forward to sharing the girls

  4. Ernest Contreras

    4 stars
    This looks like a great recipe for cornbread I been looking for I plan to prepare this and hope to let you know how it comes out.
    As a chef for many years now retired I have made cornbread many times not many of my dishes called for this item. I like the ingredients on your recipe look forward to trying this.
    You have a great blog here. I’ll be back.

    Chef Ernesto`
    https://cheferniecooks.com/
    https://tinyurl.com/y9zx2wh2

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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