Best Sweet Cornbread Recipe
User Reviews
5
Best Sweet Cornbread Recipe
Description
This sweet cornbread recipe balances cornmeal with flour, sugar, and leavening agents to achieve a moist crumb and subtle sweetness. Buttermilk contributes acidity and moisture, reacting with baking soda and powder to produce a light texture. Melted butter adds richness and improves tenderness. Mixing the wet and dry ingredients until just combined prevents toughness caused by overmixing.
Baked in a greased dish or cast-iron skillet at 350°F, the cornbread develops a golden-brown top and a soft interior. A toothpick test ensures it is cooked through but still moist inside. The cornbread is versatile and complements savory dishes or can be served with butter and honey as a snack or side.
Accurate ingredient measurement and avoiding overbaking are key to maintaining moisture. Letting the cornbread rest after baking helps the moisture redistribute evenly, enhancing softness. Using buttermilk and proper mixing techniques ensures consistent results.
Ingredients
- 3 cups all-purpose flour
- 1 cup cornmeal yellow
- 1 cup sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 ½ cups buttermilk
- 4 egg at room temperature
- 1 cup butter melted
Instructions
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish or use a similar-sized (large) cast-iron skillet for a rustic touch.
- Mix the dry ingredients: In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir them together until well mixed.
- Combine the wet ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter, until they are well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry mixture. Stir until just combined. Be careful not to overmix. Overmixing can make your cornbread less tender. We want fluffy and moist cornbread!
- Pour the batter: Pour the cornbread batter into the greased baking dish or large skillet.
- Bake: Place the dish or skillet in the preheated oven and bake for 30-35 minutes until the top is golden brown, and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the cornbread from the oven and let it cool for a few minutes before slicing and serving. It's best served warm with a drizzle of honey and a pat of butter.
Notes
- Use buttermilk for moisture and slight tang that improves texture.
- Mix wet and dry ingredients until just combined to avoid tough cornbread.
- Measure ingredients accurately using appropriate measuring cups for dry and wet items.
- Melted butter adds flavor and moisture to the batter.
- Bake until a toothpick shows moist crumbs; overbaking leads to dryness.
- Greasing the pan or skillet prevents sticking and promotes even browning.
- Allow cornbread to rest after baking for moisture distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 696mg | 29% |
| Potassium | 165mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 555IU | 11% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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