5 from 36 votes
Best Sweet Cornbread Recipe
The Best Sweet Cornbread Recipe blends cornmeal and all-purpose flour with sugar and buttermilk to create a moist, tender bread with a golden crust. Melted butter enriches the batter, while baking powder and baking soda ensure a fluffy texture. This cornbread pairs well with a variety of dishes or can be enjoyed on its own.
Prep Time
10 mins
Total Time
40 mins
Servings:
12
servings
Calories:
401 kcal
Course:
Side Dish, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 401
% 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.