The Best Sweet Cornbread
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4.7
252 reviews
Excellent
The Best Sweet Cornbread
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The Best Sweet Cornbread - soft, tender moist cornbread recipe that's sweet just like I like it.
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Ingredients
- 1 cup unsalted butter softened
- 1 1/3 /3 cup granulated sugar
- 4 eggs
- 1 teaspoon salt
- 2 cups buttermilk (see Note for easy substitution)
- 1 1/4 /4 cups fine cornmeal (found by the flour)
- 2 3/4 /4 cups flour
- 1 1/2 /2 teaspoons baking powder
- 1/2 /2 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
- In a large bowl, cream the butter and sugar. Add the eggs and salt and mix until combined. Add the buttermilk and mix until thoroughly combined. Next, add the cornmeal, flour, baking powder, and baking soda. Mix to incorporate.
- Pour into prepared baking dish. Bake until golden. This will be different for every oven. START checking it for doneness at 25 minutes and bake longer until golden if needed (up to 35 minutes)
- Serve warm with butter and honey.
Notes
- Buttermilk Substitution: If you don't have buttermilk you can add 1 tablespoon of vinegar to each cup of milk and let it sit for a couple of minutes.
- This can easily be halved and baked in a 9x9 pan.
- Source: my friend Rachel's mom, Kim Smith who got it from her church cookbook. Original author is listed as Cheri McClean.
Genuine Reviews
User Reviews
Overall Rating
4.7
252 reviews
Excellent
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