The Best Sweet Cornbread
User Reviews
4.7
The Best Sweet Cornbread
Description
The Best Sweet Cornbread recipe combines smooth, softened butter and granulated sugar creamed together, then incorporates eggs, salt, and buttermilk for moisture and tang. The dry ingredients include fine cornmeal and flour, balanced with baking powder and baking soda for lift.
Baked in a greased 9x13 pan at 350°F, the batter transforms into a golden loaf with a tender texture and sweet corn taste. The baking time varies; start checking for doneness at 25 minutes and extend as needed until the top is golden. Serving it warm topped with butter and honey highlights its sweetness and crumb.
Versatile and familiar, this cornbread completes meals from barbecue to chili, offering a comforting side with satisfying texture and a gentle sweetness that complements savory dishes.
If buttermilk is unavailable, a simple substitution involves adding one tablespoon vinegar per cup of milk and letting it sit briefly to achieve similar acidity and texture. This recipe can be halved and baked in smaller pans as needed.
Ingredients
- 1 cup butter softened, unsalted
- 1 1/3 /3 cup granulated sugar
- 4 egg
- 1 teaspoon salt
- 2 cups buttermilk (see Note for easy substitution)
- 1 1/4 /4 cups cornmeal found by the flour, fine
- 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
- If you lack buttermilk, add 1 tablespoon vinegar to each cup of milk and let it sit for a few minutes to substitute.
- This recipe can be halved and baked in a 9x9-inch pan for smaller portions.
- The original recipe source is credited to Cheri McClean via a church cookbook, shared by Kim Smith.
User Reviews
Overall Rating
4.7
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