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The Best Sweet Cornbread
4.7 from 252 votes

The Best Sweet Cornbread

This sweet cornbread blends softened butter, sugar, eggs, and buttermilk with cornmeal and all-purpose flour, leavened with baking powder and baking soda. The result is a golden, tender bread with a balance of sweetness and corn flavor. It is traditionally baked in a 9x13 dish and is enjoyable warm with butter and honey.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 24 servings
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
  2. 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.
  3. 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)
  4. 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.