best sweet cornbread recipe

Written ByJenny Smyth Posted on
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The Best best sweet cornbread recipe

I’ve been making sweet cornbread for years, and it’s a staple in our household. My family loves it, and I love how easy it is to whip up.

This recipe comes from my grandmother, who got it from her mother. It’s a classic Southern recipe that’s been passed down through generations.

The best part is that it’s incredibly versatile – you can serve it as a side dish, use it as a base for stuffing, or even top it with fried eggs and bacon for a hearty breakfast. The key to this recipe is using buttermilk and a combination of white and brown sugar.

It gives the cornbread a moist, tender crumb and a rich flavor that’s hard to resist.

Best Sweet Cornbread

4.6 from 835 votes

This sweet cornbread is moist, tender, and perfectly balanced with a hint of sweetness. It pairs wonderfully with chili, barbecue, or simply enjoyed with butter and honey.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1 cup milk

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Grease a 9-inch round or 8×8 inch square baking pan with butter or nonstick spray.
3In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder until well combined.
4Make a well in the center of the dry ingredients.
5In a separate bowl, beat the egg lightly.
6Add the milk and vegetable oil, and whisk until smooth.
7Pour the wet ingredients into the well of the dry ingredients.
8Stir gently with a spatula or wooden spoon just until combined; do not overmix.
9The batter will be slightly lumpy.
10Pour the batter into the prepared pan and spread it evenly.
11Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12Remove from the oven and let the cornbread cool in the pan on a wire rack for 10 minutes.
13Serve warm with butter, honey, or your favorite toppings.

🔧Equipment

9-inch round baking pan or 8×8 inch square pan
Mixing bowls
Whisk
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 11g💛Saturated Fat: 2g❤️Cholesterol: 25mg🧂Sodium: 480mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 5g

📝Notes

For a richer flavor, substitute melted butter for the vegetable oil. You can also add 1/2 cup of corn kernels or a pinch of cinnamon for variation.

Watch Video Of How Best Sweet Cornbread Works

This sweet cornbread recipe is always a hit at family gatherings and potlucks. It’s easy to make ahead of time and reheat when needed.

You can store leftover cornbread in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months. When reheating, simply wrap the cornbread in foil and warm it in the oven at 350°F (180°C) for about 15-20 minutes until warm through.

❓ Frequently Asked Questions About Sweet Cornbread

Q: What makes this sweet cornbread recipe so special?

A: This recipe uses a combination of white and brown sugar to give the cornbread a rich, deep flavor. The buttermilk also adds moisture and tenderness to the bread.

Q: Can I substitute regular milk for the buttermilk?

A: Yes, you can substitute regular milk for the buttermilk, but keep in mind that the flavor and texture may not be as good. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using it in the recipe.

Q: How do I know if my cornbread is done?

A: To check if your cornbread is done, insert a toothpick into the center of the bread. If it comes out clean, the cornbread is done. If not, bake it for an additional 5-10 minutes and check again.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. However, keep in mind that gluten-free flours can behave differently, so you may need to adjust the ratio of flours or add xanthan gum to help with texture.

Q: How long does sweet cornbread keep?

A: Sweet cornbread typically keeps for 3-5 days at room temperature or up to 2 months in an airtight container in the refrigerator. You can also freeze it for up to 3 months.

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