The Best Sweet Cornbread Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Oct 25, 2023212 comments »

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corSweet Cornbread recipe– soft, tender moist quick bread recipe that’s sweet just like I like it. Reminds me of Marie Calendar’s cornbread. If you need a sweet cornbread to pair with chilis or soups, this is the recipe you need.

EASY CORNBREAD RECIPE

I’ve been searching for the perfect cornbread.

I was at a church function and our friends said his mom was famous for her cornbread so of course I had to try it. It tasted like cake. I like cake.

Turns out it was actually made WITH a cake mix – go figure. So yes, I like my cornbread on the sweeter side but not quite that sweet. Almost. Next recipe.

I’ve tried recipe after recipe and almost settled on one.

Until I happened to be at my friend’s house and her mom was telling me how hers was the best cornbread recipe was and that it tastes sweet like Marie Calendar’s.

It was kind of like when I was trying on wedding dresses. I found a lot that I liked but didn’t LOVE. They were all just missing that little something.

Then I tried on the dress meant for me.

The dress was discontinued (or as I like to look at it – one of a kind), inexpensive, modest, and the perfect mixture of satin and detail.

I knew there wasn’t any reason to look any further. I just knew.

So then I as I left my friend’s house I knew I had one more recipe to try. My husband looked at me like I was a little crazy when I went into the kitchen at 10pm to make cornbread…yet again.

But I had to know. The result? I said YES to the cornbread. YES!!! This was definitely not Jiffy cornbread.

Soft, tender, flat top with crispy edges – no weird bubbling (don’t ask), sweet and moist with the perfect texture.

Hope you love it like I do! You can even freeze this if you want to make it ahead of time. Trust me, this is the best homemade cornbread. You don’t have to make it in a cast iron skillet. You can just use a baking dish.

INGREDIENTS

BUTTER – We use softened butter not melted butter here. Some people use vegetable oil but I love the flavor of butter better.
WHITE SUGAR – This is on the sweet side so if you’re looking for a Southern cornbread this is it. You could use brown sugar if that’s all you have.
EGGS – Helps make this light and fluffy.
SALT
BUTTERMILK – Buttermilk cornbread has a little tang and is so moist.
CORNMEAL – We use yellow cornmeal here and a fine grained one.
ALL-PURPOSE FLOUR
BAKING POWDER – Helps make it fluffy.
BAKING SODA

HOW TO MAKE CORNBREAD

Preheat oven to 350 degrees F. Grease a 9×13 casserole dish.
In a large bowl, cream the butter and sugar. Add the eggs and salt and mix until combined. Add the buttermilk and stir until thoroughly combined. Next, add the cornmeal, flour, baking powder, and baking soda to the wet ingredients. Mix to incorporate.
Pour batter into prepared baking pan. Bake until golden. The cooking time will be different for every oven. START checking it for doneness at 25 minutes and bake longer until a golden-brown color if needed (up to 35 minutes)
Serve warm with butter and a drizzle of honey.

BUTTERMILK SUBSTITUTE

If you don’t have buttermilk you can add 1 tablespoon of vinegar or lemon juice to each cup of milk and let it sit for a couple of minutes.

CAN I MAKE THESE INTO MUFFINS?

Yes. Just grease a muffin tin and fill the cups 3/4 of the way full. Bake the corn muffins for 12-15 minutes or until the center is set.

CAN I ADD CORN TO THIS CORNBREAD?

In my opinion, cornbread should be made in its purest form without corn. When you add corn it turns into a spoon bread, corn pudding, or Corn Souffle.

CHILI RECIPES:

This is the perfect cornbread side dish for your chili.

Easy White Chicken Chili
Buffalo Chicken Chili
Healthy Spicy Beef and Black Bean Chili
Pizza Chili
Slow Cooker Chicken Quinoa Chili
Green Enchilada Pork Chili
Mom’s White Chicken Chili

The Best Sweet Cornbread

4.67 from 80 votes

The Best Sweet Cornbread - soft, tender moist cornbread recipe that's sweet just like I like it.

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 24 servings

Ingredients

1 cup unsalted butter, , softened
1 1/3 cup granulated sugar
4 eggs
1 teaspoon salt
2 cups buttermilk, (see Note for easy substitution)
1 1/4 cups fine cornmeal, (found by the flour)
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 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.

Cuisine: American

Course: Breads

Author: Christy Denney

All Recipes Bread Breads and Rolls

published on Oct 25, 2023

212 comments Leave a comment »

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212 comments on “Sweet Cornbread Recipe”

Emily — Tue, 23 Jan 2024 @ 14:14:53 EST Reply
Can I use Margarine? Should I omit salt in the recipe? (That’s what I do if I use salted butter.)
- Christy Denney — Thu, 25 Jan 2024 @ 01:06:11 EST Reply
  Sorry margarine will give you different results. I guess you could try it but I am not a fan of margarine.
kiara — Wed, 08 Nov 2023 @ 22:30:16 EST Reply
can this be made with whole milk instead of buttermilk?? I have yet to use buttermilk in any of my baked goods recipes but I’m not sure how I’ll like the tang, is it noticeable and would whole milk work?
- Christy Denney — Fri, 17 Nov 2023 @ 01:53:15 EST Reply
  the tang is not noticeable but buttermilk is essential in this!
  
  See Also
  Grandma's Swedish Pancakes Recipe
Mel — Sun, 29 Oct 2023 @ 15:02:12 EDT Reply
This is the real deal. A lot of recipes say “the best xxx” but this really is the best cornbread! I’ve tried so many different ones and this is a keeper. My search is over. Will be making this again in the near future. Thanks for sharing!
- Christy Denney — Tue, 07 Nov 2023 @ 01:47:14 EST Reply
  Yay!!! I’m glad you agree
Mary — Tue, 24 Oct 2023 @ 09:40:14 EDT Reply
Can I use 1% milk
- Christy Denney — Tue, 07 Nov 2023 @ 01:57:10 EST Reply
  You can use 1% to make the buttermilk sub but the buttermilk is crucial
Pamela — Wed, 16 Aug 2023 @ 18:00:53 EDT Reply
The Best Sweet Cornbread! You got that right! I entered this cornbread recipe in my county this month and won a BLUE RIBBON FIRST PLACE! Thank you for all your delicious goodies on this site! You are appreciated!
- Christy Denney — Sun, 20 Aug 2023 @ 00:51:45 EDT Reply
  Oh wow!!
Melinda All — Sun, 19 Mar 2023 @ 21:43:08 EDT Reply
Can I make this in a cast iron skillet?
- Christy Denney — Mon, 24 Apr 2023 @ 02:41:06 EDT Reply
  Yes!
Catherine — Mon, 06 Feb 2023 @ 00:42:35 EST Reply
We made beans and rice tonight for supper and wanted some cornbread to go with it and came across this recipe.
WOW!!! My husband says it was better than the beans lol.
Thank you for sharing your recipe with us!!!
- Christy Denney — Tue, 21 Feb 2023 @ 01:52:29 EST Reply
  Awesome to hear!
Starr Nelson — Sun, 15 Jan 2023 @ 19:52:19 EST Reply
Oh em goodness 😳
This was AMAZING!!!
Thanks for sharing my new cornbread recipe!
It was a huge hit with my family tonight ❤️
- Christy Denney — Sat, 28 Jan 2023 @ 02:48:17 EST Reply
  Thank you!
Jane — Fri, 25 Nov 2022 @ 11:00:15 EST Reply
OMG. I’ve never made cornbread before and wasn’t really a big fan of it, but holy cow this was so freakin delicious! I’m going to make this recipe all the time.
- Christy Denney — Wed, 14 Dec 2022 @ 02:24:28 EST Reply
  Thank you!
Christine Delia — Mon, 14 Nov 2022 @ 15:13:40 EST Reply
Hi! Want to try this for Thanksgiving. I do have a glass baking dish, but just wondering, can this be done in a regular 9×13 pan also? What do you think the outcome would be?
Thank you!
- Christy Denney — Sun, 20 Nov 2022 @ 01:08:23 EST Reply
  Yes, it should work!
- Starr Nelson — Sun, 15 Jan 2023 @ 19:53:40 EST Reply
  I just made it in a 12 inch cast iron skillet & it was amazing!
norma — Fri, 26 Aug 2022 @ 08:36:01 EDT Reply
1 1/3 cup sugar? Yep! That’s corncake! That stopped me from trying this recipe. Why don’t you just call it a cake with a little cornmeal thrown in for texture. I usually like and try lots of your recipes. This one won’t stop me.
- Christy Denney — Sun, 18 Sep 2022 @ 03:03:28 EDT Reply
  This is why I named it sweet cornbread. I have another cornbread recipe that is more savory. https://www.the-girl-who-ate-everything.com/kendees-famous-buttermilk-cornbread/
Lauren — Sat, 05 Feb 2022 @ 17:10:38 EST Reply
I love this recipe!!! It is my go-to cornbread recipe-it is sweet and not dry at all. I usually reduce the sugar and use 2/3 the amount and it is sweet enough for our family. Everyone I have made this for loves it!
Robert — Tue, 30 Nov 2021 @ 03:26:57 EST Reply
Best cornbread recipe ever! Made one for thanksgiving and it came out perfect. Made another one the next day, and I’m making one again this week. Doesn’t last long in our house. Thanks!
Sparks13 — Thu, 23 Sep 2021 @ 19:28:29 EDT Reply
I have been looking for THE cornbread recipe for decades, yes, really decades. This is it. Not too crumbly, not too sweet, not under sweet, moist as can be. The only thing I don’t know is how well it keeps, because I’ve never had a pan last even 48 hours. And my silly husband said he didn’t like cornbread….
- Christy Denney — Mon, 04 Oct 2021 @ 22:12:28 EDT Reply
  Aww that’s the best compliment ever!
Sparks — Mon, 29 Mar 2021 @ 01:21:22 EDT Reply
Wonderful! My husband has never much liked cornbread. Says it’s too dry and stiff. He LOVED this one. I caught him getting thirds.
- Sparks — Mon, 29 Mar 2021 @ 01:34:10 EDT Reply
  Didn’t even NEED butter…although I still buttered the heck out of it, lol.
- Christy Denney — Sat, 03 Apr 2021 @ 03:24:07 EDT Reply
  Aww awesome!
Rena — Mon, 08 Mar 2021 @ 20:55:53 EST Reply
I made mine in an 8×11 1/2 and it took about 45-50 min. It came out so moist and fluffy and just a hint of sweetness. I use to make a doctored up version with Jiffy corn muffin mix but after this…there is no going back. This was so good!
- Christy Denney — Wed, 10 Mar 2021 @ 01:13:42 EST Reply
  Thank you!

FAQs

What is the difference between southern cornbread and sweet cornbread? ›

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

Read The Full Story ›

Was cornbread originally sweet? ›

Early cornbread consisted of cornmeal, water, and salt and was baked over a fire or in a hearth. Without milk, eggs, or sugar, early versions of the bread were quite different than what we eat today, but they offered a vital source of energy.

Get More Info ›

Why does my baked cornbread fall apart? ›

generally speaking, cornbread is crumbly if there is too high a proportion of cornmeal to flour. you need the gluten in the flour to hold it together and also enough moisture.

Show Me More ›

What is a good substitute for cornmeal in cornbread? ›

Additional substitutes. There are some additional foods you can use in place of cornmeal. If you don't have any of the options above, you can consider ground oats, masa harina, bread crumbs, ground flaxseed, polenta flour, smashed cornflakes, homemade cornmeal, or hominy grits.

Learn More Now ›

Why do southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Show Me More ›

What is cornbread called in the south? ›

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.

Know More ›

What does adding an extra egg to Jiffy cornbread mix do? ›

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

Get More Info ›

Should you let cornbread batter rest? ›

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

What ingredient keeps cornbread from crumbling? ›

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

Is Jiffy cornbread the same as cornmeal? ›

Jiffy cornbread mix, in case you really are standing in the baking aisle wondering, is wheat flour mixed with some cornmeal, a lot of sugar, lard, baking soda, and a handful of preservatives. (Note that because of the wheat flour, it's not gluten-free.) Use it to make creamy, cheesy Corn Pudding.

Keep Reading ›

What is the best cornmeal to buy to make cornbread? ›

I usually use fine cornmeal to make cornbread, but if medium-ground or coarse is all you can find, you can use that, too. Yellow cornmeal is the most common, but if you have white cornmeal, that's also fine to use.

Discover More ›

Is white or yellow cornmeal better for cornbread? ›

Traditional southern cornbread is a staple in the south and is classically made from white cornmeal, although yellow cornmeal can be used, and cooked in a pre-heated cast iron skillet.

Explore More ›

What is sweet cornbread made of? ›

Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.