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This Sweet Southern Cornbread is a buttery, sweet(er) cornbread with a velvety texture. It is moist, soft and tender; and it comes out perfect every single time.

This Sweet Southern Cornbread is a buttery, sweet(er) cornbread with a velvety texture. It is moist, soft and tender; and it comes out perfect every single time.

I taste-tested dozens of recipes to find a cornbread recipe with the perfect texture, level of sweetness and overall flavor. This recipe knocks my socks off. It trumped my delicious family recipe (which I will give to you at a later date). My only regret about this recipe is that I didn’t write down where I got it. Whomever created this National Treasure cannot get credit where credit is so clearly due.

Sometimes I make my family chili recipe or slow cooker barbecue pulled chicken just to feel obligated to make this cornbread. It also goes well with skillet barbecue chicken, spicy peach pork chops, or maple chipotle barbecue chicken.

While this recipe makes a fantastic side dish, it does not make great cornbread stuffing. I recommend the ultimate cornbread recipe paired with my apple sausage stuffing recipe for that purpose. You could also make Northern Johnny cakes which is their version of cornbread. It is more like spoon bread in texture.

This Sweet Southern Cornbread is a buttery, sweet(er) cornbread with a velvety texture. It is moist, soft and tender; and it comes out perfect every single time.
Spiced Roasted Butternut Squash Cubed
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If you are going to limit yourself to just one piece of this buttery, moist American tradition, then you had better make it a big one!

It should be noted that I have been making this sweet southern cornbread recipe for over 10 years! The restaurant staff begs for me to make this cornbread for family meal, and I happily oblige, which is how I know that you can scale this recipe up to make multiple full sheet pans! Watch it disappear in an instant!

Freezing Leftovers UPDATE: I wrapped my leftover slices immediately after cooling tightly in plastic wrap and then in aluminum foil and sealed that packet inside a plastic freezer bag. Last night I took it out of the freezer after several months, unwrapped the cornbread from the foil and plastic wrap and re-wrapped the slices in parchment paper. I threw the parchment paper packet into the oven at 400° (I was cooking chicken at the same time) and baked it for ~ 10 minutes or until it is warmed through. It was still magically moist!

Sweet Southern Cornbread
Sweet Southern Cornbread a 30 Best Thanksgiving Side Dishes.
5 from 7 ratings

Sweet Southern Cornbread

This Sweet Southern Cornbread is a buttery, sweet(er) cornbread with a velvety texture. It comes out perfect every single time.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 10 people



  • Preheat the oven to 375 degrees. Generously grease an 8” square baking dish or dish of similar size. A cast iron skillet also works! You can even make it all in the same skillet without dirtying another dish. l In this recipe I use butter to grease my dish. I feel nothing else will do.
  • In a separate bowl whisk together cornmeal, flour, baking powder, baking soda and salt.
  • Melt butter in a small pot or in the microwave. In a medium bowl whisk together the sugar and butter. Quickly add eggs and beat until well blended.
  • Whisk the buttermilk into the sugar mixture followed by the flour mixture. Mix until no lumps remain. Pour into prepared baking dish.
  • Bake 30-40 minutes or until a toothpick inserted into the center comes out clean.



If you are using a cast iron skillet, you can make the whole thing in the skillet starting by melting the butter directly into the skillet. Proceed as directed.


Calories: 282kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 221mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 371IU | Calcium: 46mg | Iron: 2mg
Course: Bread, Side Dish
Cuisine: American
Calories: 282
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating


    1. Thank you, Katie! And thank you for coming back to comment! When I worked in restaurants this cornbread was demanded for any family meal involving barbecue, chili and especially on Thanksgiving. But I would make huge trays of it! Enjoy the holidays! ~Lindsey

  1. Just a question BEFORE I make this: will it work if baked in the specialized cornbread stick pans? I inherited two of them; everyone loves the sticks as they look like tiny 1/2 ears of corn!! TYIA

    1. Absolutely, Barb! Those pans are so cute! I’ve baked this recipe in a large variety of pans including huge batches in hotel pans in restaurants. Just be sure to watch for them to to be done, because yours will bake faster.

    2. Side Bar: I actually ended up making cinnamon apple sauce for my son instead of apple butter but I’m definitely making apple butter this season!

  2. 5 stars
    The sweet cornbread recipe is delicious. After trying several recipes I am so happy to finally find one that my family and I like!

  3. I found this recipe 4 years ago and have made it countless times since. It goes so well with anything from chili to ham & beans to shrimp & grits to BBQ pulled pork. It comes out perfectly every time and is by far THE best corn bread I’ve ever had. I’ve doubled the recipe and made it for multiple gatherings. Just about anyone who has had it loves it and even looks forward to when I make it. It’s been such a hit that I finally thought I should leave a reply on here. Excellent recipe! Thank you, Lindsey!

    1. Thank you for commenting, Emily! I couldn’t agree more! I have since scaled the recipe by weight so that I can make HUGE batches at the restaurant for family meal (the meal the kitchen makes for everyone before service). It is a giant hit every time! 🙂

  4. I never thought I’d be typing this, but this cornbread was entirely too sweet and buttery, and almost had the consistency of a thick pudding.

  5. Interesting recipe. But, am I reading it right? Do you kinda heat up the ingredients, then bake it? And which corn meal do you use, finely ground or regular? Thanx for your response.

    1. Hi Ginny! You are reading it right, but the only thing you are really doing is melting the butter and then adding the rest of the ingredients. I use regular cornmeal! Enjoy! This is still my favorite cornbread recipe.

      1. Hi
        1/2 t means a tea-spoon or a table-spoon? Encountered different definitions of the abbreviation so I’m not sure.
        Great thanks for reply in advance 🙂

        1. Hi! lowercase “t” is teaspoon and uppercase “T” is tablespoon! Thanks for the comment – I understand your confusion and I’ll update the recipe now!

          1. Hi again.
            The recipe is very good and the cornbread came out really delicious!
            Thank you for that 🙂

  6. I’ve made this recipe many times and it always comes out wonderful! My father-in-law loves this corn bread so I make it just for him.

    1. I’m so glad you like it! So sweet of you just to make it for your father in law. It is one of our favorites too!