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.
UPDATE 2020: Minor modification to the recipe, new pictures and a VIDEO!!!
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 chili or pulled pork just to feel obligated to make this cornbread.
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. 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!
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Sweet Southern Cornbread
- Total Time: 45 minutes
- Yield: Serves 8–10 1x
Description
This Sweet Southern Cornbread is a buttery, sweet(er) cornbread with a velvety texture. It comes out perfect every single time.
Ingredients
- ½ cup unsalted butter (113 g)
- 2/3 cup sugar (154 g)
- 2 eggs
- 1 cup buttermilk (260 g)
- ½ cup cornmeal (69 g)
- 1 cup + 1 T all-purpose flour (137 g)
- ½ t baking soda
- ¼ t baking powder
- ½ t kosher salt
Instructions
- 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.
Notes
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.
- Prep Time: 15
- Cook Time: 30
- Category: Quick Bread
18 Comments
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YOU
November 8, 2014 at 9:41 amI’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.
Lindsey
November 8, 2014 at 9:58 amI’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!
Ginny
October 1, 2015 at 8:34 pmInteresting 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.
Lindsey
October 2, 2015 at 11:38 amHi 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.
Wojtek
November 30, 2015 at 4:23 pmHi
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 🙂
Lindsey
December 1, 2015 at 10:26 amHi! lowercase “t” is teaspoon and uppercase “T” is tablespoon! Thanks for the comment – I understand your confusion and I’ll update the recipe now!
Wojtek
December 5, 2015 at 10:25 amHi again.
The recipe is very good and the cornbread came out really delicious!
Thank you for that 🙂
Lindsey
December 5, 2015 at 2:06 pmI am so glad you liked it!!! This is still my favorite cornbread!
tashawnda price
October 21, 2016 at 10:11 amI 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.
Emily Ashbrook
March 13, 2018 at 6:21 pmI 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!
Lindsey
March 20, 2018 at 1:56 pmThank 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! 🙂