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This Sweet Cornbread Recipe is buttery, lightly sweetened and has a velvety texture. This moist buttermilk cornbread recipe can be made in under 45 minutes in any dish even a cast iron skillet!
I taste-tested dozens of recipes to find a homemade cornbread recipe with the perfect texture, level of sweetness and overall flavor. Unfortunately I didn’t write down where I got it back in 2008, so whomever created this National Treasure cannot get credit where credit is so clearly due. I posted this recipe in early 2013 and it is still better than any cornbread I’ve had in any restaurant anywhere.
Sometimes I make turkey chili or slow cooker barbecue pulled chicken just to make this cornbread. It also goes well with this BBQ chicken recipe with an easy homemade BBQ sauce, spicy peach pork chops, or baked BBQ chicken breasts. This is the perfect side dish for that potluck, easy family dinner, or Summer barbecue!
Sugar in cornbread is a hotly debated issue, but ultimately it comes down to your preference. I prefer a sweeter cornbread with a fine, tender crumb. I am also a pastry chef so you can take that with a grain of sugar. If you use an artisan stone-ground cornmeal, it is naturally sweeter without the added sugar. Try this tried and true Southern cornbread recipe for an unsweetened cornbread that is still moist and tender!
Table of Contents
Why This is the Best Sweet Cornbread Recipe
- Incredibly moist & tender. The combination of melted butter, sugar and buttermilk makes for an insanely moist cornbread. Forget the sad, dry cornbread of your past. You are here now, and I’ve got you.
- Easily adaptable. I have added spices, chopped jalapeños, shredded cheese, crispy bacon and even hot dogs (don’t ask) to this cornbread batter before baking. All fabulous.
- Easy to make. You can make this whole recipe from melting the butter to baking in a cast iron skillet, but it also bakes perfectly in any baking dish. I have even made huge batches in full sheet pans in the restaurants, and it comes out perfectly every time.
Professional Tips for Moist Cornbread
- Watch your bake time. Cast iron skillets bake differently than glass or Pyrex dishes, so be sure to watch your cornbread closely. The edges should begin to brown and the center will provide some resistance when pressed gently with your finger. I always do a final test with a cake tester or skewer. It should come out with a few clinging crumbs.
- A whisk or a hand blender. A whisk makes the most tender cornbread but it is advisable to use a hand blender for larger batches.
- Butter the pan. I find that a buttered pan makes for the best cornbread, so I always take the time to butter the dish. Even when making hotel pans for the restaurant.
Ingredients Needed
- Unsalted Butter: Melting the butter makes a tender, moist cornbread just like it does in classic chewy blondies.
- Granulated Sugar: The sugar sweetens and makes the cornbread more moist and stays fresh for longer.
- Large Eggs
- Buttermilk: I use low-fat buttermilk because full fat is too thick to properly hydrate the batter. The added fat and acidity from the buttermilk also adds to making this the most moist, tender cornbread ever. It also adds a little tang like in buttermilk pie.
- Cornmeal: I have used both coarse and finely ground yellow cornmeal and both are delightful. You can also use white cornmeal. I did add an extra Tablespoon when using Bob’s Red Mill Coarse Ground Cornmeal. My family LOVED the added texture. You can also add texture by adding fresh, frozen or canned corn.
- All-Purpose Flour
- Baking Soda & Powder: A mix of baking soda and baking powder makes for an even rise and tall, fluffy cornbread!
- Kosher Salt
See the recipe card for full information on ingredients and quantities.
Possible Variations & Substitutions
- Milk Substitutions: I have substituted whole milk as well as almond milk for the buttermilk in this recipe. They both work, but neither produce as light, tender and moist a cornbread.
- Reducing the sugar: You can reduce the sugar but it will affect the final product. The resulting cornbread will be less moist, less velvety in texture, less sweet (obviously), and will dry out faster at room temperature.
- Changing the flavor with add-ins: Just like kitchen sink cookies, you can throw everything except the kitchen sink at this cornbread! Try shredded cheese, crispy bacon, corn, cheddar cheese and jalapeños, chopped herbs, or even shredded bbq chicken!
- Bake into muffins! Divide the batter between 12 buttered muffin tins. You can also use liners for easy removal, cleanup and to keep them extra moist.
How to Make The Best Cornbread Recipe
Use these instructions to make soft sweet cornbread every time! Printable details and measurements can be found in the recipe card below.
Step 1: Preheat the oven to 375°F conventional. Generously butter an 8-inch square baking dish or 8 inch cast iron skillet.
Step 2: Melt butter in a large skillet or saucepan. Remove melted butter from heat and stir in the sugar using a whisk. Quickly whisk in the eggs and beat until well blended. You can also make the batter in a large bowl.
Step 3: Combine buttermilk with baking soda and powder, whisk and whisk into the egg mixture.
Do not make the same mistake I once did and mix these two ingredients before starting to melt butter. The baking soda and acidic buttermilk will react immediately to create CO2, and if mixed too early, you will end up with buttermilk that has doubled in volume and flat cornbread. Tragic.
Step 4: Stir or whisk in cornmeal, flour and salt into wet ingredients until well blended and few lumps remain.
Step 5: Pour cornbread batter into prepared dish and smooth out with an offset spatula or the back of a spoon.
Step 6: Bake in preheated oven 30-40 minutes or until a toothpick inserted into the center comes out clean. You can brush the top with honey while it is still warm, if desired like my buttermilk biscuits but it is sweet enough plain.
Chef Lindsey’s Recipe Tip
Over baking is the only reason this cornbread could be dry, so start checking it at 25 minutes especially if baking in a cast iron skillet or metal baking dish.
What to serve with sweet cornbread
- Soup & Chili’s best friend: Let it tame the heat of your favorite chili recipe. Serve it on the side like a normal human or mash it up inside the chili like me! Try it with this chipotle chili, steak chili, vegan chili or this red chili recipe with ground beef.
- Barbecue or cookout side dish: Serve with your favorite BBQ chicken, sweet and spicy wings, ribs, roasted chicken, or fried chicken.
- A smattering of side dishes: Serve with baked beans, perfect deviled eggs, white cheddar mac and cheese, sweet potato casserole with pecans, healthy creamy coleslaw, roasted spiced butternut squash, even buttered frozen vegetables.
- Add a topping. Cornbread loves salted butter. Try it with this maple butter or any of these compound butters. Instant fancy. You could also add a dollop of mixed berry jam, peach preserves or quick strawberry jam! A drizzle of honey is always welcome but this cornbread is perfect served hot from the oven!
Frequently Asked Questions
The added sugar in this sweet cornbread will keep it moist for longer than an unsweetened variety. Store tightly wrapped at room temperature for up to 5 days, refrigerated for a week or frozen in an airtight container or zip-top bag for up to 2 months.
To thaw cornbread, remove from freezer and let thaw in the refrigerator or at room temperature while still wrapped. This will keep it moist.
Reheat this cornbread in the oven wrapped in foil. The temperature doesn’t matter so much as ensuring it is tightly wrapped to lock in the moisture. You can also reheat in the microwave in a microwave safe container.
The grind of cornmeal is completely up to your preference. A finely ground cornmeal will have a finer, more dense texture, while a coarse ground cornmeal will have a grittier texture. Be sure to choose a recipe written for the type of cornmeal you choose because the same amount of finely ground cornmeal needs more hydration than coarser ground varieties.
This cornbread is a fabulous side dish but it does not make good cornbread stuffing. Try this Southern cornbread in my mushroom cornbread stuffing instead!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Moist Sweet Cornbread
Ingredients
- ½ cup unsalted butter
- ⅔ cup sugar
- 2 eggs
- 1 cup buttermilk
- ½ cup finely ground cornmeal
- 1 cup + 1 tablespoon all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 375°F. Generously butter an 8-inch square baking dish or 8 inch cast iron skillet.
- Melt butter in a large skillet or saucepan. Remove melted butter from heat and stir in the sugar using a whisk. Quickly whisk in the eggs and beat until well blended. Combine buttermilk with baking soda and stir into pan.
- Stir or whisk in cornmeal, flour and salt until well blended and few lumps remain. Pour in to prepared dish.
- Bake in preheated oven 30-40 minutes or until a toothpick inserted into the center comes out clean.
Video
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other quick bread recipes or try some of our side dish recipes!
Haven’t made this yet, but I’m wondering why your written instructions are different from your video. Does it make a difference how ingredients are added? Want to make this soon!! Thanks.
Hi Marci! That’s a great question! The order of adding ingredients doesn’t make a huge difference…both processes I shared will get you moist cornbread. If you have a tendency to overmix, adding the wet ingredients to the dry ingredients gradually like I do in the video will help with that! Happy baking!
OH MY GOSH THESE WERE A HIT! I made cornbread muffins for my son’s rehearsal dinner last night and they were LOVED!!! The perfect accompaniment to the catered bbq we had. I got so many compliments! Made 5 batches as Lindsey recommended and that made 72 muffins.
Thank you chef Lindsey!!!
Hi Christine! That’s what we’re all about! I’m so happy to hear it was such a success, and many congratulations to your family on their special day!
This is the best cornbread hands down!! I make it all the time when my hubby smokes his ribs. It’s so good in fact, that I am going to be making cornbread for 60 people for my son’s upcoming wedding rehearsal dinner/bbq. I’m nervous but I know it will be amazing! (Any tips are much appreciated! Pans or cupcake tins? I’m not sure!)
Hi Christine! I’m so happy this is your go-to recipe! 5 batches for 60 people–they’re lucky to have you! Cupcake tins is in excellent option for individual servings, and they bake faster (so I’d go with that)! You could even line them with paper liners for easy clean up, just sayin’. Can’t wait to hear how it goes, and enjoy the rehearsal dinner!
thank you so much! How long would I bake for cupcakes?
I would adjust the bake time to 15-20 minutes. Just keep an eye on them, same signs of doneness apply. Have a great rehearsal dinner!
Yum yum. That’s all I can say. This cornbread is delicious. You could eat it as a dessert. Mine turned out wonderfully. Darn I wanted to post pictures but no option to.
Hi Stephanie! I’m so pleased you loved this recipe! You can always tag us on IG or email me pictures, it makes so happy to see what you bake. Thank you for taking the time to come back and rate/comment!