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Sweet Southern Cornbread

  • Author: Chef Lindsey Farr
  • Total Time: 45 minutes
  • Yield: Serves 8-10 1x


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


  • 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


  1. 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.
  2. In a separate bowl whisk together cornmeal, flour, baking powder, baking soda and salt.
  3. 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.
  4. Whisk the buttermilk into the sugar mixture followed by the flour mixture. Mix until no lumps remain. Pour into prepared baking dish.
  5. 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. 

  • Prep Time: 15
  • Cook Time: 30
  • Category: Quick Bread
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