This Sweet Cornbread Recipe is buttery, lightly sweetened and has a velvety texture. This moist cornbread recipe can be made in under 45 minutes in any dish even a cast iron skillet!
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.
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Notes
Yield – 1, 8-inch square baking dish or 8-inch cast iron skillet. You can also use a 9-inch square pan or 9-inch cast iron pan, but the resulting cornbread will be thinner than pictured.Variations – Try adding shredded cheese, crispy bacon, corn, cheddar and jalapeños, chopped herbs, or even shredded bbq chicken to the cornbread batter!Storage – 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.