SWEET CORNBREAD that turns out perfectly dense and sweet every time. If you love northern style cornbread, this will quickly become your go to recipe!
Alright, everyone, I’m about to get controversial.
I am sharing the best cornbread recipe today and you’re about to see that it has sugar in it.
That’s right.
I generally love me some southern food, but when it comes to cornbread I just have to have the sweet stuff.I know that people are very passionate about whether or not sugar belongs in cornbread, so please just pass right on by if you like the southern version without a hint of sweetness. You’ll hate this recipe. 🙁
If you want a rich, dense, sweet cornbread that goes great with my turkey chili and my Instant Pot ham and bean soup, well, here you are. I have the best cornbread recipe for you and I’m so excited you’re here for it.
How to make cornbread:
One of the things I love about cornbread is that it’s EASY!
Sure, you could just use a box of Jiffy mix and call it a day, but homemade is nearly as simple and it’s ALWAYS better (and that’s coming from a girl who grew up on Jiffy)!
You start by adding dry ingredients to a mixing bowl and then stirring in the wet ingredients.
You’ll need cornmeal, flour, sugar, salt, and baking soda for the dry ingredients. The wet ingredients include oil, egg, and buttermilk.
No need to even use a mixer here. Just stir it together by hand until it’s mostly smooth.
This buttermilk cornbread mixture gets spread into a baking dish or a cast iron pan and baked for about 25 minutes.
That’s it! I told you it was easy.
Variations:
Like a little heat with your sweet? Stir in some diced jalapenos!
Out of buttermilk? Add a tablespoon of vinegar to a measuring cup and then add milk up to the 1 cup mark. Let sit for 5 minutes and you’ve got a cup of buttermilk. This is buttermilk cornbread, so don’t skip the buttermilk! You need the acid to help the cornbread rise.
Like it sweet, but not too sweet? Feel free to adjust the sugar to your tastes. I wouldn’t leave it out entirely, but you should be able to cut it down to half without any issues.
More cornbread recipes:
If you love cornbread as much as I do, you’ll want to try these other recipes too!
This Jiffy corn casserole is a staple at all of our holiday dinners.
Mexican cornbread casserole is always a hit with my taco-loving kids.
Mini corn dogs are one of my daughter’s favorites!
This tamale casserole has a cornrbead base with a chicken and enchilada sauce topping. So good!
And, if you’re trying to cut carbs but can’t live without cornbread, check out this keto cornbread!
Sweet Cornbead
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup buttermilk
Instructions
- Preheat oven to 400 degrees. Grease a 9 inch round cake pan or cast iron skillet.
- Add the flour, cornmeal, sugar, salt, and baking soda to a mixing bowl and stir to combine.
- Add the oil, egg, and buttermilk to a small bowl and whisk to combine.
- Add the wet ingredients to the dry and stir until just combined with a few lumps remaining.
- Spread mixture into the prepared pan and bake for 25 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before slicing and serving.
Tips & Notes:
Nutrition Information:
Evelyn C McGee says
I would not use this cornbread recipe because it has flour in it. Cornbread should have just corn meal in it. The recipe I’ve used for years has only cornmeal, and it makes wonderful cornbread. Curiosity made me look for this recipe, though, wondering if it could be any better than the one I use. It is not!!!
Karly says
Hi Evelyn! Using just cornmeal creates a much more coarse bread. We prefer the texture of cornbead made with a mix of flour and cornmeal. 🙂
Maybelle Murphy says
`Is this Johnny cake
Carla says
My husband is gluten intolerant, but he and I love cornbread. For that 7-9% of you who are gluten intolerant, and near an ALDI’S market they have products called “Live Free,” and they carry a delicious gluten-free cornbread mix. In fact, I made it just the other night to serve with beef stew. Other supermarkets may, also, carry gluten-free cornbread mixes.
If you like gravy, are GF and are either too busy or older and sick of cooking, try McCormicks’s GF turkey, chicken and beef gravies, they are excellent, and just need three minutes in your microwave to heat up. If you do not have a microwave oven, you can heat them slowly on top of your stove.
When we eat in a restaurant we find that more and more restaurants have gluten-free entrees. Some folks eat GF because they just think that it is better for them, others, like my husband have no choice. Thankfully, nearly all grocery chains have GF foods, and Market 32 carries Bob Evans Mashed Potatoes, that are GF and just need a fast heating up in the microwave, or the top of the stove.
Years ago I never wanted a microwave, but my husband bought one, it is installed above the stove, and I am so, so happy that I have one, as I use it, along with a small countertop oven more than I use my regular oven. It saves a lot of energy. I do use the oven for larger roasts and whole chickens, or turkey breasts.
Everett says
Cornbread is good food !
Evelyn C McGee says
I would not use this recipe because it has flour in it. Cornbread is supposed to be made our of corn meal, not flour. I make lots of cornbread, which is slightly sweet and everyone who eats it wants the recipe.