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.
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!
- 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
- 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: