The Best Sweet Cornbread

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1 cup butter, softened
1⅓ cup granulated sugar
2 cups buttermilk (see Note for easy substitution)
4 eggs
1 teaspoon salt
1¼ cups cornmeal (found by the flour)
2¾ cups flour
1½ teaspoons baking powder
½ teaspoon baking soda

  1. Preheat oven to 350 degrees F. Grease a 9×13 baking dish.
  2. In a large bowl, mix the butter and sugar until creamy. Add the buttermilk, eggs, and salt and mix until combined. Add cornmeal, flour, baking powder, and baking soda. Mix to combine.
  3. Pour into prepared baking dish. Bake until golden. Mine bakes for about 25 minutes but start checking it after 20 minutes.
  4. Serve warm with butter and honey.

  • Buttermilk Substitution: If you don’t have buttermilk you can add 1 tablespoon of vinegar to each cup of milk and let it sit for a couple of minutes. 
  • This can easily be halved and baked in a 9×9 pan.

Original Recipes visit: The Best Sweet Cornbread @

1 comment

  1. I love this recipe, it had been my go to for a while and thought I would drop a comment! The only thing is is my cornbread normally takes about 45- 60 minutes in the oven… not sure why it's such a vast difference.

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