Description
Moist, buttery, and perfectly sweet, this sweet cornbread is the kind of comfort food that always disappears fast. It has just the right crumb, a golden top, and soft interior. Whether you’re pairing it with chili, fried chicken, or BBQ ribs, it’s guaranteed to win hearts. This one-bowl recipe comes together quickly, no mixer needed, and uses pantry staples to create a fluffy, bakery-style cornbread that’s anything but boring. It’s also adaptable—feel free to add in extras like cheese, jalapeños, or corn kernels to make it your own.
Ingredients
Scale
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, eggs, and melted butter.
- Pour wet ingredients into dry and stir just until combined—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes or until golden and a toothpick comes out clean.
- Let cool for 5–10 minutes before slicing. Brush top with melted butter for extra flavor.
Notes
- For a less sweet version, reduce sugar to ½ cup.
- Add-ins like corn kernels, cheese, or jalapeños can be folded into the batter.
- Great served warm with honey butter or alongside chili.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9–12
- Calories: 230
- Sugar: 15g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg