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This Sweet Cornbread Recipe from scratch is buttery, fluffy and sweet. It is super easy to make and is a great addition to dinner or breakfast, and even makes a great snack!
As a kid, I remember eating sweet cornbread at school and drenching it with maple syrup. It was one of the best things! So it is only normal for me to make it form scratch at home, so I can relive my school lunch days. I still love cornbread with syrup, it is my favorite way to eat it! This cornbread recipe turns out buttery and fluffy with slight crisp edges. It's perfection really!
List of Ingredients for Sweet Cornbread
- Salted Butter
- Baking Powder
- Yellow Cornmeal
Can I substitute milk for the buttermilk?
Yes, you can. You can also make your own buttermilk substitute at home.
How to make homemade buttermilk?
Place 1 tablespoon of lemon juice or vinegar in a measuring cup and fill with milk to amount needed. For example in this recipe you need 2 cups, so you would add milk to the lemon juice to reach 2 cups. Let the milk sit for at least 5 minutes.
How to Make This Sweet Cornbread Recipe
Step 1: Make the Batter
Melt butter in a medium sized pot over medium-low heat or in a large microwave safe bowl.
Add sugar to the melted butter and whisk until almost all dissolved. Then whisk in the eggs until smooth, followed by the buttermilk.
Next, add the baking powder, salt, flour, and yellow cornmeal. Whisk just until everything is incorporated. It is normal for the batter to be a bit lumpy.
Step 2: Bake the Cornbread
Pour the batter into a buttered 9x13 glass baking dish. Bake the cornbread in a 375° oven for 30-35 minutes and until the edges are golden brown and starting to pull away from the sides of the baking dish.
Step 3: Serve the Sweet Cornbread
Let the cornbread cool for at least 5 minutes before serving. Slice and serve it warm with butter, honey or maple syrup.
What to serve Sweet Cornbread with?
Cornbread is a great addition to any soup of stew. The most perfect pairing is with Chili. Dunk the cornbread in your chili or simply pour the chili over a piece of cornbread. Yum! Cornbread is also great served alongside these main dishes: BBQ Chicken, Roast Chicken, and Grilled Pork Chops. It also makes a great breakfast paired with some sweet fruit and yogurt, as well as a quick snack.
Storing Sweet Cornbread
Store the cooled cornbread in a air tight container either on the counter or in the fridge. It will last 2-3 days on the counter and up to 5 days in the fridge. However, storing it in the fridge can dry out the cornbread so if you would like to make this cornbread recipe ahead of time I would suggest freezing it until needed.
Freezing Sweet Cornbread
To freeze this cornbread, wrap it in plastic and place in a freezer safe, air tight container or zip top bag. You can individually wrap slices or you can wrap the entire bread. Wrapping the cornbread first will help keep any unnecessary air out and prevent freezer burn.
To thaw the cornbread, take the cornbread out a couple hours before needing it and thaw on the counter. If you want to reheat the cornbread to serve it warm, wrap the cornbread in foil and reheat in a 350° oven for 15-20 minutes.
Looking for More Bread Side Dishes?
- Easy Peasy Garlic Bread
- Cheesy Corn Muffins
- Garlic Parmesan Focaccia Bread
- Homemade French Bread
- Easy Drop Biscuits
- Cheesy Zucchini Biscuits
Try this easy and delicious Sweet Cornbread Recipe and let me know how much you enjoyed it in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Sweet Cornbread Recipe
- 1 cup butter, salted
- 1 cup sugar
- 4 large eggs
- 2 cups buttermilk
- 1 tablespoon baking powder
- 2 cups unbleached all purpose flour
- 2 cups yellow cornmeal
- 1 teaspoon salt
- Preheat oven to 375°F and butter a 9x13 baking dish.
- Melt butter in a large pot or microwave safe bowl.
- To the butter, whisk in the sugar until dissolved.
- Add in the eggs and whisk until smooth, then whisk in buttermilk.
- Add in the baking powder, salt, flour and cornmeal and whisk just until everything is incorporated. Lumpy batter is ok.
- Pour the batter into prepared dish and bake for 30-35 minutes and until the edges are golden brown and pulling away from the dish, and until a toothpick inserted in the center comes out clean.
- Let cornbread cool 5 minutes before serving. Serve with butter, honey or maple syrup.
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