homemade sweet cornbread recipe

Written BySheba G Updated On
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The Best homemade sweet cornbread recipe

I’ve been making this homemade sweet cornbread recipe for years, and it’s a staple in our household. My family loves it, and I love how easy it is to make.

The first time I made this recipe, I was hooked – the combination of sweet corn, butter, and sugar is just perfect. It’s a classic Southern dish that’s perfect for any occasion, whether you’re hosting a big family gathering or just need a quick and easy side dish for dinner.

I’ve experimented with different variations over the years, but this original recipe remains my favorite. The key to making great cornbread is using buttermilk instead of regular milk – it adds a tangy flavor that complements the sweetness of the corn perfectly.

I also like to add in some chopped jalapeños for an extra kick of heat. This recipe makes two loaves, so I often freeze one for later use – just thaw it out and reheat it in the oven when you’re ready.

Homemade Sweet Cornbread

4.8 from 599 votes

This homemade sweet cornbread is a classic side dish with a moist crumb and sweet flavor. It pairs perfectly with chili or barbecue.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cornbread

1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/4 cup vegetable oil
1 large egg

👨‍🍳Directions

1Preheat your oven to 400°F.
2Grease an 8×8-inch baking dish and set it aside.
3This step ensures the cornbread does not stick to the dish and cooks evenly.
4In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and baking soda.
5Mix well to ensure all dry ingredients are evenly distributed and there are no lumps.
6Make a well in the center of the dry ingredients and pour in the buttermilk, vegetable oil, and egg.
7Mix until the wet ingredients are fully incorporated into the dry ingredients and the batter is smooth.
8The batter should be slightly thick but pourable.
9Pour the batter into the prepared baking dish and spread it evenly with a spatula.
10The batter should cover the bottom of the dish completely.
11Bake in the preheated oven for 25-30 minutes.
12The cornbread is done when the edges are golden brown and a toothpick inserted into the center comes out clean.
13If the top begins to brown too quickly, cover it loosely with aluminum foil.
14Remove the cornbread from the oven and let it cool in the pan for 10 minutes.
15This allows the cornbread to set and makes it easier to slice.
16After cooling, cut into squares and serve warm with butter or your favorite toppings.

🔧Equipment

Mixing bowl
8×8-inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This homemade sweet cornbread recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick and easy side dish for dinner.

One of my favorite ways to enjoy leftover cornbread is by making croutons – simply cube the bread, toss with olive oil and your favorite seasonings, and bake until crispy.

This is also a great way to repurpose leftover cornbread into something new and exciting.

❓ Frequently Asked Questions About Sweet Cornbread

Q1: What type of corn should I use in this recipe?

This recipe calls for fresh or frozen sweet corn kernels – you can use either one. If using frozen corn, thaw it first and pat dry with paper towels before adding to the batter.

Q2: Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend in this recipe. However, keep in mind that gluten-free flours can behave differently and may affect the texture of the cornbread.

Q3: How do I ensure my cornbread is moist?

Using buttermilk instead of regular milk helps keep the cornbread moist. Also, don’t overmix the batter – stop mixing as soon as the wet and dry ingredients are combined.

Q4: Can I make this recipe ahead of time?

You can prepare the batter up to 24 hours in advance, but don’t bake until you’re ready. Simply refrigerate or freeze until you’re ready to bake.

Q5: What’s the best way to store leftover cornbread?

Wrap leftover cornbread tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days or freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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