You’ll never need another cornbread recipe again! My Sweet Cornbread is made completely from scratch, it’s perfectly moist and just the right amount of sweet. It makes the perfect side dish when paired with a bowl of my loaded chili or a bowl of hearty soup.
I was never really a fan of cornbread. It’s one of those foods I wanted to love but didn’t. The taste and texture was just not my favorite, you know? After playing around for months, I can promise you that it’s the best you’ll ever try. You’ll be instantly converted the second you take a bite! We all have our own personal preferences about what cornbread should be and this one is unapologetically to my taste.
Serve With:
Storage
On the counter: Leftover cornbread will keep in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days.
Freezer: Cornbread freezes well and will keep for up to 4 months if sealed well.
Yield: 9 servings
INGREDIENTS
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3/4 cup cornmeal
- 1 1/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
INSTRUCTIONS
- Preheat oven to 350F and butter a 9×9 baking pan; set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, 1-2 minutes. Add the eggs and salt and mix just until combined. Add the buttermilk and mix until thoroughly combined. The mixture will looked curdled and that’s completely okay!
- Add the cornmeal, flour, baking powder, and baking soda to the wet ingredients and mix together well until no dry pockets of flour remain.
- Spread the batter into your prepared baking pan and bake for 25-28 minutes until the top starts to turn golden brown. Test in the center of cornbread with a toothpick to make sure it comes out clean.
- Serve warm. (Completely optional but it’s delicious with a little honey on top.)
