Moist Sweet Cornbread Recipe

This easy Moist Sweet Cornbread Recipe is so satisfying with the sweetness of the brown sugar providing a great contrast to the earthy taste of the cornmeal. Buttermilk helps to ensure the cornbread is perfectly moist and tender. Its warm, comforting aroma and flavors, are perfect for feeding a crowd at the holidays, gatherings or potlucks with cozy casseroles.

Terrific with my beef enchilada casserole with corn tortillas, Mexican chicken casserole, king ranch casserole, cowboy cornbread casserole and my chicken enchilada casserole.

this recipe!

Old fashioned sweet cornbread recipe

There is nothing like a homemade Southern sweet cornbread on the side for dinner as a light and fluffy substitute for bread with my homemade honey butter.

It goes with everything from southern fried chicken, homemade baked beans to Tex Mex recipes like my taco soup or easy chili. Try my Mexican cornbread with the jalapeños.

It can also be made ahead of time to serve when ready, like for breakfast with bacon and eggs or a breakfast casserole for a delicious holiday breakfast.

It’s amazing with other side dishes like my copycat Ruth Chris’s sweet potato casserole, Paula Deans Southern green bean casserole, cheesy hash brown casserole, Mac and Cheese and my baked beans with ground beef.

Ingredients

• Corn Meal – yellow corn meal
• All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Butter – unsalted butter melted and cooled
• Brown Sugar – packed
• Eggs – at room temperature
• Buttermilk – at room temperature, helps to make a moist cornbread

Optional Toppings

• Butter – slices on top
• Honey – for a honey drizzle on top

How To Make Sweet Cornbread

STEP ONE – Preheat the oven to 350 F and lightly grease a 9×13” baking pan with cooking spray. Set aside.

STEP TWO – In a medium mixing bowl, add the yellow corn meal, all-purpose flour, baking powder, baking soda, and salt. Stir the dry ingredients to combine and then set aside.

STEP THREE – In a separate large mixing bowl, combine the butter and sugar.

STEP FOUR – Gradually add the eggs and mix into the butter one at a time.

STEP FIVE – Add the buttermilk. Stir with a wooden spoon until evenly distributed.

STEP SIX – Add the dry mixture into the large bowl with the wet ingredients. Stir until well combined.

STEP SEVEN – Pour the cornbread batter into the prepared baking pan and spread evenly.

STEP EIGHT – Bake for 35-45 minutes until golden brown and a toothpick inserted in the center of the pan comes out clean.

STEP NINE – Remove from the oven and allow to cool on a wire rack for 20 minutes before slicing, for the cleanest cuts. Top with slices of butter and drizzle with honey or maple syrup. Enjoy!

How best to reheat cornbread?

Reheat in a 350°F preheated oven wrapped in foil on a baking sheet for 10 to 15 minutes until warmed through.

Reheat individual pieces or servings in a microwave-safe dish using 20 to 30 second intervals in the microwave until warmed through.

Reheat in a skillet on the stove over a medium-low heat, brushed with a bit of butter for 2 to 3 minutes on each side or until warmed through.

To help keep it moist during reheating you can brush it with melted butter or some honey.

Storage instructions

Store wrapped in plastic wrap or container at room temperature for 2 to 3 days or in an airtight container for up to 5 days in the fridge.

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