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, and my chicken enchilada casserole.


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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 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.

Close up image of sweet cornbread on a serving spatula.

Recipe Snapshot

EASY: throw together in 10 minutes, simple ingredients
BEST SIDES: so good with so many main dish recipes
PAIRS WELL: with soups, salads, vegetable side dishes
I love the versatility of this sweet corn bread recipe as it is equally as good for a side dish, main course or as a dessert with honey butter and fruit preserves

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.

Four pieces of cornbread stakced on a plate with a pat of butter on each square.

Ingredients

Ingredients for sweet cornbread on a countertop in small bowls.
  • 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
Honey is drizzled onto cornbread.

Substitutions: You can use yellow corn meal or white, for this recipe I used a medium ground yellow cornmeal. Light, dark brown sugar or white sugar will all work in this recipe. Use 2/3 cup of white sugar as a substitute as white sugar is sweeter.

How To Make Sweet Cornbread

Step by step images for 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!

Overhead view of baked cornbread in a baking ish with pats of butter place on top.

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.

Sideview of cornbread on a piece of parchment paper.

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.

Print
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Sweet cornbread on a plate.

Sweet Cornbread Recipe


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  • Author: Sandra Flegg
  • Total Time: 45 minutes
  • Yield: 12 servings

Description

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.


Ingredients

1 1/2 cup yellow corn meal

1 1/2 cup all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, melted and cooled

3/4 cup packed brown sugar

4 large eggs, at room temperature

1 1/2 cup buttermilk, at room temperature

Butter slices for topping, optional

Honey for drizzle, optional


Instructions

  1. Preheat the oven to 350 F and lightly grease a 9×13” baking pan with cooking spray. Set aside.
  2. 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.
  3. In a separate large mixing bowl, combine the butter and sugar.
  4. Gradually add the eggs and mix into the butter one at a time.
  5. Add the buttermilk. Stir with a wooden spoon until evenly distributed.
  6. Add the dry mixture into the large bowl with the wet ingredients. Stir until well combined.
  7. Pour the cornbread batter into the prepared baking pan and spread evenly.
  8. Bake for 35-45 minutes until golden brown and a toothpick inserted in the center of the pan comes out clean.
  9. 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!

Notes

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.

How to reheat sweet 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.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Oven Baked
  • Cuisine: American

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