Menu

Sweet Southern Cornbread

Sweet Southern CornbreadWARNING! This cornbread recipe is not from any sort of heritage cookbook, heirloom family recipe, or historical source; however, I taste-tested dozens of recipes to find a cornbread recipe with the perfect texture, level of sweetness and overall flavor. This recipe knocks my socks off. It trumped my delicious family recipe (which I will give to you at a later date). My only regret about this recipe is that I didn’t write down where I got it, so whomever created this National Treasure cannot get credit where credit is so clearly due.

Sweet Southern CornbreadIf you do not like buttery, sweet(er) cornbread with a velvety texture, then this recipe is not for you. It is all of those things and more. Sometimes I make chili or pulled pork just to feel obligated to make this cornbread (so sad).

Sweet Southern Cornbread Southern Cornbread

½ cup unsalted butter

2/3 cup sugar

2 eggs

1 cup buttermilk

½ cup cornmeal

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

 

Preheat the oven to 375°. Generously grease an 8” square baking dish or dish of similar size. In this recipe I use butter to grease my dish. I feel nothing else will do.

Melt butter in a large skillet. Remove melted butter from heat and stir in the sugar using a whisk. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into pan. (Side note: do not make the same mistake I once did and mix these two ingredients before starting to melt butter. The baking soda and acidic buttermilk will react immediately to create CO2, and if mixed too early, you will end up with buttermilk that has doubled in volume and flat cornbread. Tragic.)

Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour in to prepared dish.

making the cornbread

Bake 30-40 minutes or until a toothpick inserted into the center comes out clean.

If one is blessed with a medium sized cast-iron skillet, then one could make the whole recipe in that skillet without dirtying any additional dishes! Amazing.

IMG_1661

If you are going to limit yourself to just one piece of this buttery, moist American tradition, then you had better make it a big one!

Sweet Southern Cornbread

Freezing Leftovers UPDATE: I wrapped my leftover slices immediately after cooling tightly in plastic wrap and then in aluminum foil and sealed that packet inside a plastic freezer bag. Last night I took it out of the freezer after several months, unwrapped the cornbread from the foil and plastic wrap and re-wrapped the slices in parchment paper. I threw the parchement paper packet into the oven at 400° (I was cooking chicken at the same time) and baked it for ~ 10 minutes or until it is warmed through. It was still magically moist!

18 Comments

  • […] ← Previous Next → […]

    Reply
  • […] side dish served with yesterday’s Barbecue Chicken! My fiancé and I are quite attached to our Sweet Southern Cornbread, but I thought it was time to give a Northern recipe a chance. Some version of the Northern Johnny […]

    Reply
  • […] justification is necessary! The only thing that would make this better would be to serve it with my Sweet Southern Cornbread. […]

    Reply
  • […] Barbecue Pulled Chicken would also be heavan paired with Sweet Southern Cornbread. […]

    Reply
  • […] use store-bought cornbread to save some prep time, but just make sure it isn’t too sweet. My all-time favorite cornbread would be a miss in this recipe but it would be a fabulous Thanksgiving […]

    Reply
  • […] with a big slice of my favorite Sweet Southern Cornbread and you will never look back! You are going to love this twist on an old […]

    Reply
  • Sweet Southern Cornbread | Pinebriated
    August 12, 2014 at 3:07 pm

    […] the ingredients, I remembered that I’ve been wanting to try this cornbread recipe, pinned from American Heritage Cooking, so I got what I needed for that, […]

    Reply
  • YOU
    November 8, 2014 at 9:41 am

    I’ve made this recipe many times and it always comes out wonderful! My father-in-law loves this corn bread so I make it just for him.

    Reply
    • AmericanCooking22
      November 8, 2014 at 9:58 am

      I’m so glad you like it! So sweet of you just to make it for your father in law. It is one of our favorites too!

      Reply
  • Ginny
    October 1, 2015 at 8:34 pm

    Interesting recipe. But, am I reading it right? Do you kinda heat up the ingredients, then bake it? And which corn meal do you use, finely ground or regular? Thanx for your response.

    Reply
    • Lindsey
      October 2, 2015 at 11:38 am

      Hi Ginny! You are reading it right, but the only thing you are really doing is melting the butter and then adding the rest of the ingredients. I use regular cornmeal! Enjoy! This is still my favorite cornbread recipe.

      Reply
      • Wojtek
        November 30, 2015 at 4:23 pm

        Hi
        1/2 t means a tea-spoon or a table-spoon? Encountered different definitions of the abbreviation so I’m not sure.
        Great thanks for reply in advance 🙂

        Reply
        • Lindsey
          December 1, 2015 at 10:26 am

          Hi! lowercase “t” is teaspoon and uppercase “T” is tablespoon! Thanks for the comment – I understand your confusion and I’ll update the recipe now!

          Reply
          • Wojtek
            December 5, 2015 at 10:25 am

            Hi again.
            The recipe is very good and the cornbread came out really delicious!
            Thank you for that 🙂

          • Lindsey
            December 5, 2015 at 2:06 pm

            I am so glad you liked it!!! This is still my favorite cornbread!

  • tashawnda price
    October 21, 2016 at 10:11 am

    I never thought I’d be typing this, but this cornbread was entirely too sweet and buttery, and almost had the consistency of a thick pudding.

    Reply
  • Emily Ashbrook
    March 13, 2018 at 6:21 pm

    I found this recipe 4 years ago and have made it countless times since. It goes so well with anything from chili to ham & beans to shrimp & grits to BBQ pulled pork. It comes out perfectly every time and is by far THE best corn bread I’ve ever had. I’ve doubled the recipe and made it for multiple gatherings. Just about anyone who has had it loves it and even looks forward to when I make it. It’s been such a hit that I finally thought I should leave a reply on here. Excellent recipe! Thank you, Lindsey!

    Reply
    • Lindsey
      March 20, 2018 at 1:56 pm

      Thank you for commenting, Emily! I couldn’t agree more! I have since scaled the recipe by weight so that I can make HUGE batches at the restaurant for family meal (the meal the kitchen makes for everyone before service). It is a giant hit every time! 🙂

      Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.