If you love tender, sweet cornbread that bakes up high and fluffy, you are in the right place. This is the kind of skillet cornbread that tastes a little like cake, stays moist for days, and pairs perfectly with chili night or a cozy winter supper.
For other cornbread recipes, try our Jiffy cornbread with creamed corn, Southern cornbread, or one of these 20 best cornbread recipes.
Table of Contents
Before You Get Started
- Use full-fat buttermilk or whole milk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
- Pick a finely-ground yellow cornmeal. Coarse cornmeal will give the bread a more grainy (rather than soft) texture.
- Choose the right pan. Use a very deep 10-inch skillet (at least 2 inches in depth), or another 2-3 quart baking dish (such as a deep 9-inch square dish or an 11 x 7-inch dish). The cornbread rises quite high (especially if you use buttermilk rather than regular milk), so it might overflow from a smaller dish.
- Don’t over-mix the batter or it will become too dense, and you’ll end up with dry cornbread.
A Sweet Cornbread Recipe that’s Better than the Boxed Mix
You know those boxes of soft cornbread mix sold by Jiffy and Krusteaz? Well, I’ve finally figured out how to make a better pan of sweet cornbread at home with just a handful of pantry staples and only 10 minutes of prep. This kid-favorite recipe is sweeter, fluffier, and more cake-like than most homemade cornbread, and it pairs so nicely with savory dinner entrees.
This particular sweet cornbread recipe comes from a new-to-me cookbook called The No-Fuss Family Cookbook by chef Ryan Scott. He recommends serving the cake-like side dish with plenty of soft, spreadable, whipped honey butter — and I couldn’t agree more. It’s such a treat!
How to Make Sweet Cornbread
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This quick whisk helps break up any little clumps and ensures your cornbread rises evenly.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, milk or buttermilk, and oil. The mixture should look smooth and creamy. Buttermilk will always give you a softer, more tender crumb.
Step 3: Bring the Batter Together
Pour the wet ingredients into the dry ingredients. Gently stir until everything is just combined. A few small lumps are perfectly normal.
** Pro Tip: Treat this batter like muffin batter. Once it comes together, stop stirring to avoid over-mixing so your cornbread does not bake up dense.
** Pro Tip: Let the batter rest for 5 to 10 minutes before baking so the baking powder can activate, giving the cornbread a lighter texture and higher rise.
Step 4: Melt the Butter in the Skillet
Place a tablespoon of butter in your cast iron skillet and warm it in a 325°F oven until melted. Swirl or brush it around the sides. This step gives the edges a golden, lightly crisp finish that everyone loves.
Step 5: Pour the Batter into the Hot Pan
Carefully pour the batter into the warm skillet. It should sizzle just a little as it hits the hot butter. That is a good sign that the bottom will get beautifully golden.
** Pro Tip: If your skillet is on the smaller side, do not fill it all the way to the top. Bake any extra batter in a muffin tin.
Step 6: Bake Until Set and Golden
Bake for 40 to 45 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. Let it cool for about 15 minutes so it sets up nicely before cutting.
Variations and Serving Ideas
How to Eat Cornbread:
- Serve warm with butter, honey, or apple butter.
- Pair it with beef chili, white turkey chili, cowboy chili, Crockpot Brunswick stew, or Crock Pot pulled bbq chicken.
- Set it out on the holiday table to go alongside pineapple glazed ham, maple glazed turkey breast, or Dutch oven pot roast.
- Crumble it into a bowl of lima beans and ham or Crock Pot vegetable soup for a hearty meal.
Variations and Customizations:
- Reduce the sugar for a less sweet version.
- Add chopped jalapeños and cheddar for a sweet heat combo.
- Fold in fresh blueberries for a brunch style option.
- Try orange zest and dried cranberries for a festive holiday flavor.
- Swap a little of the oil for melted butter for a richer taste.
Storage, Freezing & Make Ahead
- Store covered at room temperature for 2 to 3 days.
- Refrigerate for up to 5 days if you want it to stay fresher longer.
- Freeze slices in an airtight bag for up to 3 months.
- Reheat in a low oven or in the microwave to bring back the soft texture.
- Mix the dry ingredients in advance and keep them in a labeled jar as a homemade cornbread mix.
Frequently Asked Questions
Why is my cornbread crumbly?
Dry cornbread usually means it was over baked, mixed too much, or made with low fat dairy. This recipe stays extra moist thanks to the oil and full fat milk.
How do I make sweet cornbread moist?
Use full fat dairy, avoid over mixing, and check for doneness a couple of minutes early the first time you make it. Oven temperatures vary.
What grind of cornmeal is best?
Finely ground yellow cornmeal gives the softest, most tender crumb. Medium or coarse ground will taste grainier.
Can I make sweet cornbread without buttermilk?
Yes. Whole milk works perfectly.
Can I make this batter into muffins?
Yes. Divide the batter between 11-12 paper-lined muffin cups. Bake in a 350°F oven for 18-20 minutes.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sweet Cornbread
Equipment
- deep 10-inch cast iron skillet
- 11 x 7-inch baking dish
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup fine cornmeal
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs
- 1 ⅓ cups whole milk or well-shaken whole buttermilk
- ½ cup vegetable oil
- 1 tablespoon salted butter
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, buttermilk or milk, and oil.
- Pour the egg mixture into the flour mixture; stir to combine.
- Place the butter in a very deep 10-inch cast iron skillet (at least 2 inches in depth), or in a very deep 9-inch square baking dish. If you don’t have a skillet or deep dish this size, you can use another similar 2-3 quart dish, such as an 11 x 7-inch pan. If using a smaller 8-inch square pan, don’t fill it to the top with all of the batter (or it might overflow in the oven). Bake the extra batter in muffin tins, if necessary.
- Put the skillet in the oven for about 3-5 minutes, until the butter melts. Use a pastry brush to coat the inside of the skillet with the melted butter.
- Transfer the batter to the buttered skillet.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before cutting into squares or wedges and serving.
Notes
- Use a deep 10 inch cast iron skillet or 11 x 7 inch pan so the batter has room to rise.
- Finely ground yellow cornmeal gives the softest, most tender crumb.
- Full fat milk or buttermilk adds moisture; buttermilk makes the texture extra tender.
- Do not over mix once the wet ingredients go into the dry bowl.
- Let the batter rest for 5 to 10 minutes before baking for better rise.
- Melt butter in the skillet first to create crisp, golden edges.
- Check for doneness early since oven temperatures vary.
- Reduce sugar for a less sweet version.
- Add jalapeños, cheddar, blueberries, or orange zest and dried cranberries for fun variations.
- Bake extra batter in muffin tins if your skillet or baking dish is not deep enough.
Nutrition
Originally published in May, 2022, this post was updated in November, 2025.
Ooh sweet indeed! But it looks yummy. It looks like a good item when I want to eat SOMETHING but I’m not hungry enough for a whole meal. Or when I want something sweet but don’t want a full blown sweet. I think when I make it I’ll start with between half and three quarters of a cup of sugar. Maybe then I can indulge in some honey butter, yum!
When I have a pan which I’m afraid may be too full, I put a cookie sheet on the rack underneath.
Funny story, Blair. I still remember the time when I used just one hand to try and put in a tray of muffins. Well, I DROPPED it. Batter ALL OVER the inside of the oven. A worse mess I’ve never seen. I always use both hands now.
Oh, no! There’s nothing worse than batter all over the oven. I guess we learn the hard way sometimes, right?! 🙂
Perfect corn bread recipe! I reduced the sugar by 15-20%, but otherwise followed it exactly. Also, thank you kindly for explaining the difference between northern and southern-style cornbread. Very helpful.
We’re so glad you enjoyed it, John! Thank you for trying it out and taking the time to leave a review.
I really enjoy your web page and recipes. They are so easy to follow and very easy and with
pictures and instructions.
Keep up the good work.
Thank you, Marsha! I really appreciate that. 🙂