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Square side shot of a wedge of sweet cornbread with butter.
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5 from 2 votes

Sweet Cornbread

A moist, tender sweet cornbread that bakes up high and fluffy with rich buttery flavor.
Course Side Dish
Cuisine American, Southern
Keyword best cornbread recipe, cornbread recipe, homemade cornbread, sweet cornbread, sweet cornbread recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 16 slices
Calories 156kcal
Author Blair Lonergan

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.
    Whisking the dry ingredients.
  • In a separate bowl, whisk together the eggs, buttermilk or milk, and oil.
    Adding buttermilk to a mixing bowl.
  • Pour the egg mixture into the flour mixture; stir to combine.
    Stirring sweet cornbread batter with a wooden spoon.
  • 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.
    Horizontal overhead shot of a skillet of sweet cornbread.

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

Serving: 1slice | Calories: 156kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 170mg | Potassium: 155mg | Fiber: 1g | Sugar: 14g | Vitamin A: 85IU | Calcium: 61mg | Iron: 1mg