The Ultimate Sweet Buttermilk Cornbread Recipe: Perfectly Moist, Buttery & Easy to Make
Prepare to discover your new favorite side dish with this incredible Sweet Cornbread Recipe. Crafted for perfection, it boasts a rich, buttery flavor, a delightful touch of sweetness, and an irresistibly velvety texture. This remarkably moist buttermilk cornbread can be on your table in under 45 minutes, baked effortlessly in any dish, including a classic cast iron skillet. Say goodbye to dry, crumbly cornbread and hello to a moist, tender, and truly unforgettable experience!
My journey to find the perfect homemade cornbread recipe began long ago, involving countless taste tests and adjustments to achieve that ideal balance of texture, sweetness, and overall flavor. While the original inspiration dates back to 2008, the precise source has been lost to time. Nevertheless, this particular rendition, which I first shared in early 2013, has consistently proven to be superior to any cornbread I’ve encountered in restaurants or elsewhere. It truly is a culinary gem that stands the test of time.
This sweet buttermilk cornbread isn’t just a side; it’s a reason to cook! Often, I’ll whip up a batch of hearty turkey chili or prepare some tender slow cooker barbecue pulled chicken just to pair it with this delicious bread. It also beautifully complements a classic BBQ chicken recipe featuring an easy homemade sauce, spicy peach pork chops, or savory baked BBQ chicken breasts. It’s the quintessential addition to any potluck, a comforting choice for easy family dinners, or the star side at your next summer barbecue!
The debate over whether sugar belongs in cornbread is a passionate one, but ultimately, it boils down to personal preference. As a pastry chef, my palate leans towards a sweeter cornbread with a fine, tender crumb – a philosophy I fully embrace. If you prefer a more traditional, less sweet profile, consider using an artisan stone-ground cornmeal, which offers a natural sweetness without added sugar. For those who enjoy an unsweetened yet incredibly moist and tender option, I highly recommend trying this proven Southern cornbread recipe.
Table of Contents
- Why This is the Best Sweet Cornbread Recipe
- Professional Tips for Perfectly Moist Cornbread
- Essential Ingredients for Sweet Cornbread
- Possible Variations & Substitutions
- How to Make The Best Sweet Cornbread Recipe
- Chef Lindsey’s Expert Baking Tip
- What to Serve with Sweet Cornbread
- Frequently Asked Questions About Sweet Cornbread
- Moist Sweet Cornbread Recipe Card
- Before You Go: More Quick Bread Inspiration
Why This is the Best Sweet Cornbread Recipe You’ll Ever Make
This sweet buttermilk cornbread isn’t just a recipe; it’s a promise for a perfect, satisfying side. Here’s why it consistently outshines the rest:
- Unbelievably Moist & Tender: Forget everything you know about dry, crumbly cornbread. This recipe’s secret lies in the harmonious blend of rich melted butter, just the right amount of sugar, and tangy buttermilk. This trio works magic, creating an insanely moist and incredibly tender crumb that practically melts in your mouth. You’ll wonder how you ever settled for anything less!
- Effortlessly Adaptable: One of the joys of this sweet cornbread is its versatility. It serves as a fantastic blank canvas for countless flavor additions. I’ve experimented with everything from a hint of warming spices to vibrant chopped jalapeños, gooey shredded cheese, crispy bits of bacon, and yes, even hot dogs (don’t ask, but it worked!). Each variation has proven to be absolutely fabulous, making it perfect for customizing to your meal or mood.
- Incredibly Easy to Prepare: Despite its gourmet results, this recipe is surprisingly simple to make. You can prepare the entire dish, from melting the butter to baking, all in a single cast iron skillet for minimal cleanup. It also bakes beautifully in any standard baking dish. As a professional chef, I’ve even scaled this recipe to huge batches in full sheet pans for restaurants, and it consistently delivers perfect results every single time, proving its reliability and ease regardless of quantity.
Professional Tips for Perfectly Moist Cornbread Every Time
Achieving that coveted moist and tender cornbread is simple when you follow these chef-tested tips:
- Mind Your Bake Time: Baking vessels conduct heat differently. A cast iron skillet, for instance, heats up faster and retains heat more efficiently than glass or Pyrex dishes. Therefore, it’s crucial to closely monitor your cornbread as it bakes. Look for the edges to just begin turning golden brown, and gently press the center with your finger – it should offer a slight resistance. For a foolproof test, insert a cake tester or wooden skewer into the center; it should come out with a few moist crumbs clinging to it, indicating perfect doneness. Overbaking is the enemy of moist cornbread!
- Choose Your Mixing Tool Wisely: For smaller batches, a simple whisk is ideal. It gently combines ingredients, preventing overmixing which can lead to a tough crumb, and helps create the most tender cornbread. However, when you’re tackling larger quantities, a hand blender (also known as an immersion blender) can be incredibly efficient for ensuring everything is smoothly incorporated without excessive effort.
- Always Butter the Pan: This might seem like a small detail, but a generously buttered pan is key to the best-tasting cornbread. Butter not only prevents sticking but also contributes to a beautiful golden crust and a subtle richness in flavor. Even when preparing industrial-sized hotel pans for restaurant service, I always take the extra moment to properly butter the dish. It makes all the difference!
Essential Ingredients for Your Sweet Cornbread
- Unsalted Butter: Melting the butter is a crucial step that contributes significantly to the cornbread’s tender crumb and luscious moisture, much like its role in classic chewy blondies. It’s the foundation of that rich, buttery flavor.
- Granulated Sugar: Beyond just sweetening, the sugar plays a vital role in keeping the cornbread incredibly moist and helps it stay fresh for an extended period, contributing to its velvety texture.
- Large Eggs: Eggs act as a binding agent, providing structure and richness to the cornbread. They also contribute to the overall moisture and help achieve that desirable fluffy texture.
- Buttermilk: I prefer using low-fat buttermilk because its consistency is perfect for properly hydrating the batter without making it too heavy. The added fat and acidity from the buttermilk are key to creating the most moist, tender cornbread imaginable, while also imparting a delightful subtle tang, reminiscent of a classic buttermilk pie.
- Cornmeal: Whether you choose coarse or finely ground yellow cornmeal, both yield delicious results. White cornmeal can also be used. When using a coarser grind, such as Bob’s Red Mill Coarse Ground Cornmeal, I sometimes add an extra tablespoon for enhanced texture, which my family absolutely adores. For even more texture, consider incorporating fresh, frozen, or canned corn kernels.
- All-Purpose Flour: Flour provides structure and balance to the cornbread, ensuring it holds together beautifully while remaining tender. It works in conjunction with the cornmeal to create the perfect crumb.
- Baking Soda & Powder: This dynamic duo of baking soda and baking powder is essential for leavening. Their combined action ensures an even rise, resulting in a tall, fluffy, and light cornbread.
- Kosher Salt: A touch of kosher salt is crucial for enhancing all the other flavors in the cornbread, balancing the sweetness and bringing out the rich corn and butter notes.
For precise measurements and full ingredient details, please refer to the comprehensive recipe card below.
Possible Variations & Substitutions for Your Cornbread
This sweet cornbread recipe is remarkably versatile, allowing for numerous delicious twists. Here are some ideas to customize your next batch:
- Milk Substitutions: While buttermilk is highly recommended for its unique tenderness and tang, you can substitute it with whole milk or even almond milk. Both options will work, but be aware that they generally produce a slightly less light, tender, and moist cornbread compared to the buttermilk version due to the difference in fat content and acidity.
- Adjusting the Sweetness: You have the option to reduce the amount of granulated sugar. However, be mindful that lowering the sugar content will impact the final product. The resulting cornbread will be less moist, possess a less velvety texture, will obviously be less sweet, and tends to dry out more quickly when stored at room temperature. Sugar is a humectant, meaning it helps retain moisture.
- Elevating Flavor with Add-ins: Think of this cornbread as your culinary playground! Just like making kitchen sink cookies, you can incorporate almost anything you desire. Experiment with savory additions like shredded cheese, crispy crumbled bacon, fresh or frozen corn kernels, or a classic combination of cheddar cheese and diced jalapeños for a spicy kick. For aromatic flair, try chopped fresh herbs like chives or rosemary. For a heartier meal, even shredded BBQ chicken can be stirred into the batter!
- Bake into Muffins: For individual portions perfect for grab-and-go snacks or smaller servings, transform this recipe into muffins. Simply divide the batter evenly between 12 buttered muffin tins. For even easier removal and cleanup, and to help retain extra moisture, consider using paper liners. Adjust baking time, typically 20-25 minutes for muffins, checking for doneness with a toothpick.
How to Make The Best Sweet Cornbread Recipe: Step-by-Step
Follow these straightforward instructions to create soft, sweet, and perfectly moist cornbread every single time. Detailed measurements and printable instructions are conveniently available in the recipe card further down this page.
Step 1: Prepare Your Oven and Pan. Preheat your oven to 375°F (190°C) using the conventional setting. Generously butter an 8-inch square baking dish or an 8-inch cast iron skillet. A well-buttered pan ensures a beautiful golden crust and prevents sticking.
Step 2: Combine Wet Ingredients (Part 1). In a large skillet or saucepan, melt the unsalted butter over medium heat. Once melted, remove the pan from the heat. Stir in the granulated sugar with a whisk until fully combined. Next, quickly whisk in the eggs, beating them until they are well blended and incorporated into the butter-sugar mixture. You can also perform this step in a large mixing bowl if preferred.
Step 3: Introduce Buttermilk Mixture. In a separate small bowl or measuring cup, combine the buttermilk with both the baking soda and baking powder. Whisk these together gently until just combined, then immediately whisk this mixture into the egg and butter base. The reaction between the acidic buttermilk and the leavening agents starts immediately, so swift incorporation is key.
Important Baking Tip: Do not make the same mistake I once did and mix the baking soda and buttermilk too far in advance! The baking soda and acidic buttermilk will react immediately to create carbon dioxide gas. If mixed too early, this reaction will lose its potency before it even hits the oven, resulting in a foamy buttermilk mixture that has doubled in volume and, tragically, a flat and dense cornbread. Always combine them just before adding to the wet ingredients.
Step 4: Incorporate Dry Ingredients. Add the cornmeal, all-purpose flour, and kosher salt to the wet ingredients. Gently stir or whisk until everything is just combined and a few small lumps may still remain. Be careful not to overmix, as overdeveloping the gluten in the flour can lead to a tougher cornbread. A light hand is all you need for this stage.
Step 5: Pour and Smooth. Carefully pour the prepared cornbread batter into your generously buttered baking dish. Use an offset spatula or the back of a spoon to gently smooth out the top, ensuring an even layer for consistent baking.
Step 6: Bake to Golden Perfection. Place the dish into your preheated oven and bake for 30-40 minutes. The cornbread is ready when the edges are lightly golden and a toothpick inserted into the very center comes out clean or with a few moist crumbs attached. If you desire an extra touch of sweetness and shine, you can brush the warm top with honey immediately after removing it from the oven, similar to my buttermilk biscuits. However, this cornbread is wonderfully sweet and satisfying on its own!
Chef Lindsey’s Expert Baking Tip for Moist Cornbread
The single most common reason for dry cornbread is overbaking. To avoid this, begin checking for doneness around the 25-minute mark, especially if you are using a cast iron skillet or a metal baking dish, as these can cook faster than glass. Look for those golden edges and a springy center to ensure a perfectly moist result.
What to Serve with Your Delicious Sweet Cornbread
This sweet cornbread is an incredibly versatile side, perfect for a wide range of meals. Its sweet and tender profile makes it an ideal companion to savory and spicy dishes alike:
- Soup & Chili’s Best Friend: Let the subtle sweetness of this cornbread perfectly temper the heat of your favorite chili recipe. Serve it traditionally on the side, or, if you’re like me, crumble it directly into the chili for added texture and flavor! It’s fantastic with a smoky chipotle chicken chili, a rich rosemary pinot noir steak chili, a comforting vegan butternut squash chili, or a classic red chili recipe with ground beef.
- The Ultimate Barbecue or Cookout Side Dish: Cornbread is a staple at any good barbecue. Serve it alongside your preferred BBQ chicken, sticky sweet and spicy wings, tender ribs, a succulent whole roasted chicken, or crispy fried chicken. Its sweetness and texture provide a lovely contrast to smoky, savory meats.
- A Delightful Array of Side Dishes: This cornbread effortlessly complements a variety of classic American sides. Pair it with comforting baked beans, a plate of perfectly creamy deviled eggs, decadent white cheddar mac and cheese, a luscious sweet potato casserole with pecans, a refreshing healthy creamy coleslaw, savory roasted spiced butternut squash, or even simply buttered frozen vegetables.
- Enhance with Toppings: Cornbread is truly elevated with the right topping. A slab of good quality salted butter is always a winner. Take it up a notch with homemade maple butter or any of these delightful compound butters for an instant touch of gourmet fancy. For a sweet and fruity twist, add a dollop of vibrant mixed berry jam, rich peach preserves, or a quick and easy strawberry jam! While a drizzle of honey is always a welcome addition, this sweet cornbread is truly perfect served hot straight from the oven, just as it is.
Frequently Asked Questions About Sweet Cornbread
The presence of sugar in this sweet cornbread recipe acts as a natural humectant, meaning it helps to retain moisture, keeping it moist for a longer period compared to unsweetened varieties. To ensure maximum freshness, store your cornbread tightly wrapped in plastic film or aluminum foil at room temperature for up to 5 days. For extended storage, you can refrigerate it for up to a week or freeze it in an airtight container or a heavy-duty zip-top bag for up to 2 months. When thawing, remove it from the freezer and allow it to come to room temperature or thaw in the refrigerator while still wrapped. This method is crucial for preventing moisture loss and maintaining its tender texture.
For best results when reheating, wrap individual slices or the entire block of cornbread tightly in aluminum foil. Reheat it in a preheated oven at around 300°F (150°C) until warmed through, usually about 10-15 minutes for slices or 20-30 minutes for a whole piece. The exact temperature is less important than ensuring it’s well-wrapped to trap steam and lock in moisture. Alternatively, you can reheat cornbread in a microwave-safe container or wrapped in a damp paper towel. Microwave it in short bursts (15-30 seconds) until warm to prevent it from drying out.
The ideal grind of cornmeal for cornbread truly depends on your desired texture preference. A finely ground cornmeal will produce a denser, more cake-like, and smooth texture, often associated with a “northern” style cornbread. Conversely, a coarse ground cornmeal will result in a more rustic, slightly gritty texture that is characteristic of traditional Southern cornbread. It’s important to note that recipes are often developed with a specific grind in mind, as finely ground cornmeal typically requires more liquid hydration than coarser varieties to achieve the correct batter consistency. Experiment to find your favorite!
While this sweet cornbread is an absolutely fabulous side dish, its sweetness and tender, cake-like texture don’t make it the best choice for traditional savory cornbread stuffing. For stuffing, you generally want a less sweet, more crumbly, and sometimes drier cornbread that can absorb broths and seasonings without becoming mushy. For an authentic and delicious cornbread stuffing, I highly recommend using a more traditional, unsweetened Southern-style cornbread, like the one in this recipe, as the base for my savory mushroom cornbread stuffing!
If you tried this fantastic sweet cornbread recipe and loved it as much as I do, please take a moment to leave a 🌟 star rating and share your thoughts in the comments section below. I absolutely cherish hearing from you; your feedback and comments truly brighten my day!
Moist Sweet Cornbread
Chef Lindsey
15 minutes
30 minutes
45 minutes
12
people
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Ingredients
-
½ cup unsalted butter -
⅔ cup sugar -
2 eggs -
1 cup buttermilk -
½ cup finely ground cornmeal -
1 cup + 1 tablespoon all-purpose flour -
½ teaspoon baking soda -
¼ teaspoon baking powder -
½ teaspoon kosher salt
Instructions
-
Preheat your oven to 375°F (190°C). Generously butter an 8-inch square baking dish or an 8-inch cast iron skillet. This ensures a golden crust and prevents sticking.
-
Melt the butter in a large skillet or saucepan over medium heat. Once melted, remove from heat and stir in the sugar with a whisk until well combined. Quickly whisk in the eggs, beating until the mixture is well blended and slightly emulsified.
-
In a separate small bowl, combine the buttermilk with baking soda and baking powder. Whisk gently, then immediately stir this mixture into the butter-sugar-egg mixture in the pan until just incorporated.
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Add the cornmeal, flour, and salt to the wet ingredients. Stir or whisk gently until the dry ingredients are just moistened and a few lumps may still remain. Avoid overmixing. Pour the batter into your prepared baking dish.
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Bake in the preheated oven for 30-40 minutes, or until the edges are golden brown and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs attached. Serve warm!
Video
Notes
Variations – Feel free to get creative! Enhance your cornbread by adding shredded cheese, crispy bacon bits, fresh or frozen corn kernels, a savory mix of cheddar and jalapeños, finely chopped fresh herbs, or even tender shredded BBQ chicken to the batter before baking.
Storage – To maintain its moistness, store leftover cornbread tightly wrapped in plastic wrap or foil at room temperature for up to 5 days. For longer storage, refrigerate it for up to a week, or freeze it in an airtight container or a robust zip-top bag for up to 2 months. Thaw frozen cornbread in the refrigerator or at room temperature while still wrapped to prevent drying.
Nutrition
Calories:
205
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
48
mg
|
Sodium:
193
mg
|
Potassium:
65
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
285
IU
|
Vitamin C:
0.2
mg
|
Calcium:
38
mg
|
Iron:
1
mg
Bread, Side Dish
American
205
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Before You Go: Explore More Delicious Recipes
I genuinely hope you savored every bite of this professional chef-tested sweet cornbread recipe. It’s a true classic that brings comfort and joy to any meal. Don’t stop here – I invite you to explore more of our delightful quick bread recipes, perfect for any occasion. Or, if you’re looking for the ideal accompaniment to your next dinner, dive into our diverse collection of side dish recipes!
