Homemade Sweet Cornbread
Best Homemade Sweet Cornbread – Mom’s recipe for the most fluffy, soft, tender, and sweet cornbread is always a hit! It’s easy to make in under an hour, and perfect to enjoy with your favorite savory and saucy comfort food dishes.
Why We Love This Sweet Cornbread Recipe
Mmm-mm there’s nothing like a soft, fluffy, and moist piece of cornbread to complement a comforting meal or a big bowl of chili, stews, or soup! Although we have all sorts of jazzed-up cornbread recipes on the site, I realized we didn’t have a simple classic cornbread recipe, like my mom’s. Well, we’re fixing that today with this fabulous Sweet Cornbread recipe!
My mom didn’t make flat southern cast-iron cornbread cooked in bacon grease. And even though I live in the south, if I’m being honest, I prefer my mom’s cornbread to the southern variety… Her northern-style soft, sweet, fluffy cornbread feels like biting into a cloud!
This homemade cornbread recipe is so easy that anyone can make it, even “baking” novices! It uses basic pantry staples like flour and sugar, plus yellow cornmeal for the best flavor and rustic yet tender texture. Just mix your dry ingredients in one bowl and wet ingredients in another, combine them together and bake.
Before you know it, you’ve got a baking dish brimming with the fluffiest and sweetest cornbread that’s just begging to be slathered with butter or used to sop up your favorite saucy, savory dishes!
Ingredients You Need
- All-purpose flour – the best option for baking up quick breads like this
- Cornmeal – not cornbread mix
- Sugar – granulated white sugar or coconut sugar
- Baking powder – for the lightest, fluffiest cornbread
- Salt – just a bit to balance the sweetness
- Milk – whole milk or 2%, or use buttermilk for an ultra-fluffy rise
- Eggs – large, at room temperature
- Butter – unsalted
How to Make Cornbread from Scratch
- Preheat the oven and set out a 9 x 13-inch baking dish. Grease the pan on all sides, either by smearing it with butter or spraying it with nonstick cooking spray.
- Set out a large mixing bowl and add all of the dry ingredients. Mix them well to combine.
- Now, set out a medium mixing bowl or measuring pitcher. Measure the milk in the pitcher, then crack in the eggs and whisk to combine.
- Pour the milk mixture into the dry mixture, whisking as you mix. Then stir in the melted butter, until the cornbread batter is smooth and silky. It will still have small clumps, and that’s ok – don’t over-mix!
- Scoop the cornbread batter into the prepared dish, and spread it out in an even layer.
- Bake for 30 minutes, or until a toothpick inserted deep into the center comes out clean.
Pro Tip: I know it’s hard to wait, but you really should allow the cornbread to cool for at least 5 minutes before cutting. This lets everything settle and helps keep the sweet cornbread from crumbling apart.
Get the Complete (Printable) Homemade Cornbread Recipe + Video Below. Enjoy!
Recipe Variations
- Gluten-Free – This makes a fabulous GF sweet cornbread recipe! Use your favorite gluten-free AP flour replacement! (We like King Arthur brand.)
- Non-dairy – Use soy or almond milk and your preferred plant-based butter alternative to make this cornbread recipe without dairy.
- Spicy – Like a kick with your cornbread? Try adding seeded and diced jalapeños as we do in our Jalapeño Cheddar Cornbread recipe.
- Cheese – Speaking of, feel free to stir in a handful of shredded cheese to the prepared batter! Shredded cheddar cheese, Monterey, colby, or spicy pepper jack cheese are all great options.
- Servings – As-is this recipe makes a large pan of cornbread that yields 12 large squares. Halve the recipe and bake in an 8 x 8-inch or 9 x 9-inch pan for 6 generous portions.
Serving Suggestions
Serve warm squares of fresh baked cornbread with more butter, plus a drizzle of honey if you want a ‘little extra sweetness… Or simply slather them with delicious spreads like Whipped Honey Butter and homemade Cinnamon Butter.
This sweet cornbread recipe is a perfect pairing with saucy BBQ dishes like:
- Brisket Burnt Ends
- Smoked Pork Belly Burnt Ends
- BBQ Baby Back Ribs
- Smoked Shotgun Shells
- Crockpot BBQ Meatballs
- Smoked Pork Butt
- Chicken Skewers
Even though this isn’t a classic “southern” cornbread, it’s still amazing with savory southern comfort foods! Here are a few of our favorites for you to try:
- New Orleans Gumbo and Chicken and Sausage Gumbo
- Shrimp Jambalaya
- Red Beans and Rice
- Nashville Hot Chicken
- Hot Honey Chicken
- Crispy Broasted Chicken
- Cornmeal Fried Catfish
And, of course, fluffy homemade cornbread is always a great idea to serve with warm bowls of flavorful chili. And WOW, do we have several incredible chili recipes to choose from!
- Chili Con Carne (no bean chili)
- Venison Chili
- Steak Chili with Beer
- Buffalo Chicken Chili
- Crockpot Chicken Chili
- Chicken Chili Verde
- Creamy White Chicken Chili
- Chunky Vegan Chili
- Pumpkin Chili
- Butternut Squash Chili
Frequently Asked Questions
Both are great, but buttermilk is preferred… The acidity added to the baking powder causes the cornbread crumb to bake up ultra fluffy.
It definitely tastes best freshly made, but the sweet cornbread will keep well for 3-4 days stored in an airtight container at room temperature.
To reheat, lightly sprinkle a square of cornbread with water and wrap loosely in a paper towel. Microwave in 10-second bursts at 50% power until warm.
Yes, it’s great to freeze! Let the cornbread cool completely before cutting it into even pieces. Place them in an airtight freezer bag, layering them with pieces of wax paper or parchment paper if you need to stack them. Squeeze out as much air as possible, and freeze for up to 3 months. Thaw the cornbread in the fridge overnight and reheat pieces in the oven or microwave.
Looking for More Easy Bread Recipes? Be Sure to Also Try:
- How to Make Focaccia Bread
- Cottage Cheese Bread
- Quick Garlic Knots
- Texas Roadhouse Rolls
- Buttermilk Drop Biscuits
- Air Fryer Biscuits
- Best Yeast Rolls
Sweet Cornbread Recipe
Video
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups yellow cornmeal not cornbread mix
- ¾ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 1 ½ cups whole milk or buttermilk
- 3 large eggs
- 1 cup melted butter
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease the pan on all sides, either by smearing it with butter or spraying it with nonstick cooking spray.
- Set out a large mixing bowl. Combine the flour, cornmeal, sugar, baking powder, and salt. Mix the dry ingredients well to combine.
- Set out a medium mixing bowl or measuring pitcher. Measure the milk in the pitcher, then crack the eggs into the milk. Whisk to combine.
- Pour the milk mixture into the dry mixture, whisking as you mix. Then stir in the melted butter, until the cornbread batter is smooth and silky.
- Scoop the cornbread batter into the prepared dish. Spread it out in an even layer.
- Bake for 30 minutes, or until a toothpick inserted deep into the center comes out clean. Allow the cornbread to cool for at least 5 minutes, then cut and serve with extra butter and honey. Or serve with our amazing cinnamon butter.
Notes
To Reheat: Lightly sprinkle a square of cornbread with water and wrap loosely in a paper towel. Microwave in 10-second bursts at 50% power until warm.
I love how simple yet delicious this recipe is! The balance of sweetness is just right, and it pairs perfectly with chili or a drizzle of honey. If you’re looking for a foolproof homemade cornbread, this is it!
Wow, this is the best cornbread I’ve ever made! It’s so easy to whip up, and the texture is spot on. My family couldn’t stop eating it!
This cornbread is absolutely perfect! It’s soft, moist, and has just the right amount of sweetness!