Sweet Cornbread (Quick)
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This Sweet Cornbread (Quick) makes a tall, fluffy, moist cornbread with a soft, cake-like crumb, golden edges, and just the right amount of sweetness. Made with buttermilk, yellow cornmeal, butter, and eggs, this homemade cornbread is tender enough to serve warm with butter and honey while still sturdy enough to pair with chili, soup, or barbecue. Ready in about 40 minutes.
Serve this cornbread with Potato Kale Soup or Sweet Potato Chili!
Quick Look: Sweet Cornbread (Quick)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 12
- Dietary Info: Vegetarian
- Method: Oven baked
- Technique: Whisk the dry and wet ingredients separately, gently combine them without overmixing, then bake
- Flavor & Texture: Sweet, buttery, fluffy, moist, tender
A Family Favorite Sweet Cornbread
This sweet cornbread recipe comes from my mother-in-law, and it has become a favorite in our family. She always described it as being more like cake than traditional cornbread, and that is exactly what makes it special.
The combination of buttermilk, butter, eggs, sugar, and yellow cornmeal creates a moist, tender crumb with noticeable sweetness without making the cornbread feel like dessert. I love serving it warm with butter and honey or alongside a bowl of Beef and Bean Chili, soup, or a hearty dinner.
This warm cornbread is the perfect side for your favorite soups, just like this 15 Bean Soup and Navy Bean Soup with Ham.
Made With Amore,
โI often find cornbread to be too dry or crumbly, but this recipe is truly the best! It has the perfect hint of sweetness without being overly sweet, and the texture is moist and perfectly dense without crumbling or falling apart. This will be my go-to recipe from now on.โ
โ Leanne
Table of Contents
Simple Ingredients
The ingredient combination is what gives this homemade cornbread its tall, moist, fluffy texture and noticeable sweetness.
- All-Purpose Flour: Youโll need flour to lighten the texture of the cornbread.
- Yellow Cornmeal: Opt for medium-grind yellow cornmeal. It strikes the ideal balance between a coarse texture, which adds a pleasant crunch, and a finer texture, which imparts moisture.
- Granulated Sugar: To make a sweet cornbread, youโll need to add some sugar. I like opting for white sugar in this recipe.
- Buttermilk: This adds a subtle tang to the batter and also helps the cornbread rise high and get fluffy. You can substitute buttermilk by mixing 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Buttermilk: Make a quick substitute by combining whole milk with lemon juice or white vinegar and letting it sit for about 5 minutes before using.
- Jalapeรฑo and Cheddar Cornbread: Add finely chopped jalapeรฑo peppers and shredded cheddar cheese to the batter for a spicy and savory twist. Youโll also love my Jalapeรฑo Corn Dip!
- Brown Butter Cornbread: Brown the butter before adding it to the batter for a nuttier and richer flavor. Serve with my Pumpkin Ravioli with Sage Brown Butter Sauce for a great flavor combo.
- Honey Butter Glaze: Make a honey butter glaze by melting butter and honey together and drizzling it over the cornbread when it comes out of the oven.
How to Make Sweet Cornbread
This homemade cornbread comes together with two bowls and a gentle mixing technique that keeps the baked crumb tender. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 350ยฐF. Grease a 9ร13-inch baking dish or a large cast-iron skillet. Combine the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and salt until well mixed.
- Combine the wet ingredients in another bowl. Whisk together the buttermilk, eggs, and melted butter, until they are well combined.
- Pour the wet mixture into the dry mixture. Stir until just combined. Be careful not to overmix; it will make your cornbread less tender. We want fluffy and moist cornbread! Pour the batter into the baking dish or skillet.
- Bake for 30-35 minutes until the top is golden brown, and a toothpick inserted into the center comes out almost clean, with a few moist crumbs. Cool for a few minutes before slicing and serving. Itโs best served warm with a drizzle of honey and a pat of butter.
Moist Sweet Cornbread FAQs
The combination of buttermilk, melted butter, eggs, and a higher proportion of flour helps create a moist, tender crumb. Avoiding overmixing and overbaking is also important because both can make cornbread tougher or drier.
Cornbread contains enough sugar to give it a noticeable sweetness, but the ideal level varies by recipe and personal preference. This version is intentionally on the sweeter, more cake-like side rather than a savory Southern-style cornbread.
I prefer medium-grind yellow cornmeal because it gives the cornbread a noticeable corn flavor while keeping the texture tender. Fine-grind cornmeal will produce a softer, less textured crumb.
The top should be golden brown and the center should be set. A toothpick inserted into the center should come out with a few moist crumbs rather than wet batter. Avoid baking longer than necessary because overbaking can dry out the cornbread.
Store cooled cornbread tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 1 week or freeze it for up to 3 months. Thaw frozen cornbread in the refrigerator overnight and warm individual pieces gently in the oven or microwave before serving.
Serving Suggestions
Sweet cornbread is the perfect addition to any dinner! Enjoy it alongside cozy soups like Sausage White Bean Soup, Turkey Soup, or White Chicken Chili. Serve a fresh veggie on the side like Crispy Parmesan Brussels Sprouts or Sicilian Eggplant Caponata. For a larger meal, serve it with Pollo Asado, Turkey Tacos, or other dishes with plenty of savory sauce or broth for dipping.
My Pro Tips
Expert Tips
- Use medium-grind yellow cornmeal for noticeable corn flavor without an overly coarse texture.
- Measure the flour and cornmeal accurately because too much dry ingredient can make cornbread dry or dense.
- Do not overmix the batter once the wet and dry ingredients come together. Stir just until no large streaks of dry ingredients remain.
- Watch the cornbread toward the end of baking because overbaking is one of the easiest ways to lose its moist texture.
- Let the cornbread cool briefly before slicing so the crumb has time to set while remaining warm and tender.
Other Bread Recipes Youโll Love
๐ MADE THIS RECIPE AND LOVED IT? ๐ Please leave a โญ๏ธSTAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Best Sweet Cornbread Recipe
Equipment
Ingredientsย
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 cup sugar
- ยฝ teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2ยฝ cups buttermilk
- 4 eggs, at room temperature
- 1 cup butter, melted
Instructionsย
- Preheat your oven to 350ยฐF. Grease a 9ร13-inch baking dish or use a similar-sized (large) cast-iron skillet for a rustic touch.
- In a large bowl, combine the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir them together until well mixed.
- In another bowl, whisk together the buttermilk, eggs, and melted butter, until they are well combined.
- Pour the wet mixture into the dry mixture. Stir until just combined. Be careful not to overmix; it can make your cornbread less tender. Pour the cornbread batter into the greased baking dish or large skillet.
- Place the dish or skillet in the preheated oven and bake for 30-35 minutes until the top is golden brown, and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the cornbread from the oven and let it cool for a few minutes before slicing and serving. It's best served warm with a drizzle of honey and a pat of butter.
Notes
- Use medium-grind yellow cornmeal for noticeable corn flavor without an overly coarse texture.
- Measure the flour and cornmeal accurately because too much dry ingredient can make cornbread dry or dense.
- Do not overmix the batter once the wet and dry ingredients come together. Stir just until no large streaks of dry ingredients remain.
- Watch the cornbread toward the end of baking because overbaking is one of the easiest ways to lose its moist texture.
- Let the cornbread cool briefly before slicing so the crumb has time to set while remaining warm and tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made ahead of time for a party?
Yes! I just did that today. Store on counter for half day, or fridge a day ahead of time and then reheat!
I often find cornbread to be too dry or crumbly, but this recipe is truly the best! It has the perfect hint of sweetness without being overly sweet, and the texture is moist and perfectly dense without crumbling or falling apart. This will be my go-to recipe from now on.
YES! All your points are spot on to why this is the BEST cornbread. Enjoy time and time again.
Excellent! Very moist and not too sweet. I halved the recipe and baked in a cast iron pan. Will make again ๐
I’m thrilled you loved the recipe. The crispy edges in the cast iron pan take it over the top!
Best cornbread recipe ever! It’s never fail and always delicious!
Yay! So happy you love it!
SERIOUSLY the BEST cornbread recipe I’ve ever made!! It is so simple and yet so flavorful and never dry. We double it and bake it in a 9×13 and it gets devoured!! I melt butter on top right out of the oven and then drizzle with honey. Oh my heavens!!
YAY! So happy you love this cornbread as much as we do!
You mentioned using honey-prevents drying out. How much to use & where to add it.
It’s just to drizzle on top if you like :). Enjoy the recipe.
Five Stars! This is the best cornbread you will ever have. I love it!
YAY!! So happy you love this family favorite!
This is the best cornbread recipe I have tried. Everyone loved it! Will be making from now on. Thank you Elena!
Yay! I am so happy you loved it. I felt the same the first time my mother-in-law made it for me decades ago.
Looks amazing and I LOVE all the ways you have listed to mix it upโ
Yes! It is so yummy!
The absolute best cornbread I’ve ever had! I’m a huge fan of sweet cornbread, and this recipe is sweet, light and fluffy – seriously to die for! Very approachable recipe and easy to make. I’ve made it for friends as well and they always ask for the recipe. Thank you, Elena!
YAY! You described it perfectly. It is always a hit at any gathering. You are most welcome. Many more yummy recipes to come ๐