The Best Sweet Cornbread Ever


Drop the blue box, sista.

Seriously. Just head on over to your garbage can, and toss it in. You’re welcome.

Why make a ho-hum muffin from a box, when you can quickly and so easily create THE BEST SWEET CORNBREAD EVER?

And if you’re not a blue box repeat offender, I still dare you to make this cornbread, take one glorious taste of it, and deem it not THE BEST SWEET CORNBREAD EVER.


Did I mention that it’s terribly easy and doesn’t require any super powers? This delicious recipe takes just 3 minutes longer than the box stuff, you don’t need any sort of electric mixer, and it uses just one mixing bowl!

The result: you will single-handedly create the tastiest, moistest, golden-est, delicious-est cornbread you’ve ever laid your tastebuds on.


The ingredients are butter, sugar, eggs, buttermilk, flour, plain yellow cornmeal, salt, and baking soda. Boom.

Don’t have buttermilk? Make it in a pinch with milk and lemon juice, or vinegar, or any of 3 other things you probably have on hand. Instructions here.

Once you’ve made this delicious batter (I know- I’ve tasted), the possibilities are endless. You can serve it up the traditional way, or add a few handfuls of berries and some fresh lemon zest for a sweet breakfast treat. Try it with a bowl of warm and spicy chili. Create mini burger sliders with chipotle-lime mayo. Or pour it on top of your favorite chicken pot pie filling for comfort food at its finest. <—(SHUT THE FRONT DOOR)


WARNING: this recipe is “So easy a caveman can-” well, ya know..

SECONDARY WARNING: this recipe should be made with real butter, real sugar, and real buttermilk. Doing so might turn you into an instant celebrity.


FINAL WARNING: If you make this cornbread and feed it to any human in your household, it will be requested of you. Repeatedly. For ever.

5.0 from 3 reviews
The Best Sweet Cornbread Ever
Prep time
Cook time
Total time
Moist, Sweet, Golden Simplicity
Serves: 12
  • ½ c. butter
  • ½ c. sugar (heaping)
  • 2 eggs
  • 1 c. buttermilk
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 c. plain yellow cornmeal
  • 1 c. all-purpose flour
  1. Preheat oven to 375.
  2. Lightly grease a cast iron skillet, baking pan, or muffin tin.
  3. Microwave butter in a large microwave-safe mixing bowl until melted.
  4. Stir in sugar and whisk until smooth.
  5. Whisk in eggs, then stir in buttermilk, baking soda, and salt.
  6. Add cornmeal and flour, gently fold until just combined and a few lumps remain.
  7. Pour into prepared pan/tins and bake for 20-25 minutes or just until a toothpick inserted into the center comes out clean. If making muffins, check them at 15 minutes. Do not over bake!
*If you are out of buttermilk you can make do by creating your own. See instructions in article above.
*This recipe can also handle 1 c. additions of whole kernel corn (or berries and lemon zest!).
Nutrition Information
Serving size: 12 Calories: 210 Fat: 9g Saturated fat: 5g Unsaturated fat: 3g Trans fat: 0g Carbohydrates: 28g Sugar: 10g Sodium: 186mg Fiber: 1g Protein: 4g Cholesterol: 53mg


  1. Chris says:

    If you like sweet cornbread, it doesn’t get any better than this! Delicious.

    1. Jackie says:


  2. Christina G. says:

    Can vouch, Best. Cornbread. Ever.

    1. Jackie says:


  3. Cari Sherrod says:

    Thanks, Jackie!!

    1. jackiev says:

      You’re welcome, let me know if you try it 🙂

  4. Donna says:

    This blue box user (hangs head in shame) is gonna have to try this! It looks yummy!

    1. jackiev says:

      Donna, you can do this, let me know how it turns out!

  5. Gail Scholl says:

    You know it’s good when your husband takes the risk 😉 of requesting another woman’s recipe…..and you oblige. Yes, it’s that good.

    1. jackiev says:

      Thanks! I’m glad you tried it and enjoyed it 🙂

  6. Nichole Magner says:

    I am super duper excited to try this!!! We are crazy for cornbread in our house! Thanks for sharing Jackie!

    1. Jackie says:

      Let me know how you like it 🙂

  7. Dencha says:

    With what is good this cornbread ?? donno what to cook with it :-/

    1. Jackie says:

      It’s good for breakfast, or as a side for BBQ, or with chili, or with soup or chowder, or with ANYTHING! 🙂 Even just by itself!

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