The Best Sweet Cornbread Ever
Prep time: 
Cook time: 
Total time: 
Serves: 12
Moist, Sweet, Golden Simplicity
  • 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
Recipe by Jackie Vest at