Serve up this classic southern dish of Sweet Buttermilk Cornbread. Made with warm butter, sugar, cornmeal and other classic ingredients. Once you try this easy to make fall dish, you’ll never go back to a boxed version again!
Buttermilk Cornbread is the ultimate Southern dish. Cornbread is a beloved Southern staple and is served all throughout Louisiana. It’s an especially popular dish to serve with fall and winter dishes and it has grown to be one of my favorite recipes to make this time of year.
When I think of Thanksgiving in the south, this is the first thing that comes to mind. I mean, who doesn’t love buttery sweet buttermilk cornbread that will literally melt in your mouth?!
Homemade cornbread is so good and worth the effort. I’ve always made the dry mix from those little Jiffy Boxes but after moving to the south a few years ago, I stopped.
Cornbread is a southern staple and it’s served nearly everywhere. If there is one thing I love about the south, it’s the comfort food and the fact that I can find this side dish nearly everywhere.
Have you ever been to a restaurant and had one of their dishes and just knew you had to learn how to make it at home? Well, this Sweet Buttermilk Cornbread is one of those dishes. I first tried it a few years ago at the Nottoway Plantation House in White Castle, Louisiana. Since then, I’ve tried a variety of recipes and even box mixes but nothing has compared to comforting taste of their own restaurant’s dish until I made this recipe.
The key to this recipe is that it uses buttermilk. The buttermilk makes the crumb cake moist, and delicious. I highly suggest using buttermilk in the recipe but if you can’t get your hands on any, try using this buttermilk substitute recipe here.
This sweet buttermilk cornbread recipe is made with sugar. There are a few varieties of cornbread served throughout the U.S. and each variety serves a different purpose. This recipe calls for a good portion of sweetness so if you were hoping for a non-sweet recipe, try excluding the sugar.
Buttermilk Cornbread is an awesome dish to make for the holidays and is good when served with chili, mac and cheese, Thanksgiving dinner and so much more!
Sweet Buttermilk Cornbread
- 1 cup unsalted butter, melted ( 2 sticks )
- 2 cups granulated sugar
- 1/4 cup honey
- 2 cups yellow cornmeal ( I used medium Martha White )
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2 1/4 cup buttermilk
- Preheat oven to 375 degrees F.Prepare a 9 x 13 casserole dish with foil. Grease foil with spray or butter; set aside.In a medium bowl, whisk together cornmeal, all-purpose flour, salt, baking powder, baking soda and cornstarch; set aside.In a large bowl, add melted butter, sugar and honey.Whisk in eggs one at a time.Whisk in buttermilk and vanilla extract.Carefully whisk dry ingredients into wet ingredients a little at a time. Stir until incorporated.Pour mixture into prepared baking dish.Bake in oven for 45-50 minutes. Center should not jiggle when done. Cover top with foil when top is golden brown to prevent it browning darker.Allow to cool. Cut into square pieces.Serve with butter or honey.