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Sweet Buttermilk Cornbread

An easy homemade cornbread recipe made from scratch! This Sweet Buttermilk Cornbread is a southern recipe staple served as a side dish, appetizer or dessert next to your favorite comfort foods. This buttery buttermilk cornbread bakes up moist, tender, dense, and cake-like. If you like sweet cornbread, try my recipe made with traditional ingredients.  If you’re considering serving cornbread for Thanksgiving, Christmas or served as a dish to your favorite entrees, consider this southern cornbread recipe because it’s better than any bakery, store brand, or boxed Jiffy cornbread mix around town and so easy to make.

Course Appetizer, Breakfast & Dessert, Side Dish
Cuisine American, creole
Keyword buttermilk, Cake, Cornbread, cornmeal, sweet, sweet bread, Thanksgiving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 24 servings
Calories 262kcal


  • 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 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tbsp cornstarch
  • 1 tsp 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 the oven for 45-50 minutes.  Center should not jiggle when done.  Cover top with foil when the top is golden brown to prevent it browning darker. 
    Allow to cool.  Cut into square pieces.  
    Serve with butter or honey.


MIXING: It's important to slowly mix the dry ingredients into the wet ingredients. Mix until just incorporated and a few dry crumbs remain. The batter should be a little lumpy and wet. This batter will be heavy and bake up dense but very moist.
BUTTERMILK: Fresh buttermilk is always best. If for some reason you cannot get buttermilk, use thisbuttermilk substitute recipe.
CAST IRON CORNBREAD: If making in a cast iron skillet, half the recipe. Then, melt a 3 tablespoons butter in skillet over high heat. Pour cornbread into a hot skillet and bake in oven. 


Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 189mg | Potassium: 112mg | Fiber: 2g | Sugar: 21g | Vitamin A: 325IU | Calcium: 40mg | Iron: 1mg