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You are here: Home / Southern Recipes / SOUTHERN SWEET CORNBREAD

SOUTHERN SWEET CORNBREAD

By April 19 Comments

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This Southern sweet cornbread is moist, golden, fluffy and buttery with crispy edges! It’s the perfect easy side to any meal. And it’s great with chili or my crispy tuna patties! Just 8 ingredients and one bowl. Whisked up then poured into a sizzling hot buttered cast iron skillet and baked to perfection!

Read more and learn how to make it. Plus my secret technique that helps makes extremely moist cornbread! Click HERE to read the rave PINTEREST reviews! 

a plate of southern sweet cornbread

The recipe I’ve been looking for! I added about 2 T honey to the batter and baked an extra 8-10 minutes and it’s amazing!! ~ Sarah 
This southern sweet cornbread recipe or what some might call,”sweet corn bread cake” is utterly good! So fluffy buttery and moist. If you love Jiffy cornbread then you’ll love this recipe. There’s this debate that is never ending. Sugar in cornbread or no sugar? 

Where did this debate come from? Well if you really want to know, check out this  article by The Charlotte Observer which talks all about it! It’s pretty interesting! Learn something new everyday! WATCH ME MAKE IT!

I’m a sugar in cornbread gal. I can’t help it. It balances out the flavor and of course it make it sweet and yummy! I love it that way and that’s the only way I can eat it!  It reminds me so much of Jiffy cornbread! 

Feel free to reduce the sugar if necessary, but if you do, remember to decrease the salt too. 

This southern sweet cornbread recipe has quite a few ingredients unlike most cornbread recipes.

For one, there are 3 eggs (for a nice rich flavor). Also, one stick of butter (more flavor and moisture), a tablespoon of vegetable oil (for additional moisture) sour cream (for some tang), milk (for a tender crumb), sugar, salt and baking powder (to increase volume and lighten up the texture).

a plate of cornbread

Cornbread in the above pic was made in a 9×13 pan.

Here’s the full list of ingredients used to make this sweet cornbread recipe:

  • Flour
  • Fine cornbread
  • Salt
  • Baking powder
  • Sugar
  • Eggs
  • Milk
  • Sour cream
  • Butter 
  • Oil

HOW TO MAKE SWEET MOIST CORNBREAD

The KEY to making this southern cornbread is pretty basic but most people don’t make it this way. Basically, all you do is add the melted butter and vegetable oil after you’re done mixing the batter. 

I use this same technique when making pancakes and they always  come out fluffy and moist. Stay tuned for the recipe. Anyway, I figured if the technique worked on pancakes then it should work with this basic cornbread recipe.  

Step 1: Preheat oven to 350 F. Once the oven has heated up. Put 1 tablespoon of butter into a skillet and place it into the oven. Melt 6 tablespoons of butter in the microwave and save for later. 

Step 2: Add all the dry ingredients into a large bowl and mix until combined. Then make a well in the center of the bowl. 

Step 3: Pour all the ingredients into the bowl except the melted butter and vegetable oil into the well.With a whisk, whisk until smooth and combined.

Step 4:  Pour the melted butter and vegetable oil into bowl. Mix well until the butter is mixed into the batter.

Step 5: The batter will be smooth. See below picture. 

Step 6: Carefully take the hot skillet out the oven and quickly pour the batter into the skillet. Bake for 25-30 minutes.

And that’s how I make my moist and sweet cornbread with golden, buttery and crispy edges. So good! I hope you can try it out! 

a plate of southern sweet cornbread

WHAT KIND OF PAN TO USE?

As you can see in the step by step pictures and the video, I used a cast iron skillet to make this sweet cornbread. If you prefer, you can use a heavy bottom 9×13 baking pan. 

I like to use a cast iron skillet because when I take the buttered hot skillet out of the oven and pour the batter into the pan, the edges and bottom bake up crusty and crispy. Crispy edges are the best part! 

This southern sweet cornbread is easy and outrageously good. Everyone who tries it always want the recipe.

HOW LONG WILL CORNBREAD LAST?

Sweet cornbread cake that’s tightly covered will keep at room temperature for up to 2 days or in the fridge for up to a week. Tightly covered frozen cornbread will last for about 2-3 months in the freezer.

WHAT GOES WITH SOUTHERN SWEET CORNBREAD?

This cornbread is so good, I can just eat it alone as a meal. No butter or honey needed but most people love to serve it on a side.

So what goes well with cornbread? I love to serve cornbread with chili, as I mentioned earlier in this post.

I absolutely love it with soul food dishes like soul food southern collard greens, cabbage, butter beans, black-eyed peas. 

Sweet Cornbread in a cast iron skillet

a plate of southern sweet cornbread

Southern Sweet Cornbread

April
A delicious moist and sweet southern cornbread that is perfect with any side. It's one bowl and easy to make!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Course Dinner
Cuisine soul food, Southern American
Servings 8 people

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 cup sugar
  • 2 tsp salt
  • 1 tbsp baking powder Use aluminum free
  • 3 eggs
  • 1 cup milk
  • 2 tbsp sour cream
  • 8 tbsp unsalted butter
  • 2 tbsp vegetable oil

Instructions
 

  • Preheat oven to 350 F. Melt 7 tablespoons of butter. Once the oven has heated up, put the remaining 1 tablespoon of unmelted butter into a skillet and place it into the oven.
  • Add all the dry ingredients into a large bowl and mix until combined then make a well in the center of the bowl. 
  • Pour all the ingredients except the melted butter and vegetable oil into the well. With a whisk, whisk until smooth and combined.
  • Pour the melted butter and vegetable oil into bowl. Mix well until the butter is mixed into the batter.
  • Carefully take the hot skillet out the oven and quickly pour the batter into the skillet. Place the skillet back into the oven. Bake for 25-30 minute or until done.

Notes

BROWNING THE BUTTER

Once you place the butter into the skillet and into the oven, you should have all your ingredients prepped and ready to be added to your bowl and mixed. If the butter is in the oven for too long it will burn so try not to keep the skillet in the oven for longer than 8-10 minutes.  

HOW TO REHEAT CORNBREAD

My preferred and probably the best way to reheat this southern sweet cornbread is to put it into the oven. Preheat the oven to 350 F.
Place the cornbread on a baking sheet or skillet. Cover with foil and bake until warmed through, about 15 minutes.
I wouldn't recommend the microwave because it will dry out the cornbread. So to maintain moist cornbread reheat in the oven. 

HOW TO STORE CORNBREAD 

  • Cover cornbread with plastic wrap or foil to prevent it from drying out. 
  • Properly stored cornbread will last for about 2 days at room temperature. 
  • Refrigerator: Fresh properly stored cornbread will last in the fridge for a week.
  • Freezer: Wrap cornbread tightly with plastic wrap and store in a heavy duty ziploc bag. It will keep in the freezer for about 2-3 months.
I love to use my cast iron skillet but feel free to use a heavy bottomed 9X13 pan if you prefer!
Keyword moist cornbread, soulfoodcornbread, southern sweet cornbread, sweet cornbread
Tried this recipe?Let us know how it was!

Click the links below for  some great recipes that go well with this sweet cornbread cake:

  • Meatloaf
  • Crispy Parmesan Lemon and Herb Tuna Patties 
  • Juicy Dry rub roast chicken
  • Salisbury steak/ w onion gravy
  • Southern Pan Fried whiting
  • Sour cream mashed potatoes
  • Stove-top mac and cheese 
  • Southern Candied yams

sweet cornbread on a plate

Filed Under: Recipe Index, Seasonal Recipes, Soul food recipes, Southern Recipes

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Reader Interactions

Comments

  1. Jill

    at

    This cornbread was amazing! Best I’ve ever made! The only thing I did different was use Buttermilk instead of regular milk, I remember an old coworker once telling me that was her “secret” ingredient for cornbread. Def a winner here! Thanks for the recipe!

    Reply
    • April

      at

      I like to use buttermilk when I have it handy! Thank you so much Jill!

      Reply
  2. Ashley K

    at

    I’ve made it twice now within a week. Obsessed.

    Reply
    • April

      at

      🙂 Thank you so much!

      Reply
  3. Lorena

    at

    Ok girl, this cornbread is kickin! I’ve made it twice now and each time it’s the first thing gone. I’m a born and raised New Orleans girl, so I’m a cornbread snob. This recipe hits the spot and it’s my go to from now on! Thanks for sharing 😊

    Reply
    • April

      at

      Yay!! Thank you so much Lorena!!!

      Reply
  4. Erin

    at

    This is the best dang cornbread of my life! I’ve grown up on it and this is the best I’ve had. Cornbread can dry out easily, but not this one. It is absolutely perfect and disappears within an hour of coming out of the oven. I’ve made 3 or four times and it is awesome on it’s own or with a pot of red beans (I live in New Orleans) or beans of any kind imagine. I usually make it in my grandmother’s cast iron skillet but am thinking about trying it in a muffin tin just to see if it would work. Have you tried it that way? wondering if you have any pointers….Thanks for the amazing recipe.

    Reply
    • April Wright

      at

      So sorry I’m missed this one! Been so hectic lately. You know I’ve never tried making muffins! But I don’t see why it wouldn’t work. Please let me know if you try it.

      Reply
      • April Wright

        at

        Oh and I’m glad you enjoyed the cornbread! My family gobbles it up fast too lol! Thank you so much!

        Reply
  5. Anonymous

    at

    April, We live up North in PA and my son wanted a southern July 4th with barbecue, cornbread and sides. I found your recipe and we tried it together. Got him in the kitchen with me to hang out and do the measuring. This recipe came out so perfect and was beyond delicious. I cook alot (have three boys) but I had never made corn bread, so it was first time, It was fabulous!! I will keep this recipe in my file of favorites. Thank you for sharing your traditions with us. We all enjoyed it very much

    Reply
    • April Wright

      at

      There’s nothing like spending time in the kitchen with the kids! Priceless moments. I’m very happy you and your family enjoyed the cornbread! Thank you so much for your great feedback! 🙂

      Reply
  6. S.E.C

    at

    Loved this recipe. Everything just as you described: crispy edges, sweet but just by the right amount and it did not need honey or butter. Thanks.

    Reply
    • April

      at

      Thank you so much 🙂

      Reply
  7. Lizzy

    at

    OMG – I love cornbread and this looks so good, I can’t wait to try it!

    Reply
    • April

      at

      I’m sure you’ll love it Lizzy! Thank you!

      Reply
  8. Marie

    at

    Used this recipe for my Christmas Dinner my family and I love it. Thank You.

    Reply
    • April

      at

      That’s great Marie! Hope you and your family have a Happy New Year!

      Reply
  9. Marie

    at

    OMG This cornbread looks so good. I’m going to use this for my Christmas dinner. Then I will update my comment I’m sure my family will love it.

    Reply
    • April

      at

      Thank you so much! You’ll definitely love it Marie!

      Reply

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April Wright Whisk it Real Gud_Hey! I'm April and I hope you stay for a while. On this site you'll find all kinds of easy recipes. Comfort foods, southern recipes, restaurant favorites, salads and ethnic recipes and more! Featured in: Walmart,Pioneer Woman, Foodie Crush, HuffPost, Parade, Essence,Barilla,Parade,Country Living, Stratford University, Shape, Delish Food52, Chowhound Read more .

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