The Best Southern Sweet Cornbread Recipe W/ How to Video

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 , smothered oxtails and rice, 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!


Join our newsletter and stay up to date on all the newest recipes guaranteed to add a burst of flavor to your inbox.

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


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


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.


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.


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 Boller Wright
A delicious moist and sweet southern cornbread that is perfect with any side. It's one bowl and easy to make!
5 from 9 votes
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner
Cuisine soul food, Southern American
Servings 8 people


  • 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


  • 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.
    Sharing is caring, so please share this recipe, so other people can enjoy it!


If you enjoyed this recipe make sure to check out my Sweet Potato Cornbread Recipe!


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.  


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. 


  • 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
Like this? Leave a comment below!Let us know how it was!

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

sweet cornbread on a plate

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Rose True says:

    Yes! My hunt for a “sweet southern cornbread is over! I made this tonight to serve with pinto beans and it was delish. O Thing is I’m from Texas and I added a small can of “Mexicorn”, (found at Target) We like the texture it adds. Keeping this in my rotation recipe box. Thank you!5 stars

    1. Glad to hear that you found the perfect sweet southern cornbread recipe and that adding Mexicorn was a delicious twist! Happy cooking!

  2. Best cornbread I have ever made let alone tasted. Almost cornbread cake. My husband very picky cornbread eater and this recipe won him over hands down. BLUE RIBBON WINNER! Thank you!!😃5 stars

  3. I love this cornbread. You must like it sweet. So moist. Yum!!!5 stars

  4. I absolutely love this recipe! Best cornbread I have ever had hands down! If I were to cut this in half (so I don’t feel guilty eating it all by myself) would I use one or two eggs?5 stars

  5. This is the best cornbread recipe I have found!! I LOVE it!! I’ve made it about five times now, and EVERY time it’s a hit. When I cook beans, my mom won’t even it then until I cook this cornbread, lol!! Thank you for posting this!5 stars

    1. Thank you so much Victotia! Sounds like your mom knows all about good food 🙂

  6. I made it today, and it turned out perfectly with such a good flavor and so moist. Thank you for sharing this recipe.

  7. Anonymous says:

    What size cast iron skillet .

  8. 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!

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

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

  10. 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 😊5 stars

  11. 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.5 stars

    1. 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.

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

  12. Anonymous says:

    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 much5 stars

    1. 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! 🙂

  13. 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.5 stars

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

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

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

  16. 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.

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