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a plate of southern sweet cornbread
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5 from 4 votes

Southern Sweet Cornbread

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


  • 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.
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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!