The Best Sweet Cornbread

The Best Sweet Cornbread – soft, tender moist cornbread recipe that’s sweet just like I like it. Reminds me of Marie Calendar’s cornbread.The Best Sweet Cornbread - soft, tender cornbread that's sweet just like I like it.

I’ve been searching for the perfect cornbread.

I was at a church function and our friends said his mom was famous for her cornbread so of course I had to try it. It tasted like cake. I like cake.

Turns out it was actually made WITH a cake mix – go figure. So yes, I like my cornbread sweet but not quite that sweet. Almost.

I’ve tried recipe after recipe and almost settled on one.

Until I happened to be at my friend’s house and her mom was telling me how good her cornbread recipe was and that it was sweet like Marie Calendar’s. The Best Sweet Cornbread - soft, tender cornbread that's sweet just like I like it. the-girl-who-ate-everything.comIt was kind of like when I was trying on wedding dresses. I found a lot that I liked but didn’t LOVE. They were all just missing that little something.

Then I tried on the dress meant for me.

It was discontinued (or as I like to look at it – one of a kind), inexpensive, modest, and the perfect mixture of satin and detail.

I knew there wasn’t any reason to look any further. I just knew.The Best Sweet Cornbread - soft, tender cornbread that's sweet just like I like it.

I left my friend’s house with one more recipe to try. My husband looked at me like I was a little crazy when I went into the kitchen at 10pm to make cornbread…yet again.

But I had to know. The result? I said YES to the cornbread.

Soft, tender, flat top – no weird bubbling (don’t ask), sweet and moist with just the right amount of cornbread texture. Hope you love it like I do!


5 from 4 votes
The Best Sweet Cornbread - soft, tender cornbread that's sweet just like I like it.
The Best Sweet Cornbread
The Best Sweet Cornbread
Servings: 24
  • 1 cup unsalted butter , softened
  • 1 1/3 cup granulated sugar
  • 2 cups buttermilk (see Note for easy substitution)
  • 4 eggs
  • 1 teaspoon salt
  • 1 1/4 cups cornmeal (found by the flour)
  • 2 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
  2. In a large bowl, cream the butter and sugar. Add the buttermilk, eggs, and salt and mix until combined. Add cornmeal, flour, baking powder, and baking soda. Mix to combine.
  3. Pour into prepared baking dish. Bake until golden. This will be different for every oven. START checking it for doneness at 25 minutes and bake longer until golden if needed.
  4. Serve warm with butter and honey.
Recipe Notes
Buttermilk Substitution: If you don't have buttermilk you can add 1 tablespoon of vinegar to each cup of milk and let it sit for a couple of minutes.

This can easily be halved and baked in a 9x9 pan.

Source: my friend Rachel's mom, Kim Smith who got it from her church cookbook. Original author is listed as Cheri McClean.
The Best Sweet Cornbread - soft, tender cornbread that's sweet just like I like it.

Speak Your Mind



  1. Yes! I have been looking for a sweeter cornbread that didn’t use the cake mix or was as sweet and sticky.
    What type of cornmeal did you use? I have coarse and fine milled, and also white. Not sure why I have white!

  2. I’ve never wanted some butter and honey so bad in my life. I mean I’m sure the cornbread is good too…. 🙂

  3. Shawnna Griffin says:

    hey girl this looks so tasty!

  4. Just made this and it turned out very well. Just the right amount of sweetness.

  5. Maybe I missed this but do you melt the butter before combining it or just mix it softened? Thanks

  6. These instructions are terrible. Maybe you should edit it to say that you mix the butter and sugar before adding anything else. Then the eggs and remaining wet ingredients. Combine dry ingredients then add to wet ingredients. I live in an area where the ingredients are expensive and I am not happy to have wasted them!

  7. Absolutely delicious! Easy to follow directions, it came out perfect!

  8. Do you think I can use a can of creamed corn somewhere in here??

  9. This was absolutely delicious,I’ve never hear cornbread before. However, I had cook this for over an hour and the center was still very wet. Any suggestions?

    • I halved the recipe and had the same problems.

    • Same problem with having to bake for an hour or so…I think oven temp should be 400 degrees instead of 350 degrees like other corn bread recipes…That may help with the slow baking.

      • Just pulled my second try out of the oven. I kept the oven temp at 350 degrees…I chickened out on the 400 degrees…It still took longer to bake than recipe says. This time it took 35-40 minutes. Looks really good though. With all the different types of ovens on the market nowadays, you are just going to have to watch it close and judge temp yourself and with a pick poked into the center to check to make sure it’s done.

    • Did you bake in a 9×13 pan?

  10. I had to pop it back in the oven even after 35 minutes and at 375 degrees. Any idea why there seems to be so much variability with the temperature? I followed the recipe exactly and baked in a 9 x 13 pan. My oven is pretty accurate with temperature.

  11. I had the same outcome as several others here. Wet mixture was incredibly lumpy, I followed the recipe to a T and it still was a flop. 🙁 Hate wasting ingredients, especially butter as it’s very expensive where I live.

  12. This is the absolute best corn bread we’ve ever had in our lives.

    We’re using a Temptations 9×13 dish, and have to cook it 40 mins, and it turns out with a light crust around the edges, which is simply divine.

    As to the lady that has lumps in the mixture, are you sure you’re using softened butter?

    Or maybe you’re not mixing it enough. I use a KitchenAide mixer, and it turns out perfect

  13. OK, I never write reviews, but this time I had to. I also had the clumpy batter problem (I had not read the comments beforehand) and was so concerned that I threw away my first mixture right after I added the buttermilk and eggs. But because I’m a perfectionist and have never had a recipe defeat me, I started over. My initial thought was that my butter was too warm and I had curdled either the buttermilk, eggs, or both. The second time I halved the mixture, softened the butter the correct way and proceeded as the directions were written, and yet again the mixture was clumpy, BUT I kept going, and added the remaining ingredients. I used coarse cornmeal and went ahead and put it in the oven (lumps and all), and guess what, it turned out wonderfully! The lumps could be masked by the coarse cornmeal but who knows, the taste is so great you don’t notice. It’s sweet but not too sweet! I think the next time though I would try mixing the eggs and buttermilk together prior to adding to the creamed sugar mixture to see if that makes a difference? REGARDLESS, DON’T LET THE CLUMPS SCARE YOU, PROCEED ON!

  14. This is the best corn bread ever!! I don’t know, maybe ignorance is bliss but I just followed the instructions. I saw some lumps but hey, maybe they were supposed to be there, I don’t know.🤗 So I continued on. I used a 9 x 13 glass dish and it took about 40 minutes but it was worth the wait! The best golden corn bread you ever saw. Moist, just the right amount of sweet, texture was beautiful. Although, I must say, every recipe I have I have made from “the-girl-who-ate-everything ” has been delicious! Thank you!!😋

  15. So easy, the directions were great and easy to follow. Loved this recipe and we make it again! Thank you so much!!!


  17. being that I’m trained in pastry i treated this recipe like a cake. dry together, wet together and cream the butter and sugar. I am currently still in the oven so i can’t attest to its taste but it is taking WAY longer than 25 min. I increased the heat per other commenters recommendations. Im at 375 for another 10 min so heres hoping. But I have to agree the the instructions aren’t written very clearly. Here’s hoping!

  18. This is the best cornbread recipe EVER! My family loved it. Just the perfect amount of sweetness and the texture is wonderful. This recipe is definitely a keeper. I’m making it again today and can’t wait to eat it. As mentioned by others, my batter also was a bit lumpy but I just cooked it anyway. Turned out great! Btw, I had to extend the cooking time as well.

  19. This wasn’t bad for a sweet cornmbread recipe. My son asked for sweet southern cornbread to go with our collards and stir fried pea shoots for lunch. I felt this was too sweet for me (he loved it) and the texture was a bit too smooth for me as well. I halved the recipe and baked it in my cast iron skillet. Thank you for sharing the recipe.

  20. I made the cornbread for dinner and it was a big hit. I love this cornbread and so did the family. I followed your instructions and had no problems. This was easy to make. I will be making this cornbread instead of traditional way. Has just the right amount of sweetness. Thank you for posting this recipe.

    Carol H

  21. This is definitely the best cornbread I’ve ever made. I halved the recipe and baked it in a square 9×9 glass pan. It took 30 minutes and it was perfect!! Thanks!

  22. This was my first time making cornbread from scratch. Everyone loved it. I will be using this recipe all the time now.

  23. I mixed the recipe exactly as written. The only substitution I had was I used salted butter. Yes, the mixture was thick and clumpy, but the cornbread came out perfectly. I used my cast iron frying pan and a cupcake pan. This batter was enough to fill the skillet and make six muffins. I did cook it about 15 minutes longer than stated. It was delicious! This is now my cornbread recipe.

  24. Wonderfull!!!!! i made a half batch since it was just 2 of us, used a 11×7 pan and 2/3 sugar instead of the 3/4 (for the half batch), and used regular whole organic milk. Delicious!!!!!!!! Baked for 22 min at 350 came out perfect! thanks for a great recipe!