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.
If you need a sweet cornbread to pair with chilis or soups, this is the best sweet cornbread.
THE BEST SWEET CORNBREAD
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. Next recipe.
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.
It 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.
The dress 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.
So then I as I left my friend’s house I knew I had 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. YES!!!
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! You can even freeze this cornbread if you want to make it ahead of time.
CAN I ADD CORN TO THIS CORNBREAD?
In my opinion, cornbread should be made in its purest form without corn. When you add corn it turns into a spoon bread, corn pudding, or Corn Souffle.
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The Best Sweet Cornbread
The Best Sweet Cornbread - soft, tender moist cornbread recipe that's sweet just like I like it.
- 1 cup unsalted butter , softened
- 1 1/3 cup granulated sugar
- 4 eggs
- 1 teaspoon salt
- 2 cups buttermilk (see Note for easy substitution)
- 1 1/4 cups fine cornmeal (found by the flour)
- 2 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
In a large bowl, cream the butter and sugar. Add the eggs and salt and mix until combined. Add the buttermilk and mix until thoroughly combined. Next, add the cornmeal, flour, baking powder, and baking soda. Mix to incorporate.
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 (up to 35 minutes)
- Serve warm with butter and honey.
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.