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There’s something undeniably comforting about a slice of sweet southern cornbread: its golden crust giving way to a moist, tender crumb with just the right hint of sweetness. This buttermilk cornbread boasts crispy edges and a soft interior, making it the perfect companion to hearty stews, or enjoyed on its own with a simple pat of butter!
Want to have a cozy Southern dinner? I highly recommend serving this cornbread along with my plantation potato and ham soup or my 30-minute chicken noodle soup!
Introduction
Like college football, cornbread is one of those topics that make Southerners argue! Should it be sweet or savory? Must it be cooked in cast iron or a baking dish? Despite the controversy, I know one thing for sure: this sweet Southern cornbread doesn’t last long once it hits the table.
It’s baked in a (generously buttered) pie dish for a delectable golden crust, is moist and fluffy from the buttermilk, and is just sweet enough to be irresistible. Slather it with butter and drizzle it with honey while it’s still hot (because, let’s be honest, you can’t help yourself). Just be warned—once you make this, you’ll be on cornbread duty for life!
Ingredients
Wondering what special ingredients you need to make cornbread from scratch? Like many of the best Southern recipes, it doesn’t take anything fancy! Here’s the key ingredients you’ll need to whip up a batch of this mouthwatering cornbread.
- Cornmeal: Stone-ground cornmeal adds texture and depth, but regular cornmeal will still give you soft, fluffy results. Use either one you have on hand.
- Buttermilk: This is essential for tang and moisture. Plus, it reacts with the baking soda to help the cornbread rise, making it beautifully soft and fluffy.
- Butter: Not surprisingly in a Southern recipe, butter is definitely a key ingredient! You’ll need to butter the pan generously to get the beautiful crispy crust we all crave.
- Sugar: This might be a controversial addition for some Southerners, but I love adding some sugar to my cornbread. I think it enhances the corn’s natural sweetness and makes this recipe perfect!
See recipe card for full information on ingredients and quantities.
Variations
- Don’t have any buttermilk in your fridge? Make a substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes.
- Want a little heat? Toss some diced jalapeños into the batter.
- For a richer bite, mix 1/2 cup of shredded cheddar or pepper jack, and sprinkle some extra on top before baking.
- For extra texture, add sweet corn kernels for a pop of flavor.
- Want to change up the flavor? Add some fresh rosemary, thyme, or chives.
How to Make Sweet Southern Cornbread
1
Prepare
Adjust your oven rack to the upper third position, then preheat to 375°F. Grease a 9-inch baking dish liberally with 1 Tablespoon of butter on the bottom and up the sides. Sometimes I go heavier on the bottom with an additional teaspoon. The butter is what helps to form a crisp edge and slightly crunchy crust, so don’t go light. Set aside.
2
Melt
Melt butter slowly in saucepan. I do this over medium-low heat because I do NOT want to brown the milk solids. I only want the butter to foam, so medium-low heat is enough.
3
Mix
Once butter is melted, remove from heat. I wait 2 to 3 minutes before stirring in the granulated sugar and the eggs just so the butter doesn’t scramble the eggs. Stir quickly until well blended. A sturdy wire whisk works best here.
4
Combine
Combine the buttermilk with baking soda and stir into mixture. Follow that with the cornmeal, flour, and salt. Again, whisk until well blended and smooth out any lumps.
5
Bake
Pour batter into the prepared baking dish and bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Because ovens vary so widely, I recommend checking for doneness at the 20-minute mark. It doesn’t mean it will be done, but at least you will be able to gauge how close it is.
6
Serve
If you will be serving immediately, I recommend using a serrated knife to slice the bread while it’s still hot. If baking ahead to serve at a later time, wrap tightly in aluminum foil without cutting. Serve with heaps of salted butter and honey. SWOON
Recipe FAQs
The main difference between Northern (Yankee) cornbread and Southern cornbread is the sweetness, texture, and the flour-to-cornmeal ratio. Yankee cornbread is typically sweeter, softer, and more cake-like, and uses more flour and sugar. Southern cornbread is less sweet (sometimes using no sugar at all), and contains more cornmeal, which gives it a denser texture. Southern cornbread is often baked in a cast iron skillet with bacon grease or butter for a crispier crust, while Yankee cornbread is usually made with butter or oil in a baking pan. But all these issues are hotly debated in the South, so you might find a mishmash of the two styles down here!
Buttermilk is generally a better choice than regular milk for cornbread because it adds moisture, richness, and a slight tang that balances the corn’s sweetness. The acidity in buttermilk also reacts with the baking soda, helping the cornbread rise and giving it a fluffy texture. Cornbread made with buttermilk also tends to be softer, more flavorful, and less likely to dry out. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
Southerners traditionally don’t put sugar in cornbread because sugar could be expensive, and cornbread was meant to be a simple food everyone could afford. Traditional recipes uses only basic ingredients like cornmeal, salt, fat (like bacon grease), and buttermilk. In addition, early Southern cornbread recipes were made with freshly milled corn, which was naturally sweeter than today’s processed cornmeal, so adding sugar wasn’t necessary. Besides, cornbread was considered a side dish for savory mains like beans, greens, or stews, where a sweet flavor wasn’t desired. That’s why the saying goes that you’re not a true Southerner if you add sugar to your cornbread–but it’s still a debated topic!
Yes, you can use regular milk, but the cornbread may be less moist and tangy due to the lower acidity. You might also need to adjust the baking powder by increasing it by 1/2 teaspoon.
I recommend keeping your baked cornbread sealed in a zip-top plastic bag to keep it from drying out. To reheat it, wrap it in foil and bake in a warm oven until it’s heated through. That will give it a fresh-from-the-oven taste again! Or for longer storage, freeze it in a zip-top bag for up to 3 months.
Serving Sweet Southern Cornbread
Southern cornbread is a versatile side that pairs perfectly with comforting soups like Ground Beef and Sausage Chili, or for good luck on New Year’s Day, enjoy it with black eyed peas, ham, and Southern Collard Greens with Smoked Turkey. It’s also delicious plain with lots of butter, honey, and jam, or as a side with barbecue or buttermilk fried chicken. Leftover cornbread is the secret ingredient in a flavorful Southern Cornbread Dressing for Thanksgiving.
Looking for drink pairings? If you’re reaching for a beer, try a crisp lager or a hoppy pale ale. Prefer wine? A lightly oaked Chardonnay or a bright Sauvignon Blanc are good options. For those who love cocktails, a whiskey sour or a citrusy bourbon smash are wonderful!
Expert Tips
- Choose the Right Ingredients: Go for a medium coarse stone-ground cornmeal for the best texture.
- Cornbread Too Dry? Overbaking or too much flour can lead to dryness. Check for doneness at the 20-minute mark and ensure the batter has enough moisture from whole buttermilk and butter.
- Didn’t Rise? If your cornbread is too dense or flat, make sure your baking powder is fresh and avoid overmixing.
- Use a generous amount of butter to grease the pan to get that beautifully crisp crust.
- Want to make the cornbread ahead? Bake it up to two days in advance. When you’re ready to enjoy it, simply wrap it in foil and reheat in the oven. Freeze it for up to 3 months in a freezer bag.
Other Comforting Southern Recipes
Sweet Southern Cornbread Recipe
Video
Ingredients
- 9 tablespoons salted butter, divided; plus additional for serving
- ⅔ cup sugar
- 2 extra large eggs, lightly beaten
- 1 cup buttermilk, whole
- ½ teaspoon baking soda
- 1 cup cornmeal, yellow or white
- 1 cup all-purpose flour
- ½ teaspoon salt
- honey, optional, for serving
Instructions
- Preheat oven to 375°F. Grease a 9-inch baking dish liberally with 1 tablespoon of the butter on bottom and up the sides. I'm using a pie plate, but you can also use a 9-inch casserole dish. Set aside.
- Melt the remaining 8 tablespoons (1/2 cup) of butter slowly in a saucepan. You do not want the butter to brown, only to foam, so medium heat is enough. Once butter is melted, remove it from the heat and let it cool briefly.
- Stir sugar and the beaten eggs into the melted butter, and whisk quickly until it's well blended.
- Combine the buttermilk with the baking soda and stir into the butter mixture, then stir in the cornmeal, flour, and salt. Mix until well blended and free from lumps. Pour batter into the prepared baking dish.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cut while the cornbread is still hot. Serve with additional salted butter, and a healthy drizzle of raw honey. It's the bees' knees!
Notes
- Choose the Right Ingredients: Go for a medium coarse stone-ground cornmeal for the best texture.
- Cornbread Too Dry? Overbaking or too much flour can lead to dryness. Check for doneness at the 20-minute mark and ensure the batter has enough moisture from whole buttermilk and butter.
- Didn’t Rise? If your cornbread is too dense or flat, make sure your baking powder is fresh and avoid overmixing.
- Use a generous amount of butter to grease the pan to get that beautifully crisp crust.
- Want to make the cornbread ahead? Bake it up to two days in advance. When you’re ready to enjoy it, simply wrap it in foil and reheat in the oven. Freeze it for up to 3 months in a freezer bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think perhaps in the list of ingredients you meant to say “baking powder” rather than baking soda. Very good recipe!
Kathryn, I am so glad you enjoyed the recipe—and great question! I used baking soda here because the buttermilk is acidic, and the two react together to help the cornbread rise. It’s a little science trick that gives it that perfect texture. 😊 Thanks so much for reaching out—and for baking it! x-Jenny
You said 1/2tsp salt.is that like Mortons salt or Kosher salt which you said are not the same.I understand that but which salt should I use.Can’t wait to make it.
Ronald, if you have Kosher or Himalayan salt, use that. Kosher salt stands out from other types of salt since it’s composed purely of sodium chloride. In contrast, Himalayan salt is renowned for containing all 84 essential trace elements that are vital for the human body’s optimal functioning. If you find you must substitute table salt for Kosher or Himalayan salt, use approximately half the amount.
Thanks for sharing at the Lazy Gastronome’s What’s for Dinner party. Have a wonderful week – Happy Holidays!