Sweet Southern Cornbread Recipe

Slices of cornbread rest on parchment paper, with honey being drizzled over them. A plate with butter sits in the background.

5 from 5 votes

A moist and slightly sweet buttermilk cornbread with a crispy crust, it is perfect as a side for any Southern meal, or tastes great on its own with lots of butter, jam, or honey!

Prep Time15

Cook Time40

Total Time55

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Jenny DeRemer

Cost: $0.68 per serving

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

US Customary - Metric

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!

Video

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