I can’t get over how this sweet Southern cornbread bakes up moist, buttery, and golden with those irresistible crispy edges. One bowl, one skillet, and it steals the spotlight every time.

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I’m obsessed with this Southern sweet cornbread because it lands exactly where I want it: moist in the middle, golden on top, buttery all the way through, with those crisp little edges I shamelessly fight for. The yellow cornmeal gives it that classic bite, while buttermilk keeps every square soft without turning cakey.

And the sweetness? Just enough to make my plate feel complete next to greens, beans, chili, barbecue, or fried chicken.

But honestly, I’ll eat a slab by itself and call it handled. Tender crumb.

Crackly rim. Big Southern flavor.

This is the cornbread I keep craving hard.

Ingredients

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Yellow cornmeal gives that classic cornbread grit and sunny color you expect.
All purpose flour keeps it soft, not crumbly like dry sand.
Granulated sugar makes it Southern-sweet, but still welcome beside chili.
Baking powder helps it puff up instead of sitting flat and sad.
Baking soda works with buttermilk for a tender, lightly tangy bite.
Fine salt keeps the sweetness in check, because bland cornbread is a bummer.
Buttermilk brings moisture, tang, and that homemade taste you can’t fake.
Eggs hold everything together and add a little richness, too.
Melted butter gives cozy flavor and that soft, cake-like crumb.
Vegetable oil keeps it moist even after it cools down.
Plus, skillet butter makes the edges crisp, golden, and totally snackable.

Ingredient Quantities

1 cup yellow cornmeal

1 cup all purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup buttermilk

2 large eggs, room temperature

1/4 cup unsalted butter, melted

2 tablespoons vegetable oil

1 tablespoon unsalted butter for the skillet, optional

How to Make this

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1. Preheat oven to 425 degrees F. If using a cast iron or ovenproof skillet, place it in the oven to heat while you mix the batter and add 1 tablespoon unsalted butter to the hot skillet if you want crisp buttery edges, or skip the skillet butter and grease the pan lightly.

2. In a large bowl combine 1 cup yellow cornmeal, 1 cup all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt; whisk to blend evenly.

3. In a separate bowl whisk together 1 cup buttermilk and 2 large eggs until smooth and slightly foamy.

4. Stir 1/4 cup unsalted butter, melted, and 2 tablespoons vegetable oil into the buttermilk and egg mixture until combined.

5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold gently with a spatula until just combined and no large streaks of flour remain; do not overmix.

6. Carefully remove the hot skillet from the oven if using, or prepare a greased 8 or 9 inch round baking pan; pour the batter into the hot skillet or prepared pan, smoothing the top.

7. Bake at 425 degrees F for 18 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Let the cornbread cool in the pan for 5 to 10 minutes, then slice and serve warm with extra butter if desired.

Equipment Needed

1. Ovenproof skillet or 8 or 9 inch round baking pan
2. Mixing bowls (large and medium)
3. Measuring cups and spoons
4. Whisk
5. Rubber or silicone spatula
6. Wooden spoon or spoon for stirring
7. Oven mitts or pot holders
8. Toothpick or cake tester

FAQ

Can I make this without buttermilk? Yes. Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5 minutes to soure it, then use in place of the buttermilk.

What pan should I use? A 9 inch cast iron skillet is ideal for flavor and crust, but you can use an ovenproof 8 or 9 inch round or square pan. Reduce baking time slightly for a smaller pan.

How do I know when it is done? It is done when the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I reduce the sugar for a less sweet cornbread? Yes. Reduce the sugar to 2 or 3 tablespoons to make it less sweet while keeping some Southern sweetness.

Can I add mix ins like corn kernels or jalapenos? Yes. Fold in about 1/2 to 3/4 cup canned or cooked corn, or 2 tablespoons chopped jalapeno, being careful not to overmix.

SOUTHERN SWEET CORNBREAD Recipe Substitutions and Variations

Cornmeal: Substitute stone ground cornmeal or medium-ground yellow cornmeal using the same 1 cup; expect a slightly heartier texture.
All purpose flour: Swap with a 1 to 1 gluten free baking blend (add 1/4 teaspoon xanthan gum if the blend lacks it) or use whole wheat pastry flour cup for cup for a nuttier flavor and slightly denser crumb.
Buttermilk: Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes, or use 1 cup plain yogurt thinned with a few tablespoons water to reach pourable consistency.
Eggs: Replace each large egg with 1/4 cup unsweetened applesauce or with 1 tablespoon ground flaxseed mixed with 3 tablespoons water and rested 5 minutes to gel, noting a slight change in texture and lift.

Pro Tips

1. Heat the skillet well so the batter hits a sizzling surface; that quick shock gives a crisp, browned edge while the inside stays tender. If you like extra buttered edges, add the tablespoon of butter to the hot pan right before pouring.

2. Let the eggs and buttermilk come to room temperature before mixing. Warmer ingredients incorporate more smoothly and help the batter rise evenly.

3. Fold gently and stop when you no longer see big streaks of flour. A few small lumps are fine; overmixing makes cornbread dense instead of light and tender.

4. Check for doneness at the earlier end of the time range with a toothpick near the center. Ovens vary, and pulling it a touch early keeps the crumb moist rather than dry.

5. Rest for 5 to 10 minutes before slicing so the crumb sets. Serve warm with a slather of butter or a drizzle of honey for the best contrast of textures and flavors.

SOUTHERN SWEET CORNBREAD Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I can’t get over how this sweet Southern cornbread bakes up moist, buttery, and golden with those irresistible crispy edges. One bowl, one skillet, and it steals the spotlight every time.

Servings

servings

Calories

297

kcal

Equipment: 1. Ovenproof skillet or 8 or 9 inch round baking pan
2. Mixing bowls (large and medium)
3. Measuring cups and spoons
4. Whisk
5. Rubber or silicone spatula
6. Wooden spoon or spoon for stirring
7. Oven mitts or pot holders
8. Toothpick or cake tester

Ingredients

1 cup yellow cornmeal
1 cup all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup unsalted butter, melted
2 tablespoons vegetable oil
1 tablespoon unsalted butter for the skillet, optional

Directions

Preheat oven to 425 degrees F. If using a cast iron or ovenproof skillet, place it in the oven to heat while you mix the batter and add 1 tablespoon unsalted butter to the hot skillet if you want crisp buttery edges, or skip the skillet butter and grease the pan lightly.
In a large bowl combine 1 cup yellow cornmeal, 1 cup all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt; whisk to blend evenly.
In a separate bowl whisk together 1 cup buttermilk and 2 large eggs until smooth and slightly foamy.
Stir 1/4 cup unsalted butter, melted, and 2 tablespoons vegetable oil into the buttermilk and egg mixture until combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold gently with a spatula until just combined and no large streaks of flour remain; do not overmix.
Carefully remove the hot skillet from the oven if using, or prepare a greased 8 or 9 inch round baking pan; pour the batter into the hot skillet or prepared pan, smoothing the top.
Bake at 425 degrees F for 18 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cornbread cool in the pan for 5 to 10 minutes, then slice and serve warm with extra butter if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.