Description
This Sweet Southern Cornbread is perfectly moist, buttery, and lightly sweet, with a crisp golden crust. Made with buttermilk, masa flour, and just the right amount of sugar, it’s the ultimate side dish for any meal—delicious with chili, BBQ, or simply slathered in butter and honey!
Ingredients
Scale
- 2 large eggs
- 2 cups granulated sugar
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
- 1 tablespoon unsalted butter, room temperature (for greasing)
- 3 tablespoons oil
- 2 cups unbleached all-purpose flour
- 2 cups corn flour (masa flour)
- 2 teaspoons kosher salt
- 2 teaspoons baking soda
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking pan or cast iron skillet with 1 tablespoon of butter
- In a large bowl, whisk together the eggs and sugar until smooth. Stir in the buttermilk, melted butter, and oil
- In a separate bowl, whisk together the all-purpose flour, masa flour, salt, and baking soda
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing
- Pour the batter into the prepared pan, spreading it evenly
- Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean
- Let cool for 10 minutes before slicing. Serve warm with butter, honey, or your favorite toppings
Notes
- For a less sweet version, reduce the sugar to 1 cup
- For a richer flavor, substitute half of the oil with additional melted butter
- For extra texture, mix in 1 cup of corn kernels or shredded cheddar cheese
- Storage Tip: Store at room temperature for 2 days, in the fridge for 1 week, or freeze for up to 3 months
- Prep Time: 10
- Cook Time: 30
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern, American
Keywords: sweet cornbread, Southern cornbread, buttermilk cornbread, easy cornbread recipe, homemade cornbread