This golden brown and delicious sweet cornbread recipe is a family favorite! There is just something about homemade cornbread that really hits the spot. Every cornbread muffin has that fresh-from-the-oven smell AND taste!
Nothing beats homemade cornbread. It's a pretty versatile side dish too. You can slather it with a pat of butter and drizzle some delicious honey over it. I've even seen people crumble the cornbread into their soups and stews.
If I'm not slathering butter and honey on it, I split it into two pieces and dunk it into my soup. There's no right or wrong way to eat cornbread!
🍽 Equipment
The main equipment we're going to use will be a whisk, 2 medium-sized mixing bowls, silicone baking cups, and a muffin pan. You can definitely swap out paper baking cups if you prefer, or you can even just spray the muffin pan with pan spray and it that way.
🥣 Food preparation list
In Parts 1 and 2 below, I placed all of the dry ingredients and whisked them together so everything is combined evenly. In Part 3, I whisked in the wet ingredients. One thing to note is that if your melted butter is too warm, it will solidify in the wet ingredients. This is why I suggested you drizzle it in as you're whisking the wet into the dry. Part 4 is what all of the ingredients should look like once combined. Allow to rest for 5 or 10 minutes before placing it into your baking vessel.
🥘 Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour unbleached
- ½ cup sugar
- 1 tablespoon baking powder
- 1 ½ teaspoon kosher salt
Wet Ingredients
- 1 cup buttermilk
- 2 each eggs, beaten
- ¼ cup unsalted butter melted
🔪 Instructions
- Preheat your oven to 400°
- Combine dry ingredients into a small mixing bowl. Whisk until all ingredients are incorporated.
- In a separate bowl, add eggs and buttermilk.
- Mix wet ingredients into the dry ingredients. Drizzle the butter into the mixture and whisk just until combined.
- Rest the batter for 5-10 minutes while you prepare the muffin pan.
- Place the baking cups in the muffin pan. If you are not using baking cups, use pan spray and spray the muffin pan.
- Fill the cups about a ½ inch from the top.
- Place the filled muffin pan into the oven and bake for 20-25 minutes or until a toothpick is inserted in the center comes out clean.
- Remove the cornbread from the oven and let sit 5 minutes before removing from the baking cups. Serve.
💭 Helpful hints
- If you don't have buttermilk, you can add 1 tablespoon of lemon juice or white vinegar and enough milk or cream to equal 1 cup. Just stir and let sit 5 minutes prior to use.
- You can also place the cornbread in a preheated cast-iron skillet coated with pan spray or canola oil.
❤️ You'll also love these cornbread friendly recipes
- This cornbread recipe will go great with our homemade chili beans recipe too!
If you tried the Sweet Cornbread recipe, please take a minute to rate the recipe and leave a comment letting me know how you liked it. Don't forget you can also follow me on Facebook, Instagram, Pinterest, YouTube, and Twitter. Tag me with #joeeatsworld
📋 Recipe
Sweet Cornbread Recipe
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, unbleached
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoon kosher salt
Wet Ingredients
- 1 cup buttermilk
- 2 each eggs, beaten
- ¼ cup unsalted butter, melted
Instructions
- Preheat your oven to 400°
- Combine dry ingredients into a small mixing bowl. Whisk until all ingredients are incorporated.
- In a separate bowl, add eggs and buttermilk.
- Mix wet ingredients into the dry ingredients. Drizzle the butter into the mixture and whisk just until combined.
- Rest the batter for 5-10 minutes while you prepare the muffin pan.
- Place the baking cups in the muffin pan. If you are not using baking cups, use pan spray and spray the muffin pan.
- Fill the cups about a ½ inch from the top.
- Place the filled muffin pan into the oven and bake for 20-25 minutes or until a toothpick is inserted in the center comes out clean.
- Remove the cornbread from the oven and let sit 5 minutes before removing from the baking cups. Serve.
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Equipment
Notes
- Use pan spray if you are not going to use silicone or paper muffin baking cups.
- If you don't have buttermilk, substitute 1 tablespoon of lemon juice or white vinegar and enough cream or milk to equal 1 cup.
Did you make this recipe? Let me know how it turned out!