If you’re looking for the perfect cornbread recipe, this is it. This simple recipe is sweet and oh so yummy. Sweet Buttermilk Cornbread is a family favorite around here and whenever I serve it for a crowd, there’s never leftovers.
I’ve been making this Sweet Buttermilk Cornbread recipe for over two decades. It’s just so so good! I used to take it to church potluck every week because members would request it. You can find my Gluten Free Cornbread recipe here.
Sweet Buttermilk Cornbread
It’s a family favorite, very similar to the recipe I grew up with, but I made a couple tweaks to the recipe which, in my opinion just make the recipe even better. This sweet buttermilk cornbread is perfect served with bean soup or really any home cooked meal.
Try topping this sweet cornbread with butter and honey or even some blackberry jam. In fact, the leftovers are perfect alongside a savory breakfast. Just serve in place of biscuits or toast.
If you decrease the sugar by half, it makes a perfect topping for pot pies, baked chili, Mexican Pie, and more. Add finely chopped jalapenos or corn, chopped onions and more for different flavors. I use this same recipe for making my cornbread dressing at Thanksgiving time, but I omit all of the sugar from the recipe for making the dressing.
Tip: If you don’t have buttermilk on hand, simply add 1 tablespoon of lemon juice to one cup of milk. Let it sit for a minute or two and then mix it into your cornmeal mixture.
This is the perfect, sweet southern cornbread!
- 1 cup flour
- 1 cup cornbread
- 1/2 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup buttermilk
Preheat oven to 425 degrees. I like to put my cast iron skillet in there to heat up and melt 2 tbsp. butter/ margarine in the skillet. Mix together dry ingredients. Add wet ingredients. Mix until combined, but do not over mix or you'll have heavy cornbread.
Remove cast iron skillet from oven, carefully! Tip from side to side to evenly coat with melted butter. Pour cornbread batter into skillet and bake for 20 minutes.
This recipe is soooo good. You can use this recipe to top pot pies, baked chili, Mexican Pie, and more. Add finely chopped jalapenos or corn, chopped onions and more for different flavors. You can decrease the sugar for savory recipes if you like.
Amount Per Serving: Calories: 272Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 591mgCarbohydrates: 39gFiber: 0gSugar: 14gProtein: 6g
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