Cornbread is a crowd pleaser, but this southern sweet cornbread recipe will not only please your crowd but make them come back for seconds.
Lately, I have been posting a lot of Thanksgiving/Christmas recipes and I just had to include my sweet cornbread recipe. I have been making this recipe a lot and I wanted to share it on the blog. It will be perfect for the holiday festivities.
You can never have too many side dishes for Thanksgiving or Christmas. So I like to add as many side dishes as I can on my plate, the first ones I reach for are the stuffing, baked macaroni (I have a recipe on the blog) and cornbread.
I like to keep my cornbread recipe very simple, I like the traditional recipe with nothing stuffed inside. But from time to time I may rebel and try something extraordinary. But today isn’t that day.
Over the years of making this recipe, what I found that works for me is the perfect combination between granulated sugar and honey. I tried honey alone and it didn’t work, then I tried sugar alone and I wasn’t pleased. So I kept the honey and sugar.
Of course you need to have your buttermilk. A cornbread will not be a cornbread without buttermilk. Now if you don’t have buttermilk at home, you can simply add the same amount of whole milk to which you can add 2-3 tablespoons of lemon juice or white vinegar, let it sit for about 10 minutes then add it to your mixture.
I hope you enjoy the recipe.
Now let’s get into it.
Southern Sweet Cornbread
Ingredients
- 1 1/2 cups All-purpose flour
- 1 1/4 cup Buttermilk at room temperature
- 1 cup Yellow cornmeal
- 1/2 cup Unsalted butter melted
- 1/4 cup Granulated sugar
- 2 Eggs at room temperature
- 4 tbsp Honey
- 1 tsp Baking powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 400°F/200°C. Line a 9 inch square pan with parchment paper. Or you can use a grease cast iron skillet.
- In a medium size mixing bowl, add the egg and sugar and whisk that together until they are well combined. Whisk in the melted butter and honey until they are mixed well together.
- Sift in the flour, cornmeal, baking powder and salt into the wet mixture then fold in the buttermilk. Once everything has been mixed together, pour the batter into the baking dish or skillet.
- Bake for 20-25 minutes or until a toothpick inserted in comes out clean. Enjoy it while it is still warm.
Notes
- You can use white cornmeal for this recipe but if you want that golden yellow colour when it is done baking then use yellow cornmeal.
- You can also skip out on the sugar and honey if you want a savoury cornbread.
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