Sweet Buttermilk Cornbread

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 years. It’s just so so good! I used to take it to church potluck every week because members would request it.

Sweet Buttermilk Cornbread

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.

Ingredients

• 1 cup flour
• 1 cup cornmeal
• 2/3 cup sugar
• 1 tbsp. baking powder
• 1/2 tsp salt
• 1/4 cup oil
• 1 egg, beaten
• 1 cup buttermilk

Directions

Preheat the oven to 425 degrees. Mix together dry ingredients. Add wet ingredients. Stir together until just combined. Bake in a greased baking dish or cast iron skillet for 15 – 20 minutes.

Note: I like to preheat my cast iron skillet and melt 2 tablespoons of butter in the cast iron before pouring in the cornbread batter. This makes a delicious buttery crisp, golden brown crust.