Sweet Buttermilk Cornbread

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This Sweet Buttermilk Cornbread is super moist, fluffy and perfect for Thanksgiving or on the side of any meal!

This Sweet Buttermilk Cornbread is an easy northern style cornbread that takes just 35 minutes to make! It’s fluffy, moist, buttery and perfect alongside any meal. It tastes delicious plain or topped with butter and drizzled with honey!

Looking for more cornbread recipes? Try my Buttermilk Cornbread Muffins or Small Batch Cornbread!

Ingredient Breakdown

Granulated sugar – provides sweetness and texture.

All-purpose flour – this gives the cornbread structure.

Cornmeal – provides structure and gives the cornbread its corn flavor. I prefer to use stone ground yellow cornmeal.

Baking powder and baking soda – both are necessary to help the cornbread rise.

Salt – enhances flavor.

Buttermilk – adds flavor and moisture.

Vegetable oil – adds moisture.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Eggs – binds the ingredients and provides structure.

How To Make sweet Buttermilk Cornbread

1. In a medium bowl combine the granulated sugar, all-purpose flour, cornmeal, baking powder, baking soda and salt.

2. In a small bowl combine the buttermilk, vegetable oil, melted butter and eggs.

3. Fold the wet ingredients into the dry ingredients until just combined.

4. Pour the cornbread batter into a parchment lined 8×8 inch pan. Bake at 375°F for 25 minutes or until a toothpick comes out clean. Serve warm. Store Sweet Buttermilk Cornbread in an airtight container for up to 3 days at room temperature.

Pro Tips For Sweet Buttermilk Cornbread

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Don’t over mix the cornbread batter otherwise it will develop too much gluten and be dense/gummy!
• Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!

Frequently Asked Questions

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What’s the difference Between Northern and Southern Cornbread?

Northern cornbread is made with sugar while Southern cornbread usually is not. Northern cornbread is also typically cakier.

What’s the Best Type of Cornmeal To Use For Cornbread?

Yellow stone ground cornmeal is best for cornbread because it provides stronger corn flavor. Do not be confused with corn flour or cornstarch.

Can This Cornbread Recipe Be Doubled?

Yes just use a 9×13 inch pan and increase the bake time.

Can I Make This Cornbread Gluten Free?

Yes! Replace the all-purpose flour with a 1:1 gluten free flour blend and be sure to use a certified gluten free cornmeal in case of cross contamination.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂