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    Home » Recipes » Bread

    Sweet Cornbread Recipe

    Modified: Feb 25, 2025 · Published: Sep 30, 2020 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    Sweet Cornbread is the spicier, sweeter version of traditional cornbread. It’s like having a slice of cake with your dinner!

    a topdown shot of sliced sweet cornbread in the pan

    My friend Becky introduced me to sweet cornbread and I’ve been making it ever since. It is so good that I had to share the recipe here so that you can enjoy it as well! We like to have this cornbread with my basic chili recipe.

    dry ingredients in a bowl

    Start by putting a 12-inch cast-iron skillet in the oven at 425˚F for 10-15 minutes while preparing the recipe.

    Put the flour, cornmeal, brown sugar, baking powder, and baking soda in a bowl. Stir until combined.

    cracked eggs in a mixing bowl

    Add the buttermilk, melted butter, and eggs. Stir until combined.

    Do you have a buttermilk substitute?

    I rarely have buttermilk on hand so yes there are a couple of options for a substitute to use in this sweet cornbread recipe. One is to store powdered buttermilk like this in your refrigerator. Simply mix it with water when you are ready to use it.

    Another option is to make a buttermilk substitute. For one cup of buttermilk, mix 1 tablespoon of white vinegar (or lemon juice) into 1 cup of whole milk. Allow the mixture to sit for about 10 minutes before using it.

    adding a pat of butter to the skillet

    Remove the skillet from the oven and turn the oven temperature down to 375˚F. Put one tablespoon of butter into the cast iron skillet and use it to coat the bottom and sides of the pan.

    spread batter in skillet

    Spread the sweet cornbread batter out in the skillet.

    Would this sweet cornbread recipe work in a 9×13 pan?

    Yes, you can make this sweet cornbread in a 9×13 pan instead of a cast-iron skillet as I did in this cornbread recipe. Skip heating the pan in the oven and just preheat the oven to 350˚F and bake for 25-30 minutes.

    baked sweet cornbread in the skillet

    Bake the sweet cornbread at 375˚F for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and sprinkle with cinnamon sugar (find my recipe here).

    sliced cornbread in a skillet

    Can I use this sweet cornbread recipe to make muffins?

    Yes, you can turn this sweet cornbread recipe into cornbread muffins. Divide the batter between muffin cups instead of spreading it in a cast-iron skillet. Bake them at 350˚ for 17-20 minutes until a toothpick inserted in the center comes out clean.

    a close-up photo of cornbread in a pan

    What goes on cornbread?

    Cornbread is most often topped with butter. To make it more special, you can mix a little honey and some ground cinnamon into the butter. Other toppings choices include:

    • honey
    • maple syrup
    • strawberry jam
    • fried apples (find my recipe here)
    a delicious piece of cornbread with a bite out of it

    What more bread recipes? Try these next:

    This Two Ingredient Dough Focaccia Bread recipe is a NO YEAST bread that is super easy to make! It can be served as a side, an appetizer, or used for sandwiches.

    These Crispy Italian Breadsticks are perfect for serving with soup. Or use this recipe to make Parmesan cheese twists to serve as an appetizer!

    Serve Two Ingredient Dough Naan Flatbread as a side or turn it into mini pizzas or sandwich wraps! It’s EASY to make with no yeast and no waiting for dough to rise!

    These Buttermilk Biscuits are fluffy and tender. They are perfect for a breakfast of biscuits and gravy or served as a dinner side.

    Sweet cornbread with cinnamon sugar on top.

    Sweet Cornbread Recipe

    Sweet Cornbread is the spicier, sweeter version of traditional cornbread. It's like having a slice of cake with your dinner!
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    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 22 slices
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    Equipment

    • Yellow Corn Meal
    • Powdered Buttermilk
    • Spoon Spatula
    • Calphalon Cast Iron Skillet

    Ingredients

    • 1 ½ cups all purpose flour
    • 1 ½ cups cornmeal
    • 1 cup brown sugar
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cinnamon
    • 1 cup buttermilk
    • ⅔ cup salted butter melted
    • 3 eggs
    • 1 tablespoon butter for the pan
    • ¼ cup cinnamon sugar find my recipe here

    Instructions

    • Preheat oven to 425˚F. Put a 12-inch cast-iron skillet in the oven for 10-15 minutes.
    • Mix together the flour, cornmeal, brown sugar, baking powder, baking soda, ground nutmeg, and ground cinnamon.
    • Add the buttermilk, melted butter, and eggs. Stir until combined.
    • Remove the skillet from the oven and turn the oven temperature down to 375˚F. Put one tablespoon of butter into the cast iron skillet and use it to coat the bottom and sides of the pan.
    • Spread the batter out in the skillet. Bake at 375˚F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
    • Remove from the oven and sprinkle with cinnamon sugar.

    Video

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    Notes

    Adapted from a recipe given to me by my friend Becky.

    Storage

    Store cornbread by wrapping it in foil or plastic wrap, then place it in an airtight bag with the air pushed out. You can store it this way at room temperature for up to 3 days.
    If storing in the fridge, you can add a couple more days to the life of your cornbread by following the same wrapping and bagging procedure described above.
    Cornbread will last in the freezer for up to 3 months if you wrap the bread in foil in single layers and seal it in a freezer-safe bag with the air removed.

    Nutrition

    Serving: 1slice | Calories: 190kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 97mg | Potassium: 138mg | Fiber: 1g | Sugar: 13g | Vitamin A: 238IU | Vitamin C: 0.003mg | Calcium: 52mg | Iron: 1mg
    Course: Bread
    Cuisine: American
    Author: Tonia Larson

    More Bread

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      Cornbread Croutons
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      Texas Toast Garlic Bread
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      Cheddar Bay Biscuits
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      Two Ingredient Dough Baguette Recipe

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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