Sweet Cornbread Recipe

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

Course Bread

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings slices

Calories 190kcal

Author Tonia Larson

Equipment

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

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