Sweet Buttermilk Cornbread

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Let me introduce to you the best Sweet Buttermilk Cornbread recipe! This super simple recipe comes together in minutes, and pairs well with soups, chili, and all the winter casseroles. Try it today!

Side shot of two stacked pieces of cornbread on a white plate, with a dollop of melting butter on top.

Cornbread Recipe

Can I get an AMEN for Sweet Buttermilk Cornbread? 🙂

While I’ve been on the Tex-Mex bandwagon for years now, I’m a Midwestern girl at heart. I still love Miracle Whip in my potato salad, brown sugar in my baked beans, and sugar in my cornbread. Believe me, I’ve tried several methods of cutting the sweet from certain foods. In my observations, the South uses jalapeños in EVERYTHING (and now I do too, except for this cornbread!) and the North uses sugar in EVERYTHING. Maybe it’s slowly changing, but the difference is real. Like really REAL.

Side shot of a square white dish of cornbread, with a dollop of butter in the middle of it.

I’ve been working on this cornbread for awhile now. I’ve tried it with jalapeños and cheddar, with bacon and cheddar, with less sugar, with honey replacing the sugar, and then THIS. Just sugar and the other standard ingredients. I just could NOT develop a taste for the others. It has to be slightly sweet. And plain. With NO cheddar, jalapeños, or bacon.

Ingredients Used

  • melted butter
  • sugar
  • eggs
  • buttermilk
  • vanilla
  • baking powder
  • salt
  • flour
  • corn meal

Just use two bowls and a wire whisk. You can prepare it in 10 minutes.

Close-up overhead shot of a glass bowl of cornbread batter.

How to make Sweet Buttermilk Cornbread:

  1. Prep. Preheat your oven to 375 degrees. Spray a square 8×8 dish with baking spray.
  2. Mix Dry Ingredients. In a mixing bowl, combine the flour, cornmeal, salt, and baking powder. Mix well.
  3. Whisk together the wet ingredients. In another bowl, combine the melted (and slightly cooled) butter and sugar, and mix well. Add eggs, buttermilk, and vanilla, and mix again.
  4. Combine. Pour the dry ingredients into the wet ingredients, and mix gently until just combined. Don’t over-mix.
  5. Bake. Pour the cornbread batter into the prepared dish, and bake for approximately 25 minutes, or until done in the center and slightly browned on top.
  6. Serve. Cut the cornbread into nine equal pieces and serve with a dollop of butter and a drizzle of syrup, if desired.
Overhead shot of two plates of a double stack of cornbread, with butter on top.

Have you tried syrup on your cornbread? If not, you should totally try it. When we were kids, my dad always added the dark Karo Syrup to his, and so he rubbed off on the rest of us. Thanks Dad! If you’re not a syrup fan, just add a dollop of butter, and watch it melt. SO good.

What to serve with this cornbread:

Enjoy, friends!

Overhead shot of a sliced open piece of cornbread on a white plate, with butter and syrup on top.

Make this quick bread recipe next: Honey Cinnamon Zucchini Bread

Side shot of two stacked pieces of cornbread on a white plate, with a dollop of melting butter on top.

Sweet Buttermilk Cornbread

Let me introduce to you the best Sweet Buttermilk Cornbread recipe! This super simple recipe comes together in minutes, and pairs well with soups, chili, and all the winter casseroles. Try it today!
4.88 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: buttermilk cornbread, sweet buttermilk cornbread, the best cornbread recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9 pieces
Calories: 299.13kcal
Author: Sue Ringsdorf

Ingredients

  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder

Instructions

  • Preheat oven to 375 degrees.
  • In a mixing bowl, combine flour, cornmeal, salt, and baking powder.
  • In another bowl, combine melted butter and sugar and mix well. Add eggs and quickly whip, and then add buttermilk, and vanilla.
  • Toss wet and dry ingredients together, and mix well. 
  • Pour into sprayed 8×8 baking dish. Bake for approximately 25 minutes, or until done in the center and golden brown on top.
  • Cut into nine pieces and serve with a dollop of butter (and syrup – optional).

Nutrition

Calories: 299.13kcal | Carbohydrates: 40.43g | Protein: 5.72g | Fat: 13.49g | Saturated Fat: 7.58g | Cholesterol: 76.92mg | Sodium: 178.89mg | Potassium: 259.8mg | Fiber: 2.07g | Sugar: 16.57g | Vitamin A: 427.19IU | Calcium: 100.59mg | Iron: 1.5mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

10 Comments

  1. I made this recipe today as I prefer a sweet cornbread. One of the best I have ever had! It is soft not crumbly, nice and sweet. I added a bit of sugar tot he top before baking. Even my husband who is not a fan of cornbread enjoyed it.

    Thank you!

    1. Suebee Homemaker says:

      Hi Sue! I’m so glad you enjoyed the cornbread. Thanks so much for your feedback! 🙂

  2. Danalea Warrick says:

    Great flavor Sue! Perfect with my chili!

    1. Suebee Homemaker says:

      So great to know, Danalea! Enjoy!

  3. This is fabulous!! Took it to a Thanksgiving gathering and got rave reviews. Will make it again and again!!

    1. Suebee Homemaker says:

      Thanks Shari! I’m so glad your friends enjoyed it! 🙂

  4. This looks yummy but I’m from Tennessee!!! We don’t put no darn sugar in cornbread!!!! But I would love to try it!!!!

    1. Suebee Homemaker says:

      I figured I’d get a response out of you, Suzanne!! I totally understand. 🙂

  5. Amen ????! Pass the Cornbread PlEaSe. ❤️

    1. Suebee Homemaker says:

      Haha!! 🙂

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