I should start this post with two disclaimers:

One: This is not “southern style” savory cornbread. This is a recipe for  sweet, nearly dessert-like cornbread, that goes well with more sweetness (like a maple butter), chili, soups and even stuffed squash.

Two: If you like sweet, dessert-like breads, you will love this cornbread. You won’t be able to stop eating it. Good luck 🙂

The past few weeks have been perfect for some fall cooking. I’ve made a few chili recipes, soups, and a ton of squash. While these are each good recipes on their own – they are only made better by one thing – the perfect cornbread. So here you go – enjoy!

Sweet Cornbread (The Best Cornbread Ever)

Here’s what you need:

• 1/2 cup butter
• 3/4 cup granulated sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour

Here’s what you do:

1. Preheat oven to 375 degrees F. Spray an 8-inch square pan with nonstick cooking spray, like Pam.
2. Melt the butter in a microwave-safe large boil. Once melted, add sugar and eggs, well beaten. Add in buttermilk and continue to mix well.
3. In a small bowl, combine flour and baking soda. Add to wet mixture. Stir in cornmeal and mix well. Pour batter into the prepared pan.
4. Bake in the preheated oven for 30 to 35 minutes, until edges start to brown and a toothpick comes out clean.

*Note: I keep powdered buttermilk in the fridge almost all the time – it stays longer than liquid buttermilk and comes in handy for recipes like this. If using powdered buttermilk, follow instructions on the container.

Waiting in the oven. yes I also made two small heart-shaped pans.

All done!