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 swetness (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:
- Preheat oven to 375 degrees F. Spray an 8-inch square pan with nonstick cooking spray, like Pam.
- 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.
- 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.
- 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.