My grandmother’s recipe for cornbread is the greatest; it’s sweet and moist.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 9 |
| Yield: | 1 8×8-inch pan |
Ingredients
- ½ cup butter
- ⅔ cup white sugar
- 2 large eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
- Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
- Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
- Please note the differences in yield as well as the use of a cast iron skillet when using the magazine version of this recipe.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 318 mg |
| Sugars | 17 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
When you put a pan/skillet (I use an iron skillet) in the oven to get hot, when the grease is hot, I sprinkle dry cornmeal and let it sizzle just a little, then pour in my cornbread mixture and continue baking. Makes the best crust.
The absolute best cornbread. I also add a chopped jalapeno when I’m looking to make it spicy!
Way way too much sugar! Perhaps try with 1/4 cup of sugar (NOT 2/3 cup) like the other comment suggested. I should have read the comments before I made it – sigh
I won’t lie. I LOVE cornbread. But, after stomach surgery, I found it to be too dry for me to digest. And, my family was not a fan of it anyway. So, I stopped making it…until I found this recipe. This is DELICIOUS! And, all of my family liked it too. They even asked me to make a second batch! I’m so happy to have this in my rotation of recipes again! Only one substitute I made. I didn’t have buttermilk. So, I added 1/4 c whole milk and 3/4 sour cream instead. Great buttermilk substitute in this recipe!
My guest found it to be the best Ever!! thanks for sharing all your receipes!
I made this for a 30+ people family BBQ along with baked beans, pulled pork and coleslaw. It was an absolute hit with people taking home the extras and asking for the recipe. The best cornbread I’ve ever made!
It was ok. Left out the sugar because we don’t like sweet cornbread. It was fine but not great.
This is my go to cornbread recipe and yes I am born and raised in the South for all you nay sayers about sugar in cornbread however I only put 1/3 cup of sugar!!!
I love the way this recipe turned out. It was moist and not overly sweet. I have no concerns whether it is a traditional Southern Cornbread recipe as it is delicious; family and friends love it. I grew up with a thinner unsweetened cornbread with no added flour or leavening agent. My father crumbled his piece up and added it to his glass of milk and ate the soggy cornbread with a spoon; also a Southern tradition. It’s not a matter of right or wrong, southern or northern… its a matter of people free to make a choice as what pleases their pallet no matter where they live. Thank you for sharing this recipe.
Moist, sweet, delicious!
My favorite cornbread recipe! The buttermilk gives it a tang, and the butter adds richness. I have used fresh homemade kefir in place of buttermilk before, and the taste is the same.
Classic cornbread recipe. 1 cup of the dry ingredients, the two eggs make it more cake like. Adding the sugar gives it more of a cake taste as well; not the usual “Southern Style” cornbread.
The cornbread tasted perfect and was very easy to make! I can’t wait to make it again. Thank you for the recipe
Absolutely the best cornbread I have ever had in my life!!! Made it tonight and immediately emailed it to my grown kids!! They love cornbread too!!
Love this. Turns out perfect every time. I follow the recipe exactly!
Made it exactly as directed. I like my cornbread sweet. This was perfect with the amount of sugar in it. I like a sweet cornbread that stands on its own and doesn’t need butter. Only thing I did different was brush about 2tbsp or melted butter on the top. It gives it a perfect moist top. I wouldn’t say this is good cornbread for chili as it’s pretty sweet, but that’s what cornbread is to me. I used Pearl Milling Company’s Cornmeal and it had a really fine texture to it. Not super crumby like jiffy mix. Wish I could find whole milk buttermilk in my area!
Way too sweet, sugar, at most if any, 1/4 cup is plenty! Made it with reduced sugar at 1/4 cup would give 5 stars this way.
This is the only corn bread I’ll ever make. Creamy, holds together well, perfect sweetness. Worth any extra effort to make this.
Pssht this is the best cornbread recipe. Don’t waste your time looking elsewhere !
Like some others, I was skeptical about the sugar in the cornbread. I cut it back to 1/3 cup just because I don’t like sweet cornbread. But like others, this was the most delicious and moist cornbread I’ve made. I made it, per the instructions above, in an iron skillet in the oven. Baked it for 30 minutes and it was perfect!
This recipe was amazing. I used 1/3 cup of sugar and followed everything else on the recipe. By far the best cornbread I have ever made or tasted in my life. I now have the recipe I have been looking for. I give it 10 stars.