Sweet & Buttery Cornbread – ditch the Jiffy Mix and whip up this easy from scratch cornbread. Butter, sugar, flour, cornmeal, baking powder, eggs, and milk. It is basically a cornbread cake. Super easy to make and even easier to eat! We’ve made this several times and it is quickly becoming our go-to cornbread recipe! Great with chicken, pork, soups, chilis, and stews. #cornbread #sweet #cake #bread
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Pin This RecipeEasy Homemade Cornbread Recipe
Normally, I do not put sugar in my cornbread, but this Sweet & Buttery Cornbread has turned me into a fan of sweet cornbread. It is SO good! This is super easy to make from scratch with only a few simple ingredients. Butter, sugar, flour, cornmeal, eggs, and milk. It is basically a cornbread cake. We’ve made this several times and it is quickly becoming our go-to cornbread recipe! So Ditch the Jiffy Mix and make this ASAP!
How to Make Sweet Cornbread from Scratch
This cornbread is very easy to make. Start with beating together sugar and butter with a mixer. Add eggs and mix well. Combine flour, cornmeal, baking powder, and salt. Add to the butter mixture alternating with milk. Pour the batter into a cake pan and bake.
- You can bake the cornbread in any pan that you prefer – round cake pans, square cake pans, or muffin pans. You will need to adjust the cooking time if you use a different pan.
- Make sure to use plain cornmeal and not cornbread mix. You can use yellow or white cornmeal.
- How Long with Cornbread Last? This cornbread will keep 1 to 3 days in an airtight container. I usually put the cornbread in a ziplock bag and store it on the counter.
- You can refrigerate the cornbread, but it isn’t necessary.
- Can Sweet & Buttery Cornbread be frozen? Yes! Bake the bread and let it cool completely. Wrap the bread in plastic wrap and freeze. It will keep in the freezer for up to 3 months. To reheat thaw and reheat in the microwave or covered in the oven until warm.
What to Serve with Cornbread
This cornbread recipe is a new favorite at our house. It is fantastic slathered in honey butter or drizzled with maple syrup. We love it with just about everything – chicken, pork, steaks, soups, chili, and casseroles. You name it, this cornbread goes with it!
Here are a few of our favorite recipes from the blog that go great with this yummy bread:
Slow Cooker Cream Cheese Crack Chicken Chili
Slow Cooker Cream Cheese Crack Chicken Chili – this stuff is AMAZING! We’ve made it 3 times this month! We…
Million Dollar Chicken Casserole
Million Dollar Chicken Casserole – This is our go-to chicken casserole! SO easy to make and tastes like a million…
The Ultimate Pork Chops
The Ultimate Pork Chops – so tender and juicy. You can cut them with a butter knife!!! Pork chops brined…
Firehouse Chili (Quick & Easy)
Firehouse Chili Recipe – seriously delicious!! So simple and it tastes great! All you need is some cornbread and dinner…
Sweet & Buttery Cornbread
Ingredients:
- ⅔ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1⅔ cup milk
- 2⅓ cups all-purpose flour
- 1 cup yellow cornmeal
- 4½ tsp baking powder
- 1 tsp salt
Instructions:
- Preheat oven to 400ºF. Grease a 9×13-inch cake pan and set aside.
- In a large bowl, beat together butter and sugar with an electric hand mixer until light and fluffy. Add eggs, mixing well.
- Combine flour, cornmeal, baking powder, and salt. Add to the butter mixture alternately with milk.
- Pour batter into the prepared pan.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center, comes out clean.
Notes:
- You can bake the cornbread in any pan that you prefer – round cake pans, square cake pans, or muffin pans. You will need to adjust the cooking time if you use a different pan.
- Make sure to use plain cornmeal and not cornbread mix. You can use yellow or white cornmeal.
- How Long with Cornbread Last? This cornbread will keep 1 to 3 days in an airtight container. I usually put the cornbread in a ziplock bag and store it on the counter.
- You can refrigerate the cornbread, but it isn’t necessary.
- Can Sweet & Buttery Cornbread be frozen? Yes! Bake the bread and let it cool completely. Wrap the bread in plastic wrap and freeze. It will keep in the freezer for up to 3 months. To reheat thaw and reheat in the microwave or covered in the oven until warm.
Steph
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Made this tonight. It was perfect cornbread. I did add a can of corn kernels after mixing everything else. The texture and color were great. I was nervous that it would be too sweet but it was not. Thanks for the recipe.
Used cornmeal mix, just omitted baking powder. Wonderful.
Can you use self rising cornmeal with this recipie??
Not in this recipe.
Steph, I don’t think I can even count the number of your recipes of yours that are staples in my repertoire over the years. Thank you for all you do for us. I so appreciate you and all your hard work. Laura
thank you so much, Laura!