Tulo

Sweet Cornbread Recipe

Golden squares of sweet cornbread stacked on a wooden board, with a pat of butter melting into the top slice.
Photo by Skyler Ewing on Pexels

Buttermilk's acidity reacts with baking soda for extra lift while keeping the crumb tender, and a hot 400°F oven sets the crust fast so the inside stays moist instead of drying out before it browns.

Prep
10 min
Cook
23 min
Total
33 min
Servings
9

Ingredients

Servings9
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 large eggs, large
  • 1/2 cup unsalted butter, melted

Nutrition per serving

Calories
275
Protein
5g
Carbs
38g
Fat
12g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 400°F (205°C). Grease a 9x9-inch square baking pan (or a 10-inch cast iron skillet) and set aside.
  2. 2In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. 3In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
  4. 4Pour the wet ingredients into the dry ingredients and stir just until combined; a few small lumps are fine, and the batter should look slightly thick.
  5. 5Pour the batter into the prepared pan and spread it into an even layer.
  6. 6Bake for 20-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  7. 7Cool in the pan for at least 10 minutes before slicing and serving warm.

Tips & variations

  • For crackling brown edges, preheat a 10-inch cast iron skillet in the oven with 2 tablespoons of butter while mixing the batter, then pour the batter into the hot, sizzling skillet.
  • Stir in 1 cup fresh or thawed frozen corn kernels for extra texture and pockets of sweetness.
  • For a less sweet, more savory-leaning cornbread to serve alongside chili, cut the sugar to 1/4 cup.
  • No buttermilk on hand? Stir 1 tablespoon lemon juice or white vinegar into 1 cup regular milk and let it sit 5 minutes before using.

Storage & reheating

Store cooled cornbread covered at room temperature for up to 2 days, or refrigerate up to a week. Reheat individual pieces in the microwave for 15-20 seconds, or wrap in foil and warm in a 300°F oven for about 10 minutes. To freeze, wrap cooled squares tightly and freeze up to 3 months; thaw at room temperature before reheating.

Tips from the Tulo kitchen

  • Letting the mixed batter rest for 5 minutes before it goes into the oven gives the cornmeal a moment to absorb liquid, which softens any graininess in the finished crumb.
  • A cast iron skillet preheated in the oven before the batter is added gives the classic crisp, dark bottom crust that a glass or light-colored baking pan can't replicate.

FAQ

Why did my cornbread turn out dry or crumbly?

This usually means it baked too long or the batter had too much cornmeal relative to flour and liquid. Pull it as soon as a toothpick in the center comes out clean, since carryover heat continues cooking it for a few minutes after it leaves the oven.

Can I use white cornmeal instead of yellow?

Yes, white and yellow cornmeal are interchangeable by measure and behave the same in baking; the difference is purely color and a very slightly milder flavor from white cornmeal.

Can I double this recipe for a crowd?

Yes, double all ingredients and bake in a 9x13-inch pan, which has roughly the same batter depth as two 9x9-inch pans; check for doneness starting around 25 minutes.

Can I make this cornbread without eggs?

A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes) can replace each egg, though the crumb will be slightly denser and less golden on top.

More recipes