If you’ve been looking for the perfect Sweet Cornbread recipe, this is it. Moist, buttery, and golden brown on top — it’s the kind of easy comfort food that instantly makes any meal feel special.
Why You’ll Love This Recipe
- It’s versatile. It’s great served with chili, soups, barbecue, or even breakfast.
- It has the perfect texture- moist, tender, and never dry.
- You’ll love that it’s sweet, but not overly so. There is just enough sweetness to balance savory meals.
- It’s a quick and easy recipe. Simple ingredients, simple instructions and no mixer required.
Ingredients Needed:
- Flour: Use all purpose flour.
- Cornmeal: It’s an essential ingredient for making cornbread!
- Milk: Use whole or 2% milk for the best flavor.
- Sugar: Using both white sugar and brown sugar gives this cornbread amazing sweet flavor!
- The Rest: Salt, baking powder and egg.
Variations to Try
- Honey Cornbread: Add ¼ cup honey for a natural sweetness.
- Cheddar Jalapeño Cornbread: Stir in 1 cup shredded cheddar and 1 diced jalapeño.
- Skillet Cornbread: Bake in a cast iron skillet for crispy edges.
- Brown Butter Cornbread: Brown the butter before mixing for a nutty flavor boost.
- Buttermilk Cornbread (for a tangy twist!)
How to make Sweet Cornbread:
The complete, printable recipe is at the end of this post.
- Whisk together the dry ingredients in one bowl.
- Whisk together the wet ingredient in a second bowl.
- Add the wet ingredients to the dry ingredients, and stir to combine.
- Pour the batter into a 9-inch round pan. Bake for 20 to 25 minutes.
RecipeGirl’s Tips for the Best Cornbread
- Use real butter. Margarine won’t give you the same richness.
- Don’t overmix. Stir just until the batter comes together for a tender crumb.
- Try drizzling honey on top. A touch of honey adds depth and moisture.
- Serve warm. Cornbread is always best fresh from the oven.
Cozy Recipes to Serve with Sweet Cornbread
If you love this soft and buttery Sweet Cornbread, you’ll want to try a few more of my favorite comfort food recipes that go perfectly with it. These are cozy, family-friendly dishes that always hit the spot on chilly nights.
🌶️ All American Chili
A hearty, classic chili recipe made with ground beef, beans, and bold spices. It’s exactly what you want to ladle up next to a slice of warm, sweet cornbread.
🫘 Easy Slow Cooker Chili
This hearty, flavorful chili is made right in the slow cooker! Moist, sweet cornbread mixed in makes it even more amazing.
🍗 White Chicken Chili with Aged Cheddar Cheese
A creamy, cheesy twist on chili made with tender chicken and white beans. It’s a lighter option that pairs beautifully with cornbread.
🧀 Easy Tater Tot Casserole
This nostalgic, cheesy casserole is comfort food at its best — simple ingredients, golden tater tots, and lots of melty goodness.
🍝 Chicken Spaghetti Casserole
A family-style baked pasta dish that’s creamy, comforting, and perfect for Sunday dinner. Serve it with cornbread for a Southern-style meal everyone will love.
Storage & Freezing
- Freeze cooled cornbread (wrapped in plastic and foil) for up to 3 months. Thaw and warm before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Reheat slices in the microwave for 15 seconds to make them soft again.
Author’s Note:
“This is the cornbread recipe I keep coming back to — buttery, sweet, and just the right amount of crumbly. It’s one of those simple sides that feels special every time. Whether you serve it with chili or enjoy it warm with honey, I hope it becomes one of your go-to comfort recipes too.”
Do you like your cornbread sweet or savory? Tell me in the comments!
Sweet Cornbread
Equipment
- Whisk (for mixing)
- 9-inch Round Pan (for baking)
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- ¼ cup packed brown sugar
- ¼ cup granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- ⅓ cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat the oven to 400°F. Spray a 9-inch round pan with nonstick spray.
- In a medium bowl, whisk together the flour, cornmeal, sugars, baking powder and salt. In a separate bowl, whisk together the remaining ingredients. Add the wet ingredients to the dry ingredients and stir just until moistened.
- Scrape the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly and slice into wedges.
Notes
- Use real butter. Margarine won’t give you the same richness.
- Don’t overmix. Stir just until the batter comes together for a tender crumb.
- Serve warm. Cornbread is always best fresh from the oven.
- Try drizzling honey on top. A touch of honey adds depth and moisture.
Variations to Try
- Honey Cornbread: Add ¼ cup honey for a natural sweetness.
- Cheddar Jalapeño Cornbread: Stir in 1 cup shredded cheddar and 1 diced jalapeño.
- Skillet Cornbread: Bake in a cast iron skillet for crispy edges.
- Brown Butter Cornbread: Brown the butter before mixing for a nutty flavor boost.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A while back I was looking through my online recipe manager and I realized I had something like 5 different corn bread recipes. Thus began my quest to pick the *BEST* recipe and delete all the other ones. In one weekend I made 6 batches of different corn breads (with a boxed mix as a “control”), and this one was one of the two my partner and I liked best.
THIS was really good! I even left out the brown sugar. Thanks!!
So good and very moist. I will be making again and sharing this recipe. Thank you.
This looks perfectly moist Lori!