Incredibly moist, tender Sweet Cornbread with just the right amount of sweetness makes the perfect easy side or warm breakfast. You will fall in love at first slice and won’t be able to stop!
Or at least I couldn’t. I think I devoured at least 3, maybe 5 slices of warm cornbread before I plated them for pictures. So if you have been on the hunt for the perfect homemade cornbread that’s 1000X better than jiffy infused with butter, buttermilk, sugar and a hint of vanilla, this is it.
This recipe comes from a family cookbook that is the “best of the best,” specifically from the exquisite Wendy Bagley and it is the best cornbread recipe I have ever tried. My mother-in-law gushed about this recipe a couple times and told me I needed to make it and said it tasted like “cake.” I’m just sorry I didn’t make it sooner!
The original buttermilk Sweet Cornbread recipe is just as sweet as cake and positively delish but I cut the sugar by 1/4 cup because I envision my Sweet Cornbread on a heaping plate alongside Slow Cooker Barbecue Ribs, and/or and I choose and…Nashville Hot Chicken, Barbecue Pulled Pork, Barbecue Chicken Kebabs, Barbecue Chicken Chili, with some Slow Cooker Hawaiian Baked beans, Kicked Up Potato Salad and Million Dollar Macaroni and Cheese on the side. Drooling.
I also love sinking my teeth into warm Sweet Cornbread for breakfast. That’s how I consumed most of this cornbread, besides giving some to one of my friends who texted me that it was the “best cornbread…and [she] needed the recipe!” And because this cornbread is so moist, the leftovers stay perfectly moist for breakfast, just waiting to be topped with a slab of butter and drizzled with honey. Seriously, amazing.
In the case that you prefer Sweet Cornbread that tastes more like cake instead of just reminding you of cake, then you can definitely add the extra 1/4 cup sugar (I’ve made a note in the recipe). Either way, this sweet, moist, tender, springy Sweet Cornbread belongs on your table, in your mouth and will earn a place in your heart. We all thank you Wendy! xo
Preheat oven to 350 degrees F. Lightly grease a 9×13 pan. Set aside.
In a large bowl, whisk together melted butter and sugar until combined. Add eggs and mix well. Add buttermilk and vanilla and stir until combined.
In a separate medium bowl, whisk together all of the Dry Ingredients. Pour dry ingredients into buttermilk mixture and fold together then stir just until flour is all moistened (the batter will still be lumpy).
Pour batter into prepared pan and bake 25-30 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. Let cool 10 minutes before serving.
Store in an airtight container and reheat individual servings for 15 seconds or so (with or without a slab of butter!) Super good drizzled with honey!
1 1/4 cups for “sweet” cornbread, 1 1/2 cups for cake-like sweet.