Sweet Cornbread
Prep time
Cook time
Total time
Serves: 12
  • 1 cup corn meal
  • 3/4 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoon unsalted butter – melted and cooled
  • 2 large eggs – room temperature
  • 1 1/2 cup buttermilk – room temperature
  1. Preheat oven to 375°F. Butter a 12-cup regular size muffin pan.
  2. In a medium mixing bowl, add the corn meal, flour, sugar, baking powder, baking soda and salt, mix together.
  3. In a small bowl, add eggs, butter and buttermilk, beat to combine.
  4. Pour the buttermilk mixture into the bowl with the dry ingredients. Using a spatula, fold the dry and wet ingredients together until thoroughly mixed.
  5. Divide the batter equally into the 12 muffin cup cavities.
  6. Bake for 20 minutes until a toothpick inserted in the center comes out clean.
  7. Remove from oven and let the pan cool for 5 minutes.
  8. Loosen the side of each corn bread from the muffin pan with a butter knife, flip the pan over and they should all pop out easily.
Recipe by Wild Wild Whisk at https://wildwildwhisk.com/sweet-cornbread/