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+ servings

Sweet Cornbread

This homemade Sweet Cornbread recipe takes just 10 minutes of prep time and is ready in just half an hour. It is moist and fluffy with the perfect hint of sweetness. It’s delicious with or without a pat of butter and a drizzle of honey for serving.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Bread, Side Dish
Cuisine: American
Servings: 12 muffins
Calories: 230kcal
Author: Trang


  • 1 cup cornmeal
  • 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


  • Preheat oven to 375°Butter a 12-cup regular size muffin pan.
  • In a medium mixing bowl, add the cornmeal, flour, sugar, baking powder, baking soda and salt, whisk together.
  • In a small bowl, add eggs, butter and buttermilk, beat to combine. Pour the liquid mixture into the mixing bowl containing the dry ingredients. Fold with a spatula until thoroughly mixed.
  • Divide the batter equally into the 12 muffin cup cavities.
  • Bake for 20 minutes until a toothpick inserted in the center comes out clean.
  • Remove from oven and let the pan cool for 5 minutes.
  • Loosen the side of each cornbread from the muffin pan with a butter knife, flip the pan over and they should all pop out easily.


  • Use coarse cornmeal for the rustic texture and the most apparent corn flavor in this recipe. Medium and fine grind may yield a lighter texture cornbread but the corn flavor will be less apparent.
  • White whole wheat flour or whole wheat flour can be substituted to make this recipe whole grain.
  • Milk can be substituted, but be sure to select whole milk. If using whole milk instead of buttermilk, omit baking soda.
  • To grease the muffin pan, melt the butter and brush it over every inch of the muffin pan cavities. Alternately, you can rub the butter onto the muffin pan with your fingers. Always choose butter over baking sprays whenever you can.
  • If using a 10” cast iron skillet or a 9” square baking pan for this recipe, increase oven temperature to 425°F and increase the baking time to about 25 - 30 minutes.


Serving: 92g | Calories: 230kcal