simple sweet cornbread

Eight ingredients stirred together before putting in the oven to bake.  That’s all there is to it in this moist, Simple Sweet Cornbread.  The perfect side dish for your favorite comforting soup or stew this winter.

Simple Sweet Cornbread | Melanie Makes

There’s a reason why I like to make chili.  That reason, my friends is simple.  Cornbread.  I puffy heart love cornbread.  Especially slathered in butter.  The texture of each crumb, the barely there hint of sweet… This recipe makes a large 9×13 pan and it rarely lasts 24 hours in our house.  

Simple Sweet Cornbread | Melanie Makes  

I may or may not enjoy any leftovers for lunch the next day.  Just cornbread, no other dishes need apply.  Carb lovers of the world, unite!

Simple Sweet Cornbread | Melanie Makes

With just eight ingredients stirred together before baking, this moist cornbread couldn’t be easier.  And when I say sweet, I don’t mean over the top.  I mean a hint of sweet that sets it apart from those other cornbreads you might have tried before.  I definitely prefer a bit of sugar in my cornbread!

Simple Sweet Cornbread | Melanie Makes

Simple Sweet Cornbread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 15 squares

Serving Size: 1 square


1 cup butter, melted

1 cup sugar

4 eggs, beaten

2 cups buttermilk

1 teaspoon baking soda

2 cups cornmeal

2 cups flour

1 teaspoon salt


Preheat oven to 375 degrees.

In a large bowl, stir together butter and sugar. Add eggs and buttermilk and stir to combine.

Stir in baking soda, cornmeal, flour, and salt until well blended but being careful not to overmix.

Spray 9x13 dish with cooking spray and pour batter into prepared pan.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Simple Sweet Cornbread | Melanie Makes

This cornbread is perfectly paired with my Beer Braised Beanless Chili and another chili that I’m eager to share with you on Sunday.  Or just make a pan and eat it on it’s own.  Don’t worry, I won’t judge.


  1. That looks scrumptious! However, I would never be allowed to serve it at home. The hubby would say it’s not cornbread, but cake. He insists that the sugar goes in the tea :)

  2. Whether it’s been me or the recipes I’ve tried, or both, I have had a nasty result with cornbread….this recipe here, though, has got my attention and stirred up my nerve to try try again! I’ll let you know how it goes!!

  3. This was my favourite snack when I was a kid! My mom taught me how to do it and I regulary make this, when there is nothing sweet at home and you just need something to calm your sugar down :)

    It’s great because you can spread nutella or jam (or even peanut butter AND jam) on it. I don’t use sugar in my recipe, mainly because of that.

    Best of all – it’s quick and fairly simple to do!

  4. Nancy Bowker says:

    I noticed that there are two different pan sizes mentioned in the recipie. If I use a 9×13 pan, will the cornbread be as thick as pictured above? Do I need to adjust the cooking time if using the larger pan?

  5. I have some cornmeal in my pantry that really needs to be used. I need to just make this and be over with it. Pinning now!

  6. Dee in NH says:

    Oh yum!!!!! I have been craving some sweet and yummy cornbread! Off to get some buttermilk!

    • melanie says:

      Thanks, Dee! And if you don’t have buttermilk, you can definitely use the vinegar/milk combo to make your own!

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