Quick and easy is the name of the game with this Simple Sweet Cornbread. The perfect eight ingredient side dish for your favorite soup, chili or stew that takes just 10 minutes to prepare.
Original content posted February 2014. Updated October 2018.
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There’s a reason why I like to make chili, soups and stews as the weather turns colder. The reason, my friends, is simple. My Simple Sweet Cornbread recipe. I puffy heart love this cornbread. The texture of each crumb, the hint of sweet. This recipe makes a large 9″x13″ pan, yet it rarely lasts 24 hours in our house.
This Simple Sweet Cornbread ranks high on my list of comfort foods. I’m not sure if my love of cornbread runs strong as it was always served with a meal I despised when I was younger – my mom’s Ham and Beans, blech! – and it was my saving grace or that I’m simply a self-described carb lover.
And for the record, my mother knows just how much I disliked that meal and we continue to joke about it thirty some odd years later.
With just eight ingredients simply stirred together before baking, this moist Simple Sweet 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.
It also happens to be the base of my holiday favorite Slow Cooker Cornbread and Sausage Stuffing.
You likely have all the ingredients for this Simple Sweet Cornbread in your fridge or pantry. I know I do! That’s why it’s my go to, easy carb addition to so many meals.
Don’t have buttermilk on hand? No worries! You can easily make your own by adding two tablespoons of white vinegar to a glass measuring cup and then filling with whole milk to the 2 cup mark. Let it sit for five minutes and then proceed to add it to the recipe as instructed.
TIP: I’ve learned that buying corn meal from the bulk bin at your grocery store is the inexpensive way to go when you need to stock up on this staple ingredient. You’re then able to get the exact amount that you need without all of the extra packaging. And it’s typically cheaper to purchase it this way as well. WINNING.
How to Make Sweet Cornbread
 In a large sauce pan over low heat, melt butter.
 Turn off heat and stir in 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 over mix.
 Spray 9″x13″ baking pan with cooking spray and pour batter into prepared pan.
 Bake at 375 degrees for 30 to 40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Sure, I’ve shared savory cornbread recipes with you before like my Cheddar and Cream Cheese Skillet Cornbread or my autumn favorite Pumpkin Cream Cheese Skillet Cornbread, but sometimes you just need the hint of sweet from this Simple Sweet Cornbread to cut the richness of a hearty soup, stew or chili.
If you happen to have any leftovers, it also makes for a great sandwich the next day, splitting it in half and adding ingredients to the middle. Yes, I speak from experience. And yes, it’s just as delicious as it sounds.
Simple Sweet Cornbread
- 1 cup butter
- 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 sauce pan over low heat, melt butter.
- Turn off heat and stir in 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 over mix.
- Spray 9"x13" baking pan 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.
My Simple Sweet Cornbread would also be a great substitute for a boxed mix in this savory Mexican Cornbread Casserole, this hearty Chili Cornbread Bake. I also love the idea of using any leftovers to make Cornbread Croutons.