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close up of a single serving of homemade sweet cornbread on a plate with a pat of butter and drizzle of honey over the top.

Homemade Sweet Cornbread Recipe (Moist & Buttery)

There’s nothing quite like a warm slice of this Homemade Sweet Cornbread Recipe fresh from the oven. Made with simple pantry ingredients and mixed together in just one saucepan, this easy recipe bakes up with a soft, tender crumb, buttery flavor, and the right amount of sweetness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 9 servings

Ingredients
  

  • 1/2 cup butter, melted (1 stick)
  • 1/2 cup sugar
  • 1 cup buttermilk*
  • 2 eggs, room temperature
  • 1 cup flour
  • 1 cup cornmeal
  • t tsp baking soda
  • 1/4 tsp salt

Instructions
 

  • Preheat the oven to 375°F. Grease an 8x8-inch baking dish with butter or nonstick cooking spray and set the oven rack in the middle of the oven.
  • In a medium saucepan, melt the butter over low heat. Remove from the heat and whisk in the sugar until combined.
  • Whisk in the buttermilk and eggs until smooth.
  • Add the flour, cornmeal, baking soda, and salt.
  • Pour the batter into the prepared baking dish and bake for 28–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter, honey, or as is. Enjoy!

Notes

*Homemade Buttermilk: I always make my own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with milk until it reaches 1 cup. Let it rest for 5 minutes to sour before adding it to the batter.

Storage, Freezing, and Reheating Instructions

To Store:
Wrap any leftover cornbread with plastic wrap or transfer the leftover cornbread to an airtight container. Store at room temperature for up to 3 days.
To Freeze:
To freeze cooled cornbread, place individual slices on a cooling rack and flash freeze in the freezer for 1 hour. Once frozen, wrap each piece in plastic wrap, then place the wrapped pieces in a freezer-safe bag or airtight freezer container. Freeze for up to 3 months.
To Reheat:
To reheat frozen cornbread, allow the cornbread to thaw on the counter for an hour.  Place onto a microwave-safe plate and microwave for 20-30 seconds at 50% power until desired warmth.