I made this sweet cornbread over Canadian Thanksgiving and we really loved it. I made it again, yesterday, and it tasted even better. If you plan to make it, please use buttermilk. It gives the best result. It’s the best sweet cornbread you’ll ever come across!!!
I hope you are enjoying the week. We still have a lovely weather but soon, the cold will set in. I have learnt to carry my weather with me so I’ll just quickly adjust and move on to the next season. I wish you a happy week!
The Perfect Sweet Cornbread with Buttermilk
Preparation time: 10 minutes; Baking time: 20-25 minutes; Makes: 13 x 9-inch (33 x 23 cm)
- 175g (1⅓ cups, 6oz) all-purpose flour
- 300g (2 cups) yellow cornmeal
- 4½ teaspoons baking powder
- ¼ teaspoon salt
- 150g (⅔ cup, 5oz, 10 tablespoons 1⅓ stick) salted butter or margarine, melted (I used Selection margarine)
- 180g (1 scant cup, 6oz) sugar
- 3 large eggs
- 400ml (1⅔ cups, 13.5fl oz) buttermilk
- Preheat oven to 400°F (200°C) convection setting or 425°F (220°C) regular setting; ten minutes before baking. Grease a 13 x 9-inch (33 x 23 cm) baking pan and line the bottom with parchment. Sift the flour, cornmeal, baking powder and salt. Make a well in the centre.
- In a separate bowl, whisk together the melted butter, sugar, eggs and buttermilk. Pour the buttermilk mixture into the well and stir until just combined. Do not over-mix. (It will have small lumps and this is okay).
- Pour the batter into prepared pan (tin) and bake 20-25 minutes or until the top turns golden brown and a toothpick inserted in the centre, comes out clean.
- Remove from oven. Let rest for ten minutes then cut into squares (while still in the pan) and serve warm.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven.
- I bake this bread using convection setting at 400°F (200°C) for 20-22 minutes.
- If you find the bread too sweet, reduce the sugar to 150g (¾ cup).
- Last updated: July 01 2019
Step By Step Photos
Please always remember to assemble ingredients before you start
Sift the flour, cornmeal, baking powder and salt.
Make a well in the centre.
In another bowl, whisk together the melted butter, sugar, eggs and buttermilk.
until well blended
Pour the buttermilk mixture into the well and stir gently
until just combined (it will have small lumps and this is okay).
Pour the batter into the prepared pan (tin) and bake 20-25 minutes or until the top turns golden brown and a toothpick inserted in the centre, comes out clean.
Remove from oven. Let rest for ten minutes
cut into squares while still in the pan. (I almost forgot to take this photo. I was busy eating!)
and serve warm
We devoured it in minutes, ha ha!
myfavouritepastime.com Last updated: February 19 2019
Lovely! But I would like to make a gluten free version for it to taste extra corny!
Happy baking. I’ve never made anything Gluten Free but I hope it works for you. Please share with me your experience. Have a lovely week!
I always just make with the recipe on the back of the cornmeal box. Going to have to try your version! – Kat
I never imagined there was a recipe on the back of the cornmeal box. Ours are packed in ugly looking polythene bags that I just usually throw away. Next time I shall look out for “the recipe” Enjoy the weekend. Can you imagine we’re have some minuscule flurries right now…ugh!
Looks and sounds delicious!
Thank you, Anna. Have a wonderful week!
Thank you, Liz! Have a wonderful week as well! 🙂
This could be a cornbread I would actually like. Josh likes the savory very cornmeal version, I prefer it more cakey and sweet.
My son absolutely loves this sweet cornbread. I told him he has to learn how to make it over the weekend. After all it’s so easy to make. Have a great weekend, ahead!
I use buttermilk as well in one of my recipes for cornbread. I also add some lemon zest which gives it some great flavor. Maybe I will make these over the holidays 🙂
Oh addition of lemon zest sounds good. Next time I shall try that. I think it will taste awesome. Thanks for the tip!
I’ve only made cornbread once in the past and it wasn’t very good. I have eaten it in several places that served it with a meal and I recall one particular restaurant that served it with and order of spareribs. It was so wonderful and moist and flavorful. I found out the secret ingredient was blended cream corn! Have you ever hear of this? I’m wondering if your recipe with the buttermilk might be a secret ingredient too? Perhaps I will have to try it to find out! Happy hump day!
You should try this one. It’s very simple and tasty. I haven’t tried baking it with cream style corn. Maybe next time, I’ll give it a go. I’m already dreaming of the weekend, even though the weather is changing. Enjoy the rest of the week!
Oh? You had Thanksgiving already?? We’re over our wind storm and power outages and such, now we’re in the calm between the next thing…corn bread is one of my favorites!!! Have a good rest of your week!
Ha ha we already had it. Made some 10 litres of stock with the Turkey carcass and been slurping some soup, every week. I am almost finishing it now.. I froze it! Hope your menu is ready? enjoy the rest of the week!
Oh, cool! No, menu isn’t ready, but in process…can’t wait for my girls to be home, but my son can’t make it 😦 the “joys” of grown children…
Girls always come back home, boys, you never know. My daughter always makes the Turkey. I am now thinking about fruit cakes for Christmas. Already soaking fruits in Brandy. I can’t wait to bake…
I look forward to your fruitcake recipe, I’ve always been frightened by that kind of cake… 😉
Oh I hope to post the one I make. A dense fruit cake. extremely boozy!
I love cornbread. The cornbread looks moist and less crumbly. Yum!
Thank you. We enjoyed eating it whole day long! Have a great week!
My pleasure, Liz. Have a great Friday! 🙂
Never made cornbread so must give this a go! It looks delicious! Wish I was having a slice with a hot beverage this afternoon!
You should give it a try, if you can. It tastes really special. Have a fantastic week!
I love sweet cornbread! Sometimes I put mine in big muffin cups. It makes the perfect-sized breakfast!
I shall try that next time. I have these big and beautiful muffin cups that I’ve been saving for ages…perfect!
Okay, this one I really am making! We have chili planned for dinner this weekend so this will be perfect with it! Thanks!
Ha ha. Kerry, can so I trust you’ll make it. Enjoy the rest of the week!
It looks so yummy! Thank you for recipe!
Thanks. It tastes yummy too!
Yum! One of my faves-especially fresh out of the oven.
I know exactly what you mean. Have a wonderful day!