This recipe for southern sweet cornbread has been a readers favorite for years!! You’re going to love the simplicity of the recipe, and amazing outcome for this moist southern sweet cornbread!
Let’s talk cornbread! Now I know that I have many recipes for southern cornbread here on I Heart Recipes. However, my readers absolutely LOVE the very first homemade sweet cornbread recipe that I posted many years ago. The sweet cornbread is simply the best. It’s better than Jiffy, and all those other store bought cornbread mixes out there. It always comes out so buttery and moist, it’s just the perfect cornbread. The only probably with my previous cornbread recipe was the amount that it made, and one of the ingredients.
People wanted MORE cornbread! So this time around I pretty much doubled the recipe so that you can make the cornbread in a 9×13 bake dish. Also instead of using self rising flour, I will show you how to make this sweet cornbread recipe with simple every day all purpose flour. So yes – more cornbread, and more simple ingredients!
So lets talk about what makes this cornbread so freaking special. WELL, I unlike moist cornbread recipes, this southern sweet cornbread is EXTREMELY moist. I use a nice amount of salted butter ( remember to use salted, not unsalted for this recipe darlin’!) The butter works it’s magic along with the other ingredients, and after the southern sweet cornbread is done, you won’t need to add anymore butter!
Now, what’s my secret ingredient? Yup I have one for this amazing sweet cornbread recipe! Well, instead of using just simple white sugar, I also use brown sugar! Yup, you read right! Brown sugar definitely puts this cornbread recipe in a league of its own. When I tell you that this is the BEST sweet cornbread, I mean it!!
You MUST try this cornbread ASAP, and be sure to share the recipe with your friends on Facebook, and save & share on Pinterest as well!
Check out my video tutorial! XOXO
Southern Sweet Cornbread
- 3 cups cups all purpose flour
- 1 tbsp baking powder
- 1 cup yellow corn meal
- 1/2 cup of brown sugar
- 1 cup of white sugar
- 1 tsp salt
- 2 stick of salted butter softened
- 4 medium sized eggs
- 2 1/2 cups of milk
- 1/2 cup of vegetable oil
- Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.
- Add the eggs, then pour the milk.
- Next add the vegetable oil and the butter.
- Mix everything until it's well combined.
- Fold the ingredients until well combined.
- Lightly oil a 9x13, and pour the cornbread batter.
- Bake on 350 for 35-40 minutes.
- Serve and enjoy!