If you’re looking for the perfect side dish, this Southern sweet cornbread recipe is a winner! The recipe’s simplicity can’t be beat – just a few ingredients get you a moist, sweet cornbread with Southern roots.
Let’s talk cornbread, Cousins! Now, if there’s one thing I’m known for, it’s I Heart Recipes cornbread. It’s a Southern staple and one I love to make to pair with an endless number of recipes. I have many recipes for Southern cornbread on my blog – like savory Southern cornbread made with bacon drippings, jalapeno cornbread with a kick, and even a classic hot water cornbread recipe. Readers absolutely LOVED the very first homemade sweet cornbread recipe I posted many years ago, so I figured it was high time to give this recipe a good ol’ Cousin Rosie makeover and make it even BETTER.
Southern Sweet Cornbread for the Holidays
This Southern sweet cornbread is simply the best. It’s far better than Jiffy cornbread mix and all those other store-bought cornbread mixes out there. It always comes out so buttery and moist with just the right amount of sweetness. It’s my favorite cornbread recipe to make for holidays and parties cause it’s always such a crowd-pleaser!
My updated sweet cornbread recipe now makes MORE cornbread! Same simple ingredients, same delicious outcome, but now a bigger serving so you can bring this classic Southern side dish to any gathering. The people wanted more, and who am I to deny the people what they want?! I doubled my original recipe, making this cornbread the best recipe for a 9 x 13 baking dish.
What is the difference between Southern cornbread and sweet cornbread?
A traditional southern cornbread has a much more savory taste from ingredients like bacon fat. It’s also typically more dry and crumbly. Sweet cornbread, like the name implies, is made with a hint of sweetness from sugar or honey and tends to be much more moist, almost cake-like. Sometimes, you’ll see sweet cornbread called “Northern cornbread” since the sweet flavor is more common in Northern states. What makes THIS cornbread recipe the perfect southern sweet cornbread mix? It’s sweet and moist but still has that iconic cornbread flavor thanks to the perfect balance of flour, cornmeal, and salt. It’s not overly sweet or too cakey. Serve it with a pat of butter or a drizzle of honey – the best of both worlds!
Ingredients for Homemade Sweet Southern Cornbread
You only need a handful of ingredients for this homemade cornbread recipe – and I’ll let you in on a few secret ingredients I include to make the most moist cornbread you’ve ever had! Be sure to check out the recipe card at the end of the post to see the exact ingredient measurements. Here’s your shopping list!
- Vegetable Oil: another key ingredient for that perfect tender texture… I’m tellin’ y’all, ain’t no one wants their Southern cornbread crumbly!
- All-Purpose Flour: I adjusted my original recipe to make it with AP flour instead of self-rising flour since more folks tend to have all purposes on hand.
- Baking Powder: helps the cornbread rise for that perfect fluffy texture.
- Yellow Cornmeal: my old recipe used a mixture of yellow and white cornmeal. In this one, I just use yellow.
- Brown Sugar & White Sugar: the mixture of sugar is one of my key ingredients in this sweet cornbread. White sugar gives it the classic hint of sweetness, while brown sugar is warm and deep. It is truly the best combo!
- Salt: just a pinch helps balance all the recipe’s flavors.
- Salted Butter: I make this cornbread so moist with a LOT of salted butter.
- Eggs: to bind the ingredients.
- Milk: adds moisture and helps bring everything together.
Ingredient Swaps and Subs for Sweet Cornbread
Sometimes we don’t have everything we need to make a recipe… I get it, fam. Been there! Of course, I’ll always recommend following my recipe for the best results. But if you find yourself in a pinch, here are some quick ingredient swaps that will still get you a delicious homemade cornbread.
- Light or Dark Brown Sugar: it doesn’t make much of a difference if you use light or dark brown sugar, so use what you have. Dark brown sugar might slightly darken your cornbread, giving it a deeper, warmer sweetness.
- Unsalted Butter: if you only have unsalted butter on hand, go ahead and use it! Just double the salt measurement.
- Milk: you can use your preferred type of milk. I like whole milk for a creamier consistency. Buttermilk will also help add extra moisture and richness to the cornbread, so it’s a great swap for milk!
- Sour Cream: don’t have milk on hand? Use sour cream or Greek yogurt! Both will add a subtle tang to your cornbread, which balances with the sweetness of the sugar.
How to Make Southern Sweet Cornbread
Y’all know, like many of my recipes, I have a video tutorial that shows you how to make this sweet cornbread recipe step by step. You can find it below or hop on over to I Heart Recipes on YouTube and click that subscribe button! I’m always posting new or updated recipes to keep my cousins in the loop with what I’m making.
Ready to learn how to make this easy cornbread recipe? Follow these super simple steps!
- Combine your dry ingredients in a large mixing bowl – flour, cornmeal, sugar, salt, and baking powder. Give it a good mix with a whisk.
- Next, add the wet ingredients – eggs, milk, vegetable oil, and butter. Mix until everything is just combined and you see no clumps of flour.
- Pour the cornbread batter into a greased 9 x 13 baking dish and pop it in the oven at 350 degrees for 35-40 minutes.
That’s it! Three simple steps to get you the most delicious cornbread. This is one of my favorite cornbread recipes I have because it’s the perfect balance of sweet and classic cornbread flavor. Those crispy edges and soft, moist center make for the perfect bite! Not only is this recipe the perfect holiday side dish (a must-have holiday dish, if you ask me 😉), but it pairs perfectly with everyday recipes too – from spicy chili to savory smothered pork chops and so much more.
Tips and Tricks for the BEST Homemade Sweet Cornbread
Now, the best part about this sweet cornbread recipe is that it’s pretty tough to mess up. That being said, y’all know I got some Cousin Rosie tips up my sleeve to make sure you get the best cornbread every time. No matter how many different recipes you try, I am sure you’ll be coming back to this one again and again!
- Be careful not to overmix the cornbread batter, or you will have dry and crumbly cornbread. Mix until the ingredients are just combined and you don’t see any lumps of cornmeal or flour.
- You’ll want to use a whisk to mix the batter, rather than an electric mixer like a hand mixer. Be gentle; fold the ingredients together – it makes a huge difference!
- When stored right, this homemade cornbread will stay fresh for at least two days (making it the perfect make-ahead dish for the holidays!). Wrap it up tight with aluminum foil, plastic wrap, or cover your casserole dish if it comes with a lid.
- Leftover cornbread is good for up to 3 days at room temperature and longer in the fridge! Store it wrapped for the best taste.
- You can also let this cornbread sit out on the counter for a day or two and use it to make cornbread stuffing or cornbread croutons.
- If you find the edges of your cornbread are getting too dark before the center is firm, cover the dish with foil for the remainder of the baking time (be sure to cover those edges well).
What’s the best pan for making Southern sweet cornbread?
There are plenty of options for this one, fam. As you see in my recipe, I use a standard 9 x 13 glass baking dish. Some would say that a metal pan is superior for baking, but I think if you do it right, glass baking dishes work just fine! Either way, make sure you grease your pan with butter or baking spray!
You could also go the classic Southern cornbread route and bake this sweet cornbread in a preheated cast iron skillet. Skillet cornbread gets those to-die-for crispy edges and soft-and-tender insides. This recipe makes a bit too much for one skillet, so you’ll either have to half the recipe or split it into two equal-size skillets.
Finally, you could use a muffin tin to make sweet cornbread muffins! Those babies are perfectly poppable, a great side dish for any meal.
This sweet cornbread is a bit too sweet for me… how can I cut down on the sweetness?
If you’re not feeling the double sugar in this recipe, simply leave out the brown sugar. Now… do I recommend this? No, ma’am, I don’t! But I understand not everyone wants SWEET sweet cornbread. You can always add an extra touch of sweetness by serving with honey or homemade honey butter as the perfect addition.
How can I make Southern sweet cornbread a little more savory?
My favorite hack is to add diced jalapenos to make a sweet and spicy honey jalapeno cornbread! Cutting down on the sugar will help bring the savory flavor forward. You could also add shredded cheddar cheese.
Well, cousins, that’s all I have for you today! This Southern sweet cornbread is the best cornbread recipe I have (out of all of them!). It’s a hit with all family members and the perfect side for my holiday table. If you’re looking for a new favorite cornbread recipe, give it a try!
More Recipes for Cornbread Lovers from I Heart Recipes
Some of us Southern gals really love our cornbread. If that’s you, here are some more reader-favorite recipes to try!
- Pumpkin Cornbread with Spiced Honey Butter
- Cheesy Garlic & Herb Cornbread
- Vegan Southern Cornbread
- Grandmas Southern Cornbread
- Seafood Cornbread Dressing
- Cornbread Dressing w/ Sausage
- Down Home Cornbread Dressing
Share a photo of your Thanksgiving spread by tagging me on Pinterest, Facebook, and Instagram, and subscribe to I Heart Recipes on YouTube! Don’t forget to check out I Heart Soul Food, Super Soul Food with Cousin Rosie, and A Cousin Rosie Holiday, with many recipes you can’t find anywhere else.
Southern Sweet Cornbread Recipe
Ingredients
- 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
Instructions
- Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.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
- Add the eggs, then pour the milk.4 medium sized eggs, 2 1/2 cups of milk
- Next add the vegetable oil and the butter.2 stick of salted butter softened, 1/2 cup of vegetable oil
- Mix everything until it's well combined, but be careful not to overmix.
- Lightly oil a 9×13, and pour the cornbread batter into the casserole dish.
- Bake on 350 for 35-40 minutes.
- Serve and enjoy!
Video
Thank u. Please. Send me morerecipes.
As long as you’re on the mailing list, you should get them! XOXO
Loving It!
Made this cornbread ONCE. Now family asks me to make it every time
I love everything u cook here is my email please don’t stop cooking
Nancylee
Hey! Im from Israel, just made this amazing recipe its taste like heaven. Thank u about shearing this.
Aweee!! Thanks so much for trying my recipe sweetie!
I don’t see how much flour in it. I see you did put flour in it.
Hi Thelma. 3 cups flour. It’s the very first listed ingredient 😉
Thanks, I did not see it then. Lol. Sorry. But i try your other cornbread and it is delicious. But I did not add bacon grease. Thanks again
I’m trying this asap.
My favorite chef in the whole wide world!
You’re so sweet!
hi I was just wondering if I could half the recipe
Absolutely 🙂
Can I cook the corn bread in a cast iron skillet?
If you have one big enough 🙂
You are god sent your recipes have really improved my cooking so much I used quite a few of the recipes and they all were literally perfect!!
Thank you
Hey Rosie,
Glad you’re back! I’m ready for some Spring recipes, bring ’em on! Hope all is well with your new house!
I’m definitely making this cornbread tonight! Thanks it sounds sooo good.
Mine too 🙂 Love you Rosie 🙂
Looks moist, dense and delish! Thank you for sharing your recipe with us!
Love this recipe thanks for sharing
ROOOSIE!!! This recipe was aaamazing!! I really could not stop eating this cornbread. In my personal opinion, this was truly the best cornbread I’ve made (and ate)! It was def moist! Mm mmm yum!
You def know how to deliver.
You never let me down! 😉
Thanks so much for trying!
This was the BOMB .com
Hi Rosie!!
I love your recipes!!! If I added cream corn to the mixture will it effect the recipe in a negative way? I’m not a baker at all
By adding any other ingredients, you’re altering the recipe. It may or may not come out.
Thank God for you coming up with This RECIPE!!! Let me tell you, this cornbread is such a hit with my family that I’ve made it TWICE in three days! The first time I only had one stick of butter so I used a cup of oil, this time I ran out of butter so I used 1.5 cups of oil, but it’s still a hit! During the summer it’s hard to keep certain ingredients in stock because there’s a house full of kids at all times, but thank you for this receipe! This is my go to recipe for cornbread from now on! ❤️
This was excellent with spaghetti and meat balls. Tomorrow well have greens and cornbread.
I’ll be making mini muffins for my next dinner party.
Will this work with white corn meal?
Yes it will 🙂
Love your recipes Rosie! I’m going to try this cornbread recipe never heard of brown sugar in the cornbread but I’m going to try i always have to cut the recipe in half because it’s only me
Thank you so much I try something new every week
Let me know how it turns out for ya! Happy Holidays!
Love your recipes
Thank you!
I’m going to make this recipe today for a party tomorrow. Should I refrigerate it?
No, just cover it.
Can you line the baking pan with parchment paper? If yes, should you also spray it or is this not necessary? Thanks
I usually just butter or oil the pan before adding in the batter. 🙂
Hi! A couple questions, can i use almond milk instead of regular cow’s milk for the recipe? Also can I put this in a cupcake pan and make muffins instead of a traditional pan? Thanks in advance! Love your recipes.
Yes to both questions
Wlep! another down and many..many more to go.. Made this for my fav Ole School Unc… southern man… can u say Hit! Hit! and HIT!! would definitely recommend and will make it again.. Thank U Darling… u r the SW= Southern Woman…
As a child, my oldest teen sister would make our Dad’s fave: corn bread !! Turns out, the man I’ve been married to for over 60 years is also fond of corn bread (the “salty” kind) BUT.. after my baking YOUR recipe and lickin’ his chops, he’s asking WHEN will I be baking THIS Corn Bread, again. Shared with our daughter and now, she ALSO will be baking this Fab Southern Sweet Cornbread.
QUESTION: I’d like to have my corn bread a bit darker, so… would using DARK Brown Sugar work well –WITHOUT changing the fabulous, luscious flavor of this recipe ??
Thank you from CA
Hi there! If you’re like it to be a tad bit more golden, you make have to bake it a little longer 😉
Great recipes
Best cornbread ever. Sweet and moist as promised. Husband wont let me make any other.
YAY!! SO glad that you like my recipe!! XOXO
I’m on my second try with this recipe and both times, the butter won’t incorporate into the mixture. My butter is super softened. The first time; I didn’t add it directly into the dry ingredients like you did in the video. The second time I put all the wet directly into the dry like you, and it’s still lumpy 🙁 are you stirring your batter vigorously? I’m nervous to do that because I don’t want to make it tough.
Are you using real butter or margarine? Thats odd hun.
Hello!
I’m so excited to try this recipe for Thanksgiving!!
Can I use an aluminum pan?
Hello! Yes, you can 🙂
I’ve been experiencing making cornbread for Thanksgiving. I came across your recipe and decided to try it to see if maybe I find that taste I’m looking for. Woooohooo, not only do I taste it, I’m so glad I found your recipe. I texted my coworkers to let them know we having cornbread tomorrow morning. Thank you
Yayyyy!!! SO glad that you found my recipe! Happy holidays!
Made it last night for a friendsgiving and it was amazing! Thank you so much for the recipe 🙂
Hi Rosie,
I am new to your blog and I don’t know if you will get this message since this recipe is from 2018. I made this cornbread for Christmas and OMG, it was delicious. I am excited to try some of your other recipes. Happy New Year 2020.
This cornbread recipe is amazing. The only thing I did different is instead of adding the brown sugar, I did 1 1/4 cup of white sugar and then added honey to my batter. I’m so glad I found this site
Rosie, I love you! I can’t wait to try your cornbread. The recipe sounds absolutely delicious. I was brought up in the North, and never really ate Southern food. Our family had more of a Scandinavian-American palate. : ) When I first joined the Army, I was sent to South Carolina. When I saw grits in the chow hall for the first time, I didn’t even know what they were! I’ve come along way since then, and enjoy Southern, and soul foods, but again, Southern food is hard to find in my area. Now with your wonderful recipes, I can prepare delicious meals in the convenience of my own home. My (Southern) husband will be so happy. : ) Thank you! You are amazing!
Hi there Jan!! So glad that you found my blog! XOXO
I made the corn bread yesterday. It was delicious. Served it with pulled pork. Yum!
That combination sounds amazing!!!
Dear Rosie…Simply the Best…I added Good Vanilla…too eggs,,This is A Great Recipe…Doubled it..Made 2 Pans..Thx
This recipe it absolutely one of the best. I made for Thanksgiving and made it again today. Wow!!
Thanks for trying Lisa! I appreciate your feedback! XOXO
Hey Cousin!!
Today is going to be a triple play!! Am making your Corn bread, black eye peas and yams!!
Am so excited!!
Love
Constance
Yummy!!! Enjoy! XOXOXOXOX
Hey!
My office had a potluck yesterday. I surprised everyone with this magnificent cornbread recipe. Omg! I don’t know where to begin. You know the cornbread was delicious when everyone kept asking who made it. The only sad thing was that I didn’t even get a piece of my own cornbread. But it was worth it seeing how much people enjoyed it. This recipe is forever added to my Rolodex of recipes. Lol. Thank you so much for sharing your food with me.
Yassssss!!!! So glad that everyone loved it. Make sure that you stash a piece away for yourself next time though, LOL!
ABSOLUTELY DELICIOUS!!! Literally fresh out the oven as I write this review…this cornbread was so moist and fluffy, I’m constantly taking pieces before the rest of my meal is done. I used buttermilk, since I had it on hand and still turned out amazing. I found another keeper recipe. Thanks for such a delicious recipe.
XOXO!!!
Rosie you are one awesome chef! I bake A LOT but never could find that ‘just right’ cornbread recipe until now.
Thank you! This is going into my permanent recipe file.
Hi Rosie! Can this cornbread recipe be used with your soul food cornbread dressing recipe? Your southern cornbread recipe calls for bacon drippings and I don’t eat pork
You can replace the bacon drippings with shortening. If you use this recipe, omit the sugar unless you like sweet cornbread 😉
This is the best cornbread I’ve ever had. So moist! Just the prefect amount of sugar. This is a permanent recipe for my household!
The brown sugar is a game changer! This by far is the best cornbread recipe. My boys love it as well.
Just made this tonight and it is amazing! I just wanted a little taste as it was cooling and ended up getting full lol I can’t stop “tasting” this is literally the first time I’ve made cornbread from scratch and then ate it! It’s so good!
Sorry, I did not see it. Thank you so much for answering back so quickly. Keep up the delicious cooking
No worries at all! XOXO
I’ve been looking for a good cornbread recipe. I just made one yesterday, but not exactly anything to rave about.. It was good, but I will try yours next. All the comments sound like this might be the best one! Thanks
For sticks of butter, are the 8 tablespoons sticks or 4 tablespoons? The ones in the video looked like 4 tablespoons, but they typically sell by 8
Hello! 8 tbsp of butter per stick.
Best cornbread recipe eva!!! I had to make this recipe twice in one week….the family loves this!!
YASSSS!! This is definitely a favorite of mine. Thanks so much for giving my recipe a try!
Thank you beautiful Rosie. I love your recipes so much. Every one I’ve tried is the best comfort food. Every meal is a holiday! By the way, I’m down the road in Newcastle! Hi neighbor!
Hey Neighbor! XOXO
I took this cornbread recipe to my family get together. It was a big hit. I had people asking me for the recipe. Everyone loved it. It us very good.
Thanks so much for trying my recipe Stacy!
Hey is this self rising meal and flour??
Hello Jimmy! No, I didn’t use self rising anything for this recipe. Be sure to check out the recipe card, at the bottom of the post for the exact ingredients that I used . XOXO
I love your recipes cousin
Excellent and delicious cornbread. Thanks so much.
I am a little confused on the amount of softened butter. Is it 8 tablespoons?? I know some sticks are 8 and others are 4.
So again is it 8 for this cornbread recipe?
Thank you!
I used two sticks of butter. Each stick had 8 tbsp of butter.
Thank you for giving us your recipe. I did however tweek it a bit to suit my sugar intake, I used plain Greek yogurt & a tad of butter milk to see what it would do to the flavor.
It came out Devine❤️