Sweet Southern Cornbread


If you prefer your cornbread with a definite sweet side, this version is for you.

Sweet Southern Cornbread
Makes 1 (10-inch) loaf
  • 1¼ cups plain yellow cornmeal
  • 1¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1¼ cups whole buttermilk
  • 2 large eggs
  • ½ cup firmly packed dark brown sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • Butter and honey, to serve
  1. Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda. In a medium bowl, whisk together buttermilk, eggs, and brown sugar. Stir buttermilk mixture into flour mixture just until combined. Fold in melted butter just until combined. Spread batter into prepared pan.
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 22 minutes. Let cool in pan for 10 minutes. Serve warm with butter and honey.