Sweet Buttermilk Cornbread
This easy cornbread recipe for Sweet Buttermilk Cornbread is a Southern classic that you will make again and again. Cornbread goes well with just about any meal, which means that this Southern cornbread can be your go-to bread recipe for both holidays and weeknight dinners. Southern cornbread is traditionally a bit dry and crumbly, but this version is sweet and moist. Sugar, buttermilk, and a generous amount of flour all help to make this Sweet Buttermilk Cornbread sweeter than traditional Southern cornbread.
Cooking Time30 min
Cooking Vessel Size9 x 13 inch baking dish
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 2 cups buttermilk
- 1/4 cup melted butter, slightly cooled
- 1 cup yellow cornmeal
Preheat oven to 400 degrees F.
Lightly grease a 9 x 13-inch glass baking dish.
Sift together the flour, baking powder, baking soda, and salt and set aside.
In a separate bowl, beat the eggs, then beat in the sugar.
Mix in the buttermilk until blended, then add the melted butter.
Add the flour mixture to the wet mixture; mix well.
Add the cornmeal and blend thoroughly.
Bake for 25 to 30 minutes. Serve warm.
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