Perfectly sweet, moist and tender, with a buttery and crispy crust- this Cornbread truly is the BEST EVER.
Y’all. Can I call you y’all since we’re talking cornbread. I’m doing it.
Y’all. This cornbread is no joke, no exaggeration, the BEST cornbread on the planet. Holy moly, it is so delicious. People go absolutely nuts for it anytime I make it, and for good reason! It is truly the most perfect cornbread recipe out there.
There are really two camps when it comes to cornbread- There are people who like their cornbread savory, sometimes even with peppers in it. And there are people who like it sweet. And while I really do love a skillet cornbread with jalapeño and cheese, this sweet cornbread has my heart.
It’s super simple to prepare, comes together quickly, and the perfect side to any soup! Especially my Chicken Taco Soup– it is heavenly crumbled on top!
I tell my kids that I’m giving them a piece of cake with dinner, and they both gobble it up happily. It really probably should be called “Corn Cake”. Semantics. Cake or bread, it’s so dang good.
You can also bake this as cornbread muffins. It will make 12 muffins. Just reduce the baking time to about 20-24 minutes.
If you’re bad, whip up some honey butter or just slather in butter and drizzle with honey. I swear I could eat the whole pan just like that. It’s that good!
Ingredients
Method
- Preheat oven to 375. Prepare a 9×9 or 8×8 pan with cooking spray.
- In a large microwave-safe bowl, melt butter. Stir in sugar. Add eggs and mix until well blended.
- Combine buttermilk (or milk/lemon juice) and baking soda, then stir into bowl.
- Add cornmeal, flour, and salt and mix until few lumps remain.
- Spread into prepared pan and bake for 30-40 minutes; or until top is golden brown and a toothpick inserted into the center comes out clean.
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