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Sweet Buttermilk Cornbread


Sweetened Buttermilk Cornbread

Sweetened Buttermilk Cornbread

Diana Rattray

 Because of the sugar, this cornbread might be considered more of a Northern version. However, you can cut back on the sugar or leave it out completely. It's a flavorful, moist cornbread, perfect for a meal of beans, chili, or a bowl of stew.
If you can find stone ground cornmeal, it will give you the best flavor and texture.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: About 9 Servings


  • 1 cup yellow cornmeal
  • 1 cup flour
  • 3 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 large eggs, lightly beaten
  • 4 tablespoons butter, melted, room temperature


 Preheat the oven to 425° F. Butter the bottom and sides of an 8-inch or 9-inch square baking pan. 

In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, soda, and salt. Use a whisk or spoon to mix and blend dry ingredients thoroughly.

In a small bowl, whisk the buttermilk with the eggs until well mixed. 

Add the buttermilk and egg mixture  to the cornmeal and flour mixture along with the cooled  melted butter. Stir just until mixed.

Bake the cornbread for 22 to 28 minutes, or until the edges are browned and the cornbread is done. A cake tester or toothpick inserted into the center will come out dry.

Serve with chili, greens, beans, or a bowl of hearty soup or stew.

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