Description
This sweet cornbread is soft, moist, and just the right amount of sweet. Made with buttermilk and creamed corn, it has a tender texture and rich flavor that pairs perfectly with chili, beans, soups, or any cozy family dinner. Easy to mix together and bake, it’s a simple side dish that always gets requested.
Ingredients
Units Scale
- 1 cup flour
- 1 cup yellow cornmeal
- 1/2 cup brown sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 can (14.75oz) creamed corn
- 2 tablespoons melted butter, to grease the pan
Instructions
- Preheat your oven to 375°F and grease a baking dish (or cast iron skillet for extra crispy edges) with the melted butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix the buttermilk, egg, oil, and creamed corn.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t over mix here for the best results. A few lumps are totally fine.
- Pour the cornbread batter into your prepared dish or hot skillet and smooth the top.
- Bake for about 30–35 minutes, or until the top is golden and a toothpick comes out clean.
- Let it cool slightly before slicing.
Notes
Don’t overmix the batter. This is the easiest way to end up with dense cornbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
