Carol’s Sweet Cornbread

Carol's Sweet Cornbread

There are two types of cornbread lovers: sweet and savory. I’m on the sweet cornbread wagon. I won’t pretend to know if those that live in the south prefer one over the other, nor will I presume that people on the east coast or west coast have a preference. What I do know is as a child growing up in the northwest suburbs of Chicago, Mom made Jiffy cornbread. Everyone knows those little boxes that were less than a dollar, and the cornbread has a nice sweet flavor.

I’ve tried several homemade versions, but sadly, none were quite as good as Jiffy. Then I received an email from Carol Gaunitz. Carol is a reader of this blog and noticed some commentary I posted about finding a good sweet cornbread recipe.

Carol said “I just discovered your recipe site & bookmarked your cornbread page. I have not tried it yet – but as you stated that you are looking for a great one – this may be it. This recipe is from my friend, it’s in our church cookbook. Hope you enjoy.”

Well Carol, I did enjoy it! It’s very sweet, in fact I think next time I make it I might cut the sugar down to 3/4 cup and see how that works, but everyone loved it! This recipe makes a great big 13×9 2-inch deep pan of cornbread. You could scale the recipe down to a smaller pan or maybe muffins, heat up the leftovers for another meal, or dry out the extra to make cornbread stuffing. Mmmm :)

ANOTHER DELICIOUS IDEA >>  Banana Upside Down Muffins

Thanks for sharing the recipe Carol!
5.0 from 2 reviews
Carol's Sweet Cornbread
Category: sides, bread
Servings: 8-10
  1. Preheat oven to 350 degrees F. Spray or grease a 13x9 baking pan.
  2. Add the baking soda to the buttermilk. Set aside and let mixture stand. Meanwhile, whisk together cornmeal, flour, and salt in a medium bowl.
  3. In mixing bowl cream together the butter and sugar. Add the eggs and beat until combined.
  4. With mixer on low, add half of the dry ingredients, then the buttermilk mixture, then the remaining dry ingredients.
  5. Pour into a prepared pan and bake, uncovered, for 20 to 25 minutes
A note from Carol: You can reheat this easily. Cover with foil and reheat at 250 to 300 degrees for 15 to 20 minutes.


Carol's Sweet Cornbread



  1. says

    I prefer the sweet too! apparently the real cornbread has NO flour in it (or sugar) but when I made it with cornmeal only, it was just too dry and crumbly and most definitely not sweet enough. I’ll take this kind any day!

  2. says

    Oh, I love love Jiffy corn bread! I shall have to try this recipe, and take into consideration the reduction of sugar. I found a copycat recipe that was almost as good as Jiffy, but not quite. What do they put in that mix to make it SO good?

  3. Alyne says

    This is the best cornbread I’ve tasted! I normally can take cornbread or leave it, because it is so dry and crumbly. This was so moist and sweet, and had the best flavor! Will make it for the family on New Year’s Day, to go with our southern dinner. Thanks so much for posting the recipe.

  4. Lee says

    I just want to say finally! I have been looking for this taste for years. I grandmother used to make this type of cornbread and she tried to pass the recipe down to me but she is old school the measuring cup was her hand so I could not figure it out. I substituted the egg for ground flaxseed since I’m vegan and it came out great. 1 tablespoon of ground flaxseed to 3 tablespoons of water mix well until egg consistency then mix in with everything else.

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