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 :)
Thanks for sharing the recipe Carol!
- 2 cups yellow cornmeal
- 1½ cups all purpose flour
- ½ teaspoon salt
- 1¼ cups buttermilk
- 1½ teaspoons baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- Preheat oven to 350 degrees F. Spray or grease a 13x9 baking pan.
- Add the baking soda to the buttermilk. Set aside and let mixture stand. Meanwhile, whisk together cornmeal, flour, and salt in a medium bowl.
- In mixing bowl cream together the butter and sugar. Add the eggs and beat until combined.
- With mixer on low, add half of the dry ingredients, then the buttermilk mixture, then the remaining dry ingredients.
- Pour into a prepared pan and bake, uncovered, for 20 to 25 minutes