Sweet Cornbread

Slices of cornbread stacked on a cutting board with honey
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This fluffy cornbread recipe is one of my favorite sides to serve with chilis, soups, and stews. It has a thin, slightly crunchy top and a sweet, tender interior.


  • 1/2 cup olive oil
  • 1/31/2 cup white sugar*
  • 1 tablespoon maple syrup
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 tsp kosher salt


Prep your tools. Preheat your oven to 375F and line an 8×8 baking dish with foil. (Adding the foil makes it easy to lift your cornbread out of the pan when it’s done baking.) Lightly spray the foil with PAM or other cooking spray.

Mix the wet ingredients. In a large bowl, combine the oil, sugar, maple, eggs, and buttermilk. Mix well to combine.

Mix and add dry ingredients. In a medium bowl, combine the cornmeal, flour, baking soda and salt. Mix well, then add to the wet ingredients and mix until no dry bits of batter are visible.Β 

Bake. Place your baking pan in the oven and bake for 35 min – 40 min. The cornbread is done when light golden in color and when a tester inserted in the center comes out clean (no wet batter on it). You can also tell if the bread is done by carefully & gently pressing the center with your fingertip. If the bread springs back, it has finished baking.


*You can use up to 1/2 cup of white sugar in this cornbread recipe, depending on how sweet you want it to be. If I plan to serve this cornbread with honey I usually will use 1/3 cup since the honey will add more sweetness.

Keywords: sweet cornbread, easy cornbread, homemade cornbread, southern cornbread