Recipe By Bethany Weathersby
Published Oct 2nd
Prep 15m Cook 40m Additional - Ready In 55m
Servings 9 servings Calories 284.3

This is my grandmother’s cornbread recipe and it’s the best – sweet and moist!

Recipe Ingredients

  • ½ cup butter
  • ⅓ cup white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ teaspoon salt

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. 2 Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts

  • Calories 284.3
  • Carbohydrate 39.1 g
  • Cholesterol 59 mg
  • Fat 12.2 g
  • Fiber 1 g
  • Protein 4.8 g
  • Saturated Fat 7.1 g
  • Sodium 317.8 mg
  • Sugar 16.6 g

Chef's Notes

Please note the differences in yield as well as the use of a cast-iron skillet when using the magazine version of this recipe. 


  1. Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. - Read more ...
  2. I made twelve, gorgeous muffins with this recipe and they were not sweet, not dry, and certainly not "cake-like." I don't like too sweet ANYTHING and even tho' I was tempted to reduce the sugar after reading some of the reviews, sheer curiosity led me to prepare the entire recipe, including the amount of sugar, - Read more ...
  3. No true Southerner puts sugar in the cornbread. The secret of Southern cornbread is to heat the fat in a skillet and pour the batter into the hot skillet.
  4. Awesome 5++ stars. To the readers who had dry bread.... 1/4 lb not 1/4 cup butter!!! This might have made a difference if you read it wrong, 1/4 lb is 1/2 cup of butter. Also I put it in my greased preheated iron skillet for 25 min, excellent!!
  5. Fabulous! Great flavor and just the right amount of sweet. (I like it sweet!) Like Jiffy mix except it holds together GREAT, and no bitter chemical aftertaste. Just loved this. Also, it was so easy to make, not much more work than a mix anyway! I followed Bethany's advice and mixed it in the pan - Read more ...
  6. Very good recipe though I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk and water and added 2/3 c. fresh yellow corn. In my opinion, the ONLY way to cook cornbread - Read more ...
  7. The recipe is fantastic as written, but after making this recipe a few times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely - Read more ...
  8. If you are a southerner and like the non-sweet, buttery-tasting southern style corn bread, this is not for you. But if you like the sweeter, more cakelike cornbread served in New England and other areas, you'll adore this recipe. Try it for breakfast with butter and maple syrup!
  9. Really good and easy. Tip: if you don't have buttermilk, decrease the milk by 2 tablespoons, and replace with 2 tablespoons lemon juice. It was a little on the sweet side, I will decrease the sugar a bit next time, as I am trying to decrease the sugar in my familys diet. It held together - Read more ...

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