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The Best Sweet Cornbread Ever

This is an easy recipe. It makes 1 (8" inch) bread.


  • 1 cup yellow cornmeal, preferably stone-ground
  • 1 cup all-purpose flour
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  • 3/4 cup powdered sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 large eggs
  • 1 1/4 cups cultured buttermilk
  • 1 Tbsp. pure vanilla extract
  • 6 tablespoons butter, melted


Pre-heat oven to 350 degrees F. combine the cornmeal, flour, sugar, salt, baking powder, baking soda, in a large bowl. In a small bowl, mix eggs, buttermilk, and vanilla with a wooden spoon or dough whisk. Add to dry ingredients and the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended. Take care not to over mix. Pour the batter into a greased 8 inch round springform pan or square Pyrex pan. Bake in preheated oven for 40 - 45 minutes, until golden around edges and a cake tester inserted into center comes out clean. Let stand 15 minutes before cutting to serve!


You will love this! It goes great with any stews or soups or we have had it as a light desert! Enjoy, our family does!


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April 9, 20070 found this helpful

It really was the best sweet cornbread ever. My family and I really enjoyed this, especially while it was still warm. Thank you for a great recipe.

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