Sweet Buttermilk Cornbread #cake #desserts

Sweet Buttermilk Cornbread #cake #desserts

A simple natively constructed cornbread recipe produced using scratch! This Sweet Buttermilk Cornbread is a southern recipe staple filled in as a side dish, canapé or dessert beside your preferred solace nourishments.

This rich stove heated meal style cornbread prepares up wet, delicate, thick, and cake-like. On the off chance that you like sweet cornbread, try my recipe made with customary and current fixings. In case you're thinking about serving cornbread for Thanksgiving, Christmas or filled in as a dish to your preferred courses, consider this sweet southern cornbread recipe since it's superior to anything any bread kitchen, store brand, or boxed Jiffy cornbread blend around town thus simple to make.

Buttermilk Cornbread is a definitive Southern dish. While cornbread is servered all through the US, it's a cherished Southern staple and is served all through the south like Louisiana, Alabama, Arkansas, Mississippi, Georgia, South Carolina, Virgina, North Carolina, Flordia, Tenessee, Kentucky and Oklahoma. It's a particularly prevalent dish to present with fall and winter dishes and it has become one of my preferred recipes to make this season.

Also try our recipe White Velvet Buttermilk Cake

Sweet Buttermilk Cornbread #cake #desserts

This soggy southern cornbread recipe is thick and cake like and it's the genuine article from a neighborhood in the profound south of Louisiana. Do what local people do and serve this as a starter, side dish, or sweet for Thanksgiving and Christmas occasions.


  • 1 cup unsalted butter, melted ( 2 sticks )
  • 2 cups granulated sugar
  • 1/4 cup honey
  • 2 cups yellow cornmeal ( I used medium Martha White )
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tbsp cornstarch
  • 1 tsp pure vanilla extract
  • 4 large eggs
  • 2 1/4 cup buttermilk


  1. Preheat oven to 375 degrees F.
  2. Prepare a 9 x 13 casserole dish with foil.  Grease foil with spray or butter; set aside.
  3. In a medium bowl, whisk together cornmeal, all-purpose flour, salt, baking powder, baking soda, and cornstarch; set aside.
  4. In a large bowl, add melted butter, sugar and honey.  
  5. Whisk in eggs one at a time.  
  6. Whisk in buttermilk and vanilla extract.  
  7. Carefully whisk dry ingredients into wet ingredients a little at a time.  Stir until incorporated.
  8. Pour mixture into prepared baking dish.
  9. Bake in the oven for 45-50 minutes.  Center should not jiggle when done.  Cover top with foil when the top is golden brown to prevent it browning darker. 
  10. Allow to cool.  Cut into square pieces.  
  11. Serve with butter or honey.

Read more our recipe : Peppermint Mocha White Russian

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