Grammy's Kitchen · Cornbread · The Best Sweet Cornbread
One of 53 cornbread recipes we measured
from www.the-girl-who-ate-everything.com
It ranks #4 of 53 for moistness among the cornbread recipes we compared. 89 cooks on www.the-girl-who-ate-everything.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 47% | 76% |
| total sugar | 56% | 67% |
| egg | 42% | 83% |
| leavener | 2% | 7% |
| salt | 1% | 3% |
| liquid | 102% | 204% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup unsalted butter (softened) |
| 267 g | 1 1/3 cup granulated sugar |
| 200 g | 4 eggs |
| 6 g | 1 teaspoon salt |
| 490 g | 2 cups buttermilk ((see Note for easy substitution)) |
| 150 g | 1 1/4 cups fine cornmeal ((found by the flour)) |
| 330 g | 2 3/4 cups flour |
| 6 g | 1 1/2 teaspoons baking powder |
| 2 g | 1/2 teaspoon baking soda |
Method: 4 steps, published by www.the-girl-who-ate-everything.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the first time I've ever made cornbread before. It is really good and I'm saving the recipe. I don't like overly sweet dishes, and I was skeptical, but this one is the right amount of sweet. I might experiment and try it with a little bit more cornmeal” — a cook, 5★
“Absolutely LOVE this recipe! So good! Can honestly say that I have had family members fight over the last piece. It’s the only recipe I use. It’s not traditional, it’s sweet but that’s just how I like it!” — a cook, 5★