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How to Bake Kickin’ Sweet Southern Cornbread from Scratch

Bake up some Kickin’ Sweet Southern Cornbread from Scratch for dinner tonight!

cornbread.JPGIt’s fluffy & sweet with an amazing texture, and just perfect with butter melted into it’s cake-like deliciousness…

I got hooked on this sweet, Southern cornbread many years ago.

I wasn’t too sure about it being sweet, but promised to try it out, and have been requesting it this way ever since!

Kickin’ Sweet Southern Cornbread from Scratch:

bowl of chiliI love the crunchy baked top, and slightly grainy texture of this moist treat, capable of sopping all sorts of sauces on your plate.

A staple at our Holiday table, with chili, meatloaf, or just by itself…we even make it with breakfast!

You will love this recipe and make it all the time! It is especially great with fejoida!

Type: Bread Recipe

Serve With: softened butter
Prep Time: 8 min
Cook Time: 25 – 30 min
Yield: 18 inch square bread or 12 muffins



  1. 14 Inch Round Cast Iron Skillet - shop.cookingwithkimberly.comPreheat oven to 425 degrees F.
  2. Grease a cast iron skillet, or an 8 inch square baking pan, with butter or bacon fat
  3. In a bowl, combine all dry ingredients and stir.
  4. In a separate bowl, break eggs and beat until frothy, then add milk or buttermilk and mix.
  5. Pour wet ingredients into dry ingredients and mix until blended. Allow to sit for 10 min to soften cornmeal.
  6. Pour into baking dish and put in oven.
  7. Bake approximately 25 – 30 min, or until knife inserted into middle comes out clean.

Serve this gorgeous cornbread with softened butter, and everyone will want seconds of this great side dish – maybe bake 2 of them!

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com.

Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos.

Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications.

Be a Champion in Your Kitchen & Eat Deliciously!

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  1. I am making this for dinner tonight, and I’ve got it all mixed up, but it is VERY soupy. Is there supposed to be flour somewhere in this recipe? Or should I just cross my fingers and hope for the best? ๐Ÿ™‚

    Post a Reply
  2. Wow Karly…

    OMGoodness! I am so very sorry…The flour was forgotten when transcribed in the recipe:

    1 cup – All-purpose flour – I prefer Robin Hood Brand.

    Again, my apologies, and it is fixed for future use…


    Post a Reply
  3. Thank you soooo much. Been tearing my fur out for days trying to turn out a decent loaf of sweet cornbread from internet recipes, and yours was the first attempt that came even close to successful!

    I was skeptical when I saw how thin the mix was, but once it was baked, it turned out just lovely. Will have to give it a few moments extra next time to ensure it bakes properly in the middle, and will have to use a *slightly* bigger pan, since this loaf ended up volcanoing on me at some point, but regardless to any of that, excellent recipe! Thanks!

    Post a Reply
    • I’m so very glad you enjoyed this recipe – This is my hubby’s recipe that he uses. He’s from down south and is VERY particular about his cornbread. It has to be authentic for him, and sweet!

      In fact, he adds a bit more sugar than what this recipe calls for and its marvelous!

      Kimberly ๐Ÿ™‚

      Post a Reply
  4. Yes, I was considering for the next batch perhaps adding a little more sugar, and maybe omitting one of the eggs. I found that I noticed the texture of the eggs in the bread, though that may have been simply because it was not baked for long enough. Still, the batter I ended up with was quite thin, so I don’t think that there would be any problems with taking out a small bit of the liquid.

    Post a Reply


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