Sweet Cornbread Loaf

Sweet Cornbread Loaf

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Lori 1

"This cornbread loaf is the perfect accompaniment to your favorite stew, ham and beans, soup, or fried fish!"
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1 h 10 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  2. Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
  3. Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 22 Ratings

Most helpful positive review

We loved this. Followed this to a T..perfect sweetness.and a perfect accompaniment to the spicy black eyed peas & collards for this new years holiday.

Most helpful critical review

Very hard, and inedible after baking.

Most helpful
Most positive
Least positive

We loved this. Followed this to a T..perfect sweetness.and a perfect accompaniment to the spicy black eyed peas & collards for this new years holiday.


Turned out delicious. I didn't have any buttermilk, so i used 1 tablespoon distilled white vinegar and just under 1 cup of low-fat milk. It works perfect as a substitute because its cheap and ea...

I was a little skittish to try this recipe because the lack of reviews but man, am I glad I did! This cornbread is perfect - just what I want in a cornbread. Moist, sweet, just plain GOOD. And i...

Whoa! Using the 5 x 9 pan caused my bread to overflow badly. Thankfully, since it filled the pan so high, I put foil underneath. It is sweet and moist with a crunchy top from the sugar. The...

This was my first try at a cornbread recipe. No need to look any farther. It's good.

This cornbread is so good! I split the ingrediants in half. I didn't have buttermilk so I used yogurt. It was very moistbAnd let me tell you it taste way better than jiffy. Will definitely add t...

I loved this recipe. Especially having a family with egg allergies, this is ideal. The only thing I would change personally is the pan measurement. When the pan is 5x9, the loaf becomes very ...

I really liked this, but I did cut the sugar in half, and soaked the corn meal for a few hours, was good :)

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