Is sweet cornbread really Southern?
Depends who you ask and how spicy the family group chat gets. Sweet cornbread is common in many Southern kitchens, especially alongside salty mains like collards, beans, and barbecue. This recipe leans sweet but still reads as cornbread, not dessert.
Do I have to use a cast iron skillet?
No, but it is the easiest way to get crisp edges. You can bake this in an 8-inch square pan, a 9-inch round cake pan, or a well-greased 9-inch pie plate. Timing can vary a few minutes depending on the pan and how thick the batter sits, so start checking around 18 minutes and go by color and doneness.
What if I do not have buttermilk?
You have options. For a quick substitute, mix 1 1/4 cups milk with 1 tablespoon plus 1 1/4 teaspoons lemon juice or white vinegar. Let it sit 5 to 10 minutes, then use it like buttermilk. The flavor will be slightly less rich but still good.
Can I use only cornmeal, no flour?
You can, but the texture will be more crumbly and less tender. This recipe uses a little flour to keep it soft and sliceable, which is especially helpful if you like sweet cornbread.
How do I know it is done?
The top should be golden, the edges should pull away slightly, and a toothpick inserted in the center should come out clean or with a few moist crumbs. If it looks set but still feels jiggly in the middle, give it 3 to 5 more minutes.
Can I add corn, cheese, or jalapeños?
Yes. Fold in up to 3/4 cup add-ins total. Try drained canned corn, thawed frozen corn, shredded cheddar, or finely chopped jalapeños. If you add lots of wet ingredients, keep add-ins modest so the crumb stays tender, not gummy.
