Sweet Southern Cornbread as seen on Ace of Taste, Season 1.
Recipe courtesy of Duff Goldman

Sweet Southern Cornbread

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  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 12 mini loaves



Special equipment:
two 8-cavity mini loaf pans
  1. Preheat the oven to 375 degrees F.
  2. Place two 8-cavity mini loaf pans in the oven to heat up.
  3. Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
  4. In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
  5. Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
  6. Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
  7. Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.