Sweet Southern Cornbread

This dessert-like Sweet Southern Cornbread is going to take your family by storm combining cornmeal, buttermilk, cheese, eggs, organic non-GMO verified corn and spicy jalapeño peppers all baked in an old-fashioned cast iron skillet to perfection.

Sweet Southern Cornbread may cause a bit of an uproar in some Southern homes; the truth be told about us “Southerners” we make more than one cornbread: there’s the 0 sugar White Corn Bread that we enjoy with our soup beans, The Yellow Corn Pon that has 0 sugar and lastly a Sweet Yellow Corn Bread that can be eaten as a dessert almost – I hate to break to all of you ladies fighting among one another over “Who properly makes true Southern Corn Bread and who doesn’t.”

Sweet Southern Cornbread

I have been blessed with 2 moms one is my birth mother and the other is my adoptive mother (yes, I was adopted when my mom passed away) I adore my adoptive mom she’s my best friend and confidant. So if you don’t believe me, take her word along with 3 generations of her family of “Southerners” that are family members from Tennessee, Alabama, and Mississippi that all 3 ways are true methods of Southern Belles to make Corn Bread.

Sweet Southern yellow Cornbread

Now being a Florida-based Southerner residing in Haines City, Florida I also put a bit of a spin on this dessert-like Southern deliciousness that you’re family and friends guaranteed to love and ask for your recipe time and time again.

Sweet Southern Cornbread

  • 1 egg
  • 1 egg yolk
  • 1 and 1/4 cups of buttermilk
  • 1/3 cup of melted unsalted butter
  • 2 and 1/4 cups of self-rising cornmeal
  • 1/4  cup of sugar
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of organic frozen corn, thawed
  • 1/4 of a cup sharp cheddar cheese grated
  • 2 jalapeño peppers diced
  • oil for the cast iron skillet


  1. Preheat oven to 400 degrees F.
  2. Oil 10 inch cast iron skillet or bakeware of choice.
  3. Lightly beat whole egg and egg yolk in a glass mixing bowl; add buttermilk and unsalted melted butter. Stir in the self-rising yellow cornmeal, sugar, and kosher salt- mix well. Fold in thawed organic frozen corn, sharp cheddar cheese, and diced jalapeño peppers.
  4. Pour batter into a well-oiled cast iron skillet or bakeware of choice. Place in a preheated 400 degrees F oven bake at 400 degrees for about 20-25 minutes.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2015. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.


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