Hey, guys, I have the best Southern-Style Cornbread recipe you’ll ever eat! No kidding. This one uses buttermilk and sour cream to keep it moist. It uses honey, molasses and sugar for sweeteners. Wow, Southern-Style Cornbread is so delectable you won’t want to waste a single crumb. It’s wonderful with butter spread over top, but it’s also great plain.

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In late July, I was fortunate enough to be able to go to New York City with John and his company for one of their summer trustee meetings. We stayed at the Omni Hotel Berkshire in Manhattan during our stay there. The food was fabulous. In fact, in every place we ate in Manhattan, the food was sensational.

One of the nights we ate at the hotel, the cook prepared a splendid cornbread recipe for us. It was actually one of those “throw-in” recipes because there were already rolls on the menu. But he thought that a group from the south would love some cornbread. He was right. When everyone at our table saw me digging into my FOURTH piece of cornbread, they decided they had better try some as well.

I can’t tell you just how delicious this stuff was. I cut my pieces in half and spread softened butter on each piece. But making it at home I ate it plain. Everyone who sampled the cornbread loved it. It’s a little on the sweet side so I ate the cornbread in lieu of dessert. I was not one bit disappointed. I went to the table staff and asked if I could tell the cook how great I found the cornbread.

They tracked him down. The chef, Ron Ulczak, came to our table and chatted for a few minutes. What a great guy. I asked him where a New Yorker ever learned how to make cornbread like that. Because when we lived in the Northeast, cornbread was not a staple on any menu.

He informed me that he had worked several years in the Carolinas and had learned to make it while there. He said his recipe was actually a compilation of about three or four other recipes. He even offered to give me the recipe. Believe you, me, I took him up on the  offer–and pronto!

After obtaining the recipe, I followed the directions exactly. But I could tell immediately that although the recipe as written was excellent, it was not the same stuff as we had eaten that night at the Omni. It was too dark because of the amount of molasses. Although the molasses gave it a really rich flavor that was wonderful, it wasn’t what I was expecting. So I decided to go back to the drawing board and give it another try.

I reduced the molasses from 1/4 cup to 1 tablespoon, and added 1/4 cup honey instead. Perfection! This recipe really tasted like the stuff we had eaten in New York City that night. Mouthwatering, succulent, heavenly. In fact, I couldn’t stop eating it then, and I couldn’t stop eating it at home until I had cleaned out the whole batch! Yum. It was that good.

Ron Ulczak may be a New Yorker, but he certainly knows how to make a good southern cornbread. It’s probably the best you’ll ever eat! If you’re ever up in the Manhattan, stop in and eat at the Omni Hotel Berkshire Restaurant and enjoy some of Ron’s delicacies. Everything we sampled was incredibly good. He may even give you a recipe! 😉

If you’re looking for a moist, sweet, Southern-Style Cornbread then you’ve got to give this fabulous cornbread a try. Every mouthful is amazing. I can’t guarantee you’re going to lose any weight from eating this recipe, but you will be one happy camper after sampling this lovely comfort food.

I recently remade this recipe (August 2019) for our Friday night care group. Without exception, everyone loved this amazing cornbread recipe. I served it with Crockpot Beef Stroganoff and Creamy Sweet Peas. Everything was mouthwatering good. 🙂

Southern-Style Cornbread is some of the best cornbread you’ll ever eat.

This is a sweet cornbread so it’s almost like eating dessert!

Southern-Style Cornbread is very moist due to the buttermilk and sour cream in the recipe.

Every bite of Southern-Style Cornbread will have you drooling. No kidding.

Here’s the recipe.

I used these ingredients.

Place cornmeal in a mixing bowl. Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sugar, baking powder, and baking soda.

Stir until combined.

Add an egg, sour cream and buttermilk or soured milk.

Add melted butter, molasses and honey and stir until combined.

Grease an 8×12″ or a 9×9″ glass baking dish. Pour cornbread mixture into prepared dish.

Bake at 425 for 20-25 minutes or until a toothpick inserted in the center comes out clean.

I guarantee if you serve a batch of Southern-Style Cornbread for a company dinner, you will be cleaned out in no time!

Serve Southern-Style Cornbread plain or spread with softened butter. Either way is heavenly.

Serve for breakfast or dinner.

Here’s the recipe.

SOUTHERN-STYLE CORNBREAD

(Recipe adapted from Chef Ron Ulczak, Omni Hotel Berkshire, Manhattan, New York City, NY)

Southern-Style Cornbread

Teresa Ambra

This is one awesome cornbread recipe. It's sweet and moist and has a southern flair since it includes molasses and honey. Great served with your favorite soup or chili, but also terrific for breakfast. If you enjoy cornbread, this recipe can't be beat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings 16

Calories 120 kcal

Equipment

• 1 8x12" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1 cup cornmeal I prefer a stone-ground cornmeal
• 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 large egg
• 1/2 cup buttermilk or soured milk (see note below)
• 1/2 cup sour cream
• 1/4 cup honey
• 1 tbsp. molasses
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter melted
• 1/4 tsp. baking soda
• 2 tsp. baking powder

Instructions

 

• Combine cornmeal, flour, sugar, baking soda and baking powder in a large mixing bowl.
• Stir until combined.
• Add egg, buttermilk, sour cream, honey, molasses and butter.
• Stir ingredients until thoroughly combined.
• Pour batter into a greased 8x12" or 9x9” baking dish.
• Bake at 425° for 20-25 minutes.

Notes

NOTE: To make your own sour milk: measure regular milk into a measuring cup. Add one teaspoon white vinegar or lemon juice. Allow milk mixture to sit out on counter for a few minutes until milk curdles. Substitute for buttermilk in recipe.

 

Recipe inspired from Chef Ron Ulczak, Omni Hotel Berkshire, NYC.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 120kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 102mgPotassium: 76mgFiber: 1gSugar: 9gVitamin A: 120IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg

Keyword bread, breakfast, corn, cornbread

Tried this recipe?Let us know how it was!

Every bite of Southern-Style Cornbread was so delectable I didn’t want to stop eating it!

I served it with Crockpot Beef Stroganoff and Creamy Sweet Peas.

Serve Southern-Style Cornbread as a side for any soup or chili recipe. Prepare yourself for a culinary delight!

You may also enjoy these delicious recipes!

Broccoli Bread

Bacon Jalapeno Cornbread

Boston Market Cornbread

Southern-Style Cornbread

Teresa Ambra

This is one awesome cornbread recipe. It’s sweet and moist and has a southern flair since it includes molasses and honey. Great served with your favorite soup or chili, but also terrific for breakfast. If you enjoy cornbread, this recipe can’t be beat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine Southern

Servings 16

Calories 120 kcal

Equipment

• 1 8×12" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1 cup cornmeal I prefer a stone-ground cornmeal
• 1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 large egg
• 1/2 cup buttermilk or soured milk (see note below)
• 1/2 cup sour cream
• 1/4 cup honey
• 1 tbsp. molasses
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter melted
• 1/4 tsp. baking soda
• 2 tsp. baking powder

Instructions

 

• Combine cornmeal, flour, sugar, baking soda and baking powder in a large mixing bowl.
• Stir until combined.
• Add egg, buttermilk, sour cream, honey, molasses and butter.
• Stir ingredients until thoroughly combined.
• Pour batter into a greased 8×12″ or 9×9” baking dish.
• Bake at 425° for 20-25 minutes.

Notes

NOTE: To make your own sour milk: measure regular milk into a measuring cup. Add one teaspoon white vinegar or lemon juice. Allow milk mixture to sit out on counter for a few minutes until milk curdles. Substitute for buttermilk in recipe.

 

Recipe inspired from Chef Ron Ulczak, Omni Hotel Berkshire, NYC.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 120kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 102mgPotassium: 76mgFiber: 1gSugar: 9gVitamin A: 120IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg

Keyword bread, breakfast, corn, cornbread

Tried this recipe?Let us know how it was!