Sweet and Spicy Buttermilk Cornbread

Sweet & Spicy Buttermilk Cornbread

This cornbread has just the right balance between sweet and heat and cooks up in about 25 minutes. The buttermilk, sour cream, and canola oil creates a moist texture on the inside while the melted butter in the pan gives it a nice crunchy crust with a light nutty flavor. Diced chipotles and Wickles Spicy Red Sandwich Relish offer a little smoky kick.




  1. Place a 10-inch cast iron skillet or 8X8″ Pyrex pan on middle rack in oven and preheat to 425°F.
  2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate bowl, mix the buttermilk, eggs, sour cream, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into dry ingredients and whisk until combined. Stir in corn, bacon, cheese, relish, and peppers.
  3. Using pot holders, carefully remove hot pan from the oven. Place 1 tablespoon butter in the bottom of the skillet/pan and swirl to completely melt and coat bottom and sides. Pour in cornbread batter and place in oven.
  4. Bake until skewer inserted into middle of cornbread comes out clean, about 25 minutes. Let bread cool in pan for 5 minutes before serving.


If you aren’t a fan of spicy cornbread, omit the chipotle peppers, increase the cheese to 1 1/3 cups and increase the bacon to 12-15 slices. Customize the cornbread any way you want.

If you want just a delicious plain cornbread, omit the bacon, cheese, peppers, and relish.

While you don’t have to cook the cornbread in a cast iron pan (I used a glass Pyrex baking pan because I don’t have a 10″ cast iron pan yet), it really does make a difference. Whatever you cook it in, just don’t skip the melted butter in the preheated pan.


Keywords: cornbread, Sweet and Spicy Buttermilk Cornbread, buttermilk cornbread,

Recipe Card powered by