Community Pick
Sweet Cornbread
"This recipe came from stephskitchen.com and it's wonderful. I bake it at least once a month! It has just the right amount of sweetness and it's easy to throw to together."
photo by DianaEatingRichly
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
directions
- Preheat oven to 350º.
- In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Add the oil, melted butter, honey, eggs, and milk.
- Pour into a greased 8-inch square pan.
- Bake for 35 minutes.
Questions & Replies
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Would I need to alter the amount of baking powder if I wanted to use buttermilk in place of regular milk? -
This rose perfectly, and looks beautiful and delicious.. when I cut into it all the cornbread was at the bottom... what did I do wrong? If the coarnvread would have stayed suspended it would be perfect. -
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Hello! I'm excited to try this recipe, but must find a non-dairy substitute for the milk. What's your best suggestion? I was thinking plain almond milk. Do you agree or would you recommend another option? Thanks in advance!
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Can I put sweet corn in this recipe? -
What type of oil
see 18 more questions
Reviews
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I never liked corn bread growing up. I remember making it in Girl Scout camp and I remember my mom making it. It was always dry and gritty (sorry Mom!) and tasted bland. When my husband asked me to make cornbread for him, I reluctantly looked up a recipe on Zaar. Now I can say that I LOVE cornbread! This recipe is perfect in my mind. I make this recipe every chance I get - chili cook-offs, pot luck dinners, and my husband often gets requests from his friends at work, so I'll make up a batch for him to bring them every so often. Make a double batch and put it in a 9x13 pan - you won't be sorry you did. It will come out perfectly moist and the sweetness will make you wish your mama had known how to make it this way. -
Perfect cornbread!! I've already had to share the recipe. Moist, slightly sweet and very delicious. Thanks! UPDATE: I make this usually once a week. Since a few family members though it was a bit too sweet, I cut the sugar and salt in half. (If you cut the sugar without cutting the salt, it is too salty...been there done that!! ;) ) It still is an incredibly flavorful, moist, sweet cornbread that we all ADORE! It also work well to bake it a day or two ahead of time. It keeps beautifully! I found this out when I was going to be gone for two nights but would need a meal within minutes of returning home. This recipe saved me a lot of hassle! Thanks again for sharing it! -
I needed a bulk recipe for a church function and this one was perfect. I multiplied by ten and went for it. I always add a little shredded cheese for richness and half of it I added chopped jalapeños for those of us that like a little spice! Baked them on half half sheet pans and the response I got was overwhelmingly positive... best cornbread ever! This website makes changing the serving size easy by clicking on "serve 12". -
This is now my favorite cornbread recipe. The title should also include the word "moist". The corn flavor was much more prominent the morning morning after I baked it. In fact, as with most bread recipes I would highly recommend baking this a day ahead. If you want to serve it warm you can easily warm it up in a low temp oven. I have to mention that I swapped out half the white sugar with light brown sugar. Yummmm! -
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I just made this cornbread for dinner and it is delicious! It's very light and fluffy and perfectly moist. It also has just the perfect amount of sweetness. I will definitely use this recipe again! -
see 312 more reviews
Tweaks
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I like my cornbread a little more corny - so use 1 cup cornmeal and 1 cup flour instead, occasionally I will reduce the sugar to 1/2 cup too. Always comes out great - the original is great too but closer to cake. -
I used equal parts flour and cornmeal (stone-ground fine cornmeal) for a more balanced taste and texture. Still an excellent sweet cornbread recipe. -
Substitute 1/2 cup applesauce per egg
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I used whole wheat flour to give it a little nutritional value.
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I liked the Recipe but tweaked it a bit. I decided to add jumbo eggs and added a cup of sugar, I also added, 4 tbsp of honey, loved it.
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see 23 more tweaks
RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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