Sweet Cornbread

A warm and comforting sweet cornbread recipe that's easy to make with pantry staples, perfect alongside soups and chili.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 9 slices

Course: Bread, Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup medium grind cornmeal Gives the classic cornbread flavor.
1 cup all-purpose flour For a softer crumb.
1/4 cup sugar Adds sweetness. Adjust based on preference.
1 tbsp baking powder Helps the cornbread rise.
1/2 tsp salt Enhances flavor.

Wet Ingredients

1 cup milk Any kind works; whole milk gives richest result.
2 large eggs Makes it tender; can use egg replacer.
1/4 cup melted butter Brings flavor and moisture.

Method

Preparation

Preheat your oven to 375°F (190°C). Grease an 8-inch square pan or a similar size baking dish.
In a medium bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Baking

Pour the batter into the greased pan and bake for about 20 to 25 minutes, or until the top is golden and a toothpick comes out clean.
Let it cool for about 10 minutes before slicing.

Notes

For a crispy edge, preheat the pan with butter before adding the batter. Variations include adding honey, vanilla, corn kernels, or a pinch of cinnamon. Store in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or freeze for up to 2 months.