Sweet Cornbread Recipe
Mom's recipe for the most fluffy, soft, tender and sweet cornbread is always a hit! It's easy to make in under an hour, and perfect to enjoy with your favorite savory and saucy comfort food dishes.
Servings: 12 pieces
Calories: 371kcal
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups yellow cornmeal not cornbread mix
- ¾ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 1 ½ cups whole milk or buttermilk
- 3 large eggs
- 1 cup melted butter
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease the pan on all sides, either by smearing it with butter or spraying it with nonstick cooking spray.
- Set out a large mixing bowl. Combine the flour, cornmeal, sugar, baking powder, and salt. Mix the dry ingredients well to combine.
- Set out a medium mixing bowl or measuring pitcher. Measure the milk in the pitcher, then crack the eggs into the milk. Whisk to combine.
- Pour the milk mixture into the dry mixture, whisking as you mix. Then stir in the melted butter, until the cornbread batter is smooth and silky.
- Scoop the cornbread batter into the prepared dish. Spread it out in an even layer.
- Bake for 30 minutes, or until a toothpick inserted deep into the center comes out clean. Allow the cornbread to cool for at least 5 minutes, then cut and serve with extra butter and honey. Or serve with our amazing cinnamon butter.
Video
Notes
It definitely tastes best freshly made, but the sweet cornbread will keep well for 3-4 days stored in an airtight container at room temperature.
To Freeze: Let the cornbread cool completely before cutting into even pieces. Place them in an airtight zipper bag, layering with pieces of wax paper or parchment paper if you need to stack them. Squeeze out as much air as possible, and freeze for up to 3 months. Thaw the cornbread in the fridge overnight and reheat pieces in the oven or microwave.
To Reheat: Lightly sprinkle a square of cornbread with water and wrap loosely in a paper towel. Microwave in 10-second bursts at 50% power until warm.
To Reheat: Lightly sprinkle a square of cornbread with water and wrap loosely in a paper towel. Microwave in 10-second bursts at 50% power until warm.
Nutrition
Serving: 1pc | Calories: 371kcal | Carbohydrates: 45g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 345mg | Potassium: 304mg | Fiber: 2g | Sugar: 14g | Vitamin A: 582IU | Calcium: 118mg | Iron: 2mg