Sweet Cornbread

How could I post about my Homemade Chili and not also post about my Sweet Cornbread, right?

Sweet Cornbread recipe and images by Lacey Baier, a sweet pea chef

Right.

Like many things in my life, I am quite particular about my cornbread. I absolutely hate dry, crumbly, bland, stale cornbread. Well — maybe I should be more clear… I’ll eat it, but I won’t enjoy it. You get the difference, right?  I knew you would.

Sweet Cornbread recipe and images by Lacey Baier, a sweet pea chef

So, when I make my cornbread, I want it to be sweet — but not too sweet — moist, delicate — but with texture — and it’s got to have little bits of corn in it.  Those are the rules.

Sweet Cornbread recipe and images by Lacey Baier, a sweet pea chef

Done!  This cornbread recipe is so delicious…it’s the best cornbread I’ve come across and, trust me, I’ve looked and cooked and eaten.   A lot.

Sweet Cornbread

The top crust is crunchy while the rest is moist, sweet cornbread-y goodness. Believe it or not, you don’t even need any butter to eat it. It’s that good.  Plus, it’s super easy to make and ready before you know it.

Sweet Cornbread recipe and images by Lacey Baier, a sweet pea chef

I make this recipe in a 9-inch spring-form cake pan (because, well, why not?), but it could also make tasty little cornbread muffins if you’d like.  Pair this cornbread with my homemade chili — or a glass of milk, even — and you have yourself a very nice thing going on.  Very nice indeed!

Sweet Cornbread
 
Prep time
Cook time
Total time
 
This Sweet Cornbread recipe is so delicious...it's the best cornbread I've come across and, trust me, I've looked. A lot.
Author:
Recipe type: Easy
Serves: 6-8
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ cup granulated sugar
  • 2½ tsp. baking powder
  • 1 tbsp. brown sugar
  • 1 tsp. kosher salt
  • 1 egg
  • 1 cup milk
  • ⅓ cup vegetable oil
  • ½ cup creamed corn
Instructions
  1. Preheat oven to 400 degrees.
  2. Butter and flour a 9-inch round cake pan and set aside.
  3. Combine dry ingredients (flour, cornmeal, sugar, baking powder, brown sugar and salt) in a large mixing bowl.
  4. In a separate, smaller mixing bowl, combine the wet ingredients (egg, milk, oil and creamed corn). Add wet ingredients to the dry ingredients and mix well. Try not to over-mix, however.
  5. Bake 20-25 minutes, or until an inserted toothpick or knife to the center of the cornbread comes out clean.

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Comments

  1. Valerie says

    OMG! Doubled the recipe because I have a bunch of big boy kids eating my chili tonight and wanted enough cornbread. Not a big cornbread person until today. Just had some honey butter on the piece I served myself and it was wonderful. Still haven’t called my boys to dinner, but my daughter says she loves it. Guess I better let everyone else know dinner is served. lol

  2. Gabby says

    What a great find! I was looking for an amazing sweet cornbread recipe to replace the one I lost and stumbled on this one, which is JUST as great! I make this as often as I can, its so tasty!

  3. says

    OMG…..this recipe was soooo easy and sooooo delicious. I am from South Africa so the only cornbread that I could make was from the box. Never again! My mom hates anything that comes from a can or a box so since I am going home next week, I am going to surprise her with this recipe. Corn is a huge favorite in our house! THANK YOU LACEY, you have just made me look really good! I stumbled on this recipe and am so glad I did! IT’S AMAZING!! THANK YOU!!!

  4. says

    Best. Cornbread. In. The. History. Of. The. World.

    Oh my goodness. I made this the other day, and my husband DEVOURED it. Literally ate half the pan in one sitting.

    This is amazing and I bow down to you for making this.

  5. Chris says

    I just made this recipe, and I too found it fantastic. Nothing I would change! Thanks for posting, I’m adding it to my ‘menu’!

  6. Jules says

    How cool to make my own cornbread – never going to buy store bought again! And who knew the secret recipe was creamed corn?! You’re the best Lacey, thank you so much!!

  7. Marcus says

    I saw this recipe last night and decided to try it for myself today. I grew up in Texas, so I’ve had my fair share of cornbread, but have never made it. Well, this was delicious! I just had two slices of it for lunch with some hot sauce. Uh…is that bad?

  8. Katherine says

    Hi Lacey!
    I made your cornbread to go along with some soup I made last night. It was all that and a box of chocolates! It was easy, moist, slightly sweet, and did I mention it was also easy? I like easy. Every year for our family halloween party we make homemade chili and just pair it with prepackaged mixed cornbread. This is now on our family recipe list and why wait for Halloween, right? Thanks, it was perfect!

  9. D M Bertnick says

    I agree with NanaBread… Lacey, you have a way with words and capturing images of your recipes that makes me feel so Pavlovian!!! If I keep reading your BLOG, I’m going to have to get a cover for my keyboard to keep the drool out.

    Historically, I only eat cornbread once a year for the very reasons you describe – but I keep trying and hoping for something I can really sink my teeth into! THIS recipe just went on my to-do list for the week. David

  10. says

    Way to play to my southern heartstrings, Lacey. I’m making soup later, and I think this will be the perfect side. Thanks for sharing it.
    PS – is it wrong to want to lick your computer screen?

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