Easy Sweet Cornbread Recipe

This easy cornbread recipe makes a healthy, moist, and fluffy sweet cornbread that is perfect for breakfast, lunch or dinner! Plus get my best tips for how to store cornbread, how to freeze cornbread, how to reheat cornbread, and what to do with leftover cornbread.

Easy Sweet Cornbread Recipe | This Easy Sweet Cornbread Recipe makes a moist, fluffy and healthy sweet cornbread that can be enjoyed for dinner with a homemade chili | A Sweet Pea Chef

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.

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.

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

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.

I make this recipe in either a 9-inch spring-form cake pan or a square baking dish, but it could also make tasty little cornbread muffins if you’d like. Pair this cornbread with my homemade chili and you have yourself a very nice thing going on.  Very nice, indeed!

Oh, I almost forgot – this easy cornbread recipe is also healthy. Healthy cornbread?  Yes, it is possible!  This is not my first healthy bread recipe, ya know… I posted other healthy bread recipes on the blog, including a pumpkin bread recipe, a chocolate zucchini bread recipe, an apple pumpkin bread recipe, and a cranberry orange bread recipe.

But let’s get back to the best homemade sweet cornbread since it is the star of the day.

A mixing bowl with fresh corn in it. The corn will be used in the Easy Sweet Cornbread Recipe.

HOW TO MAKE CORNBREAD

Some people like sweet cornbread while others like their cornbread savory. It’s a matter of taste. I like mine mildly sweet so I use raw honey and fresh corn in the recipe. This is an easy cornbread recipe that involves only a few simple steps. To make sweet cornbread:

  1. combine the dry ingredients in a mixing bowl;
  2. in a separate mixing bowl combine the wet ingredients;
  3. add the wet ingredients to the dry ingredients. Mix well but make sure you don’t overmix.
  4. transfer the sweet cornbread mixture to a greased pan;
  5. bake in the preheated oven until the cornbread is ready. Test it with a toothpick. If the toothpick comes out clean, the sweet cornbread is ready.

How to make cornbread healthy:

  • replace all-purpose flour with spelt flour;
  • replace sugar with raw honey;
  • replace vegetable oil with coconut oil;
  • remove butter.

A large mixing bowl filled with the dry ingredients required by the Easy Sweet Cornbread Recipe including spelt flour, cornmeal, baking powder, and sea salt.Pouring the wet ingredients (egg, honey, almond milk, coconut oil and corn) for the Easy Sweet Cornbread Recipe over the dry ingredients.

HOMEMADE CREAMED CORN

I like my cornbread recipe with corn and I essentially make a quick version of creamed corn by mashing the fresh or frozen corn kernels before adding them to the mixture. This makes it a lighter option and no refined sugar added alternative to using creamed corn in the recipe.  Plus: tasty corn in the cornbread = my kinda cornbread!

Mixing together the dry and wet ingredients for the Easy Sweet Cornbread Recipe.The cornbread mixture in a pan ready to be transferred to the oven to be baked.

HOW TO MAKE CORNBREAD MOIST

Here’s the thing, I never in my life found a person who likes dry cornbread. EVER. Learning how to make cornbread moist is definitely the key to a delicious sweet cornbread.

If you want your sweet cornbread to be moist and tender on the inside and crispy on the outside, make sure you don’t over mix the dry ingredients with the wet ingredients.

And, if you want ultra moist cornbread, add in an egg and some freshly mashed corn kernels.  Works like a charm!

Freshly baked sweet cornbread in the pan being sliced.

FREEZING AND REHEATING CORNBREAD

Sweet cornbread can be stored at room temperature, in the fridge, or in the freezer. If you want to bake sweet cornbread for later, you totally can since freezing cornbread is definitely possible.

How to freeze cornbread:

  1. Cool the sweet cornbread;
  2. Wrap it in aluminum foil or put it in a Ziploc bag; This will prevent the cornbread from losing its moisture and drying out.

How to reheat cornbread:

  1. Thaw the cornbread at room temperature before unwrapping it from the foil or removing it from the bag.
  2. Remove it from the Ziploc bag or from the aluminum foil and you can:
  • reheat the cornbread in the microwave for approximately 30 seconds or until heated through;
  • reheat the cornbread in the oven at 350 degrees F wrapped in aluminum foil for approximately 15 minutes.

Close up of a slice of sweet cornbread that's being removed from the pan with a spatula.

HOW LONG DOES CORNBREAD LAST?

Properly stored cornbread can last:

  • for 2-3 days at room temperature;
  • up to a week in the fridge;
  • 2 to 3 months in the freezer.

How to properly store and how to keep cornbread moist:

  • Cover the sweet cornbread with aluminum foil or plastic wrap
  • Or place it in a Ziploc bag.

View from the top of 3 slices of sweet cornbread on a serving plate. The plate is decorated with fresh corn. Next to the plate can be seen the pan with the rest of the sliced cornbread and the spatula that was use to remove the slices from the pan and a slice of cornbread that sits on the table.

WHAT TO DO WITH LEFTOVER CORNBREAD

Leftover cornbread is a rare occurrence in my house. We all love it that much. However, if you somehow end up with cornbread leftovers, you can:

  • use it to make stuffing (Thanksgiving is around the corner so baking an extra batch of sweet cornbread is not at all a bad idea);
  • make sweet cornbread croutons – it’s super easy to make croutons at home. All you have to do is to cube the cornbread, place the cubes on a baking sheet, and bake in the oven (at 350 degrees F) until the crumbs are dry and crunchy;
  • make breadcrumbs – to make cornbread crumbs use a blender or a food processor to whirl the croutons until they transform into crumbles.

Pouring honey over 3 slices of sweet cornbread placed one on top of the other on a serving plate.

3 HEALTHY CHILI RECIPES TO PAIR WITH SWEET CORNBREAD

Cornbread is an American staple that goes well with so many different types of food. But nothing compares to the cornbread + chili pairing. ABSOLUTELY NOTHING. This amazing combo is perfect for cold Fall or winter evenings when all you want to do is cuddle up on the couch with a warm and satisfying bowl of chili in one hand and sweet cornbread in the other one. Do you agree? That’s what I thought! So here are 3 healthy chili recipes that go amazingly well with the sweet cornbread.

HOW TO MAKE HOMEMADE CHILI

If you don’t know How To Make Homemade Chili, I have all the tips for you. Plus a healthy and delicious recipe. And don’t worry, chili has complex flavors but it’s actually very easy to make.

An overhead image of a bowl of Homemade Chili made with ground beef, pinto beans, green and red bell peppers, canned diced tomatoes, black olives, yellow onion, garlic, olive oil and tomato sauce, garnished with grated cheddar cheese, green onions and greek yogurt.

This hearty homemade chili is full of meat, veggies, and beans deliciousness, it makes a great weeknight dinner, you can prep it ahead, and is only 235 calories. Plus it’s amazing with sweet cornbread. Get the recipe.

TEXAS CHILI RECIPE

Whether you’re a Texan or not, Texas Chili is a dish you should definitely try. Texas chili is not made with beans like other chilies. But it contains other yummy ingredients such as ground beef, onion, garlic, canned tomatoes, hot sauce, and chili powder.

Horizontal image of a singular bowl of a Texas chili recipe which is used to celebrate Texas Independence Day.

This spicy Texas chili will definitely warm up your days. It has enough heat to do it. But it will also make your taste buds super happy because it’s filled with chili goodness. Get the recipe.

BUTTERNUT SQUASH POT CHILI

Another hearty and totes delicious chili is this Butternut Squash Instant Pot Chili. Vegan, gluten-free, and paleo friendly, this chili is ready in only 20 minutes. Hooray for instant pots, right?

Bowl of butternut squash instant pot chili, where you can see the cooked, diced butternut squash, cooked black beans, tomatoes, and it is topped with fresh avocado, lime wedge, jalapeno, and cilantro.

However, if you don’t have an instant pot, the good news is you can convert this Instant Pot chili recipe into a slow cooker recipe. Tips for how to do it in the post. Get the recipe.

4.72 from 7 votes
Easy Sweet Cornbread Recipe | This Easy Sweet Cornbread Recipe makes a moist, fluffy and healthy sweet cornbread that can be enjoyed for dinner with a homemade chili | A Sweet Pea Chef
Easy Sweet Cornbread Recipe
Prep Time
8 mins
Cook Time
16 mins
Total Time
24 mins
 
This easy cornbread recipe makes a healthy, moist, and fluffy sweet cornbread that is perfect for breakfast, lunch or dinner! Plus get my best tips for how to store cornbread, how to freeze cornbread, how to reheat cornbread, and what to do with leftover cornbread.
Categories: Baking, Bread, Breakfast, Clean Eating, Side, Sweet, Vegetarian
Difficulty: Easy
Keyword: cornbread recipe with corn, sweet cornbread, sweet cornbread recipe
Servings: 16 squares
Calories: 109 kcal
Author: Lacey Baier
Ingredients
  • 1/2 cup corn, thawed or fresh
  • 1 cup spelt flour
  • 1 cup yellow cornmeal
  • 2 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1/3 raw honey
  • 1 egg
  • 1 cup unsweetened almond milk
  • 1/4 cup coconut oil, melted and cooled, plus more to grease baking dish
Instructions
  1. Preheat oven to 400 degrees.
  2. Grease and square baking dish and set aside.
  3. Mash corn using potato masher and set aside.
  4. Combine dry ingredients (spelt flour, cornmeal, baking powder, and sea salt) in a large mixing bowl.
  5. In a separate, smaller mixing bowl, combine the wet ingredients (egg, honey, almond milk, coconut oil and corn).
  6. Add wet ingredients to the dry ingredients and mix well. Try not to over-mix.
  7. Add to the prepared pan and smooth out evenly.
  8. Bake 16-18 minutes, or until an inserted toothpick or knife to the center of the cornbread comes out clean.
Nutrition Facts
Easy Sweet Cornbread Recipe
Amount Per Serving (1 square)
Calories 109 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Cholesterol 10mg3%
Sodium 170mg7%
Potassium 125mg4%
Carbohydrates 14g5%
Fiber 2g8%
Protein 2g4%
Vitamin A 30IU1%
Vitamin C 0.2mg0%
Calcium 54mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

51 thoughts on “Easy Sweet Cornbread Recipe

  1. Can you please post the old recipe that had the creamed corn or email it to me? I know I just made it over the summer. It’s a family favorite, and I take it everywhere. I have tried others, but they don’t compare.

    Thank you,

    Amy

  2. Please, please post the old recipe! I am super picky about cornbread too and thought the old recipe was.the best I’d ever made. The new one is not practical for me to throw together on a weeknight as I don’t keep all the ingredients on hand.

  3. Could you please have the old cornbread recipe up as well? I used to make it all the time and am trying to make it for a Thanksgiving party, I don’t have some of the ingredients in this new recipe…

  4. I had this recipe saved to my homepage, but the recipe has completely changed. Can I please get the original recipe? I used it last in July.

  5. Where is the original recipe.before you substituted the flour, the sugar, and the vegetable oil? I enjoyed that recipe and it seems to now have disappeared.

    1. I had this recipe saved to my homepage, but the recipe has completely changed. Can I please get the original recipe? I used it last in July.

  6. 5 stars
    She’s right this is the best ever! I used butter instead of oil and added 1/2 an ear of fresh corn then baked as muffins. Heavenly.

      1. Could you please repost the original recipe? The original was my go to. I do not want to replace it and had it bookmarked. When you changed the post, the original disappeared. Thank you in advance.

  7. 5 stars
    I made this last night and it was a hit! I did tweak it a little to make it gluten and lactose free because of dietary restrictions my guests had! I ended up using 1.5 c of corn meal to .5 c gluten free flour (king arthur), mixed the milk and just used a whole can of creamed corn, and added a tablespoon or so of honey. It was so delicious and a big hit!

  8. 5 stars
    I’m so glad I came across your recipe. Just like you, I am picky about my cornbread. And thankfully, I am picky about the exact same things as you! Your cornbread is my cornbread perfection and it makes me so happy. THANKS.

  9. 4 stars
    I made your cornbread. Absolutely delicious!! Light, fluffy. I didn’t add the brown sugar and used 1/2 cup milk and 1/2 cup greek yoghourt. Great find. Thank you!!

  10. 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

  11. 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!

  12. 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!!!

  13. 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.

  14. 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’!

  15. 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!!

  16. 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?

  17. 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!

  18. 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

  19. 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?

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Content