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.
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.
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:
- combine the dry ingredients in a mixing bowl;
- in a separate mixing bowl combine the wet ingredients;
- add the wet ingredients to the dry ingredients. Mix well but make sure you don’t overmix.
- transfer the sweet cornbread mixture to a greased pan;
- 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.
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!
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!
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:
- Cool the sweet cornbread;
- 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:
- Thaw the cornbread at room temperature before unwrapping it from the foil or removing it from the bag.
- 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.
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.
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.
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.
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.
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?
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.
- 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
Preheat oven to 400 degrees.
Grease and square baking dish and set aside.
Mash corn using potato masher and set aside.
Combine dry ingredients (spelt flour, cornmeal, baking powder, and sea salt) in a large mixing bowl.
In a separate, smaller mixing bowl, combine the wet ingredients (egg, honey, almond milk, coconut oil and corn).
Add wet ingredients to the dry ingredients and mix well. Try not to over-mix.
Add to the prepared pan and smooth out evenly.
Bake 16-18 minutes, or until an inserted toothpick or knife to the center of the cornbread comes out clean.
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52 thoughts on “Easy Sweet Cornbread Recipe”
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.
It’s on tasty kitchen website!!
Oh my gosh, I just started getting out ingredients and the recipe is all different! I kind of want to cry! It was my go-to recipe!!!
1/3 of honey. 1/3 of what? Cup? Teaspoon? Tablespoon?
Please inform. Thanks.
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.
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…
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.
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.
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.
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.
Yum! Sounds amazing 🙂
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.
Out of this world 1!!
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!
Awesome, I’m so glad it was such a great hit!
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.
Hooray for being picky and for tasty sweet cornbread recipes 😉
Tried your recipe but tweaked it a little by adding 2 TBS of raw honey. Family hit with my ham and beans.
Ain’t nothing not delicious sounding about that! 😉
I just made this and it was good. I used buttermilk instead of milk.
Awesome, thanks for sharing!
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!!
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
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!
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!!!
Hi Gail!! You’re so very welcome 🙂
What could I substite for the milk? My son is alergic to milk????
You could try plain soy milk or rice milk instead of dairy. Good luck!!
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.
Haha! Thank you so much for the very kind review, Heather. You just made my day.
And made me want ti make some cornbread, too! 😉
Perfect recipe, I am very particular about my cornbread too, apparently in the same ways as you are!
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’!
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!!
Oh, you flatter me, Jules 😉
Do you self rising cornmeal?
No, Tammy, I use regular ol’ cornmeal
Corn is my absolute favorite vegetable, and right now since it’s summer I just can’t get enough. Love the recipe, thanks!
You are so very welcome! Thanks for stopping by!
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?
No, it’s not bad at all, Marcus! 😉 It actually sounds quite tasty. I’ve never tried it with hot sauce — will do next time I make it 🙂 So glad you enjoyed it. Thanks for sharing!
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!
I like easy, too! So glad you enjoyed it, Katherine. We love it 🙂
Looking good. You can’t beat a home made cornbread. I can smell it already.
And it smells soooo good! 🙂 Thanks for stopping by, Jason!
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
Thanks, David! I hope you find this cornbread recipe to be worth more than the yearly attempt!
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?
Ooh, cornbread and soup sounds fantastic, Jeanne. Enjoy! 🙂
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