With just the right amount of sweetness, Sweet Homemade Cornbread is a family favorite around here. Moist and not too crumbly, each bite is delicious. Warm cornbread slathered in melted butter or topped with jam is a comfort food no one can resist.
Cornbread makes an excellent side dish for just about any meal. Try a thick slice of sweet homemade cornbread paired with your favorite soups, chili, barbecue or salad! Quick and easy to pull together, you can't go wrong with adding this cornbread to the menu.
As I was saying, nothing goes better with cornbread than a bowl of chili or soup! We especially love whipping up a batch of this Sweet Homemade Cornbread to serve alongside our Creamy Taco Soup or Sweet and Spicy Chili.
There is no better food combo for a cold and dreary winter day.
With less than ten pantry ingredients and half an hour, it is easy to whip up a batch of yummy sweet homemade cornbread at a moment's notice. Nothing screams comfort food like a warm slice of sweet and filling bread.
- Yellow Cornmeal
- Baking Powder
Though the list may be few, each ingredient plays an important role in making this Sweet Homemade Cornbread so tasty.
- While either white or yellow cornmeal will technically work when making cornbread, yellow does make for a softer more tender bread.
- Milk is what is going to make sure our bread stays nice and moist as it acts as the binding agent.
- Baking powder is key for getting a nice tender and fluffy crumb.
- Sugar is going to be what brings all the sweetness to our cornbread.
- Both eggs and butter are going to add good flavor.
🍳 Step-by-Step Instructions
To begin we want to combine our corn meal and milk in a small bowl. Stir the mixture gently and then allow it to sit for 5 minutes.
This will give the corn meal time to absorb the milk making the larger grains more tender when baking. This step is crucial for a moist and tender sweet homemade cornbread.
While waiting on the corn meal and milk mixture go ahead and preheat the oven to 400° F. Also go ahead and thoroughly coat a 13x9 inch baking dish with butter.
After the five minutes go ahead and combine your flour, baking powder, salt and sugar in a large bowl. Go ahead and mix these dry ingredients together.
Then add your eggs, melted butter and set aside corn meal mixture to the dry ingredients. Stirring gently, mix the wet and dry ingredients together until the batter is generally smooth, (a few lumps is okay). We want to be careful not to over mix the batter.
When done, pour the finished corn meal batter into the prepared 13x9 pan and allow the dish to bake for 30 minutes or until a toothpick can be inserted into the center and come out clean.
Lastly, allow the sweet homemade cornbread time to cool slightly before cutting to avoid a large crumbly mess.
👩🏻🍳 Make it Your Own
There are so many ways to enjoy a thick slice of cornbread. My favorite is adding butter and a little honey to a still slightly warm piece of sweet homemade cornbread.
Other delicious ways to enjoy cornbread could be with jam, drizzled with homemade syrup, slathering with apple butter, or topping with fresh berries.
My sister loves to crumble a piece of cornbread up in a bowl and pour ice cold milk over the top. Or if you are looking for more of a savory bread you can always add shredded cheeses, crumbled bacon, or chopped jalapeno for something different!
💭 Top Tips
In addition to adding your own twist on sweet homemade cornbread you can also choose to bake it in a cast iron skillet for more crispy edges. It is also easy to covert into a corn muffin if you are looking for a more portable version of this delicious corn bread.
But if you do choose to bake your cornbread in a different dish be mindful that the baking time may vary.
Just be sure to keep an eye on the oven and check it often for doneness. When the edges of the cornbread begin to pull away from the pan and the top is golden brown you can insert a toothpick into the cornbread.
When the toothpick comes out clean you will know your bread is done.
And regardless of how you choose to bake your sweet homemade cornbread be sure to let it cool before digging in. Letting cornbread cool for a few minutes will help give the crumb more time to rest which makes for a less crumbly and messy cornbread.
Any leftover sweet homemade cornbread should be stored in an air tight container on the counter or fridge for up to 3 days. You can also store leftover cornbread, if wrapped tightly, in the freezer for up to 2 to 3 months.
What kind of cornmeal is best for cornbread?
While either white or yellow cornmeal will technically work when making cornbread, yellow does make for a softer more tender bread. White cornmeal is traditionally used in a Southern cornbread as it is more coarse and allows for a drier cornbread.
Yellow cornmeal with its less coarse texture is generally used more in Northern style sweet cornbreads as it lends it self to a softer, more moist bread. In this sweet homemade cornbread recipe we do suggest using yellow corn meal.
Is cornbread supposed to be sweet?
There are generally two types of cornbread. A Northern Cornbread is generally sweeter and more cake like than it's counterpart - Southern Cornbread. Northern Cornbread is made sweet by adding more sugar or honey to the batter.
What's the difference between Northern Cornbread and Southern Cornbread?
A Northern Cornbread is known for being a sweeter and more cake like cornbread. While Southern Cornbread is known for being drier and more crumbly. This cornbread recipe definitely favors more of a Northern style.
- 1½ cups cornmeal
- 2½ cups milk
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1½ teaspoons salt
- ½ cup sugar
- 2 eggs
- ½ cup melted butter
- In a small bowl combine cornmeal and milk. Stir mixture gently and allow to sit for 5 minutes.
- While waiting, preheat the oven to 400° F and thoroughly grease a 13x9 inch pan with butter.
- In a large bowl add flour, baking powder, salt and sugar. Mix these dry ingredients together.
- Add eggs, melted butter and the cornmeal mixture to the dry ingredients in the bowl. Combine the wet and dry ingredients until it mixture is generally smooth (a few lumps is okay).
- Pour batter into the 13x9 pan and allow to bake for 30 minutes or until a toothpick can be inserted and comes out clean.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 489mgCarbohydrates: 39gFiber: 2gSugar: 11gProtein: 6g