Sweet Cornbread Recipe
This Sweet Cornbread recipe delivers a moist, tender, and slightly sweet bread with the perfect golden crust. Made with a blend of cornmeal and all-purpose flour, combined with honey and sugar for a subtle sweetness, this cornbread is ideal as a side for chili, soups, or enjoyed on its own with butter or honey.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 9 servings (8-inch square pan, cut into 3x3 pieces) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 3 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 ¼ cups milk
- 2 large eggs
- ⅓ cup vegetable oil
- 3 tbsp unsalted butter, melted
- 2 tbsp honey
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the bottom and sides of an 8-inch square baking pan with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Stir them together evenly to ensure baking powder and salt are well distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, vegetable oil, melted unsalted butter, and honey until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir the batter gently until just combined. Avoid overmixing to keep the cornbread tender.
- Pour Batter into Pan: Transfer the batter into the prepared 8-inch square pan and spread evenly with a spatula to ensure uniform thickness.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top begins to brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool in the pan for about 10 minutes. Then slice into squares and serve warm. Enjoy with additional butter or a drizzle of honey if desired.
Notes
- Use room temperature eggs and milk for the best batter consistency.
- Do not overmix the batter to prevent the cornbread from becoming dense.
- For a richer flavor, you can substitute whole milk or add a tablespoon of sour cream.
- Check doneness with a toothpick to avoid overbaking which can dry out the cornbread.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Keywords: sweet cornbread, cornbread recipe, baking, side dish, easy cornbread, homemade cornbread
Find it online: https://www.sanacooks.com/sweet-cornbread-recipe/
