Sweet Cornbread . . . this homemade cornbread is our family’s favorite recipe. It is great alongside soup or salad, or for breakfast. We love it with honey butter!
There are usually two camps of cornbread fans. Some like it savory, some like it sweet. At my house, we definitely fall in the sweet cornbread category. We especially love it served warm with honey butter. Oh so good!
If you like your cornbread on the sweet side, then this is the recipe for you!
I’ve tried a few recipes for cornbread over the years, but I always come back to this one because none of the others has measured up. I got the recipe from my mom, and it is a keeper! I love serving it with soup, but it’s delicious as a side to just about anything!
We even love it for breakfast with honey butter or jam. I like to double the batch and bake it in a large half sheet pan. The leftovers are perfect the next day for breakfast or an after school snack.
This cornbread recipe is so simple that even my kids can make it. In fact, they love it so much that they will often come and ask me if they can whip up a batch. Um, yes please!
How do you make cornbread?
- vegetable oil
- all purpose flour
- baking powder
First you want to preheat your oven to 350 degrees. Prepare your pan by spraying it with non-stick spray.
Next just whisk together your wet ingredients. Add your dry ingredients and whisk till smooth. Pour the batter into your prepared pan and bake for about 25 minutes.
Are white and yellow cornmeal interchangeable?
Yes. White cornmeal is ground from white corn, yellow cornmeal is ground from yellow corn. I prefer using yellow cornmeal because it gives the cornbread the traditional yellow color, but that is just a matter of preference.
How long does cornbread last?
It will last for 2-3 days at room temperature if covered tightly. It can be stored in the refrigerator for 3-5 days.
Can I double the recipe?
Absolutely! We often double it and bake it in a half sheet pan. It takes about the same amount of time to bake.
What goes well with cornbread?
-Most people serve cornbread with chili or soup. It is also good with BBQ ribs, chicken, or any meat. But it is also great just with honey butter or butter and jam. You can pair it with anything you like!
Why does my cornbread crumble?
Cornbread is supposed to be a bit crumbly. Because some of the flour has been replaced with cornmeal, there is less gluten holding the bread together. Cornmeal is also more coarsely ground than flour, that adds to the crumble factor, but it is also what gives cornbread its great texture. If your cornbread is really crumbly, you can replace some of the cornmeal with flour. And make sure you don’t overmix it after you add the dry ingredients.
Handy supplies for making cornbread:
1-Whisks: Since you don’t need a mixer for this cornbread, a couple good whisks are essential. I have several whisks similar to this set.
2-Cornmeal: I like to buy my cornmeal in 5 pound bags, then store it in airtight containers.
3- 9×13″ baking pan. I like to use a glass pan; this pyrex pan is handy because it comes with a lid.
MORE TASTY QUICK BREAD RECIPES:
Sweet Cornbread Recipe
- 3/4 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup milk
- 1 1/2 cups flour
- 1 1/2 cups cornmeal
- 1 Tbsp. baking powder
- 1/4 tsp salt
- Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick spray.
- Whisk together sugar and oil in a large mixing bowl. Beat in the eggs and milk.
- Combine flour, cornmeal, baking powder, and salt in a small bowl; add to the wet ingredients. Mix well.
- Pour batter into prepared pan. Bake at 350° for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Best served warm, especially with honey butter!
If you use a metal pan, bake at 375° instead.
Amount Per Serving: Calories: 266 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 33mg Sodium: 199mg Carbohydrates: 38g Fiber: 2g Sugar: 13g Protein: 5g
Recipe originally posted 10/13/08. Updated October 2018.