Incredibly moist, tender Sweet Cornbread with just the right amount of sweetness makes the perfect easy side or warm breakfast. You will fall in love at first slice and won’t be able to stop!
1 cup sugar for “sweet,” 1 1/4 cups for “definitely sweet” and 1 1/2 cups for “cake-like sweet.”
This Sweet Cornbread recipe is a great template for any type of cornbread recipe you would like to make. Simply reduce the sugar then choose your add-ins:
Fun alternatives for topping your cornbread, try a unique honey flavor. I love to add lemon or orange peel to honey and spread on top my cornbread. You can add lavender or clover as well!
This Sweet Cornbread is so moist, the leftovers stay perfectly moist for breakfast, just waiting to be topped with a slab of butter and drizzled with honey. Seriously, amazing.
For best results, wrap your cooled 9×13 a couple times in plastic wrap or transfer cornbread to an airtight container. Store at room temperature for up to three days or refrigerate for up to one week.
To freeze whole: Cool cornbread completely. Wrap freezer safe pan tightly in plastic wrap two times followed by foil.
To freeze pieces: Cool cornbread completely. Cut into squares or pie wedges and place pieces in a freezer size bag with parchment paper in between each slice.
Cornbread can be frozen for 3 to 4 months. Defrost cornbread by letting it sit at room temperature for about 30 minutes or so. There is no need to thaw it in the refrigerator.
To warm up Sweet Cornbread, wrap it in foil and bake at 350 degrees F for 10 to 15 minutes. Alternately, you can warm individual pieces in the microwave by wrapping in a damp paper towel and microwave for 20 to 60 seconds.