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!
Sweet Cornbread recipe
Or at least I couldn’t. I think I devoured at least 3, maybe 5 slices of warm, sweet cornbread before I plated them for pictures. So, if you have been on the hunt for the perfect homemade cornbread that’s 1000X better than jiffy infused with butter, buttermilk, sugar and a hint of vanilla, this is it.
This Sweet Cornbread recipe comes from a family cookbook that is the “best of the best,” specifically from the exquisite Wendy Bagley and it is the best cornbread recipe I have ever tried. My mother-in-law gushed about this recipe a couple times and told me I needed to make it and said it tasted like “cake.” I’m just sorry I didn’t make it sooner!
And so is everyone else. After I gave some Sweet Cornbread to a friend, she texted me that it was the “best cornbread…and [she] needed the recipe!” In fact, I make this cornbread recipe more than ANY other recipe to take to potlucks because I always have the ingredients on hand and because EVERYONE loves it!
WHERE DOES CORNBREAD COME FROM?
While Sweet Cornbread is a staple in our home, it is easy to assume it has always been around. But who do we have to thank for this tender, nutty invention?
The Southern version of cornbread originated with the Native Americans. Native Americans had been using ground corn (maize) for food thousands of years in corn tortillas and tamales, well before European explorers even knew about the New World.
European settlers, especially those who resided in the English Southern Colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek Indians.
Today, there are thousands of variations of cornbread – but my favorite is still this Sweet Cornbread recipe!
Sweet Cornbread Ingredients
This Sweet Cornbread uses pantry friendly ingredients so you can make it any time – all the time! You will need:
- Butter: Butter is one of the main flavors in this cornbread recipe – please do NOT substitute it with oil or you will be missing out on some serious flavor. Use unsalted butter so we can control the salt in the recipe.
- Cornmeal: Cornmeal is the star of this Sweet Cornbread recipe. Any cornmeal you pick up at your grocery store is fine -just take care it says cornmeal and not corn flour (more info on cornmeal below). I use equal parts cornmeal and flour to make the BEST cornbread. With 2 whole cups of cornmeal, you get lots of corn flavor and wonderfully crunchy edges.
- Sugar: I prefer granulated sugar as it enhances the pure flavor of the cornmeal. You may substitute a little brown sugar for the granulated sugar for a touch of molasses flavor but it will dilute the corn flavor.
- Flour: Flour is necessary to use in combination with cornmeal because the gluten in the flour holds it together. I use all purpose flour, but I’m sure gluten free 1 to 1 baking flour would also work. I do not recommend cake flour or self-rising flour or you will need to change the baking powder/baking soda, etc.
- Eggs: Eggs are the glue that binds cornbread ingredients together and provide the structure.
- Buttermilk: Buttermilk makes cornbread, cakes, muffins, and breads extra moist as the lactic acid reacts with the baking soda to leaven the cake and yield a tender crumb. If you do not have any on hand – don’t worry, I rarely do! You can make DIY buttermilk or sour milk for this recipe by adding 2 tablespoons vinegar or lemon juice to a measuring glass. Add enough milk (not nonfat) to equal 2 cups. Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle.
- Vanilla: Use pure vanilla extract for best results. Like salt, vanilla enhances the flavor and is a beautiful compliment to the nutty cornmeal.
- Baking Powder & Baking Soda: Are an acidic leavening agent and a base leavening agent. They work together to create wonderfully thick, soft cornbread. Take care both your baking powder and baking soda are fresh, (throw out after 6-12 months) so they work!
- Salt: Salt adds flavors and cuts threw the sweetness. You want to use good old table salt.
WHAT IS CORNMEAL?
If you are not familiar with homemade cornbread, you might be confused at the store when confronted with corn flour, grits, corn starch, cornmeal and other seemingly similar varieties. Well let me spell it out for you below because they are not interchangeable. You need CORNMEAL for this Sweet Cornbread Recipe:
- Cornmeal: is dried corn that is ground to a coarse texture. It has a strong, nutty corn flavor and can be white or yellow. It can be made into a mush like grits or used in baking like this Sweet Cornbread recipe! It is also the secret ingredient in my homemade pizza dough recipe and prevents the crust from sticking to the pan.
- Corn flour: is also dried ground corn meal with a nutty, corn flour but it is finely ground instead of coarsely ground. You should not use cornflour and cornmeal interchangeably because part of the characteristic charm of cornbread is the texture which will be lost if you use corn flour.
- Cornstarch: is made from the endosperm and not corn, has very little flavor, is usually very white and finely ground into a powder. It is 2-3 times better at thickening than flour is.
- Grits: are southern dish using ground hominy (or corn). Grits are usually a bigger grind than cornmeal. You can use grits for cornmeal in some applications, just know grits with be coarser, or you can run grits through a food processor.
- Polenta: is was the Italians came up with instead of grits. Polenta is a food dish made from yellow corn, whereas cornmeal is an ingredient. Polenta is ground more coarsely than grits.
How to make Sweet Cornbread
You are going to LOVE how easy this sweet cornbread recipe is! All you need are two bowls and a whisk. Here’s how:
- Whisk wet ingredients together: whisk together melted butter and sugar in a large bowl until combined. Add eggs and mix just until combined. Add buttermilk and vanilla and stir until combined.
- Whisk dry ingredients together: in a separate medium bowl, whisk together cornmeal, flour, baking soda, baking powder and salt.
- Combine: pour dry ingredients into buttermilk mixture and fold together then stir just until flour is all moistened (the batter will still be lumpy).
- Bake: pour batter into prepared pan and bake 30-40 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. Let cool 10 minutes before serving.
- Store: store in an airtight container and reheat individual servings for 15 seconds or so (with or without a slab of butter!) Super good drizzled with honey!
Sweet Cornbread Variations
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:
- 1 cup shredded cheese (such as cheddar or Gruyere)
- 1-2 finely chopped jalapenos for heat, or green chilies.
- ¾ cup dried cranberries and/or walnuts
- 1 cup blueberries for a savory & sweet treat (like in my cornbread muffins – AMAZING!)
- 4 strips of crumbled bacon or about ½ cup
- 1 tablespoon dried rosemary + sprinkle of crushed red pepper
- the number one add in is corn! You can add fresh, frozen or canned corn. You can roast it with some peppers and onions as well for a smoky version. I recommend 2/3 cup corn. Or just one can if that is what you are using.
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!
How to Make Sweet Cornbread in a Skillet
If you crave a crunchy crust then skillet Sweet Cornbread might be your solution! Pouring the cornbread batter into a hot skillet helps develop the cornbread’s crust. It sears the edges, sweetening the delicious crust and sealing in the center’s softness.
To make skillet cornbread, use a 12 inch skillet for this recipe. Warm up the skillet and a add butter to melt. Once butter has melted, swirl it around and grease the sides of the skillet. Add batter and cook for the same amount of time. Keep an eye on it as cooking times vary!
Can I Make Cornbread into Muffins?
Absolutely! This Sweet Cornbread recipe will make approximately 2 dozen cornbread muffins. To make, follow instructions for the cornbread recipe then pour batter into two 12-count greased muffin tins. Bake for 15 – 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
What does Cornbread Go With?
This Sweet Cornbread goes with everything! I serve it alongside: Slow Cooker Barbecue Ribs, and/or Nashville Hot Chicken, Barbecue Pulled Pork, Barbecue Chicken Kebabs, Oven Fried Chicken, Brown Sugar Glazed Ham.with some Baked Beans with Brown Sugar and Bacon, Kicked Up Potato Salad and Million Dollar Macaroni and Cheese on the side. Drooling.
How do I store Leftover Sweet Cornbread?
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.
Can You freeze Cornbread?
Definitely! Frozen Sweet Cornbread keeps very well and makes a wonderful thaw and eat side or snack!
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.
Homemade Sweet Cornbread FAQs
The original buttermilk Sweet Cornbread recipe is just as sweet as cake and positively delish but I prefer my cornbread to remind me of cake instead of taste like cake, so I usually cut the sugar by ¼ cup and use 1 ¼ cups sugar. That being said, this is YOUR Sweet Cornbread recipe, so use as little or as much sugar as you would like.
Here is the breakdown:
1 cup sugar = sweet
1 ¼ cups = definitely sweet
1 ½ cups = cake-like sweet
No matter how much sugar you add, this sweet, moist, tender, springy Sweet Cornbread belongs on your table, in your mouth and will earn a place in your heart. We all thank you Wendy!
Cornmeal, the basic ingredient of cornbread, is a whole grain. Whole-grain foods contain the bran as well as the germ and endosperm of the fruited grain — and all of the nutrients they contain. A 1-oz. serving of cornbread contains 1.8 g of fiber as well as calcium, iron, magnesium, phosphorus, potassium, folic acid, folates and vitamins A, B-6 and B-12.
Cornbread also contains all 10 of the essential amino acids, building blocks for proteins that control growth, cellular processes and organ function. I could go on, but you can see already the benefits of cornbread!
Prepared cornbread mixes may also contain extra sodium, sugars and animal fats so making cornbread from scratch is a healthier option than most packaged options in the store.
You can make cornbread healthier by reducing the amount of sugar and not slathering it in copious amounts of honey and butter. You can also use organic cornmeal and swap some of the butter for yogurt, avocado, applesauce, etc, (you will need to research – the substitutions area not 1 to 1). You will lose a lot of buttery flavor, however, with any of these substitutions, so my vote is to make the recipe as Wendy intended. And love every second of it.
Cornbread is supposed to be a little crumbly due to the cornmeal but it should not be falling-apart crumbly, just – edges crumbly. I have never had a problem with crumbly cornbread with this Sweet Cornbread recipe – only uber most, soft cornbread.
The correct ratio of flour, cornmeal, eggs and fat yield the perfect cornbread. If you find your cornbread is still crumbly, here are a few things to look out for:
Don’t overmix: Overmixing develops the gluten and can cause dry, tough, brittle cornbread.
Don’t overcook the bread. Check cornbread for doneness at the lower end of the cook time. Over-baked cornbread will also be dry and crumbly.
You might also like these summer favorites:
- Million Dollar Macaroni and Cheese
- Slow Cooker Barbecue Ribs
- Nashville Hot Chicken
- Barbecue Chicken Chili
- Barbecue Chicken Kebabs
- Kicked Up Potato Salad
Want to try this Sweet Cornbread?
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©Carlsbad Cravings by CarlsbadCravings.com
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Ingredients
- 1 cup unsalted butter, melted
- 1 – 1 1/2 cups sugar
- 4 eggs
- 2 cups buttermilk
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×13 pan. Set aside.
- In a large bowl, whisk together melted butter and sugar until combined. Add eggs and mix just until combined. Add buttermilk and vanilla and stir until combined.
- In a separate medium bowl, whisk together all of the Dry Ingredients. Pour dry ingredients into buttermilk mixture and fold together then stir just until flour is all moistened (the batter will still be lumpy).
- Pour batter into prepared pan and bake 30-40 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. Let cool 10 minutes before serving.
- Store in an airtight container and reheat individual servings for 15 seconds or so (with or without a slab of butter!) Super good drizzled with honey!
Notes
VARIATIONS FOR CORNBREAD
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:- 1 cup shredded cheese (such as cheddar or Gruyere)
- 1-2 finely chopped jalapenos for heat, or green chilies.
- ¾ cup dried cranberries and/or walnuts
- 1 cup blueberries for a savory & sweet treat (like in my cornbread muffins – AMAZING!)
- 4 strips of crumbled bacon or about ½ cup
- 1 tablespoon dried rosemary + sprinkle of crushed red pepper
- the number one add in is corn! You can add fresh, frozen or canned corn. You can roast it with some peppers and onions as well for a smoky version. I recommend 2/3 cup corn. Or just one can if that is what you are using.
Strorage
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.How to freeze Cornbread
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.Want To Make This Recipe?
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Amy @ Pressure Cook Recipes says
Hi Jen,
I would totally love to have this cornbread for breakfast!! Yum!
Thanks for sharing this easy recipe.
Amy
Jen says
You are so welcome Amy! It makes the best breakfast, lunch and dinner 🙂
Dorothy Dunton says
Hi Jen! Wish I’d seen this post yesterday. We had red beans and rice with Andouille sausage last night and this would have been perfect with it! Here in the South most people like cornbread made with white corn meal it is not sweet at all. Not me, this sounds perfect!
Anna @ Crunchy Creamy Sweet says
We are huge fans of cornbread! Can’t have BBQ without it. 😀 Moist cornbread with honey is where it’s at! I need a big piece asap. 😀
Jen says
Me too, can’t get enough – so hard to stop eating!!! Hope this version makes it to your next BBQ! xo
Christina says
I usually don’t make cornbread until the weather turns cooler and warrants chili, but I just had to try this one! So glad I did! It’s just the right amount of sweet without being too much. So many cornbread recipes are dense and heavy. Not this one! Perfect!
Thanks Jen!
Jen says
You are so welcome Christina! I am so happy you tried this cornbread and loved it because it is one of my favorites! Thank you!
Ida says
I just made this corn bread. It is very moist, a little too sweet for me but aside from the sweetness it is very good.
Jen says
Thanks Ida! Next time if you use less sugar hopefully it will be perfect!
Ida says
Next time tomorrow !
Jen says
love it!!!
Lisa says
I love this corn bread! We’ve made it a couple times now with gluten free flour (so I can enjoy it too!), and you would never know it was gluten free. It is so delicious. Perfect! When I was serving my mission in Iowa, there was a cornbread contest at one of our Stake activities and I thought I was in heaven…until I started sampling all the pieces. They were NOT sweet at all, not even one…some even had whole kernels of corn in them. I had to chuckle at my ignorance and expectations that all would be delicious sweet corn bread. I think they are totally missing out. Sweet corn bread is the best. Thanks for sharing this recipe.
Jen says
Hi Lisa, I am thrilled you love this cornbread and that it translates to gluten free beautifully – yay! so happy you can enjoy it too! How disappointing to think you are in cornbread heaven only for it not to be so! I’m glad we have the same taste in cornbread and now you can eat as much as you want 🙂 xoxoxo
Erin G says
Just wanted you to know I made your cornbread recipe for a “Cornbread Cook-off” contest at our church. It won first place!!! And there were lots of other entries! I loved it! I’m going to have to make it again just so I can have the whole pan to myself. Thank you for the recipe! (Note: I used just 1 cup of sugar for the recipe.)
Jen says
That is amazing Erin, seriously I have a huge smile on my face – thanks for sharing and a huge congratulations!!!
Suzanne says
Hi! Your recipes sound so delicious, I just can’t wait to try that cornbread… Yum
Jen says
Thank you Suzanne! I hope you love this cornbread and everything else you try here!
Stacie says
Hi Jen, Can I use regular milk with this recipe? Will it affect the whole recipe?
Jen says
Hi Stacie, instead of regular milk, I would make your own “sour milk” by adding two tablespoons vinegar or lemon juice to a 2 cup measuring cup then filling with milk to equal 2 cups. Let sit 5-10 minutes and that should do the trick!
Jen says
Thanks, Jen, for a great recipe! The best compliment was my one guest, who is a cornbread fiend, had 3 helpings of it and asked to take some home! I used only 1 c of sugar, which was the perfect amount for our palates. The cornbread had a nice texture – dense without being heavy and light without turning into a mess of crumbs. This is now my go-to cornbread recipe.
Jen says
You are so welcome Jen, thank you so much for your comment! I am so happy this lived up to even your “cornbread fiend friend’s” expectations 🙂 and is now your go-to recipe – awesome! Thank you so much!
Jessica H. says
I love this recipe! 9×13 is a little big for just me and my bf though, would the recipe need to be altered to fit an 8×8 brownie pan?
Jen says
Hi Jessica, I’m so happy you love this recipe! An 8×8-inch pan is just slightly bigger than a halved 9×13, so I would half the recipe and reduce the baking time by about 5 minutes. hope this helps!
Elizabeth Casteel says
Best cornbread I’ve ever made. Cake like, moist, sweet. I did alter the recipe in that I used only one cup of sugar. Thank you.
Elizabeth Casteel says
One other thing, It fill 24 standard muffin tins.
Jen says
Awesome Elizabeth, I am so flattered this was the best cornbread you have ever made! Thank you so much!
renee says
I’ve been trying different recipes lately and this is the only one my husband (who hates cornbread) likes. Very good, moist without being heavy.
Jen says
That is awesome, thank you! I’m so happy you finally found a cornbread to satisfy the non-cornbread lover!
Annie says
Delicious! Made this tonight + it’s my new go to!
Jen says
Awesome Annie, I’m so happy you loved it so much, thank you!
Jessica says
This sounds so delicious, I can’t wait to try it with our chili tonight! Quick question though, if I’m using self-risingg fne corn meal, do I need the leaveners? Or should I leave them out?
Jen says
Sorry I’m just getting to your comment Jessica! I would leave them out. Hope you loved it!
Casey says
Oh my, finally the perfect cornbread!! I just found this recipe today, and made it this morning to go with a version of your thai butternut sweet potato carrot soup I also found today (also amazing, that will be a separate review).
this cornbread is amazing! I have tried many recipes, to find the perfect cornbread but they were either dry, too crumbly or tasteless. Finally, my search is over! I was looking for a similiar cornbread to one sold in a local chain, but this is so much better! And costs pennies to make.
I did omit the vanilla, and because I didnt know how this recipe would turn out, I made a small pan by cutting the ingredients in half, and using 1/2 c sugar. Next time, I will make a full pan! I served with honey butter and the thai butternut sweet potato carrot soup..oh yum!! A huge hit in our house!
Thank you for a wonderful site, sharing your experiences and recipes! I cannot wait to try more 🙂
Jen says
yay!!! I’m so happy your search for the perfect cornbread is over and you love it so much! Bring on the full pan 🙂 I hope you have fun trying more of my recipes! Happy Thanksgiving!
Melinda says
Excited to try this! I usually make a cornbread casserole but my husband isn’t a fan of the actual peices of corn in that, and prefers the sweet cake-like cornbread. I plan to make this for Thanksgiving. Can this be made the day before? Or should I just bake it very early in the morning?
Jen says
Hi Melinda, I’m excited for you to try this cornbread and hopefully your husband will love it too! You can certainly make it a day in advance – just be sure to keep sealed in an airtight container or plastic wrap once cooled so it stays nice and moist. Happy Thanksgiving!
Elissa says
My husband and I are constantly on the lookout for the perfect cornbread recipe – you know the kind that captures those sweet slow Sunday afternoons at Grandma’s house? Well this was definitely 100% it!! We made the full recipe using 1 cup sugar and made our own buttermilk (3/4 c whole milk and 1/4 cup freshly squeezed lemon juice) and the end results were the things childhood dreams are made of! The perfect balance of sweet and moist with the very distinct taste and texture of cornbread from days gone by. We served it with your slow cooker ribs and our picky eaters (ages 8, 3, and 1) all had seconds of the cornbread with their dinners (something they’ve never done with cornbread previously!!) The next morning my husband and I were happy to munch on the leftovers with a drizzle of honey and a big cup of coffee. Delicious!! Currently making 2 more batches to celebrate a friend’s birthday and I’m seriously considering cutting half of one of the pans so hubby and I can have them for dessert later! Thanks for the amazing recipe!
Jen says
YAY!!!! Thank you, thank you for your awesome comment Elissa! I am thrilled your hunt or the perfect cornbread stops here! It sounds absolutely perfect with my ribs and I’m so glad eve the picky eaters enjoyed it!
Stacy says
Just wondering if I could make this in a cast iron skillet and if it would change the baking time at all? Thank you! We LOVE your recipes! I wish you had a cookbook!❤️
Jen says
Hi Stacy, I’m so happy you are loving my recipes! This can definitely be made in a cast iron skillet. I haven’t personally done it but after reviewing other recipes it looks like you need a 12″ skillet, bake at 425 degrees F for about 20 minutes or until golden and baked through.
Jen says
Hi Stacy,
It’s finally happening! Thank you so much for your previous interest in a cookbook xo
I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
Happy Cooking!
Nina says
Hi! I made your recipe about a year ago and it was a huge hit! My wife has requested cornbread muffins as part of her bbq dinner party. Do you know how well this recipe would translate into muffins? And any idea how long they would need to bake for? Thanks!
Jen says
Hi Nina, I’m so happy you love this cornbread recipe! Yes, it should transfer well to muffins. I haven’t personally baked them as muffins but judging from other cornbread muffin recipes, I would bake at 400 degrees F for 15-20 minutes. Happy Birthday to your wife!
Deena Walters says
Hi! So I had a quick question- I can only seem to find medium or coarse cornmeal, or cornmeal flour.. Any idea if there needs to be adjustments for the medium? Super excited to make this!
Jen says
Hi Deena, medium should still work great! I hope you love it!
Lynn Kelley says
SUPER GOOD!!! Everybody loved it! Making it again for my family chili dinner night. Good thing it makes a big pan. So glad I found this recipe and gave it a try!
Jen says
Awesome Lynn! I’m so happy you found it too and loved it! Thanks for taking the time to comment!
royal says
I made this and it is a winner. I made the less sweet version and I think it is more than sweet enough.
I didn’t have a big enough pan and overfilled the first one. The plus.. to avoid overbaking I pulled it out a little early and ended up with a slightly wet center pieces when it cut. People were looking for those super moist pieces. I find a lot of desserts should be underbaked just slightly. Let it finish the last few minutes out of the oven–much like when we cook meats. Cookies, bread, muffins and cakes are moist and they taste better.
There is a theory that when you can smell it cooking, you should consider taking it out of the oven. So much of taste is smell and when the food is releasing smells, it is releasing flavors. Just think of baked garlic. That sharp garlic flavor fills the house when you bake garlic until it stops and then you are left with this very different, mild butty delicious spread. I’ve started paying attention to when I can smell a dessert in the oven to consider taking it out.
Jen says
Thank you so much for your comment Royal, I’m so pleased this cornbread is a winner! I looove the moist pieces as well, yum! Thank you especially for your tip on considering taking a dessert out when you can smell ilt – I’ll definitely start to check my desserts sooner and I’m sure they will be more moist!
Lisa Smith says
We went to my mom’s for chili tonight. I have had it with my old stand by for cornbread- Jiffy. i made your cornbread and it was SO GOOD!!!! I made it with the full 1 1/2 cups of sugar and we did not find it too sweet. It is so good, I’m sure it would be fine with less for those looking to cut out some sugar. Only thing I had to change was bake time…about 43 min. Must be my oven!
Thank you so very much for your blog and for sharing your wonderful recipes! You make me feel like an excellent cook! I have made your sheet pan pesto chicken and potatoes, barbacoa beef, chicken for tacos….and now this delicious cornbread! I have so many of your recipes pinned and can’t wait to try more. I live and teach in a town next to yours and think it’s so neat that you’re local. I find your story so inspiring and wish you continued health and happiness. 🙂
Jen says
Hi neighbor, what a small world! I LOVE hearing you are enjoying my recipes so much and that this cornbread was another winner, thank you! It is my “go to” whenever I’m bringing something because its so good and goes with everything! I’m glad you liked the full 1 1/2 cups sugar – that’s how I prefer it too because then you don’t even need to hassle with honey if you don’t want to. More importantly, thank you so much for taking the time to read my story and for the well wishes. May God bless ou and yours! xo
Linda says
My cornbread keeps caving in at the center and is less cooked there. What do you think the problem is? This time I used two 8×8 pans instead of the 9×13 thinking that might fix it, but they both caved in the middle too. However, the cornbread is delicious!
Jen says
Hi Linda, sorry about that! Baked goods can cave in the middle if they’re under baked. Try baking until the center is fully cooked. Good luck!
Angelique bea says
Hi! My hubby volunteered to go to the store for me and instead of cornmeal he brought home self rising corn meal mix. Any suggestions on how I can use this?
Jen says
Hi Angelique, it sounds like a self rising corn meal mix is a recipe in itself – not sure how to convert that to this recipe without experimenting, sorry!
Leslie says
I am from Appalachia where beans and cornbread is comfort food, so I like to think I have pretty high cornbread standards. I made this with 1.25 cups of sugar and it is delicious! Thanks for the recipe.
Jen says
Thanks for the review Leslie, it sounds like the ultimate compliment coming from you!
eun says
This was a hit in my extended family! People commented on this bread out of all the other dishes present for dinner. I used one cup of sugar, the lesser amount suggested. I also used 1/2 cup of butter as I thought it would be enough based on other recipes I’ve made. It came out perfectly for us.
So glad I found this recipe and tried it. I usually look at multiple recipes and look over the ingredients before choosing one to try. It also had over 1000 positive reviews at the time I made it, which made me look at it and consider it. Now the recipe rating isn’t as easy to spot on this recipe (or any of your others), and it seems far less now. I already know that it is a great recipe, but thinking that it might not appear to be so for any new potential makers of the recipe. Just want your recipes to get the attention they deserve.
Jen says
Thanks so much, I’m so please this cornbread was the hit of the night! I actually haven’t ever had ratings on my recipes, so maybe you’re confusing it with another one?
Alexandra says
This is my go to cornbread recipe. The proportions are easy to remember, so I know it by heart, and it’s easily customizable. Thanks for a great recipe!
Jen says
Thank you! I’m so happy to hear that it has been a go-to!
Kate says
Hey Jen! Thank you for another perfect recipe. Since you are always sharing with me, I thought I would share this with YOU. Top one of these babies with peanut butter. You’re going to have to trust me on this!
Jen says
Thank you! I haven’t thought of doing that, but I’ll have to give it a try!
KatyD says
My search is over! I have tried so many cornbreads, both store bought and homemade, and this is the one I have been looking for. I made half the recipe (I’m the only one eating it), but changed nothing else. I love the fact that it is easy to make without a lot of ingredients and it’s moist and flavorful. I do like a sweet cornbread so I did put in the full amount (3/4 cup for half the recipe). The more it sits, the better it gets. Thanks, Jen!
Jen says
Yay! That makes me so happy Katy! So glad you loved it!