Sweet Cornbread Cake

Very nice. No vegetable oil because I used most of it to fry chicken, so I used all butter. I also used buttermilk. Even when I cut the recipe in half, it baked up beautifully. Thirty minutes and wa-la, perfect. No issues with sinking bread when you thought it was done. And the flavor is very fluffy and sweet. My kids and husband especially liked this. I served it with whipped butter and extra honey. Thank you for sharing your recipe. NOTE: I served this with Tanya's Louisiana Southern Fried Chicken and Broccoli Salad. It was a nice comforting dinner. EDITED: I've made this three times now, in 24 hours. My family has dubbed this the best cornbread they've ever had.

This cornbread is one of the best on the site! It rivals "Grandmother's Buttermilk Cornbread" 'til now I thought that was my favorite. I cut the recipe in half and used one up of cornmeal and one cup of flour. It was perfectly done in 38 minutes - moist and delicous. I think the only thing that could possibly make this better would be to replace the whole milk with buttermilk.

This is exactly what I was looking for. Instead of putting all the flour asked for, I used only a cup and a half and for the rest I used masa (or corn flour) to give a more cornlike taste.

I love this recipe - I am of the sweet cornbread persuasion. I made it as written the first time and give it 5 stars, however, I've made it several more times and this is what I do now: I use 2/3 cup unsweetened apple sauce and 1/3 cup oil and totally skip the butter, I use only 1 cup of sugar. With these 3 minor changes I just love this cake! It's still sweet, but just a little less.

Honey hush! This is the best comfort food since Cliff's chili on The Cosby Show. My seven-year old daughter helped make it and we could not wait for it to come out of the oven! When my husband came home, we had HUNKS of it! Thanks for sharing such an amazing recipe. This should be sold in restaurants ALL OVER! Look out Paula Deen! Thanks! Thanks! Thanks!

I made this for an office brunch and everyone loved it, even those who professed to not like cornbread. It was very simple to make.

This cornbread is amazing! :) I baked mine into mini-loaf pans, which just made it better (since there was more of a crust on it). Delish!

A good recipe for people who don't like corn bread.

This was AMAZING. I was literally eating the batter, it was so good. I halved the recipe for a 9 inch square pan, this baked for exactly 38 mins. I upped the cornmeal to 1 C & lowered the flour (used whole wheat) to 1 C. I don't keep whole milk on hand so I made a buttermilk substitute. I used skim milk & added a tablespoon of vinegar & let that sit for 10 mins before adding to the bowl. This recipe is just amazing. Best cornbread I have ever tasted. Right after making it, I ate 3 pieces, it was so good. Thanks for the recipe.

This was just what I was looking for. I don't care much for regular, dry corn bread. This was very moist and sweet. I did add a half a can of corn, drained. (15 oz can) and I didn't have enough milk, so I used 1 1/2 C evaporated milk and 1 C water instead of the milk. YUMMY! Thanks for the recipe!

If cornbread had personalities, this would be on my best friends list! This recipe has a wonderful flavor and texture. I make half the recipe and bake it for 37 minutes in an 11x7 baking dish, and it comes out perfect each time. I whisk the wet ingredients together before adding to the dry ingredients. That way I don't over stir the batter. 2% milks works just as well as whole milk. Thank you for sharing this recipe.

This was very good, not your ordinary cornbread. I substituted about half a cup of whole wheat flour and half a cup of ground flax for 1 cup of the white flour to make it feel a little healthier. My 3 year old loved this "cake"!!

I found this recipe while searching around on here for a cornbread recipe to make for my husband. I noticed he purchased slices of cornbread from a local gas station (now how sad is that?), and my southern pride was a bit bruised when he told me he preferred it over my own. I was like okay, we'll see. I found this recipe and didn't hesitate to make it. After he had a slice, he loved it, and proceeded to eat more and more of it 'til he was practically stuffed! LOL Needless to say, I was so happy, and my pride was restored! LOL I do agree with the review of 'Doree' in that it was also a bit too sweet for my taste, too, but I had to give it five stars as it was such a hit with my husband and my children! Thanks so much for this recipe! Judging my family's reaction to it, I'm sure I'll be revisiting it again!

This was most possibly the best cornbread I've ever had! Very sweet and almost cake like.

I made this substituting King Arthur White Whole Wheat Flour for regular white flour, and it came out wonderful. (Also used real, naturally dried cane sugar.) Only adjustment might be a little additional milk and levening. It was easy to make, and came out light and fluffy. Just like she said, it's a cakey type of cornbread. Great for breakfast.

This is exactly what I was looking for. It's light, fluffy, and sweet. No, it's not your traditional cornbread, but if you're looking for a cornbread that you can butter and eat without anything else then this is it. Don't try it if you're diabetic or on a diet.

This came out fantastically, I've had to stop myself from eating too many pieces. I made a few changes, however. I used 1/4 cup of melted butter and only 1 cup of organic cane sugar. I added an extra half cup of corneal and replaced the vegetable oil with 2/3 cup of apple sauce and a tablespoon of olive oil. Oh, and instead of honey, I used two tablespoons of maple syrup. And let me tell you, this cornbread is delicious. It doesn't have the same flavor as the traditional Southern cornbread I tend to prefer, but that's okay. It melts in my mouth and the flavor is still excellent. Great recipe! I will definitely make this again.

I have been looking for the perfect cornbread. This is the best I have found yet! I didn't change a thing. I made it first a few days ago, followed the recipe exactly. I made it again today, using less sugar, 1 cup. Still great. This is my "go to" recipe now. I was looking for a cornbread recipe that made the cornbread rise. Nice, beautiful, big cornbread. This is it.

I love my cornbread sweet and have been looking for a good recipe. Well, I found this GREAT one! It tastes like the sweet cornbread I had in a restaurant. My niece and nephew are not cornbread fans, but they loved this. I will be making this again soon!

I was pleasantly surprised as a professional chef that this is one of the best cornbread recipes I've ever made. its light yet especially moist and has lots of flavor even without corn added. It is also extremely easy to make- a one bowl wonder!

I followed he recipe exactly written and I was very happy with my results. The cornbread was moist, sweet, and a huge hit at my mom's office (I bake for them every Tuesday for their staff meetings, I'm 13) I have tried at east 10 different cornbread recipes, but none came close to how great this one was. I highly recommend this one to kids that are my age and love to bake. It's quick and easy, but it tastes like you spent hours making it. I will definitely be making this again.

Only the 2nd cornbread recipe I've found that my family will eat! I cut the recipe in 1/2 because there was just 4 of us and I never know if the cornbread will be a winner. I used 1/2 c. of sugar, and all butter as I try not to use vegetable oil. I also subbed ww pastry flour. Very delish!

This is FANTASTIC! Moist & delish! I'd like to try it in a bigger pan, tho, next time because it's soooo thick! Yum!

My husband's sweet tooth and love of cornbread were satisfied at the same time. Wonderful the next day with honey and butter!!!!

Delicious cornbread! Next time I make this I will probably use less sugar because it is pretty sweet. Even with the amount of sugar called for this is wonderful cornbread. :) Update: I have made this again using only 3/4 cup sugar instead of the full amount and it came out perfectly! I will definitely be making this cornbread again and again!

Fabulous! Makes a mountain of cornbread. Substitute applesauce for the vegetable oil, and it still came out fluffy but not greasy. Loved this!!!!

I have Celiace Disease so subbed out the all purpose flour for Masa harina flour, and subbed out the milk and butter with almond milk and almond butter. I love this recipe so does my whole family, it is truly lovely!

What can I say... AMAZING! This was moist and fluffy and just INCREDIBLE! I split the recipe in half and used an 8x8 for 30 minutes at 350.

These were just what I was looking for. I prefer cake-like cornbread rather than the traditional kind that my grandma makes. I added a 16oz bag of frozen corn to the batter. Yummy!

This came out really good, made it tonight. Could be a little sweeter for my taste. But the texture and flavor and ease of preparation was great. And I have everything in the cabinet almost always (except the corn meal...). Thanks!

Excellent. Not too sweet either. I had to get rid of some buttermilk..so I used a cup of that as part of the milk for the recipe.

Just made this tonight and it was delectable. The only changes I made was to replace part of the flour with whole wheat ('bout a half cup) and the milk with evaporated milk + water. Couldn't be easier and it was great with a side of ham and garlic spinach.

I am OBSESSED with this cornbread recipe. Oh. My. Goodness. Whenever I pop this baby in the oven my heart is overwhelmed with joy. I start drooling from the anticipation of indulging in this hunky pan of bread. WARNING: you will cry when you eat this, it's so beautiful, just ask my friend @cornbreadlover2!

My family loves this recipe. Thank you!

Excellent cornbread! I halved the recipe and followed Jillian's recommendation of using a cup of flour and a cup of cornmeal. It was sweet but not overly so! I'd definitely make this again.

This recipe is the Berries! We do like more of the cornmeal flavor so I delete one cup of the flour and add one cup of corn meal. This is the only recipe I use now! Very tasty!

I had to return and rate this recipe! It exceeded my expectations. I did make a few healthy substitutions and my family LOVED it! Instead of all-purpose flour, I used whole wheat flour. Then, I used Splenda, skim milk and egg substitute and baked it all in an iron skillet. Yummmmeee! I was a little worried about the consistency of the batter, as it was very thick, but it baked up quite nicely. Thank you for a wonderful recipe.

After I came back from Chicago to the UK I had to fine a corn bread recipe and this didn't disappoint. I had to substitute the fat content due to pantry issues (used 2/3 cup butter and 1/3 olive oil) also switch honey for maple syrup. Epic Corn bread that my son said he wants as his birthday cake now!

A NEW FAVORITE! Very moist and just the right sweetness. I made it according to the recipe and everything was perfect. It was just like what we used to find in a bread basket at our favorite restaurant. Thank you myfoursonsks for sharing!

Best cornbread recipe if you like it on the sweet side...which we do! My whole family loves this & devours a pan of this in 2 days! I slightly tweaked the recipe by substituting buttermilk for the whole milk and adding 1/2 t. of baking soda to neutralize the buttermilk (that took it to a whole other level!). Update: I've since made this using cake flour instead of all purpose flour to make this even more cake-like (remember: substitute 1 c. regular flour with 1 c. + 2 T. of cake flour.) It was moist, cake-like and delicious!

not gritty at all .so far this is the only corn bread I will eat

Great!

Yum! I didn't choose this recipe for it's healthy nature, but because my husband likes sweet cornbread. It delivered! Made it for New Year's Day to go with black-eyed peas and cabbage. Neighbors also loved it.

This is great!! My 8yr old picky eater even loved this.

This recipe is not cornbread in the traditional way - either sweet or not. This is a sweet cake that happens to have cornmeal. It is very good, but it is a rich cake rather than cornbread. Taste is sweet and comforting though and terrific topped with extra honey and butter. Work for cupcakes too, but not a cornbread by definition.

Just made this recipe. It's only been out of the oven for 10 minutes, and my husband is already on his 3rd piece! He said it is the BEST cornbread he has ever eaten! Thanks for this great recipe!

A little on the oily side but one of the best I've tasted so far. I will probably use all butter next time. I'm still looking for the 'one' like marie calendars.

Been making for 2 years and love it! Now I reduce the sugar a bit and is still fantastic. Tried subbing applesauce for some of the fat and did not like the texture. Thanks for the great go to recipe!

We loved this. i only like very sweet cornbread and this is the best ive ever had.

Great sweet cornbread...not mealy, or dry textured. A keeper as written.

THE BEST EVER,

Absolutely delicious! Hubby commented several times on how much he liked the cornbread...it was so moist and flavorful! I halved the recipe and baked it in an 11x7 baking pan, and that was perfect. I had some buttermilk to use up, so I used that in place of the whole milk, but followed the recipe exactly otherwise. This is hands down our new favorite cornbread recipe! Thanks for sharing. :)

I made this bread yesterday and let me tell you it was the BEST cornbread I have ever made. I split the recipe in half and used a round cake pan and it was about 3 inchecs high. My husband did not realize that it was homemade. My kids do not like cornbread and they both asked for seconds. It was so moiste. Thanks for posting this.

O.M.G. I have been looking for the perfect, most delicious homemade cornbread recipe FOR YEARS!!! And this it!!!! I had never tried a recipe that was called "cornbread cake", so I thought why not?? And to my amazement, this was so good that I ate myself sick on it! After reading some reviews, I will reiterate that yes, this is a sweet cornbread. If you're looking for no sweetness, this recipe isn't for you. Also, I cut the sugar back from 1 and 1/3 cup to 1 cup. Don't know how much of a difference it made, but my end result was fantastic!

BEST CORNBREAD EVER and we've tried quite a few. I used only 1 cup of sugar, 3 eggs (2 large, 1 extra-large- still think I should have used the fourth one) and soured milk (milk + vinegar). Baked up beautifully in the time the recipe states. I made this to serve with 'Chili I' one night and the other night 'Maple and Beer Lentil Stew' accompanied with honey butter. PURE PERFECTION; the cornbread hunt is over.

I love sweet cornbread. I was afraid that this might be too sweet so I cut the sugar down to just 1 cup and I would say it was pretty perfect, I could have kept the sugar as the recipie stated and it would be great, too. This was fluffy cornbread, which was awesome with so many recipies thin and dry. Definatly a keeper!

I'm sure this cornbread is super, however, I've been cooking it for 55 minutes and it's still batter in the middle. I suggest splitting into two for more even cooking. I look forward to tasting it and seeing if it's like my mom's recipe.

Easy recipe and really good. Sweet and light cake. Made enough that I could make some up as muffins and some as a cake. I'll be making this my regular cornbread recipe.

This is a really good recipe. Escpecially for those who say they don'e like cornbread. My family loved it with a bowl of soup.

best cornbread ever!!

Delicious! This is the first time I ever made cornbread and it turned out just the way I like it, moist and sweet!

this cornbread is sooooooo good and easy to make it rocks!!!!!!!!!

I halved the recipe and baked it in a ten inch cast iron skillet. Very easy - prep took under 5 min. I've got corn bread lovers and my house and this was - Perfect. Thank you!!!

I love the sweetness to this corn bread. Made a few changes: used 1.5 cups AP flour and 1.5 cups masa harina. Cut the sugar to 1 cup. Used 1/2 cup of butter and 1/2 cup oil (only because I didn't want 1/3 stick of butter leftover) Added a bag of frozen corn, and baked them in cupcake tins (made for a potluck, and wanted something easy for people to pick up instead of having to cut into slices). It made about 24 total. Also made some honey whipped butter to go with the cornbread.

Tastes great! I made it this morning and it's almost gone. Don't think there will be any leftovers!

Love it...the closest I have come to Boston Market Cornbread...If you like it sweet and not so gritty~this is perfect! I soaked the cornmeal in a cup of milk for 15 mins or so....and baked as muffins! Perfect and yummy~thanks for sharing!

My family and I are not fans of traditional corn bread, so I searched for a sweet corn bread and this is by far our favorite. We all love it every time I make it and I've made it many times over by this point. I prefer to add creamed corn to the recipe because that is my family's preference, but the recipe is outstanding as is.

Best cornbread i've made. I cut the recipe in half to accomodate my singular appetite quite successfully.

Best cornbread I ever made. Still not as moist and sweet as Boston Market's unbelievable cornbread but I'm sure this is not as fattening.

Made it before and making it again. I followed the instructions to a T, only difference was, putting a sprinkle of ground cinnamon on the top of the batter before putting the dish into the oven to bake. People raved about it, even my father who claims he is a master chef, even he asked me for the recipe.

This is the best cornbread receipe that I have made thus far. Yes I did cut the salt by half (was using salted butter) and used only one cup of sugar and it was great for us.

This recipe was great!! Just what I wanted, it hit the spot!! I omitted the salt and baking powder/soda and used self rising flour instead! Came out perfect

This is really good cornbread, but it does taste more like a dessert cake than cornbread. I ate several pieces fresh and hot out of the oven and thought it was really good. I think I'm used to more of a "cornmealy" texture, this had more of a cornmeal texture in the crust, but moist layer cake texture inside. My 5 year old couldn't wait for it to finish baking. When it finally did, she loved it and wanted more. My husband also thought it was good too. I am going to hang on to this recipe, but next time use a little less sugar. I may give"Grandmother's Buttermilk Cornbread" a try and then compare the two.

This cornbread is amazing! I didn't change a thing. The best I have ever made! It's sweet, dense, but very cakelike. It's what i remember eating when I was little, unlike all those other cornbread recipes that are dry and blech. Thanks a million, myfoursonsks!

This is so good! Made exactly as written. So moist and sweet. My kids couldn't get enough. Thanks for the recipe!

Love, love, love it. My husband raved about, said its his new favorite corn bread. Thanks!!!

I wish it was sweeter.

Used butter milk in place of whole milk, and poured extra honey on the top of the batter prior to baking! Created a nice sweet glaze, so good!

If you love cornbread but usually wish it could be just a bit more moist, THIS is the recipe you've been looking for!

My family HATES cornbread and I found a jar of cornmeal that needed to be used. So I found this recipe and modified it to be more tasteful. So on my first try(which i made today) I cut the sugar to 1 cup, instead of the butter and oil, I did 1/2 c melted butter and 1/2c applesauce. I didn't have honey on me so I added maple syrup instead. Then I used 2 cups of buttermilk(if you don't have any then add 1tbsp of vinegar to 1 c milk) and 1/2 c orange juice. Then I added 1-2 tbsp of orange rind. Plus I added 1-2 tsp of vanilla extract to give it a little kick. To make them look cute I baked them in muffin pans and also in the super mini muffin pans. They turned out yummy and very flavourful. Yum Yum :)

very good

It's AMAZING!!!!!

This was by far the best cornbread I have ever had. I halved it, and used 1 cup cornmeal and 1 cup flour. Everything else I left the same (just... half). Baked for 35 minutes. Really, REALLY good.

very good base recipe! I say base because I tweaked it. Used only 1.5 cups flour, 1 c. brown sugar instead of white sugar, 1 c. unsweetened vanilla almond milk instead of whole milk, and 15 oz sweet creamed corn. It's very moist and oh so delicious!

Super moist like it says it's almost cake like with a hint of that cornbread crumble. My one thing I think I'll do next time would be adding in some corn just to beef up the cornbread factor. Beyond that ABSOLUTELY PERFECT!!

Delicious! I think it's even better than the Krusteaz mix I tried before! If you like Sweet Cornbread, this is a must have for your recipe collection! I didn't have any milk on hand so I used buttermilk....it made it even richer! SO good!

I expected more of a lighter crumb from this; I was disappointed.

Made this tonight and it came out amazingly good. I even did a few subs. b/c of my diet. I cut the amount of sugar down by half and then used equal to make up for difference. Didn't use any butter. Cut the oil down to 1/3 of the amount in the recipe and substituted fat free mayo for the rest. Only used egg whites, but equal to the amount of egg in recipe. (Used about 2 egg whites from shelled eggs= 1 whole egg). Used whole wheat flour in place of white. Mixed dry ingredients in one bowel. Beat wet ingredients together. Beat eggs separate and then lightly mixed the beaten egg whites into the wet ingredients. Slowly mixed wet ingredients into dry while mixing. Also added a pinch more baking powder than recipe called for b/c used whole wheat flour. Since I couldn't finish the top off w/ butter I put just a pinch of honey on top while it was hot and spread it extremely thin (b/c only used a pinch). Made the top look shiny as if it had butter. Even those not on a diet loved the bread. Will definitely make again.

Yummy, delicious, moist, buttery, sweet, cornbread! This was so good with my chili! I did cut the recipe in half, it came out just amazing! Thanks for sharing!

Wow this is good. We like our cornbread sweet & the texture of this is the best! My husband said, "From now on when you make cornbread, make THIS recipe!" 'Nuff said.

It IS moist! But a little too sweet.. I would make a great dessert! I will try to use some whole wheat flour and more corn meal and a little less sugar.. I like the idea of ground flax.. we'll see.

I was looking for a recipe similar to Marie Callendar's and this is pretty close. I halved the recipe and baked in a 9x9 glass pan. 45 min at 350 was just perfect. oh sooo good!!

It was awesome and the family loved it!

This is a very good recipe and easy to make. Usually all the ingredients I have on hand. If you like Marie Calendars corn bread, you will like this.

This recipe makes a huge batch, but my hobby loves sweet cornbread and this comes out perfect each time, even when I make a half batch. Thanks for sharing.

Very good. Followed the recipe exactly and would definitely make again.

This is my family's favorite corn bread. I use 1% milk and it's still moist and tasty. Wonderful with chili, red beans & rice, and soups.

Absolutely fabulous! This was light and fluffy and just sweet enough. My neighbors and kids ate two batches of this in one day! I was out of oil as well and substitued 2/3 cup of melted butter (making one cup of melted butter). Awesome! I will definitely make this again and again.

This recipe produced cornbread exactly as promised. Sweet, thick, and moist. Since I was only cooking for four people, I cut the recipe in half and cooked it in a 9" x 9" square baker. It turned out perfect. Because it is thick, be patient. Wait for the top to crisp and crack. I've made this twice now, and the first time I took it out too early. The second time was perfect!!