-
-
My review
Golden Sweet Cornbread
33
bluegirl
"If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 189Original recipe yields 12 servings (1 - 9 inch round pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2k3570 Ratings
-
-
-
-
-
Most helpful positive review
1/28/2006
This is excellent cornbread! I use 1/3 c. white and 1/3 c. brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced t...
Most helpful critical review
12/17/2000
The only bad thing I'd say about this is that it crumbled to easily, and it was really messy.
Most helpful
Most positive
Least positive
Newest
1/28/2006
This is excellent cornbread! I use 1/3 c. white and 1/3 c. brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced t...
12/4/2003
Well, needles to say, you'd sure be hard pressed to come up with a better cornbread recipe. It's excellent! Suberb! I've read all 84 + reviews and have learned the following additional options...
2/12/2006
This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape… they just are too messy that way. Instead I like to pour the batter into muffin t...
8/7/2008
Made this as-written and it was delicious! Very moist, great texture, and just the right amount of sweetness. You will not be disappointed! *Side note: I dont understand why people change the r...
10/3/2002
This is THE best cornbread recipe. Look no further!! I did cut down on the sugar a little. (It's still sweet) Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or be...
12/22/2002
I HAVE MADE THIS RECIPE MANY TIMES AND EACH TIME IT WAS MADE, PEOPLE WANTED THE RECIPE. BY THE TIME YOUR OVEN PRE HEATS, THE INGREDIENTS ARE MIXED AND READY TO BE PLACED IN THE OVEN!! DON"T EVE...
10/18/2002
This is the best cornbread ever!!! It's so easy to make too. I did use 1/3 Cup powdered milk and 1 Cup water for the milk to save money. I also used canola oil instead of the vegetable oil. ...
11/24/2009
Awesome cornbread! I used melted butter instead of oil and lowfat buttermilk vs. milk. It was light, fluffy and went great with ribs and the left overs were great for breakfast.
11/21/2002
After reading some of the previous reviews, I cut the sugar to 1/2 cup and the baking powder to 2 tsp. The muffins baked well and tasted good... not extraordinary... but good.