The yummiest sweet corn bread ever! I make it into muffins and they never last long!
You can also pour the batter into a greased muffin tin. Bake 15 to 20 minutes.
Oh man, this is so good. It's sweet, dense, and tender. It's great cornbread if you're wanting the type that's more sweet than savory. I did make a few changes as suggested by the users here. I used only 1 cup milk instead of 1.5, 1 cup sugar instead of 0.5 cup, 1 cup flour instead of 1.5, and 1.5 cups corn meal instead of only 1 cup. Reason being, I wanted more corn meal and less bread texture. Anyway, these are simple changes and the results are just wonderful.
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I prepared this recipe exactly as stated, but, made corn muffins instead. They took about 13 minutes in my oven to bake. The muffins were moist and had a nice balance of sweetness. For our taste though the flour to corn meal ratio was a little off. Although the muffins were very moist - they had more of a biscuit texture inside. My family missed the texture you get from the extra cornmeal. I would probably try again, but, do less flour and more cornmeal. I might even try it with buttermilk instead of milk. Thanks for the recipe, Karen!
Read MoreOh man, this is so good. It's sweet, dense, and tender. It's great cornbread if you're wanting the type that's more sweet than savory. I did make a few changes as suggested by the users here. I used only 1 cup milk instead of 1.5, 1 cup sugar instead of 0.5 cup, 1 cup flour instead of 1.5, and 1.5 cups corn meal instead of only 1 cup. Reason being, I wanted more corn meal and less bread texture. Anyway, these are simple changes and the results are just wonderful.
I prepared this recipe exactly as stated, but, made corn muffins instead. They took about 13 minutes in my oven to bake. The muffins were moist and had a nice balance of sweetness. For our taste though the flour to corn meal ratio was a little off. Although the muffins were very moist - they had more of a biscuit texture inside. My family missed the texture you get from the extra cornmeal. I would probably try again, but, do less flour and more cornmeal. I might even try it with buttermilk instead of milk. Thanks for the recipe, Karen!
I loved your jalapeno cornbread recipe but when I wanted to look at it today it's gone! I can see its basically the same recipe but I wanted to make sure if you can repost it I would greatly appreciate it!
I made this cornbread today using stone-ground red corn meal. As suggested in one of the Reviews, I used 1 1/2 cups cornmeal and 1 cup flour and did not need the entire 11/2 cups of milk. I thought it would be too soupy. I did use up some half and half as part of the milk. This is the most incredible cornbread I have ever made and I have baked a lot over the years. I just have to stop nibbling on it or it will be gone by dinner time.
I had saved the link for jalapeño corn bread (which I have made several times and loved). When I came here today to get the recipe for a friend, it wasn't here anymore ... the sweet corn bread recipe was in its place. Needless to say, both my friend and I were disappointed.
I have made this more than a dozen times and add differnt things each time like a tea spoon of honey and it comes out great each time. But I stress follow the recipe until you know how to change things around like a pro!
Just made this exactly as written- OUTSTANDING! Baked it in an Antique Cast Iron pan with corn cob shapes. First time my corn bread has EVER come out of that pan looking as its supposed to. Nice texture, good crust- perfect for dipping in chili etc. Since we're not having chili tonight, I'm going to whip up some honey butter to dip it into!
Yum! Really nice cornbread. Was running low on butter, so used oil. I was surprised to find that this is a relatively pourable batter compared to other recipes I have used. Because of that, I could beat this batter more readily than some other batters and still no toughness. This is a great first cornbread recipe for that reason alone - though it is a really nice quality bread as well. I think that it would probably be hard to over beat this, though I'm sure it could be done. To help deal with my blood sugar issues, I have to use whole wheat and raw sugar, and this recipe worked wonderfully anyway! Because WW can mask the flavor of corn somewhat, I used 1 1/4 C cornmeal, and 1 1/4 C whole wheat flour. I measured slightly under on the flours, and slightly over on the milk so this would be less likely to be heavy or dry. We may have also left it a bit undercooked. Our 17 yo loves the heavier quality both from being slightly under baked (a bit damp still), and from the whole wheat. He thinks that produces more substance to 'eat'! Karen, your recipe adapts to whole wheat better than any other recipe I've tried to date. Thanks so much for sharing!
This is great! It's like cornbread cake. Great recipe, thx!
I used stone ground blue corn and switched the corn measure with the flour measure. The corn bread came out very moist and was very enjoyable. We are saving the receipe to use again.
The flavor of this cornbread is excellent but it came out a little dry. I baked it in an 8x8" pan for only 30 minutes (the low end of the suggested time to bake), and it was still overbaked. I'd recommend checking it for doneness after 20 minutes.
Husband said it's the best cornbread he's ever had! :)
Made it yesterday. Instead of all cornmeal, I used ¾ cup of canned sweet corn & ¼ cup of cornmeal. Came out moist & amazing! Best cornbread I've ever had :-)
Quick, simple and incredibly delicious. Baked them in muffin trays for 15 minutes and they were perfect and fluffy.
This is a wonderful recipe. After baking it in an 8x8 square pan, the middle was runny and uncooked. My suggestion is to bake in a 9x9 square pan instead or just use muffin tins.
Love love love, I substituted the sugar for honey (a bit less) and the finally results are amazing.
This is a soft, moist, cakey cornbread. I followed the recipe exactly and it came out perfect. I didn't even use softened butter. I used fridge cold butter and made my KitchenAid beat it into submission. because of that some creamed butter & sugar was stuck to the bottom of the bowl after pouring it out. Still perfect. And on that note I really recommend using a mixer (stand or hand) to cream the butter and sugar for several minutes. Then do the same for each egg addition. It makes a difference in the finished food.
Best corn bread I've ever had. My husband loves corn bread and he said hands down this is the best he's had.. we will never use box mix again!!!
This was simple and delicious, I did add less milk and added creamed corn. My kids loved it, with a bit of butter, it as good.
Yes I will make it again
I LOVED IT. I made some chili and decided to make corn bread. I made them as little mini muffins and have plenty of batter to make more. Now my mom won't stop eating them
This recipe was OKAY. I would have added more sugar and the flour measurement is not correct. When I made this the corn mixture was way too thin. I have a lot of experience making bread so I knew it was much too watery and added more flour to it. Once I added more flour the corn mixture was much more thicker. I didn't add enough sugar, but the corn bread still came out relatively good. The bread didn't come out dry, very moist.
Some of the best cornbread I've ever had!
Squirted some honey in the batter. Family loved it!
I doubled the recipe and made it in a 13x8 pan, baked for 40min. Moist and tasty!
Followed the recipe without any changes other then baked in a loaf pan for 40-45 mins at 350. Turned out amazing. Love the flavor and the texture!
yummy!! Especially with chili.
The smell of this in the oven, and the flavour upon completion takes me back to the days WAY back when my Mom used to me this as a side for her stew. Beautiful with a crispy outside and moist inside. Best served warm and with butter.
Delicious! Awesome! Just some compliments from my tween sons who are the pickiest eaters ever. They loved this recipe. Thanks!
Substituted gluten free flour for all purpose since hubby is gluten intolerant--turned out fantastic! Great recipe--reminds me of the cornbread my gramma used to make. Thank you for posting!
Made exactly as written. Very very delicious cornbread.
When I tasted the sweetness of the batter I thought it was amazing. It occurred to me that dicing up a peach in the batter would make the recipe perfect! I was right!!!
This was so so good! I was a little nervous when I saw how runny the batter was, but it came out prefect. I used a 8 inch round baking pan instead of square with no problems. I also used unsalted butter, which I think helped it come out a little sweeter. Will definitely be making this again!
So yummy! Great recipe I've made several times already! My recent making I realized too late I didn't have any eggs! I substituted the equivalent of the eggs with apple sauce and added an addition 1/2 tsp baking powder. They came out great!!! Couldn't even taste the apple sauce! I like to brush melted butter over the top once they come out of the oven. So tasty!!!
This was awesome! I used rice milk instead because I didn't have regular milk and I added a can of corn (drained) and it came out really well! Perfect with my chili.
Yum yum yum!! Got rave reviews by everyone at my BBQ. Would definitely make again! Moist and not too sweet. Perfect mild cornbread taste. I made mini loafs (each the size of 2 muffins) and baked for 20 min.
I have made this about 3 times now following the recipe exactly. It's easy to throw together and makes a generous amount (I've been known to eat a whole box of Jiffy in one sitting). Though the name says "sweet cornbread" I don't think it's that sweet at all. It's the perfect balance of being sweet enough to snack on and the perfect side to a savory meal. An A++ recipe for sure!
I have been making this cornbread for about 2 years now and everyone loves it! The only thing I change is I had an extra tablespoon of sugar because I like it a little more on the sweeter side. Thanks for sharing!
Loved it!!!
loved it
Made with adjustments to be non-dairy - used nondairy butter and soy milk. Turned out beautifully! Needed to cook about 38 minutes to get cooked through in my 8-inch Pyrex pan. Both my husband and I LOVE this recipe - we both went back for seconds!!! Very cake-like and fluffy.
Family loved it... it's nice and moist
This is the best corn bread. I do equal portions of corn meal and flour. My family loves it eery time I make it. And I always have the ingredients on hand - no need to go to the store for buttermilk.
I made a few adjustments to the recipe. I substituted regular milk for coconut milk and regular flour for coconut flour. When you use the coconut flour, you only have to use 3/4 cup. It turned out great! Good alternative for someone with a wheat or dairy allergy.
Made with almond-coconut milk, gluten-free baking and pancake mix (accidentally used just 1 cup), and instant corn masa flour. Turned out great and went very well with my chili. Super moist.
I made this substituting yellow grits and almond milk (all I had in the house in a snowstorm.). My husband loved it, said it was the best cornbread he’d ever had. Took him back to the lunch ladies’ cornbread in North Carolina when his dad was stationed there. Definitely a win!
This is really great cornbread! I used 1 1/4 cups of flour and 1 1/4 cups of cornmeal. Otherwise followed the recipe to a T. Baked it for 35 minutes in my pyrex 9" square pan and it was perfectly done. Yummy even without butter or honey. It was very easy. No boxes or other recipes for me! Thanks!
Did not make any changes this time, and it was really good, but a bit fluffy for my taste. I am going to use the fat in flour method, and decrease the fluid a bit to get a more biscuit like texture. Real good flavor and texture as is, but I just was looking for something a little drier and more biscuit like, less cake like.
It tastes amazing!!!
Made exactly as it's posted and I didn't like this at all. While the cornbread is very moist, I didn't care for the flavor or texture. It's very cake like and bland.
Awesome! I made this pretty as written. Except I used almond milk instead of real milk. Made this twice as muffins. Added a little more sugar to the second batch as I planned to serve it with honey butter. I may try this again with less sugar and add cheese and/or creamed corn. This will be a fun recipe to play with!
I have made this recipe twice now and it was perfect both times; Very versatile. I poured the first batch over a homemade mac'n cheese for a casserole in an 8x9 and baked at 375 for 45min. The only thing I do different is use a 1/4 cup butter with a 1/4 cup bacon lard... because I'm a big fan of eating healthy and forgetting flavor ;)
Fantastic! I never made corn bread before, and was pleasantly surprised. I used an organic all purpose wheat flour and corn meal from a local farm in my area. I measured 1.5 cups flour, then sifted it. Used glass 8 in. dish, baked for 43 minutes at 350 degrees. Turned out moist and delicately sweet! I plan to make it again, but jalapeno cheddar style!
I had to sub milk with half and half so I just cut it in half. I would had a bit of honey to make it sweeter. But it was my first time ever making corn bread from scratch It was good.
Used coconut oil instead of butter & soy milk instead of milk & it came out very fluffy & yummy.
My husband loved this and he insists that he didn't like cornbread. Also was enjoyed by a bunch high school students who at first didn't think they would like it. I did add sweet corn from a can to half of the recipe. I also warmed the milk before I soaked the cornmeal.
Perfect sweet cornbread recipe! Thank you. I add jalepeños to mine. Delishious!
This is the cake-like cornbread recipe that I've been looking for! So good warm with butter! I did sour the milk with vinegar. If I had buttermilk, I would have used that just to give it a richer taste.
I loved it, my new favorite recipe
i love it. I made it this year for Thanksgiving here
I substituted all purpose flour and used 1 cup gluten free all purpose flour. followed the recipe and it came out perfect!!
This recipe is a keeper! I took another reviewer's suggestion to add honey - 1 Tbsp. was all - and, for my husband's preferences, added 2 Tbsps. of crushed jalapenos. Perfect, perfect, perfect!
I did the adjustments suggested upped the sugar a bit and did more corn meal and less flour and milk... I'm not sure its moist enough. If I did it again I might bring back the milk or add more butter...
I added bacos, shredded cheese, and diced onion to this. I cooked them as muffins for 12 min at 375. They were quite tasty!
Perfect for my palate - I add a teaspoon of vanilla extract for extra goodness.
I've tried different corn bread recipes over the years. This is, by far, one of the best so far. in not sure if it's the sifted flour but the consistency is perfect!!
This recipe is perfect. Hubby and I were arguing over who got the last piece!! :) I made a couple of changes due to a severe dairy intolerance in my home, but it didn't change the integrity of the recipe one bit!! I did end up cooking the bread for closer to 50 minutes before my knife came out clean, but I am not sure if that was due to my changes or if the pan I used was different from the original post. This recipe will be made again and again!!
Fantastic! Was looking for something that approximated the corn bread at Golden Corral. I added a cup of corn for texture. This is deeeee-licious!
Made as directed. There are only three of us... and no bread left. So yummy with my homemade Chili. My boys ate it all up. Hint, I have a square 8x8 glass pan, and a Convection oven. It took much longer to get the middle cooked. Though I love the deep sections, I will make it in a bigger pan next time just because of my oven. This is going in my recipe box for sure.
Was a little reluctant to try since there weren’t a ton of reviews. But so glad I did. Best cornbread I’ve ever made. Everything was perfect.
This recipe is a keeper!
I had 2 people out of 4 that don’t like cornbread but LOVED this. I had to make it twice in one week. YUM.
This was so easy and very tasty too! I sprinkled cinnamon and dripped honey over the top before baking. Came out perfect. Thank you for the recipe. The second time I made it, I made a crumble to cover the top. 1/2 C Brown Sugar 1/4 C Melted butter 2 Tsp Cinnamon 1/4 C Flour Mix 1st three ingredients. Then mix in the flour, chopping it as it sticks together. Break into small pieces and drop over the entire pan of batter.
This was a great recipe, I loved it. I did add a dribble of honey, which made it even better.
Good recipe. Very moist corn bread. I made it into muffins. I will possibly tweak the recipe in the future but I will make it again.
This was the best corn bread ever!!! I never changed a thing. Thank you so much for sharing your recipe.
I made this twice, the first time as written and found it just ok although the consistency is exactly as I like it. The 2nd time, I added about 2 tablespoons of honey, received rave reviews. Perfect to go with a chili cook off. Thanks for posting the recipe.
Used masa instead of cornmeal, also used cake flour instead of flour. Came out more like corncake but was a big hit with the kids.
This recipe is the best I've ever made~ I added 2 T of white vinegar to the milk to enhance the recipe. DELICIOUS!
GOOD
I made this today to try it before making it for the family this weekend for Thanksgiving. SO SO yummy!!! The only change I made to it was adding a tsp of vanilla otherwise I made it as is. I'll definitely be making it again though maybe next time I'll make muffins instead
I made a half recipe to have with ham and beans. We had guests walk into our home and they said it smelled so wonderful- reminded them of Thanksgiving! I baked the cornbread in a bread pan for 30 minutes. Followed directions exactly, except for sifting the flour. I ground my own corn in my vitamix. Yum! This one is a keeper. I live in the South, so don't tell anyone I like sugar in my cornbread :-).
I have made this a few times. It's delicious! I add strawberries to mine, and a teaspoons of cinnamon. I wanna try blueberries or apples too.
