The yummiest sweet corn bread ever! I make it into muffins and they never last long!

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.

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  • Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.

  • Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

Cook's Note:

You can also pour the batter into a greased muffin tin. Bake 15 to 20 minutes.

Nutrition Facts

227 calories; protein 4.6g; carbohydrates 31.1g; fat 9.5g; cholesterol 53.8mg; sodium 257.9mg. Full Nutrition
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Reviews (156)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2015
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. Read More
(45)

Most helpful critical review

Rating: 3 stars
08/12/2012
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 More
(31)
208 Ratings
  • 5 star values: 159
  • 4 star values: 36
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
01/20/2015
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. Read More
(45)
Rating: 3 stars
08/11/2012
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 More
(31)
Rating: 5 stars
08/10/2012
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! Read More
(27)
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Rating: 5 stars
10/22/2012
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. Read More
(18)
Rating: 5 stars
10/02/2012
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! Read More
(14)
Rating: 5 stars
02/24/2013
It's great, only problem is you have to keep making it. Oh well. Read More
(13)
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Rating: 3 stars
08/13/2012
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. Read More
(13)
Rating: 5 stars
01/15/2015
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 :-) Read More
(9)
Rating: 5 stars
06/03/2013
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! Read More
(9)
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