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Sweet Corn Bread

Rated as 4.6 out of 5 Stars
1

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

45 m servings 227
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
  2. Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

Footnotes

  • Cook's Note:
  • You can also pour the batter into a greased muffin tin. Bake 15 to 20 minutes.

Nutrition Facts


Per Serving: 227 calories; 9.5 31.1 4.6 54 258 Full nutrition

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Reviews

Read all reviews 82
  1. 105 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 app...

Most helpful critical review

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 ta...

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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 app...

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 ta...

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 ...

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 ...

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 th...

It's great, only problem is you have to keep making it. Oh well.

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...

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...

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, ...