Sweet Cornbread

Prep: 10

Cook: 30

Total Time: 40

Yield: 16 servings

Course: Bread

Cuisine: American

Calories: 151kcal

Author: Jessica Gavin

This sweet cornbread recipe has been a family favorite for years, and its moist texture and delightful flavors are guaranteed to make you fall in love with every bite!

Ingredients

▢ 1 cup (163 g) yellow cornmeal
▢ 1 cup (142 g) all-purpose flour
▢ ½ cup (100 g) granulated sugar
▢ 1 tablespoon (12 g) baking powder
▢ ½ teaspoon (3 g) kosher salt
▢ 1 cup (240 ml) whole milk, room temperature
▢ 2 large eggs, room temperature
▢ ½ cup (120 g) unsalted butter, melted, slightly cooled
▢ ¼ cup (60 ml) honey

Instructions

Heat the Oven – Set the oven rack to the center position. Preheat oven to 350°F (177ºC). Grease an 8-inch square baking pan with nonstick cooking spray or vegetable oil. Set aside.
Combine Dry Ingredients – In a large bowl, whisk the cornmeal, flour, sugar, baking powder, and salt.
Combine Wet Ingredients – In a medium bowl, whisk the milk, eggs, butter, and honey.
Make the Batter – Add the wet ingredients to the dry ingredients and stir until just mixed.
Bake – Add the batter to the pan. Bake until golden brown on the edges and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. The center should reach between 185 to 190ºF (85 to 88ºC) on a thermometer. Loosely cover the surface with foil after 25 to 30 minutes if browning too quickly and more time is needed.
To Serve – Transfer the pan to a wire rack and cool for 10 minutes before serving. Cut into 9 large or 16 small pieces. Serve warm.

Notes

Recipe Yield: 9 large slices, or 16 small
Adding Corn: Mix in 3/4 cup of cooked corn kernels for extra texture and flavor.
9-inch Pan: A larger 9-inch square pan can be used. Check for doneness at 25 minutes, adding more time if needed.
Cast-Iron Skillet: Melt 1 tablespoon of butter in an 8-inch cast iron skillet over medium heat. Coat the bottom and the sides. Add the batter and bake until golden brown, about 25 to 35 minutes. Cool in pan for 10 minutes, then slice and serve.
Make Muffins: Fill a 12-portion muffin pan 2/3 full with the batter. Bake at 400ºF (204ºC) for 12 to 15 minutes. Cool in the pan for 5 minutes, then remove.
Make Mini Muffins: Fill a 48-portion mini muffin pan with 1 tablespoon of batter. Bake at (204ºC) for 6 to 8 minutes, 24 muffins at a time. Cool in the pan for 2 minutes, then remove.
Storing: Store in an airtight container for up to 3 days.
Freezing: Individually wrap in plastic, transfer to a large resealable bag, and freeze for up to 3 months.

Nutrition

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Recipe Video