Sweet Cornbread
Sweet Cornbread is the golden, buttery Southern comfort baked to perfection. Moist, tender, and subtly sweet, this cornbread recipe is a hug on a plate.
Ingredients
- 1 cup yellow cornmeal I like Bob’s Red Mill stone-ground
- 1 cup all-purpose flour or swap half for whole wheat for extra fiber
- 1/3 cup granulated sugar use organic cane sugar or light brown sugar
- 1 tablespoon baking powder fresh, if possible—check that “pop” in water
- 1/2 teaspoon salt fine sea salt draws out sweetness
- 1 large egg room temperature for lift and richness
- 1 cup whole milk or ¾ cup milk + ¼ cup sour cream for extra tenderness
- 1/4 cup melted unsalted butter cooled slightly (plus extra for greasing pan)
- 2 tablespoons honey wildflower or clover honey adds floral notes
Instructions
- Heat your oven to 400°F. Grease an 8×8-inch baking pan with butter or nonstick spray—line with parchment if you like.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder and salt until uniform. This aerates the mixture and prevents lumps.
- Crack in the egg, then pour in milk, melted butter and honey. Stir gently with a wooden spoon until just combined—you still want a few flour streaks for a tender crumb.
- Fold the wet ingredients into the dry, mixing until the batter is almost smooth; don’t overwork it or the cornbread can turn dense.
- Scrape the batter into your prepared pan, smoothing the top with a spatula. A light tap on the counter helps even it out.
- Pop it on the middle rack of the oven for 20–25 minutes, or until the top is golden and a toothpick comes out clean. You’ll notice the edges pulling away slightly—that’s your cue.
- Let the cornbread cool for at least 10 minutes in the pan. This brief rest time allows steam to redistribute, keeping it moist.
- Run a knife around the edges, lift out with parchment, then cut into squares. Slather with extra butter or honey if you like.
Notes
Testing tip: I tried spreading the batter thinner in a 9x13 dish once—results were too flat, so stick to 8x8 for optimal thickness.
Moisture note: If your cornbread seems dry, swap 2 tbsp of milk for plain Greek yogurt next time.
Sweetness control: Taste your batter before baking (just a spoonful, tempered by raw flour) and adjust honey or sugar.
Cornmeal texture: Finer cornmeal yields a cake-like crumb, while coarser gives more bite—choose based on your mood.
Oven quirks: If your oven runs hot, reduce temp to 375°F and watch closely after 18 minutes.
Moisture note: If your cornbread seems dry, swap 2 tbsp of milk for plain Greek yogurt next time.
Sweetness control: Taste your batter before baking (just a spoonful, tempered by raw flour) and adjust honey or sugar.
Cornmeal texture: Finer cornmeal yields a cake-like crumb, while coarser gives more bite—choose based on your mood.
Oven quirks: If your oven runs hot, reduce temp to 375°F and watch closely after 18 minutes.
Nutrition
Calories: 250kcal
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