Cornbread is such a comforting treat. With its sweet, earthy flavor and soft, cake-like texture, it’s perfect for any occasion. I make mine with cornmeal, flour, eggs, sugar, and a combination of butter and/or oil—it bakes up beautifully golden in the oven. You can enjoy it warm with butter, honey, or jam for a quick snack, or serve it as a side with chili, soups, fried chicken, or barbecue.
What You’ll Find On This Page
If you’re a fan of Southern or Southwestern cuisine, you probably already know there are two popular kinds of cornbread: sweet and savory. Sweet cornbread has a little sugar for that dessert-like touch, while the savory kind might include cheese, jalapeños, or bacon for a burst of flavor.
The best part about cornbread? It’s so versatile! You can make it light and fluffy or dense and crumbly, depending on how you mix your ingredients. Plus, you get to choose how to bake it—whether it’s in a cast-iron skillet, a baking dish, or muffin tins.
Today, I’m sharing my Sweet Cornbread recipe with you. It’s my go-to for a light, cake-like texture that’s just the right amount of sweetness. I’ve also added some tips to help you get it perfect every time, and even ideas for making a savory version if that’s what you’re craving.
So whether you’re planning a Thanksgiving dinner, a simple family meal, or just need something warm and cozy with your tea, this Sweet Cornbread is a recipe you’ll want to try!
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Ingredients and Substitutions Overview
The ingredients for this sweet cornbread are simple and straightforward. Cornmeal is the main ingredient here, and the rest are basic baking staples you likely already have in your kitchen. Let’s check them out below!
- Cornmeal: Use yellow cornmeal that’s medium or fine ground. I prefer the Albers brand for its consistent texture and flavor in cornbread. If you like a crumbly, light texture, go with medium-ground cornmeal. For a softer and denser texture, fine ground works well too. Avoid coarse-ground cornmeal or polenta, as they can make the cornbread gritty.
- All-Purpose Flour: This provides structure and a softer texture to your cornbread. It also helps the bread rise while keeping it moist.
- Eggs: These bind everything together, adding a rich flavor and tender texture. They also make the cornbread soft and fluffy.
- Fats: I use a mix of unsalted melted butter and oil (canola or vegetable). Butter gives a richer flavor and slightly denser texture, while oil adds moisture and makes the cornbread lighter with a softer crumb. You can stick to one if you prefer, depending on your taste.
- Milk: Milk adds moisture and creates a smooth batter. I use whole milk for a richer taste, but reduced-fat milk works well if you want a lighter option.
- Baking Powder: This leavening agent helps the cornbread rise and stay fluffy.
- Sugar: Sugar adds a touch of sweetness and gives the cornbread its cake-like texture. You can adjust the amount if you prefer it less sweet.
- Salt: A small amount of salt enhances the overall flavor and balances the sweetness in the recipe.
How to Make Cornbread at Home?
Let’s make this golden, sweet cornbread together! We’ll start by preparing the wet ingredients, then move on to the dry, and finally combine everything into the perfect batter. Once that’s ready, we’ll bake it to achieve a beautiful golden color and a light, fluffy texture. I’ve included step-by-step photos and a video to guide you visually through the process. Let’s get started!
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Sweet Cornbread
Enjoy sweet, fluffy, and crumbly cornbread with this easy recipe! Made with a perfectly balanced batter and baked to golden perfection, it’s the ultimate side dish or snack for any occasion. Whether you’re serving it with chili, soups, or stews, or topping it with honey, butter, or jam, this cornbread is sure to be a crowd-pleaser at family meals or gatherings.
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Ingredients
For the Bread
- 1 cup Cornmeal
- 2 cups All Purpose Flour
- 1 cup Sugar
- ½ cup Melted Butter, room temperature
- ½ cup Oil
- 1½ cups Milk, room temperature
- 3 Eggs, room temperature
- 1½ tbsp Baking Powder
- 1 tsp Salt
For Serving
- Honey
- Butter
Instructions
Preparing the Cornbread Mixture
- Start by whisking the eggs, milk, melted butter, and oil together in a large mixing bowl until everything is well combined. Take your time with this step to ensure the wet ingredients mix evenly—this will give your batter a smooth, consistent texture and help the cornbread bake evenly. Once combined, set this mixture aside.
- In another bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Make sure to mix thoroughly so the leavening agents (like baking powder) and salt are evenly distributed. This is important for even rising, so your cornbread bakes with a uniform texture. If you notice lumps in the dry ingredients, consider sifting them before mixing. Sifting creates a lighter batter and helps prevent any uneven pockets of ingredients.
- Now, slowly pour the wet ingredients into the bowl of dry ingredients. You can add the wet mixture all at once or in parts. Adding it gradually can make mixing easier and helps prevent clumps from forming. Use a spatula or whisk to gently fold everything together.
- Be careful not to overmix the batter. Stir just enough to combine the ingredients, as overmixing can overdevelop the gluten in the flour, resulting in a dense, chewy texture. If you see dry flour or cornmeal along the sides of the bowl, scrape it down and give it a light stir until it’s all incorporated. A few small lumps in the batter are perfectly fine—they’ll bake out, keeping the cornbread light and fluffy.
- Once the batter is ready, pour it into a greased baking dish. Spread the batter evenly with a spatula, making sure it reaches all the edges of the pan. For an even bake and a smooth surface, gently tap the dish on the counter a few times. This step helps release any air bubbles trapped in the batter, which can cause uneven textures or holes in your cornbread. Now it’s ready to bake!
Baking the Cornbread Mixture
- Preheat your oven to 350°F before adding the batter to the dish—this helps the cornbread bake evenly and develop a golden crust. Bake the batter for 30–35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cornbread is ready. If it still has wet batter, bake it for an additional 5 minutes and test again.Once baked, remove the dish from the oven and let it cool on a wire rack for at least 10–15 minutes. This cooling period allows the cornbread to set, making it easier to slice without crumbling.
Serving
- Serve this sweet cornbread warm with a drizzle of honey, a pat of butter, or a dollop of jam for a dessert-like treat. If you prefer savory options, pair it as a side with chili, soups, stews, or barbecued meats. For more ideas, check out our serving suggestions section below for inspiration.
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Chef's Notes and Tips
Here are some tips to help you make delicious cornbread every time:
- Choose the Right Cornmeal: The flavor and texture of your cornbread depend on choosing the right cornmeal. For the best results, stick to medium or fine-ground cornmeal. These options provide the perfect balance of crumbly and soft textures. Avoid corn flour, which is too finely milled, or stone-ground polenta, which is coarser. These won’t give you the classic cornbread results and can affect the consistency of your dish.
- Correct Ratio: For this recipe, I use a 1:2 ratio of cornmeal to all-purpose flour, which creates a soft, slightly crumbly, cake-like texture. If you prefer a stronger corn flavor and a coarser texture, you can try a 1:1 ratio. Keep in mind, less flour highlights the unique taste and texture of cornmeal, while more flour adds softness and structure. If you adjust the ratio, you might need to tweak the wet ingredients like butter, milk, or eggs to maintain the right batter consistency.
- Room Temperature Ingredients: Using room temperature eggs, milk, and melted butter ensures smooth mixing and a consistent batter. Let your eggs and milk sit out for 15 minutes before starting, and allow melted butter to cool to room temperature before adding it.
- Combine Butter and Oil for Best Results: Butter adds rich flavor and a creamy texture, while oil keeps the cornbread moist and tender. Combining both gives you the best of both worlds. If you prefer, you can stick to one, but using both provides the perfect balance of taste and texture.
- Adjust the Sweetness: The sweetness in this recipe is balanced just right, but you can adjust it to match your preference. Add less sugar for a lighter sweetness, or a bit more if you like it sweeter.
- For a Savory Version: If you’d like to make savory cornbread, skip the sugar entirely and replace it with savory ingredients. Mix in shredded cheese (like cheddar or parmesan), fresh herbs such as rosemary or thyme, or diced jalapeños for a bit of spice. For an even richer flavor, you can add cooked bacon bits.
- Baking Dish Size: For this recipe, I used an 8x11-inch baking dish, which works perfectly with the given quantities. If you adjust the recipe, make sure to pick a pan size that matches the new proportions. This will help keep the texture right and allow for even baking.
Nutrition Info
Serving: 1piece | Calories: 247kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 305mg | Potassium: 101mg | Fiber: 1g | Sugar: 15g | Vitamin A: 87IU | Calcium: 109mg | Iron: 1mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Cornbread is such a versatile dish, and it pairs beautifully with so many meals. Here are some classic and favorite pairings you might enjoy:
- Honey, Butter, and Jam: If you’re having cornbread as a snack or dessert, try topping it with a drizzle of honey, a pat of butter, or a spread of jam. It’s a simple way to enhance its sweetness and give it a cake-like feel.
- Chili: Serve your cornbread with chili—whether it’s beef, chicken, turkey, or vegetarian. It’s a classic pairing, and perfect for scooping up all those hearty flavors.
- Soups and Stews: Skip the crusty bread and try cornbread with creamy soups like tomato, minestrone, or butternut squash. It’s warm, cozy, and so satisfying.
- Barbecue: Barbecued meats like pulled pork, ribs, or grilled chicken are perfect with cornbread. It’s a traditional combo that never gets old.
- Beans: Pinto beans, black-eyed peas, or baked beans work wonderfully with cornbread. Together, they make a comforting, flavorful meal.
- Fried Chicken Dishes: Pair cornbread with crispy fried chicken, tenders, or even oven-fried chicken. The soft, crumbly texture is a great contrast to the savory crunch.
- Breakfast: Cornbread for breakfast? Absolutely! Serve it with scrambled eggs, bacon, and honey butter, plus a cup of coffee or milk for a satisfying start to your day.
- Salads: Cornbread also goes well with hearty salads like chicken, broccoli, or potato salad. It’s a great option for lighter meals or warm-weather days.
- Gravy: A rich gravy, especially sausage or white gravy, can turn cornbread into a more filling meal.
- Roasted Vegetables: Serve alongside roasted sweet potatoes, carrots, or Brussels sprouts for a hearty and wholesome meal.
Storage and Reheating Suggestions
If you’ve got leftover cornbread, don’t worry—you can store it easily at room temperature, in the fridge, or in the freezer. Here’s how you can keep it fresh and ready to enjoy later:
Storing Cornbread
- At Room Temperature: Let your cornbread cool completely before storing it. Once cooled, slice it into individual pieces and place them in an airtight container. This way, your cornbread will stay fresh at room temperature for up to 2 days.
- In the Fridge: If you’d like to keep your cornbread fresh a little longer, store the slices in an airtight container in the fridge. This helps retain its moisture, flavor, and texture. Cutting it into slices makes it easier to grab and reheat. Cornbread stored this way stays fresh for about 3 to 4 days.
- In the Freezer: If you have extra cornbread and don’t plan to eat it soon, freezing is a great option. Wrap each slice in plastic wrap or aluminum foil, then place them in freezer-safe bags. Don’t forget to label the bags with the date you froze them—this makes it easier to track freshness and use them within the recommended 3-month timeframe.
Reheating Cornbread
- Thawing: If your cornbread is frozen, let it thaw overnight in the fridge. This gradual thawing helps prevent it from getting soggy when reheated.
- In the Microwave: For a quick and easy reheat, place a thawed slice of cornbread on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Microwave on high for 20–30 seconds, or until it’s warmed through.
- In the Oven: For a more even and slightly crispier texture, preheat your oven to 325°F. Arrange the cornbread slices on a baking sheet and cover them loosely with aluminum foil to retain moisture. Bake for 10–15 minutes, or until warm and soft. If you’d like a crispier edge, remove the foil for the last 5 minutes.
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