Sweet Cornbread
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5.0
3 reviews
Excellent
Sweet Cornbread
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Light, fluffy, and moist, this sweet cornbread is made from scratch with simple ingredients that you probably already have in your kitchen!
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Ingredients
- 1 ½ cups all-purpose flour
- 1 cup fine cornmeal
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs
- 1 ⅓ cups whole milk or well-shaken whole buttermilk
- ½ cup vegetable oil
- 1 tablespoon salted butter
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Instructions
- Preheat oven to 325°F.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, buttermilk or milk, and oil.
- Pour the egg mixture into the flour mixture; stir to combine.
- Place the butter in a very deep 10-inch cast iron skillet (at least 2 inches in depth), or in a very deep 9-inch square baking dish. If you don’t have a skillet or deep dish this size, you can use another similar 2-3 quart dish, such as an 11 x 7-inch pan. If using a smaller 8-inch square pan, don’t fill it to the top with all of the batter (or it might overflow in the oven). Bake the extra batter in muffin tins, if necessary.
- Put the skillet in the oven for about 3-5 minutes, until the butter melts. Use a pastry brush to coat the inside of the skillet with the melted butter.
- Transfer the batter to the buttered skillet.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let cool for 15 minutes before cutting into squares or wedges and serving.
Notes
- Use a very deep 10-inch skillet (at least 2 inches in depth), or another 2-3 quart baking dish (such as a deep 9-inch square dish). The cornbread rises quite high (especially if you use buttermilk rather than regular milk), so it might overflow from a smaller dish. If you only have a smaller dish available, don't fill the dish to the very top. Instead, save some of the extra batter and bake it in muffin tins.
- Use a finely-ground yellow cornmeal. Coarse cornmeal will give the bread a more grainy (rather than soft) texture.
- Use full-fat buttermilk or whole milk rather than a lower-fat alternative. The fat in the liquid adds richness to the batter and helps to keep the cornbread moist.
- Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking powder to activate and incorporate more air.
- Don’t over-mix the batter or it will become too dense, and you'll end up with dry cornbread.
- To check if the cornbread is done, insert a toothpick into the center and make sure it comes out clean. Don't cook for too long, or it can dry out.
- As the name suggests, this is a very sweet cornbread that tastes almost like cake (similar to a box of Jiffy mix or Krusteaz mix). If you prefer your cornbread less sweet, reduce the sugar to to ¾ cup or ½ cup.
- Buttermilk gives the cornbread an even more moist and tender crumb; however, you can substitute with regular milk or cream if that's what you have on hand.
- Optional add-ins: 1-2 chopped jalapeño peppers, 1 cup fresh blueberries, 1 cup shredded cheddar or Pepper Jack cheese, or orange zest and dried cranberries.
- Sweet Cornbread Muffins: Divide the batter between 11-12 paper-lined muffin cups. Bake in a 350°F oven for 18-20 minutes.
- Recipe adapted from The No-Fuss Family Cookbook by Ryan Scott.
Nutrition Information
Show Details
Serving
1slice
Calories
156kcal
(8%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
170mg
(7%)
Potassium
155mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
85IU
(2%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 156kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 170mg | 7% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 85IU | 2% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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