Sweet Cornbread Recipe
User Reviews
5
Sweet Cornbread Recipe
Description
This recipe blends dry ingredients—cornmeal, flour, sugar, baking powder, and salt—before incorporating a mixture of milk and eggs. Melted butter is stirred in last to achieve a smooth batter. Baking in a wide pan allows the batter to spread evenly, baking at 350°F until a toothpick inserted in the center comes out clean. Cooling for several minutes before cutting helps the bread set.
The cornbread's sweet note and tender texture make it a good accompaniment for savory dishes or a simple snack served with additional butter or honey. Cinnamon butter is a suggested complementary topping enhancing the flavor.
Storing cornbread at room temperature in an airtight container maintains freshness for a few days. It freezes well when cut into portions, separated by parchment paper inside airtight bags. Thawing overnight in the refrigerator and reheating gently in the oven or microwave restores warmth and softness.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups cornmeal not cornbread mix, yellow
- ¾ cup granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 1 ½ cups milk or buttermilk, whole
- 3 large egg
- 1 cup butter melted
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish and grease the pan on all sides, either by smearing it with butter or spraying it with nonstick cooking spray.
- Set out a large mixing bowl. Combine the flour, cornmeal, sugar, baking powder, and salt. Mix the dry ingredients well to combine.
- Set out a medium mixing bowl or measuring pitcher. Measure the milk in the pitcher, then crack the eggs into the milk. Whisk to combine.
- Pour the milk mixture into the dry mixture, whisking as you mix. Then stir in the melted butter, until the cornbread batter is smooth and silky.
- Scoop the cornbread batter into the prepared dish. Spread it out in an even layer.
- Bake for 30 minutes, or until a toothpick inserted deep into the center comes out clean. Allow the cornbread to cool for at least 5 minutes, then cut and serve with extra butter and honey. Or serve with our amazing cinnamon butter.
Notes
- Store sweet cornbread in an airtight container at room temperature for up to 4 days for best freshness.
- To freeze, cool completely and cut into pieces; layer with parchment paper in an airtight bag for up to 3 months.
- Thaw frozen cornbread in the refrigerator overnight before reheating in the oven or microwave.
- Reheat by sprinkling with a little water, wrapping in a paper towel, and microwaving in short bursts at reduced power to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 371kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 345mg | 14% |
| Potassium | 304mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 582IU | 12% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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