Sweet Cornbread

sweet cornbread

As we approach the most glorious food holiday of the year (aka Thanksgiving), it’s time to get all of our dishes in order.  Cornbread doesn’t generally get an invitation to our dinner table, but my dad’s cornbread dressing sure does.  I’m kind of thinking that a sweet version over our usual savory version might be a nice change, but alas, the choice is not mine, so instead this cornbread will get an invitation in the meantime to one of our chili suppers or any other cornbread appropriate dish.  This cornbread is so moist and is more like a cake than bread and to be totally honest with you, I don’t even really like cornbread, but this sweet, soft, buttery is welcome at my table anytime, which is why I can’t make it too often.  This is a delicious treat that is way more about the bass than the treble, so I shall enjoy sparingly!!

Sweet Cornbread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 16

Sweet Cornbread


  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all purpose flour
  • 1/4 cup white, granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 1 1/2 cups whole milk
  • 2 large brown eggs
  • 6 tablespoons unsalted butter, melted


  1. Place cornmeal, flour, sugar, baking powder and salt in a large bowl and whisk the ingredients together to combine.
  2. Whisk together the eggs and milk. Pour the wet ingredients into the dry ingredients. Stir the combined mixture with a rubber spatula, but don't over mix.
  3. Melt the butter over medium-low heat. Once melted, pour the butter into the cornmeal/milk mixture. Stir until the butter is fully combined.
  4. Pour mixture into a buttered baking dish. Bake in a 425 degrees F preheated oven for 25-28 minutes or until a toothpick inserted into the center comes out clean. Remove the baking dish from the oven and place on a wire rack to cool for 15-20 minutes. Cut into 16 pieces and serve warm.

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  1. love a sweet cornbread – have been trying to duplicate the one from the old Marie Callendar’s restuarants

  2. I can’t wait to try this recipe! I love a sweet corn bread. I’ll try baking it in a cast iron skillet, I love how it gets extra brown and crisp on the edges. Yum.

  3. I have been making this cornbread for sometime now and the hubby just loves it

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