Sweet Cornbread

22 Feb

This is my go to cornbread recipe to accompany any soup, chili or southern meal. It has an amazing sweetness that my whole family just adores. The best way to cook cornbread is in a heavy, cast iron skillet. It adds a crispy crust that is just amazing (be sure to preheat your skillet before placing the batter in it).

Sweet Cornbread
recipe from Food.com

1 1/2 cups flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup oil
3 tablespoons butter or 3 tablespoons margarine, melted

1. Preheat oven to 350°F Grease 8-inch square baking pan or cast iron skillet.
2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
3. Pour into baking pan or skillet. Bake for 35 minutes or until wooden pick comes out clean.
4. For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.

Recipe linked to Totally Tasty Tuesday, Tempt My Tummy Tuesday, Cast Party Wednesday, Full Plate Thursday and Fusion Friday.

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15 Responses to “Sweet Cornbread”

  1. Jana @ delectablymine February 24, 2012 at 4:52 pm #

    Looks fabulous! I love my cornbread sweet and this sounds like it will fit the bill. Question, what size cast iron skillet do you use?

    • Meg's Everyday Indulgence February 24, 2012 at 7:20 pm #

      Thanks Jana! I used a 6″ (measuring across the bottom) cast iron skillet. It took a little longer to bake so using a bigger skillet might be better. Hope you enjoy it!

  2. Lannie February 24, 2012 at 9:35 pm #

    this sounds perfect, just perfect! so many things you could eat with this, with soup like you suggest, or with a slather of jam… YUM!

  3. Miz Helen February 26, 2012 at 8:02 pm #

    There is nothing better than a great skillet of Cornbread. Your Cornbread recipe looks delicious and the photo is awesome! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  4. Laura November 11, 2012 at 1:44 pm #

    Great recipe. My cast iron skillet is 12″, so I did a 1.5x amount on all ingredients. I also added in some corn kernels. Finally, I drizzled a little melted butter and honey on the top of the cornbread. Yummy!

  5. Christine Wacik Trebendis March 25, 2013 at 11:30 am #

    Looks delish. Is there a specific oil you use? I know in some recipes it makes a difference. Thanks for sharing.

    • Meg's Everyday Indulgence March 25, 2013 at 11:51 am #

      I use either vegetable or canola oil as they don’t lend any flavor to the finished bread. Hope you enjoy it…it’s our favorite cornbread recipe around here.

  6. Christine Wacik Trebendis March 31, 2013 at 9:24 pm #

    Hi again…I made the cornbread last night and it was delicious! My family loved it too. Thanks so much.

  7. Vickie September 6, 2014 at 8:52 am #

    If I wanted to add a can of creamed corn how would suggest in adjusting the recipe?

    • Meg's Everyday Indulgence September 6, 2014 at 3:47 pm #

      I would lower the milk to 1/2-3/4 cup rather than 1 1/4. Start out with less and add more if it seems too thick and dry (the batter should be thick but not too dense). I would also only do 2 tablespoons of butter. Hope this helps! Let me know how it turns out!


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