Search thousands of recipes reviewed by home cooks like you.

Golden Sweet Cornbread

Golden Sweet Cornbread

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
bluegirl

bluegirl

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

annanthony
1368

annanthony

1/28/2006

This is excellent cornbread! I use 1/3 c. white and 1/3 c. brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well.

Ace
1281

Ace

2/12/2006

This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape… they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25 degrees less than the normal temperature… so you can cook it at the suggested heat of 400 degrees with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true “comfort food”. If you don’t like that extra crunch then use a finer grind. EVERYONE loves this- it is always on request from my guests and family, “Can you make your special cornbread?” It only takes about 5 minutes if you use a stand mixer. Very easy and very yummy! People will love that you made this from scratch. Oh yeah, and for you calorie nuts: I have calculated that if you make 12 muffins out of this batter, it runs about 180 calories per muffin or 2160 for the whole batch.

RODFUDGE
1093

RODFUDGE

1/5/2004

Well, needles to say, you'd sure be hard pressed to come up with a better cornbread recipe. It's excellent! Suberb! I've read all 84 + reviews and have learned the following additional options: I can bake it in a muffin pan (bake only 15 minutes); I can cut back on my sugar to maybe a round 1/2-cup (or less). I can add just a smidgen more salt. I can add a 1/2 t. vanilla. Add I can also add just a little bit more oil (so it's not quite so crumbly). The next time I bake this for our gang, I'm going to add all of the above -- I'll be bold and daring!

Similar recipes