Sweet Corn Bread

Sweet Corn Bread

KarenS 0

"The yummiest sweet corn bread ever! I make it into muffins and they never last long!"

Ingredients 45 m {{adjustedServings}} servings 227 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
  2. Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
  3. Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.
Tips & Tricks
Sweet Cornbread Cake

See how to make sweet, moist, and cakey cornbread.

Brown Butter Pineapple Corn Muffins

See how to make amazing cornbread muffins.


  • Cook's Note:
  • You can also pour the batter into a greased muffin tin. Bake 15 to 20 minutes.
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Reviews 35

  1. 42 Ratings


I loved your jalapeno cornbread recipe but when I wanted to look at it today it's gone! I can see its basically the same recipe but I wanted to make sure if you can repost it I would greatly appreciate it!


I prepared this recipe exactly as stated, but, made corn muffins instead. They took about 13 minutes in my oven to bake. The muffins were moist and had a nice balance of sweetness. For our taste though the flour to corn meal ratio was a little off. Although the muffins were very moist - they had more of a biscuit texture inside. My family missed the texture you get from the extra cornmeal. I would probably try again, but, do less flour and more cornmeal. I might even try it with buttermilk instead of milk. Thanks for the recipe, Karen!


I had saved the link for jalapeƱo corn bread (which I have made several times and loved). When I came here today to get the recipe for a friend, it wasn't here anymore ... the sweet corn bread recipe was in its place. Needless to say, both my friend and I were disappointed.