Sweet with a moist, fluffy inside and crispy, golden outside, this is the best sweet cornbread you’ve ever tasted. It is also an easy, simple side dish that goes great with fried chicken, barbecue, chili, and so much more! I grew up eating this cornbread, it has always been my go-to cornbread recipe, and I hope it becomes yours. Enjoy!
Best Sweet Cornbread
Sweet cornbread that is moist and tender inside with a crispy, golden crust. So good you'll never need another cornbread recipe!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 1/2 cups milk
- 1/2 cup oil
Instructions
- Preheat oven to 425 degrees Fahrenheit. Grease a 9x13 pan.
- Mix dry ingredients in a large bowl. In a medium bowl, whisk together oil, eggs, vanilla, and milk.
- Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Bake for 20-25 minutes in the greased 9x13 pan. Cornbread is done once the top is golden brown and a knife inserted in comes out clean or with just a few crumbs.
- Allow to cool for 15 to 20 minutes on a cooling rack before cutting.
Notes
Try to avoid opening the oven until the cornbread is done or very close to done. If you open the oven too soon, the cornbread will sink in the center (though if this happens, your cornbread will still turn out just fine).
You can also use this recipe to make cornbread muffins. It should yield approximately 24 cornbread muffins. You will need to cut down the baking time to 12-15 minutes.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 283Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 39mgSodium: 366mgCarbohydrates: 46gFiber: 1gSugar: 23gProtein: 5g
Nutrition information is an estimate only.
If you’re looking for another great side dish, I recommend this Sweet Potato Biscuit Recipe.
Storage
Cornbread is best stored in an airtight container at room temperature. Serve within 2-3 days at most as cornbread will dry out over time. Cornbread is good for 2-3 months in the freezer. Once cool, wrap the cornbread in aluminum foil and store it in an airtight container.
What’s the Deal with Sweet Cornbread?
I grew up with this sweet cornbread recipe, but there are many variations in cornbread recipes. This recipe is more of a “Northern Style” cornbread. Traditional Southern cornbread typically uses white cornmeal, and buttermilk, does not contain sugar, and is baked in a cast-iron skillet. Cornbread variations also include adding creamed corn, jalapenos, bacon, and maple syrup. Cornbread was made for mixing things up, so don’t be afraid to have some fun with this cornbread recipe!
If you made this recipe, I’d love to hear about it! Please leave a review or a comment letting me know how things turned out. Happy baking!
