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Our Favorite Sweet Cornbread Recipe

The best Sweet Corn­bread I’ve ever eat­en is moist, ten­der and deli­cious! It gets extra bursts of sweet­ness from sweet corn right in the batter. 

cut cornbread squares stacked on a wooden board with a blue floral print fabric napkin
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Corn­bread is a per­fect com­ple­ment to soups, stews and casseroles, as well as pot roast and turkey or chick­en din­ners. The recipes for it are as wide­ly var­ied as the peo­ple who enjoy it. 

Our favorite Sweet Corn­bread recipe is just what you’d expect, a sweet ver­sion. And, it is the most moist and ten­der corn­bread I have ever eaten. 

Wrapped and stored in the fridge, it has stayed moist and deli­cious for four days. A sim­ple warm in the microwave makes it “out of the oven” scrumptious.

cut cornbread squares stacked on a wooden board with a blue floral print fabric napkin

The Ingredients

Com­bined, these sim­ple pantry ingre­di­ents cre­ate what I think may well be the best corn­bread you’ve ever had.

  • Unbleached All Pur­pose Flour (or 1:1 gluten free flour blend like gfJules or Bet­ter Bat­ter [affil­i­ate link] )
  • Gran­u­lat­ed Sugar
  • Yel­low Cornmeal
  • Bak­ing Powder
  • Salt
  • But­ter, melt­ed
  • Eggs
  • Heavy Cream
  • Frozen Corn

Substitutions and Variations

This is my hus­band’s absolute favorite corn­bread. The recipe is over-the-top good! If you sub­sti­tute ingre­di­ents, though, I can’t guar­an­tee the same love­ly results or texture. 

But­ter fat from both the but­ter and the cream are the secret to the ten­der, moist crumb. If you are dairy free, you can try a veg­an but­ter and coconut cream, but I haven’t test­ed those in this corn bread recipe.

My guess is that well-drained, canned corn would prob­a­bly work, too. But, I pre­fer the fla­vor and tex­ture of frozen, so that’s what we use. I did­n’t even thaw it when I was cre­at­ing the recipe, so I con­tin­ue to just pour it in frozen. 

If fresh corn is avail­able to you, that would prob­a­bly work as well.

You can also use a cup for cup gluten free flour blend as a sub­sti­tute for the all pur­pose flour. I high­ly rec­om­mend gfJules or Bet­ter Bat­ter gluten free flours.

What to Serve with Homemade Cornbread

Our best corn­bread is scrump­tious served with but­ter and hon­ey. Be sure to try it with home­made jams and jel­lies, too. 

I hope you’ll make this recipe for ten­der, moist corn­bread, soon. And, that you’ll love it as much as we do. 

It’s the per­fect com­ple­ment to so many dish­es like my Creamy White Chick­en Chili, or Easy Meat­loaf Recipe, scrump­tious Slow Cook­er South­west Chick­en or Mis­sis­sip­pi Pot Roast.

It can add the sweet bal­ance to any of your favorite savory meals.

How to Make Cornbread

The mix-up on this yum­my corn bread is pret­ty basic. 

  1. Pre­heat oven to 350° and pre­pare an 8x8 bak­ing pan or a 8‑inch cast iron skil­let [affil­i­ate link].
  2. Put all the dry ingre­di­ents into a large mix­ing bowl and whisk them together. 
  3. In a microwave-safe dish, melt the butter. 
  4. Stir the cream into the melt­ed but­ter and whisk to combine. 
  5. Then add the eggs to the but­ter and cream and whip them together. 
  6. Add the wet ingre­di­ents to the dry and stir just until they are combined. 
  7. Stir in the frozen corn. 
  8. Pour into a greased pan and bake. 

The Recipe

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cut sweet cornbread squares stacked on a wooden board with a blue floral print fabric napkin

Our Favorite Sweet Cornbread

  • Author: Glen­da Embree
  • Total Time: 35 min­utes
  • Yield: 16 serv­ings 1x


Our best corn­bread recipe ever is light­ly sweet with pops of fresh corn inside.  It’s ten­der, moist and so easy to make.  It’s per­fect for every­day meals, but it’s also wor­thy of com­pa­ny and any spe­cial occa­sion.  Bake in an 8x8 bak­ing pan or 8‑inch cast iron skillet.


Units Scale
  • 1 1/2 cups unbleached all-pur­pose flour (or 1:1 gluten free blend)
  • 3/4 cup gran­u­lat­ed sugar
  • 1/2 cup yel­low cornmeal
  • 1 Table­spoon bak­ing powder
  • 1/2 tea­spoon salt
  • 1/2 cup but­ter, melted
  • 1 1/4 cups heavy cream
  • 2 eggs
  • 1 1/2 cups frozen corn kernels


  1. Move oven rack to sec­ond from bot­tom position.
  2. Pre­heat oven and grease an 8x8 bak­ing pan or 8‑inch cast iron skil­let [affil­i­ate link].
  3. Com­bine the dry ingre­di­ents in a large mix­ing bowl.
  4. Melt the but­ter in a microwave-safe bowl.
  5. Stir the cream into the melt­ed butter.
  6. Add eggs to but­ter and cream mix­ture and whisk until combined.
  7. Pour wet ingre­di­ents into the bowl of dry ingre­di­ents and use a wood­en spoon to stir just until every­thing is com­bined.  Don’t overmix.
  8. Add the frozen corn and stir to dis­trib­ute through­out the batter.
  9. Pour into a greased 8x8 bak­ing pan or 8‑inch cast iron skillet.
  10. Bake at 350° for 25–30 min­utes.  Tooth­pick insert­ed in cen­ter will come out clean and corn­bread will be pulling away from sides of pan.
  • Prep Time: 10 min
  • Cook Time: 25 min­utes
  • Cat­e­go­ry: Bread
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

Made this recipe? Leave a com­ment, below, and I would appre­ci­ate you adding a star rat­ing. I hope you’ll feel the corn­bread recipe is wor­thy of 5 stars. Your 5 stars rat­ings help us be found by more peo­ple look­ing for corn­bread recipes in Google search­es. Thanks!

Delicious Soups to Enjoy with Cornbread

9 thoughts on “Our Favorite Sweet Cornbread Recipe”

  1. Looks deli­cious. The tex­ture is amaz­ing. Soft and fla­vor­ful. I will def­i­nite­ly make this.


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