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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 8×8 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

Print
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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

Description

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 8×8 baking pan or 8-inch cast iron skillet.


Ingredients

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

Instructions

  1. Move oven rack to second from bottom position.
  2. Preheat oven and grease an 8×8 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 8×8 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

glenda embree

About Glenda

My philosophy of cooking, and of eating, is balance. I cook what tastes good and brings joy to those who eat it, even if it’s “healthy”. There is a time and a place for all kinds of dishes. I hope you find that reflected in the recipes you discover, here. Read more...

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