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

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.

Looking for a gluten free cornbread option? Check out this delish recipe at Nutritious Deliciousness.

In This Post:

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.

white chicken chili in a blue stoneware bowl, garnished withshredded Cheddar cheese and cilantro — Creamy White Chicken Chili

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 a sweet balance to any of your favorite savory meals like my friend Maria’s Slow Cooker Honey BBQ Country Ribs recipe over on her blog, Maria’s Mixing Bowl.

easy meatloaf served and sliced on a white platter with parsley garnish

How to Make Cornbread

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

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

The Recipe

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