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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 8×8 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 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