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Our Favorite Sweet Cornbread

  • Author: Glenda Embree
  • Prep Time: 10 min
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 16 servings 1x


  • 1 1/2 cups all-purpose flour
  • ¾ cup sugar
  • ½ cup yellow cornmeal
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup melted butter
  • 1 ¼ cups heavy cream
  • 2 eggs
  • 1 ½ cups frozen corn kernels


  1. Combine the dry ingredients in a large mixing bowl.
  2. In a microwave-safe bowl, melt the butter.
  3. Stir the cream into the melted butter.
  4. Add eggs to butter and cream mixture and whisk until combined.
  5. Pour wet ingredients into the bowl of dry ingredients and use a wooden spoon to stir just until everything is combined.  Don’t overmix.
  6. Add the frozen corn and stir to distribute throughout the batter.
  7. Pour into a greased *8×8 baking pan.
  8. Move oven rack to second from bottom position.
  9. 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.

  • Category: Bread
  • Cuisine: American