Sweet Cornbread Recipe

4.91 from 20 votes

This Sweet Cornbread Recipe has been a family favorite for many years. It’s our go-to recipe because of its thick, cakey texture and honey-sweetened flavor. It's an easy-to-make side dish that pairs well with any weeknight or fancy meal. *Cut the recipe in half to fit in an 8-by-8-inch pan

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Side Dish

Cuisine: American

Keyword: bread, cornbread

Servings: to 18 servings

Calories: 477kcal

Author: Tara Teaspoon

Ingredients

1 cup finely ground yellow cornmeal
3 cups (384g) all-purpose flour
1⅓ cups granulated sugar
1 teaspoon salt
2 tablespoons baking powder
6 tablespoons butter melted
⅔ cup oil canola or avocado
4 large eggs room temperature
2 tablespoons honey
2½ cups whole milk warmed slightly

Instructions

Heat oven to 350ºF. Grease a 9-by-13-inch baking pan; set aside.
In a medium mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder. Whisk together and set aside.
In another bowl or large measuring cup, combine the melted butter, oil, eggs, honey, and milk. Whisk until the eggs are broken up and blended.
Pour milk mixture into the dry ingredients and whisk until smooth and just combined.
Transfer batter to the prepared baking dish and smooth with a spatula until it is in an even layer in the pan. Bake 15 minutes and then lower oven temperature to 325ºF. Bake until a toothpick inserted in the center comes out almost clean, with no wet batter, 15 to 17 minutes more.
Let cool for a few minutes and serve warm, or completely cool.
Store leftovers at room temperature in an airtight container. It can also be frozen after being wrapped in a layer of plastic and a second layer of foil. To thaw, keep wrapped on the counter until softened. Remove wrapping and reheat in the oven or microwave, if desired.

Notes

Half the recipe: Half the recipe to bake it in an 8-by-8-inch pan. Use ½ cup cornmeal, 1 ½ cups flour, ⅔ cup sugar, ½ teaspoon salt, 1 tablespoon baking powder, 3 tablespoons butter, ⅓ cup oil, 2 eggs, 1 tablespoon honey, and 1 ¼ cups milk.

Gluten-free: This is almost identical in taste and texture to my Gluten-free Cornbread Recipe.

Add-ins:

Jalapenos: Add up to ⅓ cup finely diced, seeded jalapeño.
Chopped green chilis: Add 1 small can (4 ounces) to the cornbread batter.
Grated cheese: Add up to 1 cup strong grated cheese, such as sharp cheddar. It can be mixed in on its own or in combination with the chili additions above.
Fresh or dried herbs: Stir in 1 teaspoon each fresh chopped fresh thyme, sage, and rosemary. Or, stir in 1 teaspoon dried mixed herbs.
Bacon bits: Use up to ⅔ cup homemade or store-bought cooked bacon bits.
Whole kernel corn: Stir in 1 cup fresh corn kernels or frozen, thawed corn. Because of the moisture the kernels add, you may need to bake it a minute or two longer.

Nutrition