Sweet Cornbread
This Sweet Cornbread is soft, buttery, and lightly golden on top. It’s the kind of comfort food that goes with everything from a bowl of chili to a plate of ribs or fried chicken.
Servings: 9 servings
Equipment
- Whisk (for mixing)
- 9-inch Round Pan (for baking)
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- ¼ cup packed brown sugar
- ¼ cup granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- ⅓ cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat the oven to 400°F. Spray a 9-inch round pan with nonstick spray.
- In a medium bowl, whisk together the flour, cornmeal, sugars, baking powder and salt. In a separate bowl, whisk together the remaining ingredients. Add the wet ingredients to the dry ingredients and stir just until moistened.
- Scrape the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly and slice into wedges.
Notes
- Use real butter. Margarine won’t give you the same richness.
- Don’t overmix. Stir just until the batter comes together for a tender crumb.
- Serve warm. Cornbread is always best fresh from the oven.
- Try drizzling honey on top. A touch of honey adds depth and moisture.
Variations to Try
- Honey Cornbread: Add ¼ cup honey for a natural sweetness.
- Cheddar Jalapeño Cornbread: Stir in 1 cup shredded cheddar and 1 diced jalapeño.
- Skillet Cornbread: Bake in a cast iron skillet for crispy edges.
- Brown Butter Cornbread: Brown the butter before mixing for a nutty flavor boost.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 435mg | Potassium: 126mg | Fiber: 2g | Sugar: 13g | Vitamin A: 284IU | Calcium: 96mg | Iron: 1mg