READY IN 45 mins

Sweet Corn Bread

Read Reviews (20)

"The yummiest sweet corn bread ever! I make it into muffins and they never last long!" — KarenS

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

Cook's Note:
You can also pour the batter into a greased muffin tin. Bake 15 to 20 minutes.

Reviews More Reviews

Most Helpful Positive Review

Aug 10, 2012

I loved your jalapeno cornbread recipe but when I wanted to look at it today it's gone! I can see its basically the same recipe but I wanted to make sure if you can repost it I would greatly appreciate it!

—stargazer30lew

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Most Helpful Critical Review

Aug 11, 2012

I prepared this recipe exactly as stated, but, made corn muffins instead. They took about 13 minutes in my oven to bake. The muffins were moist and had a nice balance of sweetness. For our taste though the flour to corn meal ratio was a little off. Although the muffins were very moist - they had more of a biscuit texture inside. My family missed the texture you get from the extra cornmeal. I would probably try again, but, do less flour and more cornmeal. I might even try it with buttermilk instead of milk. Thanks for the recipe, Karen!

—happyschmoopies

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22 Ratings

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Aug 13, 2012

I had saved the link for jalapeño corn bread (which I have made several times and loved). When I came here today to get the recipe for a friend, it wasn't here anymore ... the sweet corn bread recipe was in its place. Needless to say, both my friend and I were disappointed.

—Angellesa

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Feb 24, 2013

It's great, only problem is you have to keep making it. Oh well.

—ktr2567

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Sep 04, 2012

Yum! Really nice cornbread. Was running low on butter, so used oil. I was surprised to find that this is a relatively pourable batter compared to other recipes I have used. Because of that, I could beat this batter more readily than some other batters and still no toughness. This is a great first cornbread recipe for that reason alone - though it is a really nice quality bread as well. I think that it would probably be hard to over beat this, though I'm sure it could be done. To help deal with my blood sugar issues, I have to use whole wheat and raw sugar, and this recipe worked wonderfully anyway! Because WW can mask the flavor of corn somewhat, I used 1 1/4 C cornmeal, and 1 1/4 C whole wheat flour. I measured slightly under on the flours, and slightly over on the milk so this would be less likely to be heavy or dry. We may have also left it a bit undercooked. Our 17 yo loves the heavier quality both from being slightly under baked (a bit damp still), and from the whole wheat. He thinks that produces more substance to 'eat'! Karen, your recipe adapts to whole wheat better than any other recipe I've tried to date. Thanks so much for sharing!

—bomackin

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Oct 02, 2012

I have made this more than a dozen times and add differnt things each time like a tea spoon of honey and it comes out great each time. But I stress follow the recipe until you know how to change things around like a pro!

—FIREHOUSE

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Dec 21, 2012

Husband said it's the best cornbread he's ever had! :)

—Sunshine

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Nov 23, 2012

This recipe was OKAY. I would have added more sugar and the flour measurement is not correct. When I made this the corn mixture was way too thin. I have a lot of experience making bread so I knew it was much too watery and added more flour to it. Once I added more flour the corn mixture was much more thicker. I didn't add enough sugar, but the corn bread still came out relatively good. The bread didn't come out dry, very moist.

—Taylor-Leah

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Nutrition

Calories
227 kcal
11%

Carbohydrates
31.1 g
10%

Cholesterol
58 mg
19%

Fat
9.5 g
15%

Fiber
0.9 g
4%

Protein
4.6 g
9%

Sodium
258 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Corn Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 227
Calories from Fat: 85

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 5.5g 28 %
Cholesterol 58mg 19 %
Sodium 258mg 10 %
Potassium 94mg 3 %
Total Carbohydrates 31.1g 10 %
Dietary Fiber 0.9g 4 %
Protein 4.6g 9 %
Sugars 10.1g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 11 %
Iron 15 %
Thiamin 22 %
Niacin 19 %
Vitamin B6 3 %
Magnesium 4 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.