Recipe by KarenS
"The yummiest sweet corn bread ever! I make it into muffins and they never last long!"
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1 1/2 cups
1 1/2 cups
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!
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!
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.
It's great, only problem is you have to keep making it. Oh well.
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!
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!
Just made this exactly as written- OUTSTANDING! Baked it in an Antique Cast Iron pan with corn cob shapes. First time my corn bread has EVER come out of that pan looking as its supposed to. Nice texture, good crust- perfect for dipping in chili etc. Since we're not having chili tonight, I'm going to whip up some honey butter to dip it into!
I made this cornbread today using stone-ground red corn meal. As suggested in one of the Reviews, I used 1 1/2 cups cornmeal and 1 cup flour and did not need the entire 11/2 cups of milk. I thought it would be too soupy. I did use up some half and half as part of the milk. This is the most incredible cornbread I have ever made and I have baked a lot over the years. I just have to stop nibbling on it or it will be gone by dinner time.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Corn Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 85
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