Sweet Corn Bread Recipe - Allrecipes.com
Sweet Corn Bread Recipe
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Karen's Sweet Corn Bread
See how to make simple corn bread with a touch of sweetness. See more
  • READY IN 45 mins

Sweet Corn Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
  2. Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
  3. 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.
  4. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.
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Footnotes

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

 
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!

 
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.

 
Feb 24, 2013

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

 
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!

 
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!

 
Jun 03, 2013

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!

 
Oct 22, 2012

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.

 

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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.

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About the Cook

 
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