Sweet Corn Bread

Sweet Corn Bread

40
KarenS 0

"The yummiest sweet corn bread ever! I make it into muffins and they never last long!"
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

40
  1. 47 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 app...

Most helpful critical review

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 ta...

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 app...

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 ta...

I had saved the link for jalapeƱo 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 ...

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...

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

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, ...

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...

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 th...

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