Sweet Cornbread Recipe

How do you keep the bottom of the cornbread from burning? I use an electric oven and I've tried putting my muffin pan on the higher rack but that didn't help. The bottom burns but the top stays light.

Do you have any suggestions?

A couple of weeks ago, we had an interesting cherry/corn cobbler at the Zagat-rated Mitsitam Cafe at the Smithsonian Institution's Museum of the American Indian. So, when I found myself with a lot of cherries and a couple of fresh Texas peaches, I thought I'd try to make a sort of cobbler with a cornbread topping. I am pretty sure I grew up with non-sweet, 100% cornmeal cornbread. But just about every recipe you find for it, lists an equal or greater amount of flour. And sweet? Well, for cobbler, that'll be okay. ;-) So I searched for "gluten-free cornbread" and sure enough, every danged recipe calls for one of those gluten-free baking mixes made of a variety of exotic, indigestible starches. Blargh! What happened to good, old-fashioned, 100% cornmeal cornbread, that naturally doesn't contain gluten? Oh LOOK, I should have known Heather would have one!! :-D So, all this is just to say, THANK YOU! I'll let you know if the cobbler turns out - or doesn't, LOL!
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Could I leave out the sugar and use buttermilk instead of regular milk?

Just got done baking it. Wonderful recipe!

I'm a totally southern woman and my grandmother, mother, aunts, etc have always made buttery-slightly-sweet-melt-in-your-mouth cornbread!! I refuse to eat it any other way. It's the best ever and thank you heather for making a more simple recipe. My families recipe requires alot of ingredients and sifting. Your recipe was just as good! I'll totally deny it if you tell my folks!

This one is pretty middle of the road as far as sweetness goes. I've lived in South Carolina almost all of my life and most all of the cornbread I've had is slightly sweet. Heck, almost everyone I know makes Jiffy. (I said almost, now settle down)
So I've heard all my life that real Southern cornbread isn't sweet, but I'm almost always served sweet cornbread.
My conclusion? People make what they like and say what they want people to hear. :)

Thanks for the cornbread recipe with no flour. I have a grown daughter who has to eat gluten free. However, being raised in Tennessee, I must tell you REAL southern cornbread has NO sugar in it - ha! Really! But I have numerous dear friends who make it with sugar, so it's more cakelike thank bread. So either way you and your family prefer.

Interesting, Heather! I have a favorite cornbread recipe (making it tonight with some chili, in fact), which I got several years ago from a friend from Atlanta--a family recipe that she says is at least 100 years old. The differences are very slight:

1 c. flour (I usually use w/w) + 1 c. coarse yellow cornmeal
1/2 c. sugar (I actually cut the amount of sugar from 3/4 c.)
2 eggs, but only 1 c. liquid (either milk or water--they both work fine)
3 T. melted butter or bacon fat

Much lower oven temp: 375 for 20-25", turning oven up to 425 right at the end to brown. A half batch makes 8 yummy muffins!

I've been looking for just this simple recipe. WIN! Thank you. :)

Yummy! I LOVE sweet cornbread.