Sweet Cornbread Recipe

Heather says:
This is a very basic, dense, slightly sweet cornbread recipe. It is not to be confused with cornbread cake which, as one may imagine, is even sweeter and more cake like. Corncakes usually contain flour to lighten the batter. The recipe as written below is safe for those on a gluten-free diet as long as you ensure that you use plain corn meal and not corn meal mix when buying your ingredients.

This cornbread is one of our favorite sides, it is made from household staples and is simple to prepare. I also like that it’s low cost and pairs well with many meals. The kids love it drizzled with just a touch of honey for a breakfast treat.

This easy recipe for cornbread from scratch is perfect to use in casseroles and dressings. It also makes a great side dish for any Southern meal

 

Ingredients

  • 2 cups plain yellow cornmeal
  • 1/3 cup sugar
  • 3 tsp baking powder
  • 1 egg
  • 1 1/4 cups milk
  • 3 TBSP vegetable oil or melted bacon fat
  • 1 tsp salt

Technique:

This is so basic we’re skipping the step by step pictures. First, crank the oven to 475F. In a medium bowl stir together the cornmeal, sugar, salt, and baking powder. In another small bowl, whisk the egg into the milk. 

Place your cake pan (9x9x2) or muffin tin (12) in the oven for three to five minutes.

Add your liquid ingredients to the dry ingredients and stir until combined.  There’s no need to break out the stand mixer, a quick stir by hand is fine.

You want to work quickly to prevent once the liquids have been added to the dry ingredients to allow the baking powder to do its work while the batter is setting. 

Remove your pan from the oven, grease it with a light coating of your favorite cooking spray.

If you really want to get back to your roots, grease your pan with the 3 TBSP of bacon grease. Simply put the grease into the pan before it is heated in the oven. Watch it carefully because it will burn quickly. Take the pan out of the oven and tilt it to be sure it’s well coated. The pour the excess into your batter. Just remember it’s 3TBSP total, not in addition to the 3TBSP mentioned in the ingredient list.

Pour your batter into the hot baking pan and immediately place in the oven with the rack at the middle setting. If your rack is too close to the heating element it may burn on the bottom or top before the middle has set.

Bake for 15 – 20 minutes, a toothpick inserted into the center should come out clean. Remove from the oven and place the cake pan on a rack to cool.

That’s it.

Enjoy.



30 Comments

  1. Ashley on February 27, 2017 at 8:04 pm

    Unless I’m crazy, the instructions never say when to add the oil or bacon fat. I wonder if that’s why some of the people had problems with their cornbread burning or being too dry? I am assuming it gets mixed into the eggs and milk, although I’m not sure how well bacon fat is going to mix into cold milk….

    • Ashley on February 27, 2017 at 9:45 pm

      Oh…I see now, used to grease the pan. I ended up mixing it into the batter, and it was good. Really liked the recipe. I added a can of green chiles and cooked it in a cast iron skillet. Turned out great.

  2. Meena Rehana on January 21, 2016 at 11:58 am

    I’ve been looking for a simple and slightly sweet flourless cornbread recipe and I found your site… I’m making this today! It looks delicious!
    THANK YOU! πŸ™‚

  3. Glutera on February 4, 2014 at 2:06 pm

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    if you usually do not mind. Is it just me or does it appear
    like a few of these remarks look as if they are coming from brain dead visitors?
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  4. Jessica on December 26, 2013 at 5:10 pm

    Thanks for the great recipe! We have made it several times in the past few months. Glad to find a flour-free recipe that can be baked in the oven. I have recently been trying to eat gluten free. I am a North Carolina girl, and this is very similar to what my family members make πŸ™‚

  5. Jessica W on June 11, 2013 at 6:53 pm

    Thank you for this no flour recipe! I am making it tonight, and did not really want a cakey cornbread.

  6. Heather M on March 25, 2013 at 6:47 pm

    We made this cornbread tonight and LOVED it. Found through linking up with Musings of a Housewife.

  7. Nancy on March 19, 2013 at 3:01 pm

    I am now wheat free and happy to find this cornbread recipe! Thank you!

  8. Karin on December 3, 2012 at 9:11 pm

    I just followed your recipe, but something weird is going on because my batter is like playdough…

    • Heather Solos on December 4, 2012 at 8:58 am

      That does sound weird, are you sure you were using cornmeal and not cornmeal mix?

  9. Judee @ Gluten Free A-Z on November 12, 2012 at 7:42 am

    I was looking for a simple gluten free corn bread for Thanksgiving.. this is it. thanks

  10. Aline Albuquerque on October 15, 2012 at 9:54 pm

    Simply delicious!!!!! I’ve just made it, it’s still warm!!!

  11. Robyn on March 23, 2012 at 11:09 am

    I made this recipe and it tasted great, but was very crumbly and fell apart instantly. Β What could I do differently? Β I am in Denver, so kind of high altitude.

    • Heather Solos on October 25, 2016 at 6:45 am

      Since you’re at high altitude experiment with adding more milk. The lower air press lets the liquids evaporate faster while they need a longer bake time. Good luck!

  12. lolarai on August 2, 2011 at 4:05 pm

    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?

    • Heather Solos on October 25, 2016 at 6:45 am

      Place a sheet pan on the lower rack of the oven and bake the muffins on the top rack, about the middle position.

  13. Debra Schramm on April 12, 2011 at 9:49 am

    Could I leave out the sugar and use buttermilk instead of regular milk?

    • Heather Solos on October 25, 2016 at 6:46 am

      You can, I’d probably also switch to baking soda since the buttermilk gives the acidity necessary for the baking reaction. Remember, that the recipe was not written for buttermilk nor to be sugar-free, so the results could be less than wonderful.

  14. Ann on February 1, 2011 at 10:11 am

    Just got done baking it. Wonderful recipe!

    • HeatherSolos on February 1, 2011 at 10:24 am

      I am so glad you like it. Thank you for letting me know how it turned out.

  15. Skyye on December 1, 2010 at 1:54 am

    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!

    • Heather Solos on January 1, 2011 at 6:43 pm

      My lips are sealed

  16. HeatherSolos on November 9, 2009 at 2:03 am

    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. πŸ™‚

  17. Vickie on November 9, 2009 at 1:58 am

    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.

    • HeatherSolos on November 9, 2009 at 2:08 am

      Also, I'm glad I could help you with a gluten free version. πŸ™‚

  18. Menu Monday 12/1 : Home Ec 101 on December 1, 2008 at 8:02 am

    […] Saturday – Split pea soup, cornbread […]

  19. Sheri on November 19, 2008 at 11:05 am

    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!

  20. chele on November 19, 2008 at 7:48 am

    I’ve been looking for just this simple recipe. WIN! Thank you. πŸ™‚

    • Mekdes on December 26, 2012 at 8:06 pm

      I’m with you cornbread alwyas goes in a cast-iron pan (I do quite a number of non-layer cakes in cast iron as well). I’m hoping to start the challenge this weekend (book should arrive from Amazon today). Since we’ve got such great fresh local corn now, I was thinking of starting with the cornbread then swing around to the beginning of the list.

  21. Lyn Mettler on November 18, 2008 at 10:20 pm

    Yummy! I LOVE sweet cornbread.

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