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. This cornbread is one of our favorite sides, it is made from household stapes 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.
Sweet Cornbread
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
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. Place your cake pan (9×9x2) 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.
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 in the hot baking pan and immediately place in the oven with the rack at the middle setting.
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.
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Yummy! I LOVE sweet cornbread.
I’ve been looking for just this simple recipe. WIN! Thank you.
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!
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.
Also, I'm glad I could help you with a gluten free version.
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.