Sweet Cornbread Recipe | Yummly
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Alfonso Clark: "Moist sweet and good" Read More
10Ingredients
60Minutes
1380Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 cup cornmeal
  • 3 cups all-purpose flour
  • 1 1/3 cups white sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup melted butter
  • 2 tablespoons honey
  • 4 eggs (beaten)
  • 2 1/2 cups whole milk
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    NutritionView More

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    1380Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1380Calories from Fat580
    % DAILY VALUE
    Total Fat64g98%
    Saturated Fat17g85%
    Trans Fat1g
    Cholesterol265mg88%
    Sodium1630mg68%
    Potassium500mg14%
    Protein24g47%
    Calories from Fat580
    % DAILY VALUE
    Total Carbohydrate181g60%
    Dietary Fiber6g24%
    Sugars85g170%
    Vitamin A20%
    Vitamin C0%
    Calcium70%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(36)

    Alfonso Clark 7 days ago
    Moist sweet and good
    Dora 21 days ago
    delicious! i halved the recipe, it was plenty.
    Christine Bennett 2 months ago
    It was Great 👍🏼 I did modify the recipe. I added cream corn and sweet pepper.
    Heidi Croff 2 months ago
    I haved the recipe and they turned out amazing! Wernt too sweet! I ended up doing them in a cupcake Pan and I only baked them for 30 min at 350 degrees F. I think next time I’m going to try and glaze a sugar butter on the top kinda like Famous Dave’s 😊
    Erica M. 9 months ago
    This was very good. The family loved it. I followed some of the other suggestions and reduced the amount of sugar. I only used a cup and it was just the right amount of sweetness. The batter made two 9 inch pans.
    Adam R. 10 months ago
    One of the best sweet cornbread recipes I’ve tried. Definitely making this again!
    Apryleve a year ago
    This makes a lot! I cut the recipe in half and was still able to make a dozen muffins. I also cut the sugar from 2/3 to 1/2 (per 2 serving ), I will cut it even more next time.
    ZealousLineCook a year ago
    My favourite so far! Very moist loved it and so did all my guests.
    Richard D. a year ago
    Best cornbread ever. Sweet and moist, like eating cake.
    Reva L. 2 years ago
    Bit too much for just 3 people but I halved it and it turned out really well
    Rudolph M. 2 years ago
    perfectly done in cast iron pans. A touch too sweet, reduced sugar second batch. Many compliments from family and friends. This is a keeper!
    Chandler 2 years ago
    Amazing! I add extra honey and sprinkle brown sugar on top for some added sweetness and it is so moist and sweet.
    shadow queen 3 years ago
    My daughter made this ad it wasnt sweet ad didnt cook evenly ad the baking soda was over powering. Wont use this one again.
    Jean Turman 3 years ago
    best cornbread ever!
    Lisy i. 3 years ago
    I substituted in whole wheat flour and cashew milk and baked it in silicone muffin cups so I was very pleasantly surprised when they turned out! It took 25 minutes per batch. It was moist and a little denser then your average cake but I found the texture and flavour quite enjoyable. They popped out of the muffin cups like they never wanted to be there in the first place.
    SkillfulSousChef 3 years ago
    I found the cornbread to be to crumbly for my liking.
    Nicole 3 years ago
    LOVED this recipe. Will definitely make it again. Only thing I found is that the portion was too large for a family of 3. Halved all the ingredients and it was perfect!
    Watson 3 years ago
    incredible! I just wish it wasn't so crumbly. it's still my go to and I make it often!
    Emily C. 3 years ago
    The best cornbread we have ever had!!! and so easy to make!!!
    Rene' Johnson 3 years ago
    Very good. Would make it again. Next time I’d increase cornmeal though (and decrease flour).
    Mo McMahon 3 years ago
    Ok but too much flour, not really a corn bread IMHO. I like recipes with sour cream or yogurt in them to keep it moist but I thought I’d try something different.
    Annette Abreu 3 years ago
    Amazing, i will never buy store bought again, but i will add i switched 1/2 cup of flour for cornmeal and for my sweettooth i will add half a teaspoon more of honey
    Simmons 3 years ago
    Excellent Added sour cream —Boys loves it
    Afshana 3 years ago
    It was pretty good but next time I would use less flour and more cornmeal. It was cakey.
    Miata Woods 3 years ago
    Awesome recipe, very easy to flow .
    Carlos Martinez 3 years ago
    I made in muffin tins. While family enjoyed them!
    Don and Gina F. 3 years ago
    Fantastic! Added fresh corn that had been smoked on the grill. It was fluffy and delicious
    Tammy Magee 4 years ago
    Have made this several times I use half batter in a 9” round pan and the other half into 6 large muffins (12 reg sized muffins)
    Angel princess 4 years ago
    The most moist cornbread I’ve had. A pinch more salt would bring it up to 5 stars.
    Avila 4 years ago
    I followed the instructions word for word but it wouldn’t cook in set amount of time. When finally finished- tasted like it was missing something and had an unusual buttery after taste. Barely tasted sweet. It wasn’t bad but it wasn’t the best corn bread recipe I’ve made.

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