Sweet Cornbread Recipe (Extra Moist & Nostalgic)

Why You’ll Love This Sweet Cornbread

Some folks swear “real” cornbread never sees a grain of sugar—but my Granny Ruby begged to differ. Every pot of ham-and-beans in our West Virginia kitchen came with a sweet, cake-soft square of cornbread cooling on the sill. One bite and you’ll understand why our family recipe—hand-scribbled on a butter-splattered index card—has out-baked the boxed stuff for 60-plus years.

(Psst…if you’re on Team Savory, hop over to Traditional Southern Cornbread or spice things up with Skillet Cornbread Recipe once you’ve tasted this fluffy sweet version.)

Ingredient Notes & Swaps

Pro Tip: Warm your baking dish in the preheated oven for 3 minutes, then grease. The quick sizzle gives a faintly crisp edge without a skillet.

Step-by-Step Photos

1. Mix the Dry Team – whisk flour, cornmeal, sugar, salt, and baking powder.

2. Wet Whisk – beat egg, milk & oil together.

3. Combine – stir just until no flour pockets remain.

4. Bake – 375°F for about 22 minutes, until golden.

Serving Suggestions

• Chili Night – Cut generous slabs, drizzle with hot honey.

• Southern BBQ Spread – Pair alongside pulled pork and Bacon Topped Cornbread Recipe for a sweet-savory duet.

• Breakfast Treat – Split, toast, and slather with cinnamon butter.

Variations

• Gluten-Free – Swap cup-for-cup GF flour; add ¼ tsp xanthan gum.

• Cast-Iron Crunch – Pour batter into a preheated, bacon-greased skillet for a crispy bottom.

• Mexican-Style – Fold in 1 cup corn kernels & ½ cup shredded pepper-jack.

Nostalgia Nibble 🚪

Debate time: Do you crumble cornbread into your beans or keep it on the side? Tell me below—I’ll tally the votes for Granny Ruby!

FAQs (Schema-Ready)

Q1. Can I make this sweet cornbread ahead?
Yes! Bake, cool, wrap tightly, and store at room temp up to 2 days or freeze up to 3 months.

Q2. Why did my cornbread sink in the middle?
Over-mixing or under-baking. Mix until just combined and bake until the top springs back.

Q3. Can I use buttermilk instead of regular milk?
Absolutely. Substitute cup-for-cup; add ¼ tsp baking soda for extra lift.

Troubleshooting Corner

• Dry Cornbread? Check oven temp; over-baking even 3 minutes can dry it out. Tent loosely with foil if edges over-brown.

• Gummy Center? Wait the full cooling 10 minutes before cutting—steam continues cooking the crumb.

Tried-and-True Tips

1. Room-Temp Ingredients speed up baking chemistry.

2. Don’t Over-mix—10 gentle strokes after the flour disappears keeps the crumb tender.

3. Rest the Batter 5 minutes before baking for a higher dome.

Tell me: Team Sweet or Team Savory? Drop your cornbread memories (or your grandma’s secret ingredient) in the comments. If this recipe warmed your kitchen, share a photo on Pinterest or tag me on Facebook—let’s spread the comfort!

Sweet Cornbread Recipe

Moist, cake-soft cornbread with a nostalgic sweet touch—ready in under 30 minutes.

Print Recipe Pin Recipe

Ingredients

  

• - 1 cup all-purpose flour
• - 1 cup yellow cornmeal
• - ⅔ cup white sugar ⅓ cup for less-sweet
• - 1 tsp salt
• - 3 ½ tsp baking powder
• - 1 large egg
• - 1 cup milk
• - ⅓ cup vegetable oil

Instructions

 

• Preheat oven to 375°F (190°C). Grease an 8×8-inch pan.
• In a large bowl whisk flour, cornmeal, sugar, salt & baking powder.
• In a second bowl beat egg, then whisk in milk and oil.
• Pour wet into dry; stir gently until just combined—tiny lumps are okay.
• Spread batter in pan; bake 20-25 min until golden and a toothpick tests clean.
• Cool 10 min; slice into 9 squares and serve warm.

Notes

* Substitute buttermilk for milk + ¼ tsp baking soda for tangy crumb.
* For skillet cornbread, heat a greased 10-inch cast-iron for 3 min before adding batter.
* Freeze cooled squares up to 3 months; reheat at 300°F for 10 min.