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