Sweet Cornbread Recipe
When making chili, the sidekick is usually cornbread, right? This is a delicious sweet cornbread recipe that is perfect. We love that it is a cast iron corn bread, as it allows us to use our favorite cast iron pan.
Here’s what you need to do, to make a delicious cornbread.
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How Do You Make Sweet Cornbread?
Ingredients:
1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
large egg
1 stick melted butter
3 1/2 teaspoons baking powder
1 cup milk
1 cup corn (can use cream of corn if desired add additional cooking time)
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Instructions:
Preheat your oven to 400F.
In a bowl, add the flour, cornmeal, sugar, salt and baking powder. Mix together. Add the melted butter and mix.
Add the egg and milk and incorporate. Then add the corn in last and stir.
Butter up your #9 cast iron zealously. Be generous and make a mess. This is how you get a crispy crust on the outside.
Pour the mix into the cast iron pan and bake for 25 minutes, or until the toothpick comes out clean.
IF you put in creamed corn, you may need around 15 minutes additional cooking time.
Serve and enjoy.
Tips:
- The butter cast iron pan helps keep the corn bread from sticking.
- The butter cast iron pan also makes a crispy crust (yum!)
- Once the cornbread is cooled/served, remove from the cast iron and clean the pan.
- Using creamed corn, will increase your baking time, up to around 15 minutes.
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I have a dilemma, my husband loves sweet cornbread and I prefer just cornbread so- I’m looking for a good “cornbread” recipe instead of “sweet cornbread” any suggestions? TIA
Well, you could take the sweet corn/cream corn out of the recipe. But you will have to adjust the milk ratio as it might need more or less. So add a little at a time. You want it to be the consistency of a cake batter, maybe slightly thicker.
Can you use buttermilk instead of milk? If use milk, does it matter if whole or 2% or fat free?
You can use different milk/buttermilk to fit your flavor. It will change the richness if you are using fat free milk. But if that is what you are used to you can try and see how you like it.
Can you mix this all up ahead of time (say 2 hours) and bake right before eating?
I have not done this. The recipe has baking powder that will be activated and start to rise when you mix it together. Letting it sit for a few hours on the counter, it may continue to rise.
Is the cornmeal self-rising or not?
It is not.
Do you preheat the pan before pouring in the batter?
I did not because you want to cook the inside before the outside browns.
Directions mention melted butter. How much butter?
Sorry about that. Edited the recipe yesterday.
It’s 1 stick of melted butter.
It was delicious! The batter seemed more liquid than expected, but it was perfectly moist and wonderful.
Glad you enjoyed. If you found it to liquidy, decrease the amount of milk. Recipes are a balance sometimes and you definitely don’t want to have a cornbread that is overly dry.
What can I substituted for the cream of corn?
You can use can corn or fresh corn and blend with a little milk in the blender.
What size skillet should i use for this recipe?
I used a 9″ cast iron pan to make the corn bread.
Thanks for this delicious recipe! My husband and I loved it. I made it without the corn because I’m short on ingredients but I would like to add it next time.
I am so glad you enjoyed it. We find it pretty delicious too.
You can omit the corn and the recipe still comes out the same?
You can. I would suggest cooking it less time as you’ll have less moisture and you don’t want to dry out the cornbread.