Mom’s Moist Sweet Cornbread | Real Corn (Old‑Fashioned Flavor)

Sweet Cornbread Recipe

Cornbread and chili just belong together. This sweet cornbread is one of those recipes that makes everyone happy at the table. It’s easy to mix up, uses basic pantry ingredients, and works in any baking dish you have on hand.

We’ve made it in an 8×8 pan, cast iron, and even as muffins. No matter how you bake it, you get a moist, sweet cornbread with great texture from the real corn.

Serve warm with a pat of butter and a bowl of chili, ribs, or barbecue.

Why You’ll Love This Recipe

This sweet cornbread is soft, moist, and has real corn baked right in. It’s the kind of cornbread that makes chili night feel complete. It’s simple, dependable, and tastes like the old‑fashioned cornbread everyone grew up with. You can bake it in an 8×8 pan or in cast iron, and it always comes out tender with a lightly crisp edge.

What You’ll Learn

• How to turn this recipe into muffins or mini loaves
• How to make sweet cornbread that stays moist
• When to use canned, fresh, or grilled corn
• How to adjust the batter if you skip the corn
• How to bake cornbread in cast iron

Ingredients:

• cornmeal
• flour
• butter
• corn
• sugar
• salt
• baking powder
• egg
• milk

Yellow cornmeal is easiest to find and gives the classic golden color, but white cornmeal works too.

How to Make Sweet Cornbread

1. Mix all dry ingredients together in one bowl.
2. Melt the butter and let it cool slightly.
3. Whisk the milk, egg, and melted butter together.
4. Combine wet and dry ingredients.
5. Fold in the corn.
6. Pour into a buttered baking dish or cast iron skillet.
7. Bake until the center is set and no longer jiggly.

The batter should look like pancake batter. If you skip the corn, reduce the milk slightly so the batter doesn’t get too thin.

Frequently Asked Questions

Do I have to add corn to sweet cornbread?

No. If you don’t like the texture of corn, leave it out. Just reduce the milk a little so the batter stays thick enough. Without corn, the bake time may be slightly shorter.

Can I use canned corn?

Yes. Drain it well so the batter doesn’t get too wet. Extra liquid will increase your baking time.

Can I use grilled corn?

Absolutely. Grilled corn adds a sweeter, deeper flavor. Cut it off the cob before mixing it in.

Can I bake this in cast iron?

Yes. Butter the skillet well and watch the bake time. Cast iron cooks faster and can dry out cornbread if overbaked.

Can I make muffins instead?

Yes. Muffins and mini loaves bake faster than a full pan. Start checking for doneness about 10 minutes before your usual bake time.

Can I use buttermilk instead of milk?

Yes. It adds a slight tang that balances the sweetness nicely.

Cornbread Tips

• This cornbread works great for stuffing too.
• Mix dry ingredients together before adding wet ingredients.
• Butter your pan or skillet well to prevent sticking.
• Drain canned corn completely.
• Using creamed corn will increase bake time by about 15 minutes.
• Muffins bake faster, so check early.
• Leftovers warm up beautifully with a little butter.

Print Recipe

5 from 1 vote

Moist Sweet Cornbread with Real Corn

This moist sweet cornbread is made with real corn for the best texture and flavor. It bakes up soft, tender, and lightly sweet, perfect with chili, ribs, or any comfort meal. Easy to make in a pan or cast iron and great for muffins too.

Course: Baking

Cuisine: American

Servings: 1 8×8 pan

Author: Regina Sober

Equipment

• Mixing Bowls
• Spatula
• Measuring Cups
• Measuring Spoons
• 8×8 baking dish

Ingredients

• 1 cup flour
• 1 cup cornmeal
• ⅔ cup sugar
• 1 teaspoon salt
• 3 ½ teaspoons baking powder
• ½ cup melted butter
• 1 egg
• 1 cup milk
• 1 can whole kernel corn (drained) or 1 1/2 cups grilled corn off cob

Instructions

• Preheat your oven to 400F.
• In a bowl, mix the flour, cornmeal, sugar, salt and baking powder.
• Once the dry ingredients are mixed, add the melted butter and mix again.
• Add the egg and milk and blend together.
• Dump in the canned corn and stir until mixed well. Or if you are using grilled corn, measure 1 1/2 cups of corn (around 2 cobs, depending on size)
• Butter the 8×8 pan very generously.
• Pour the mix into the pan and bake for 30-35 minutes, or until the toothpick comes out clean and the top is golden brown.

  If you are doing muffins, you they will bake around 10 minutes faster.
• IF you put in creamed corn, you may need an additional 15 minutes cooking time.

Video

Notes

Cornbread Tips

• It’s important to mix all the dry ingredients together before adding the wet ingredients.
• The buttered pan helps keep the cornbread from sticking.
• Be sure to drain the can of corn or the mix will be very wet and need to cook even longer.  It will also need additional baking time.
• Using creamed corn, will increase your baking time, up to around 15 minutes.
• Make muffins with this recipe, butter the pan or use cupcake liners.
  • Baking time will decrease if you make muffins.
• Leftovers can be warmed up and served with a bit of butter.
• Use leftovers for cornbread stuffing.

Cornbread Tips

• It’s important to mix all the dry ingredients together before adding the wet ingredients.
• The buttered pan helps keep the cornbread from sticking.
• Be sure to drain the can of corn or the mix will be very wet and need to cook even longer.
• You need to drain the canned corn or you will need additional baking time.
• Using creamed corn, will increase your baking time, up to around 15 minutes.
• Make muffins with this recipe, butter the pan or use cupcake liners.
• Leftovers can be warmed up and served with a bit of butter.
• Great for cornbread stuffing too.