This sweetened cornbread recipe uses the magic of milk and baking soda to create its light and fluffy crumb. Now, my personal preference is more of a slightly damp sweetened cornbread as opposed to a dry crumbly one, so this recipe leans towards more of a moist crumb.
Now, my personal preference is more of a slightly damp sweetened cornbread as opposed to a dry crumbly one, so this recipe leans towards more of a moist crumb.
I adapted this recipe from one that originally calls for buttermilk. Instead of using buttermilk, I swapped in regular 2% milk and baking soda, as that’s what I had on hand at home. I don’t think you’ll be able to tell the difference!
The cornbread is made in a cake pan and baked in the oven. Traditionally, cornbread is made in a cast-iron skillet, but I find I get amazing results baking it in the oven, so this is the way I always make it!
You can enjoy this sweetened cornbread for breakfast with some butter and honey, or on the side of a steaming bowl of chili. However you decide to enjoy it, I can promise that you won’t be disappointed!
What You’ll Need to Make Sweetened Cornbread
8-inch square cake pan – make sure to grease the pan with a bit of butter or cooking spray. I also like to line the bottom of the pan with parchment paper; leaving an overhang of paper on two sides of the pan to use as ‘handles’ to lift the cornbread out of the pan once it has cooled.
Flour – all-purpose works well
Cornmeal – you can usually find this next to the flour in most grocery stores. You can also make your own at home using popcorn kernels! Check out Vitabox’s video on YouTube that shows you how.
Sugar – granulated sugar is a good option
Baking Powder
Salt
Melted Butter
Vegetable Oil
Milk – 2% is a good choice, although you can use whole milk too
Eggs – use large eggs with this recipe
How to Make Sweetened Cornbread in 5 Easy Steps
- Preheat your oven and prepare your pan.
- Whisk together all of the dry ingredients.
- In a separate bowl, combine all of the wet ingredients using a wooden spoon and beat in the eggs.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon to combine. Some baking magic happens here…the baking soda and the liquids combine and there’s a lot of bubbling action! This is good. You want to get your cornbread into the oven quickly to take advantage of all of this leavening power!
- Bake for 35 minutes. Let the cornbread cool for 30 minutes and enjoy!
One of the great things about this cornbread is that it doesn’t require any fancy equipment. Just a couple of bowls, a whisk or a fork, a wooden spoon, and some good old-fashioned elbow grease is all you need!
Tips for Making Sweetened Cornbread
- Preheat your oven 20 minutes or so before you need it. You want to make sure your oven is nice and hot so that the batter starts to rise as soon as it comes into contact with the heat.
- Use fresh baking soda for the most effective results. Usually, an opened package of baking soda will last up to six months.
- Don’t overmix your batter. Like muffins, overmixed batter can result in dry, crumbly cornbread.
- If you’re mixing add-ins into your batter (see below), add them into the dry ingredients first. A light coating of flour will ensure that everything doesn’t sink to the bottom of your cornbread.
Julianne’s Notes
Can I mix other things into my cornbread batter?
Sometimes classic flavour is exactly what you’re looking for; however, when you want to add a bit of fanciness to your cornbread, there are a lot of options to choose! Feel free to add anything that appeals to you!
You might want to try:
– cheese (cheddar or Monterey Jack would be great options!)
– bacon (crisp and crumbly)
– jalapenos or other hot peppers
– dried fruits such as currants or cranberries
– fresh fruit such as blueberries or apple
– more corn! Throwing in fresh cooked corn enhances the corn flavour!
Can I use a different pan to bake my cornbread?
Yes, you can. I use a metal baking pan in this recipe. It gives the cornbread a golden- brown crust on the top, sides and bottom.
You can also use a glass baking dish which will give similar results to a metal one.
If you have a cast-iron skillet, this would also be a good option to use.
Just make sure that whatever you use is oven proof and you’ll be alright!
How do I store this cornbread?
You can store any leftover cornbread at room temperature in an airtight container for up to 3 days. This cornbread also freezes really well and will keep in your freezer for up to 1 month. Frozen cornbread can be thawed at room temperature for one hour.
Check out these other simple recipes:
Share your baking!
If you make this simple sweetened cornbread recipe, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf!
This sweetened cornbread recipe will soon become a family favourite!
Easy Sweetened Cornbread
Equipment
- 8 " square cake pan
Ingredients
- 2 cups all purpose flour
- 1 cup cornmeal
- 1 cup granulated sugar
- 1 ½ tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 1 ¼ cups milk (2% or whole)
- 3 large eggs
Instructions
- Preheat oven to 350 F/180 C
- Grease the baking pan with butter or non-stick cooking spray. Line the bottom of the pan with parchment paper; leaving an overhang on two sides.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl.
- In a separate bowl, whisk together the melted butter, oil, milk and eggs until combined.
- Pour the wet ingredients into the drying ingredients and stir with a wooden spoon until just combined. Be sure not to over mix the batter.
- Pour the batter in your prepared pan and bake on the centre rack for 35 – 40 minutes. The cornbread will be done when it has turned light golden brown on top and a toothpick inserted into the middle comes out clean.
- Leave to cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire rack.
- Serve at room temperature or warm with butter and honey.
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