Sweet Cornbread

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Sweet Cornbread-the perfect moist cornbread!

Sweet Cornbread-the perfect moist cornbread!

Cornbread is probably my favorite quick bread. It’s easy to make and goes well with so many dishes. A casserole, beef stew, chili. Or even by itself as a light snack.

Sweet Cornbread

There’s always been a feud in my house whether cornbread should be sweet or not. I grew up on sweet cornbread. Not from scratch, it was out of the box, but still good. Still warm with lots of butter just starting to melt.

My sister and I were talking about it the other night and she always made sweet cornbread muffins in college as a nice alternative to cupcakes or other treats.

Sweet Cornbread

I hadn’t realized how long it had been since I last made sweet cornbread until I made this and the kids all devoured it. Saying things like “why haven’t you ever made this for us before?” I have, it’s just apparently been a really long time. Sorry kids, I won’t ever deprive you again.

Sweet Cornbread

Still warm from the oven or leftover from the night before, this cornbread is the best. And since this is a “bread” and not cake, you don’t have to feel guilty having more than one slice.

Sweet Cornbread

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Sweet Cornbread

Sweet Cornbread


  • 3/4 cup yellow cornmeal
  • 1 1/4 cup all purpose flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 2 Tablespoons melted butter
  • 2 eggs
  • 1 cup milk
  • 2 Tablespoons honey (optional)


  1. In a large mixing bowl stir together cornmeal, flour, sugar, baking powder and salt.
  2. In a medium bowl whisk together vegetable oil, butter, eggs, milk and honey.
  3. Make a well in the center of your flour mixture and pour in your wet ingredients. Stir just until all moistened.
  4. Pour batter into a greased 8 x 8 baking dish and bake in a preheated 350 degree oven for 20-25 minutes, until top is golden and toothpick inserted in center comes out clean.



Sweet Cornbread

For a real treat, split a slice of cornbread, butter the sliced side and fry it for about 2 minutes. Absolutely the best!

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About Joan Hayes

Mom to 3 teens, sweets and travel are her passions. Joan really does love her chocolate. She has a secret stash she hides from the kids and she has at least one bite of something chocolatey every day. She creates easy recipes any skill level can achieve to satisfy the sweet tooth in everyone!


  1. YUM. I make cornbread often too, such an easy side dish!!!

  2. I personally prefer sweet cornbread looks delicious!

  3. LOVE cornbread, especially toasted with butter. Looks good enough to pin!

  4. Finally a recipe for sweet cornbread…just the way I like it! Every time I try to make cornbread it just doesn’t do it for me in the sweetness department. This looks perfect!

  5. My mom never made sweet corn bread, but I secretly loved it when I had it at friends homes. I’d love it if you linked this to WhYd You Do This Weekend.

    Have an awesome week,

  6. Nice recipe! I have tried a few cornbread recipes before but wasn’t happy with the result. I’m going to try your version, Joan! Looks good!


  7. I looooove sweet cornbread!! Yours look so tender and wonderful!

  8. I love cornbread! It’s a rare treat in my house since we only get it around Thanksgiving. I love the flavors and texture, but it’s really uncommon to find anywhere unless you make it yourself. This recipe looks amazing and I love the idea for frying it in butter :).

  9. Jim E King says:

    That isn’t cornbread, as soon as you added sugar/honey, it became ‘Johnny Cake’. So you are eating ‘Cake’ rather than ‘Bread’. LOL Feel Guilty !! Most people that live north of Tennessee don’t know the difference.

  10. Jim E King says:

    I make ‘JohnnyCake’ quite regularly. My recipe for it is:
    1 cup yellow corn meal
    1 cup unbleached flour (sometimes 1/2 cup unbleached + 1/2 cup wholewheat)
    1 tblspn baking powder
    1/2 tspn salt
    rounded 1/4 cup sugar
    1/3 cup veg oil
    1 cup milk (or buttermilk)
    1 large egg – beaten
    mix & pour into greased 9X9 pan – bake at 350 for 25 to 28 min until toothpick inserted in center comes out clean.
    For a change I @ times also add chia or poppy seeds, hemp hearts, flax, or other ingredients to give a slightly different taste.
    I like to eat it hot with butter and syrup or honey. Also, sometimes add a little more milk to thin the batter & make cornmeal pancakes rather than baking it.

  11. Try it with chocolate frosting!!! It’s a super good treat and perfect with a glass of warm milk!!

  12. Yum!! I love cornbread! My mom made it all the time to go with our beans and chili, but I’ve never had fried cornbread. That is a definite must-try!

  13. I want to make this cornbread but I dont no what is yellow cornmeal . I live in Saudi Arabia

    • you can also use regular (or white) cornmeal, your cornbread won’t be as yellow as in the photos but will still taste delicious.

  14. Made this today. It is AMAZING!! Thank you!!

  15. I’ve been making this exact recipe for years ~ it’s delicious!

  16. Virginia M says:

    I made this last night and while it was good, it was dry. I’m going to try making it again but going to add some applesauce to sweeten just a touch more and hopefully add some moisture.

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