Sweet Cornbread
This Sweet Cornbread is a classic and simple recipe that produces a delicious cornbread in about half an hour!
Remember the Crock Pot Taco Soup recipe I posted the other day? Well, I have the perfect thing to go with it. This Sweet Cornbread! Oh my goodness, this bread was so good. Sweet, moist, and just so delicious, and super easy to make! If you didn’t already know, I love cornbread. I honestly had never made it from scratch until I tried this recipe. Normally, I would buy those little boxes from Jiffy and call it good. But now that I know how easy and worth it is to just make myself I don’t think I can go back to the box mixes anymore.
SWEET CORNBREAD
I crumbled up a piece and spread it all over the top of my Taco Soup and ate it in pure delight. It was so good I grabbed another piece, slathered it in butter, and ate some more. I was one happy girl. You guys, this really is the perfect bread to enjoy any soup or chili with. I hope you give this cornbread recipe a try this soup season. If you’re looking for a more seasonal recipe, don’t forget to try my Pumpkin Cornbread next!
Find my expert tips on how to make homemade cornbread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Homemade Sweet Cornbread Recipe:
- Easy-To-Make: Simple pantry staples and straightforward steps make this recipe approachable, even if you’re baking cornbread for the first time.
- Perfectly Sweet & Moist: With just the right amount of sugar and a touch of vanilla, this cornbread bakes up soft, tender, and slightly sweet. This homemade cornbread recipe is ideal for pairing with chili, barbecue, or enjoying on its own.
- Light & Fluffy Texture: Whipped egg whites are folded into the batter, giving this cornbread an airy lift that sets it apart from dense, traditional versions.
- Rich, Buttery Flavor: Melted salted butter adds depth and richness, balancing the sweetness while creating that classic golden crust.
- Crowd-Pleasing Classic: Baked in a 9×13 pan and cut into squares, it’s perfect for feeding a crowd at family dinners, potlucks, or holidays.
Ingredients
- 4 large eggs yolks and whites separated
- 1 cup milk (I use 2%)
- 1 teaspoon vanilla extract
- ¾ cup salted butter melted
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
Instructions
Preheat oven to 350ºF. Grease a 9×13-inch baking pan with non-stick spray. Set aside.
In a large bowl, combine egg yolks, milk, vanilla, and melted butter. Stir to combine.
Add the cornmeal, flour, sugar, baking powder, and salt to mixture. Stir until combined but do not over mix.
In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.
Pour batter into the prepared pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
Cut into squares and enjoy!
Servings
Yields: 12.
Storage and Reheating
Store cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 3 months, then thaw overnight in the fridge. To reheat, warm in the microwave for 15–20 seconds or in a 300ºF oven for 8–10 minutes, adding a little melted butter or honey for extra moisture.
Holly’s Tips for The Best Sweet Cornbread:
- Don’t Overmix: Stir the dry ingredients in just until combined to keep the cornbread light and tender.
- Whip The Egg Whites Well: Beat until stiff peaks form, then gently fold them in to give the cornbread its fluffy lift.
- Use Quality Cornmeal: A fine to medium grind works best for a smooth texture with just the right amount of corn flavor.
- Melt The Butter Slowly: Let it cool slightly before mixing so it blends smoothly without scrambling the eggs.
- Check For Doneness Early: Start testing at 25 minutes with a toothpick; remove as soon as it comes out clean to avoid drying out.
- Let It Rest Before Cutting: Allow the cornbread to cool for 10–15 minutes so it sets up and slices neatly.
Frequently Asked Questions:
Yes! Bake a day in advance, cool completely, and store tightly covered. Reheat before serving for the best texture.
Absolutely. Just add an extra pinch of salt to balance the flavor.
A fine or medium-ground yellow cornmeal gives a smooth texture and balanced flavor. Coarse cornmeal will make the bread grainier.
Yes. This recipe is on the sweeter side, so you can cut back to 1 cup of sugar for a less sweet version without affecting texture.
Avoid overbaking. Check for doneness around 25 minutes and remove as soon as a toothpick comes out clean.
To make this Sweet Cornbread gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for structure. Pair it with a certified gluten-free cornmeal to avoid cross-contamination. The rest of the ingredients are naturally gluten-free, so no other substitutions are needed. You’ll still get the same fluffy, moist, and sweet cornbread without the gluten!
Similar Recipes
Looking for more highly-rated homemade bread recipes? You can’t go wrong with any of these: Amazing Dinner Rolls, The Best Dinner Rolls, Easy Artisan Bread, Stuffed French Bread, or my seasonal Pumpkin Cornbread.
Have you made this Sweet Cornbread recipe? 💛
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SweetCornbread #CornbreadRecipes #LifeInTheLofthouse
Sweet Cornbread
Ingredients
- 4 large eggs yolks and whites separated
- 1 cup milk (I use 2%)
- 1 teaspoon vanilla extract
- ¾ cup salted butter melted
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 350ºF. Grease a 9×13-inch baking pan with non-stick spray. Set aside.
- In a large bowl, combine egg yolks, milk, vanilla, and melted butter. Stir to combine.
- Add the cornmeal, flour, sugar, baking powder, and salt to mixture. Stir until combined but do not over mix.
- In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.
- Pour batter into the prepared pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
- Cut into squares and enjoy!
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Is this like cake since its sweet? Here in Texas there is no sugar in our cornbread. Some people might add a teaspoon or two to bring out the sweetness of the corn. It’s very good if you use stone ground cornmeal to make it and buttermilk. Very yummy. Yours looks yummy too, though, as a sweet treat!
It is definitely sweet, but not as sweet as cake. In my opinion. We really loved this as a savory/sweet side with soup and chili.
I made this tonight, while I don’t have an automatic mixer, which took forever to mix by hand (lol) I can’t wait to try this.. but I feel like it’s been cooking for well over 30 minutes, has anyone else experienced this?
I just made this last night and mine took almost 40 minutes to bake. I’m sure it was because of the humidity! Very good
I too have to bake much longer. I add 5 minutes to any recipe when I bake anything. Have baked my cornbread as long as 45 to 50 minutes. I love this recipe and have made this a lot for our New Years Eve or Day black eyed peas and ham hock feast every year.
How much sugar? I am planning out my menu for next week and would love to make this! Thanks!
I just made this tonight! It paired great with the chili we made. I definitely will be making this one again, my family loved it!
I just put this in the oven and can’t wait to see how it turns out!
This cornbread it was amazing loved it and loved it .
Francesca From innisfil Ontario
Hi, this sounds dellsh – I’m going to make it for a bbq this weekend. Can I add a can of corn to it for some added texture?
So sorry just now seeing your comment. I think you could definitely add corn. Let me know if you tried it! xoxo
I 1/2’d the recipe and put it in an 8×8 inch pan. (Perfect for 2 people) I added about 1/4 cup each of finely chopped onion, bell pepper and Mexican blend cheese. It was sweet but not too sweet, tender, fluffy and honestly one of the best cornbread I’ve ever made. This recipe is an absolute keeper.
Hello,
If made the day before, will it still taste okay?
Yes!
I made 1/2 recipe and was surprised how firm the cornbread was compared to some that just falls apart. I love it and will make it again.
This cornbread was so delicious, family approved as well!
In the oven now. Making cowboy dressing. Made 1 little mistake. Instead of 3/4 cup butter. I added 3 sticks butter. I could kick myself.
Waiting to see how it turns out.
Finally! The perfect sweet cornbread recipe! We loved it!!
Just swinging by to say this recipe is amazing! I’m sitting here at midnight, grabbing my favorite recipes off the thousands on my Pinterest, to put in my Paprika app. I’m using it for recipies I MUST have access to offline and this is an absolute must. Made chili a few weeks ago and cornbread by law has got to be served Lol. Found this on Pinterest and thoiught “this looks easy enough”. It was! And so good my 3 year old picky grand son calls it cake! More cake please! Thank you so much!
I want to make this in my cast iron, has anyone else tried that?
I did like the bread. I only used 1 cup sugar and 1/4 tsp salt just because we prefer less sweet and less salty. My husband is very picky and he liked it. Believe me this is an honest 5 star rating.
I made it last night with red beans and rice my kid and bf asked for it again tonight with chilli. It’s really good!
Made this lastnight, it is perfect so good.
OMG, so good! I followed the recipe exactly. When done I poked a bunch of holes on top and rubbed about 1/4 stick of butter over the top.
Any idea what happens if you forget to add the sugar?
Just pulled this out of the oven and oh my goodness it is fabulous. I couldn’t even wait for it to cool off. Even my parrot is begging for some. I did cut the sugar down to a little less than a cup and subbed most of the milk with plain yogurt. Also cut the vanilla down to a little less than 1 teaspoon. So much better than the boxed stuff.
Just made this wonderful cornbread, so delicious.
I absolutely love this corn bread. I will use less sugar and salt next time but the consistency was just right-not like cake and had great texture. My tummy thanks you.
Very good tasting cornbread! I think next time lll add probably only a 1/2 cup of sugar though. And make sur e your milk is room temperature before adding the melted butter! Big mistake I made. It made the butter congeal.
This is, by far, the best cornbread i’ve Ever had! Soooo yummy
What size baking dish do u use
9×13
Can you make this cornbread in a muffin tin?
Id also love to know if you can make muffins instead? How many will ot yeild ans How much cooking time is required?
I made this cornbread recipe for a church potluck. It was a hit! It’s the best sweet cornbread recipe I’ve ever made. I’ve been looking foryears for a good cornbread recipe and am thankful that I’ve finally found it! I served it with butter and honey! Yum!
Darla, I am so happy it was a hit for your potluck! 🙂
I’d like to try this but the store has so many different types of cornmeal and I’m not sure which one to buy. Do you use fine grind or coarse grind for this?
I use the Albers brand cornmeal. It has a fine and smooth texture.
if i use self rising cornmeal, do i leave out the baking powder? this recipe looks amazing and i can’t wait to try it!
Excellent. Everyone enjoyed it. I used a Coarse-ground cornmeal which added so much texture, ate it while it was warm with a touch of butter on top and a cup of tea. Thanks, Holly for the recipe.
Can you use Buttermilk instead of regular milk?
Absolutely! 🙂
This cornbread has become a family favorite.
Thank you for sharing