Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Golden Sweet Cornbread Recipe
    Lost? Site Map

    Golden Sweet Cornbread

    Golden Sweet Cornbread. Photo by KateL

    1/1 Photo of Golden Sweet Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    CHEF GRPA's Note:

    If you like sweet cornbread, this is the recipe for you! My wife grandmother made this for her as a child, and now it's is the family's favorite. THIS IS JUST AS EASY, BETTER TASTING AND LOWER IN FAT. USE IT FOR A THANKSGIVING GATHERING OR JUST FOR EVERY DAY. YOU ARE DEFINITELY IT FOR A TREAT.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      1. Preheat oven to 400*F. Spray or lightly grease a 9 inch round cake pan.
    2. 2
      2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
    3. 3
      3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
    4. 4
      My Note: I use 1/3 Celsius white and 1/3 Celsius brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well.
    5. 5
      This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape… they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25*F. less than the normal temperature… so you can cook it at the suggested heat of 400*F. with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true “comfort food”. If you don’t like that extra crunch then use a finer grind. EVERYONE loves this-.
    6. 6
      Additional options: I can bake it in a muffin pan (bake only 15 minutes); I can cut back on my sugar to maybe a round 1/2-cup (or less). I can add just a smidgen more salt. I can add a 1/2 t. vanilla. Add I can also add just a little bit more oil (so it's not quite so crumbly). The next time I bake this for our gang, I'm going to add all of the above.
    7. 7
      I did cut down on the sugar a little. (It's still sweet) Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or beans or even makes a great breakfast!

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on January 02, 2014


      Bread tasted very good, but we preferred this chef's Dad's Buttermilk Cornbread #503887. I guess we like buttermilk and butter, and are willing to "pay the price." I used a cupcake pan, and this made 12 small muffins, a little more than 1/4 cup of batter per cupcake liner. These were moist. We live close to sea level, so maybe the difference in humidity might be a factor for us vs. howflowcanyougo. Chef, I did not let the cornmeal soak in the milk for 10-15 minutes because you listed that in step 3, and I put everything together in Step 2. Please stop sabotaging your own recipes by giving directions out of order. Please decide the best way to make the recipe and give those directions in a straightforward linear fashion. I, for one, would rate the recipes higher with clearer directions. Made for Please Review My Recipe tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2013


      This is my go-to sweet cornbread recipe...I do add just a little more milk and vegetable oil than the recipe calls for as it was a little dry - unless I am making it for stuffing, in which case I leave it as written.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Golden Sweet Cornbread

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 190.8
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 1.4 g
    Cholesterol 18.3 mg
    Sodium 319.4 mg
    Total Carbohydrate 28.1 g
    Dietary Fiber 1.0 g
    Sugars 11.2 g
    Protein 3.0 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes