Prep 10 mins
Cook 25 mins
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.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2⁄3 cup white sugar
- 1 teaspoon salt
- 3 1⁄2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1⁄3 cup vegetable oil
- 1. Preheat oven to 400*F. Spray or lightly grease a 9 inch round cake pan.
- 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. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- 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.
- 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-.
- 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.
- 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!
This is my go-to sweet cornbread recipe..
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.
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.