Sweet Cornbread

I never liked corn bread growing up. I remember making it in Girl Scout camp and I remember my mom making it. It was always dry and gritty (sorry Mom!) and tasted bland. When my husband asked me to make cornbread for him, I reluctantly looked up a recipe on Zaar. Now I can say that I LOVE cornbread! This recipe is perfect in my mind. I make this recipe every chance I get - chili cook-offs, pot luck dinners, and my husband often gets requests from his friends at work, so I'll make up a batch for him to bring them every so often. Make a double batch and put it in a 9x13 pan - you won't be sorry you did. It will come out perfectly moist and the sweetness will make you wish your mama had known how to make it this way.

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Perfect cornbread!! I've already had to share the recipe. Moist, slightly sweet and very delicious. Thanks! UPDATE: I make this usually once a week. Since a few family members though it was a bit too sweet, I cut the sugar and salt in half. (If you cut the sugar without cutting the salt, it is too salty...been there done that!! ;) ) It still is an incredibly flavorful, moist, sweet cornbread that we all ADORE! It also work well to bake it a day or two ahead of time. It keeps beautifully! I found this out when I was going to be gone for two nights but would need a meal within minutes of returning home. This recipe saved me a lot of hassle! Thanks again for sharing it!

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This is a fabulous recipe. I'd give it more stars if I could. I'm not a big cornbread fan but even I love this one and my picky DS can't get enough of it. I follow the recipe exactly and it always turns out perfect, but one time I forgot the melted butter in the microwave and couldn't tell the difference -- so if you're cutting back on calories and leave out the butter you'll still be in heaven with this winning recipe. Thanks Lvs2Cook!

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I have never made cornbread before and barely ever ate it, but watching food network, saw cornbread and gave it a whirl... YUMMY! Made it in muffin tins and baked for 25 minutes. So delicious that the whole dozen are almost gone between 2 of us!

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This is awesome, probably the best cornbread I've ever made! It turned out moist and tender, with just the right amount of sweetness. I doubled the recipe, and omitted the honey, as I didn't have any handy. I poured the batter into a 9" x 13" pan, and it took about 45 minutes to bake. This will be our default cornbread recipe from now on! Thanks!

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LOVED IT! I thought I loved my Marie Calandar's copy-cat recipe, but this one's got it beat! I only tried this one because I ran across Nancy on FB and thought I'd check out her recipes. I had my cornbread recipe on the menu for this week, and thought, "what the heck? I'll give THIS one a try". This was so light and flavorful. I think I found a replacement to my old stand-by. Thanks, Nancy!

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This is the perfect blend for cornbread. I have tried so many recipes that are either too sweet or too bland. I will be using this recipe from now on. I combined it with Fabulous Beef Stew and it made a great side dish for a cold winter night. Thanks for posting!

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Great basic cornbread recipe, fantastic texture. I doubled it and baked in a 9x13 and it looked beautiful, as well. My kids ate it up fast!

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This was so good! I used a Lodge cast iron pan with cactus forms and baked it for 30 minutes. It turned out perfectly! I will definitely be making this again. Thanks!

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Definitely more than 5 stars!! I usually buy the Marie Callendar's mix but thought I'd try this one. Boy, am I glad I did. Now I don't need to buy anymore mixes and hubby said it's better than Marie Callendar's. So we have found our recipe for cornbread. Thanks so much!!

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This is exactly the type of cornbread I was looking for! Excellent! I did adjust the amounts a little to 1 C. cornmeal and 1 C flour, omitted the butter and used 1 whole egg and 2 whites. It was very moist and had a great light texture. I will definitely be making this again and again! Thanks so much for sharing this :-)

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Truly an outstanding cornbread recipe!! Perfect in every way...don't change a thing.

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Tasty! I made corn muffins with this recipe. Cooked at 400 degrees for 13-15 minutes.

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I followed the recipe exactly and this was the best cornbread I've ever tasted.

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This was delicious! I've been searching for a good sweet cornbread recipe. I used 2 C of cornmeal mix instead of the cornmeal, flour, baking powder, and salt., and cooked it in an 8in cast iron skillet (as is southern protocol). The middle didn't quite get done, but my husband raved about it anyway! Next time I'll use the 10in skillet and we should be sitting pretty.

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Made this in a 10" Dutch Oven. It turned out very good but would agree that it needs a more corn taste next time will adjust the flour to cornmeal amounts. My wife and I agree that it tasted better the second day as leftovers.

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I will start with saying that I dislike almost everything made with almost any kind of cornmeal. DH however really likes cornbread so I selected this recipe to try. WOW... while I still dislike almost anything made with cornmeal this recipe is now my sole exception. I found it light, slightly sweet and moist. I ate my share at dinner and could not resist going back throughout the night 'for just another sliver' LOL The following day there was just enough left to toast. :) So good! Thanks for posting.

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Very good cornbread. I followed others comments and cut back on the sugar (third less). I did add a little more honey than what is listed on the recipe. The cornbread had a cake like consistancy, which I like. I will make this again!

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I am sorry, I did this last week and texture was good but not so corn taste/flavour and I used polenta (dont know if thats the correct ingredient, but I cant find cornflour) and you feel the polenta is not cooked. If you have some hints pls advice thanks

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This is my favorite cornbread recipe! Thanks!

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