Sweet Cornbread

This is a great recipe ... there are several tweaks that can be done to get even more flavor out of it: skew the flour to cornmeal ratio... it's CORNBREAD :) i make mine with only 3/4C flour and 1 1/4C cornmeal .. the extra cornmeal makes for a richer flavor ... also increased salt to 1 tsp .. and reduced oil to 1/4C perfection when made in a cast iron skillet

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This is a GREAT recipe. I was looking for a cornbread recipe that was a little sweeter than a lot of the others I had found. After reading several of the reviews, I knew this would be a good one. Like some others, I chose to make this in my 12 inch iron skillet and it came out perfect. I greased the skillet and put it in the oven as it was preheating. I mixed the ingredients, poured into the skillet and then drizzled a little honey over the top for some added sweetness. Bottom line? My family can't get enough of this. They love it. I baked it for exactly 29 minutes at 350 degrees. If you don't have an iron skillet, do yourself a favor and get one. They aren't expensive and you'll thank me for nudging you in that direction. Enjoy.

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This is everything I've ever wanted in cornbread! So good you can eat it plain for dessert. I've never been fond of cornbread because its always been way too dry, crumbly and crusty for my tastes. This cornbread is cake-like in texture, NO crumbles...super moist...and the truly great thing was it STAYED that way....even after it had been sitting for a couple hours and totally cooled off. I went to have a leftover slice, and it was still moist, soft, sweet and wonderful. After reading recipes and reviews, the dryer, crustier, crumblier cornbread is very Southern, and the sweet cake-like cornbread is considered Yankee. You might like only one type, or both for different occasions. This recipe gets tops for the Yankee style! I'm making another pan right now for dinner again!

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I have been making this recipe for over a year now and have finally found the time to submit a review. This is the best cornbread I have ever had. It comes out perfect every time. My family eats a gluten and egg free diet, so I substitute a gluten free flour mix and egg substitute and it is still perfect. I sometimes make this recipe in a muffin-top pan and use them as buns for hamburgers.

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Ooh, this is my favorite, too! I didn't know the recipe was posted or I'd have reviewed long ago. I've made these with white whole wheat flour, super-ripe banana instead of oil, grade B maple syrup for part of the sugar, etc. A very flexible recipe. I always either make muffin tops or use a 9 inch pan to make the bread a little shorter, because I think the crust is the best part, and I always leave out the melted butter with no problems. Truly excellent cornbread.

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This cornbread was fantastic! Just sweet enough, and nice and moist. I used Skim Plus milk and lowfat margarine, and it still came out great. One suggestion: I find that this recipe doesn't have quite enough corn flavor, so I up the cornmeal (I use yellow) to 3/4 cup, and only use 1 1/4 cup regular flower. Comes out even better this way.

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Great Recipe....simple as that.
It's hard to find a simple, lower fat, GREAT TASTING cornbread recipe on the myriad food sites.
This one fits that bill to a T.
I made a few modest changes. Sugar 1/3 cup, cornmeal 3/4 cup, milk 1 cup, frozen corn 1/2 cup, flour 1 1/4 cup, whipped butter 1.5 tbsp(pre-melt). The offset in milk is for the corn kernel add. It was plenty sweet with the 1/3 cup. I used a brush to wipe whipped butter lightly on the top. The convection bake took the full 35 minutes at 350.

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Loved it! Super easy and a crowd pleaser! No more Jiffy for us :)

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I normally don't like sweet cornbread, but my husband does. I thought I'd give this a try due to all the great reviews. And we love it! I wish I had some honey to make honey butter to go with it... maybe next time. I followed the recipe exactly, but had to cook it for about 5 more minutes (40 min total for 8 inch pan) to get it done in the middle.

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I didn't add the butter and used buttermilk. Great recipe.

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This is by far the best cornbread I have EVER had! I did reduce the sugar to 1/2 cup though since we don't like things too sweet. I made mine in a square 8x8 glass baking dish. It came out perfect. I especially love how moist it came out, many cornbreads seem to be dry to me. I will make this often, thanks for posting!!!

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These definitely came out moist, but they had a very mild cornbread taste and not really sweet or savory. Would've liked more corn meal and either more salt or more sugar.

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My favorite cornbread too. I decrease the sugar to 1/2 c. (personal preference) I have made this several times now and it has not failed me. Thank you.

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A-M-A-Z-I-N-G!!!! I have been searching for a perfect cornbread recipe and this is it! The first time I made it, I halved the ingredients just incase I didnt like it. Should have made the full batch! I almost ate ALL of the muffins- if my husband hadn't come in the kitchen... I made them twice in one week and also made them for Christmas- a huge hit!!

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Fabulous cornbread. Make sure to double the recipe because it WILL get eaten. This cornbread is incredibly moist with just the right amount of sweetness. The texture is perfect, not to cakey like others I have tried. Perfecto! :) I serve with home made honey butter and chili. Delicious!! Thanks for a keeper that's already been made MANY times Mike. The recipe is asked for every time I make it.

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My family loves this cornbread recipe.

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Thanks for the recipe, Mike. I like my cornbread sweet too. I halved this recipe and put it on top of Easy Creamy Sour Cream Chicken Casserole (#108651) instead of the Ritz crackers. It is now being requested weekly by the family.

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Loved it and the whole family did too. If you enjoy sweet cornbread then this recipe is a must.

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Made the muffins this morning and they were great! The family devoured them, safe to say I'll be making them again.

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