Southern Pride Sweet Cornbread

"Long before Boston Market cornered the market on cornbread, the women in my family were making up a darn good corn bread themselves. Every BBQ or potluck this cornbread was in demand. I finally handed one of my aunties a measuring cup (you know they never measure anything) and learned how to make it. It really does resemble the taste of Boston Market, almost could be a dessert with that sweet taste of honey and some butter on top..."
 
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photo by DarksLight photo by DarksLight
photo by DarksLight
photo by Kathleen S. photo by Kathleen S.
photo by DebbieLovesToCook photo by DebbieLovesToCook
photo by DarksLight photo by DarksLight
photo by Juju Bee photo by Juju Bee
Ready In:
50mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Grease a 9x13 inch baking pan with shortening.
  • Preheat oven to 375°F.
  • Mix sugar, butter, eggs, milk, honey and water together in a large bowl.
  • Mix dry ingredients together in a separate bowl: cornmeal, flour,baking powder, and salt.
  • While stirring, add dry ingredients to sugar, egg, and milk mixture and mix thoroughly.
  • Mixture will be slightly lumpy.
  • Pour into greased rectangular pan.
  • Bake for 25-30 minutes or until golden brown on top.
  • Serve with butter.

Questions & Replies

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Reviews

  1. Cool Bean
    We have tried many cornbread recipes and always seem disappointed. This recipe is a KEEPER! YUM YUM! I was leary about the large amount of salt and baking powder and about the lumps in the batter after mixing. BUT, everything worked out beautifully! I made 22 muffins, cooked for 13 minutes at 375. We used a course ground yellow cornmeal. This is fantastic! Thank you!
     
  2. TasteTester
    Wow! These are so delicious -- and they came out nice and moist, not dry like a lot of other cornbread recipes I've tried. They cut into squares nicely too, not a lot of crumbs all over. The whole family loved this cornbread. I'll definitely be making it again!
     
  3. HeidiSue
    Great! Used 3/4 cup of sugar and they were perfect! Also, used half white corn meal and half yellow. Thanks!
     
  4. Lynni
    Dinner for 9... Everyone loved them!!!! End of story! (The only changes I made was: I used 1cup sugar instead of 1 1/4cups and put them in muffin tins and baked for 15 minutes.)
     
  5. Chipfo
    I am giving 5 stars because it is the perfect texture and moistness for me, I prefer my cornbread a little sweet but I thought this my be too sweet for me so I cut the sugar to 1 cup and no honey and I used buttermilk in place of the milk and water and I love it, everything else I followed exactly. I will continue to make this from now on, thanks!
     
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Tweaks

  1. Chipfo
    I am giving 5 stars because it is the perfect texture and moistness for me, I prefer my cornbread a little sweet but I thought this my be too sweet for me so I cut the sugar to 1 cup and no honey and I used buttermilk in place of the milk and water and I love it, everything else I followed exactly. I will continue to make this from now on, thanks!
     
  2. kaec7628
    We like chunks of corn in our bread so I subbed a can of cream corn for the water and it came out perfect. Very moist and sweet, just the way we like it. Thanks!
     
  3. KWB5015
    I enjoyed my version of this modified as follows: 1/2 c honey 1/4 c sugar 3 T butter 1 small can corn 2 green onions, chopped. Otherwise I left everything the same and it turned out great. It was nice and moist and didn't over-brown on the bottom or top like so many other recipes.In the future I might dice green pimento-stuffed olives and/or caramelized onion and/or bacon (and replace the butter with bacon fat I wanted it sweet-but-not-too-sweet since the people I'm serving it to are eager to minimize the sugar in their lives.
     

RECIPE SUBMITTED BY

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
 
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