Sweet Cornbread

"This recipe came from stephskitchen.com and it's wonderful. I bake it at least once a month! It has just the right amount of sweetness and it's easy to throw to together."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by mbaretta photo by mbaretta
photo by Miss Honeybee photo by Miss Honeybee
photo by Miss Honeybee photo by Miss Honeybee
photo by JoJoRio photo by JoJoRio
Ready In:




  • Preheat oven to 350º.
  • In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  • Add the oil, melted butter, honey, eggs, and milk.
  • Pour into a greased 8-inch square pan.
  • Bake for 35 minutes.

Questions & Replies

  1. Would I need to alter the amount of baking powder if I wanted to use buttermilk in place of regular milk?
  2. This rose perfectly, and looks beautiful and delicious.. when I cut into it all the cornbread was at the bottom... what did I do wrong? If the coarnvread would have stayed suspended it would be perfect.
    • Review photo by lonewillow1
  3. Hello! I'm excited to try this recipe, but must find a non-dairy substitute for the milk. What's your best suggestion? I was thinking plain almond milk. Do you agree or would you recommend another option? Thanks in advance!
  4. Can I put sweet corn in this recipe?
  5. What type of oil


  1. 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.
  2. 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!
  3. I needed a bulk recipe for a church function and this one was perfect. I multiplied by ten and went for it. I always add a little shredded cheese for richness and half of it I added chopped jalapeños for those of us that like a little spice! Baked them on half half sheet pans and the response I got was overwhelmingly positive... best cornbread ever! This website makes changing the serving size easy by clicking on "serve 12".
  4. This is now my favorite cornbread recipe. The title should also include the word "moist". The corn flavor was much more prominent the morning morning after I baked it. In fact, as with most bread recipes I would highly recommend baking this a day ahead. If you want to serve it warm you can easily warm it up in a low temp oven. I have to mention that I swapped out half the white sugar with light brown sugar. Yummmm!
    • Review photo by JoJoRio
  5. I just made this cornbread for dinner and it is delicious! It's very light and fluffy and perfectly moist. It also has just the perfect amount of sweetness. I will definitely use this recipe again!
    • Review photo by creeglass


  1. I like my cornbread a little more corny - so use 1 cup cornmeal and 1 cup flour instead, occasionally I will reduce the sugar to 1/2 cup too. Always comes out great - the original is great too but closer to cake.
  2. I used equal parts flour and cornmeal (stone-ground fine cornmeal) for a more balanced taste and texture. Still an excellent sweet cornbread recipe.
  3. Substitute 1/2 cup applesauce per egg
  4. I used whole wheat flour to give it a little nutritional value.
  5. I liked the Recipe but tweaked it a bit. I decided to add jumbo eggs and added a cup of sugar, I also added, 4 tbsp of honey, loved it.
    • Review photo by Diane R.


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