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Sweet Cornbread

A piece of gold brown cornbread with a dollop of butter on top and honey dripping on top.

5 from 3 reviews

This cornbread has a touch of sweetness that enhances any savory chili or soup dish. The crust is crisp and golden brown while the interior is moist and delicious.

Ingredients

Scale
  • 1 1/2 cups Cornmeal
  • 2 cups All-Purpose Flour
  • 1 cup Sugar
  • 6 teaspoons Baking Powder
  • 1 1/2 teaspoons salt
  • 2 eggs, beaten
  • 2 cups milk
  • 4 tablespoons shortening, melted
  • 2 tablespoons Butter (for Skillet)

Instructions

  • Preheat the oven to 425° F. Heat a 9-inch cast iron skillet in the oven for at least 10 minutes.
  • While the skillet is heating, mix and sift the 1 1/2 cups cornmeal, 2 cups all-purpose flour, 1 cup sugar, 6 teaspoons baking powder, and 1 1/2 teaspoon salt together in a large mixing bowl.
  • Make a well in the center of the flour mixture.
  • Add 2 beaten eggs, 2 cups milk, and 4 tablespoons melted shortening.
  • Fold the wet ingredients into the dry ones but only until the ingredients are combined.
  • Pull the preheated skillet out of the oven.
  • Add 2 tablespoons of butter to the hot skillet and swirl until both the bottom and sides are coated.
  • Pour the batter into the skillet and fill to about 3/4 full. Return to the oven and bake until the center comes out clean with a toothpick, and the crust is nice and golden brown, 30-35 minutes.
  • Add a dollop of butter and a drizzle of honey (optional).
  • ENJOY!

Notes

  • A preheated cast iron skillet is what produces the golden brown crispy edges. Preheat the oven to 425°F and place the skillet in the oven while it is preheating. You want a really hot skillet to begin with before you ever add the batter.
  • Form a well within the dry ingredients by gently pushing them with a wooden spoon or spatula to the sides of the bowl and then add the beaten eggs, milk and shortening into the well. Run the spoon or spatula around the sides of the bowl and the bottom pulling the dry ingredients into the wet mixture.
  • Don’t over-mix! Mix the batter just until the dry ingredients are combined with the wet ingredients. There should still be lumps in the mixture.
  • Drop a small amount of batter onto the preheated skillet. If it sizzles, you know it’s ready to pour the remaining batter in.

Nutrition

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