This sweet corn bread is a perfect soft, moist and fluffy corn bread, that can be made in just 30 minutes!
Its really fun having a husband who enjoys cooking almost as much as I do. Of course Nate usually does the “outdoor” cooking, you know grilling, anything over the camp fire and with our smoker. We actually do a lot of cooking indoors together as well, depending on what we’re making, but pizza, pasta, tacos, we both usually take part in the process of bringing a delicious meal together.
But when it comes to baking I’m usually “the family expert” there. Mostly because I’m the one who craves the sweets, and that’s what I’m usually baking. Cookies, cakes, muffins and more.
So this last weekend we had decided we really wanted to have a dinner of smoked ribs. And when I think of ribs I think of delicious southern style side dishes to go with it. We decided that baked beans and corn bread would be perfect!
And I was right, this corn bread is perfection. When I think of corn bread I like mine sweet. It’s the best side dish topped with butter and honey. Growing up I actually always topped mine with dark corn syrup, such a yummy sweet molasses flavor!
But I also love this sweet corn bread as a side dipped in some warm soup, like chili, or stew, or even baked beans. Yum!
Anyway you like it, this recipe makes a perfect crumbly, moist and delicious corn bread. It’s got perfect crispy and crunchy buttery edges, with a soft and fluffy middle.
How to make Cornbread?
This corn bread recipe is really easy to make. You’ll cream together butter and sugar. In a separate bowl mix together your eggs and milk. I use regular milk, but if you want to make your cornbread even more moist you can use buttermilk instead.
In a third bowl you’ll mix together all your dry ingredients; flour, corn meal, baking powder and salt. You’ll alternate adding into the creamed sugar, your egg and milk mixture and then the dry mixture, till everything is combined.
The batter is poured into a greased 9×13 pan and and baked for about 25 minutes, or until a toothpick comes out clean.
The cornbread will stay good covered with plastic wrap or with a lid, at room temperature for 4-5 days.
Can this cornbread be made in a cast iron skillet?
This recipe fills a 9x13in pan of corn bread, if you’d like to make it in a cast iron skillet you can try cutting the recipe in half to fill one 9in cast iron skillet instead.
The only problem is cutting 3 eggs into 1.5 eggs, so you’ll need to whisk one of your eggs and measure about half of it out for the recipe, it should be about 1.5 to 2 TBS worth (for half the egg) or you can weigh it and separate it out by half, or you can eyeball it.
Looking for recipes to eat with your corn bread:
- Steak Chili
- Broccoli Cheese Soup
- BBQ Pulled Pork
- The Best Smoked Ribs on Hey Grill Hey
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Facebook | Instagram | Pinterest | Email
Corn Bread
Ingredients
- 2/3 cup butter
- 2/3 cup sugar
- 3 eggs
- 1 2/3 cups milk
- 2 1/3 cups flour
- 1 cup corn meal
- 4 tsp baking powder
- 1 tsp salt
Equipment
- Large Mixing Bowl
Instructions
- Preheat oven to 400 degrees.
- Cream together the butter and sugar in a large bowl.
- In a small bowl combine the eggs and milk.
- In a third bowl combine the flour, corn meal, baking powder and salt.
- Alternating pour in 1/4th of the milk mixture, then 1/4th of the flour mixture into the large bowl with the butter and sugar mixture until everything is combined.
- Pour batter into a pam sprayed 9x13 inch pan.
- Place in oven and bake for about 22-25 minutes, until the top is golden and a toothpick comes out clean/
Recipe first published on May 31, 2013. Photos and text updated on October 22, 2018.
mssally88 says
I was wondering about using buttermilk. What do you think?
Aimee Berrett says
I’ve never tried it, but I think it would be fine! Let me know if you try it!
Jacqueline says
My husband and I made this tonight as a side with ham hocks and collard greens. This is the best cornbread I have ever had! Perfectly strikes the balance of sweet & savory, fluffy & crusty. This will become a tried and true recipe in our home. Thank you for sharing!
Aimee Berrett says
I’m so glad that you liked it Jacqueline! It really is the best, isn’t it!?
chiemi says
okay Thanks!!
chiemi says
I’m about to making this but can I use iron skillet instead of 13×9 pan?
Aimee Berrett says
I don’t know, I’ve never made it in a skillet. It might not be big enough, so you probably can, but you might not want to/be able to pour all the batter in
Stephanie says
Holy cow! I actually read 2 and 1/3 cups of flour. Can you just imagine the disaster it would have been had I not reviewed the recipe before pouring all of that in! I feel faint just thinking of it
Aimee Berrett says
Stephanie, the recipe is for 2 and 1/3 cups of flour. How much did you put in?
Melissa says
I made it once and came out great!!! Tried again today and failed idk what happen it seem thicker and dried.when do I mix the butter and sugar?
Aimee Berrett says
I’m not sure what happened, sorry that it didn’t turn out this time! You cream the butter and sugar together at the very beginning then on step 5 you add the milk and egg mixture and the flour mixture alternatively to the sugar and butter mixture.
charlotte p says
I just made this (my first crack at cornbread) and it is great! I added some fresh cut corn off the cob and I subbed sourcream for milk (I didn’t have enough milk :P). Thanks so much for this recipe. It is a Keeper, fo sho 😉
Aimee Berrett says
Wow, I’m so glad you loved it! Sounds delicious with fresh corn added
Lauren says
I’m almost ashamed to admit, i’m new to Pinterest, new to the blogosphere and this was the very first thing I tried. AMAZING! This is the best cornbread recipe I’ve tried and a definite keeper! The perfect amount of sweetness. Thanks for sharing!
Aimee Berrett says
Lauren! I am so flattered that the first thing you tried was our corn bread recipe. And I am so glad that you liked it! Thanks for letting me know – now I want to make some for dinner 😉
Aimee Berrett says
Lauren! I am so flattered that our corn bread is the first recipe you tried and even more glad that you liked it! Thanks for letting us know!
Shimeka W. says
I jus made this cornbread for my family of 4 n it was simply delicious. Great recipe.
Steph J says
Just thought I’d pipe in and say how much my family LOVES this cornbread. I have tried a few recipes out and never found one that we all liked, so this was a dream come true for me that everyone loves it! I’ve made it many times (have some in the oven right now). Thanks for sharing!
Aimee Berrett says
Steph, you just made my day! Thanks so much for letting me know! I’m glad you guys enjoy it so much! Now I wish I had some cooking in the oven right now 🙂
Margaret Phillips says
How much mayo is used and is it a substitute for another ingredient in the recipe?
Aimee Berrett says
Margaret, there is no mayo used in this recipe
Tina says
My husband saw this picture while I was looking for recipes on Pinterest. I am glad he did, best cornbread ever!!!! Yumm
Aimee Berrett says
So glad you found it and us Tina! Glad you liked the corn bread, thanks for letting me know!
Susan Lynn Shifman says
Thanks for the cornbread recipe!
Ann says
Self-Rising flour already has the salt, and baking powder in it. I always substitute self-rising when it calls for plain flour and it turns out the same as if I has used plain and added salt and baking powder…
Jo says
Can you use self rising corn meal or does it have to be plain?
aimeeberrett says
I haven’t used self rising, so I don’t know how much of a difference that would make. But I would guess it would just make it raise more. Let me know if you try it
Anne ~ Uni Homemaker says
I love cornbread. A bowl of chili with this and I’m a happy camper. Thanks for sharing your lovely recipe.
aimeeberrett says
Thanks Anne! I grew up thinking that corn bread and chili always went together, so now I still have to make them together too 🙂
summerscraps says
Oh and love cornbread and this looks delish! Pinning so I can remember to make this weekend!
aimeeberrett says
Thank you Summer! Did you end up trying it this weekend?
Nicole says
Your cornbread looks like a yellow cake, so pretty! I love cornbread, but then, I’m also a GRITS (Girl Raised In The South) and it would be sacreligious of me NOT to love it. I always make mine in the iron skillet though. You’re making my mouth water, I might have to make some this weekend.
p.s. I have two “secret” ingredients I always use: Hellman’s regular mayonaise and homemade corn relish. The mayo keeps it light and fluffy and moist while the relish adds texture and a bit of spicy kick. YUM! YUM! YUM!
aimeeberrett says
Thank you Nicole, It was really yummy and just a little bit sweet, which I love!
I would never have though about adding mayo and corn relish (what is corn relish anyway). Send your recipe my way, I might have to try it out!
Amber Brady says
I love corn bread. Yours looks light & fluffy not dense & gritty. Pinning!
aimeeberrett says
Thanks Amber, I don’t think its dense or gritty at all. Its a little crumbly, yet moist and delicious. Yum!