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.
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- 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
- 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.