Remember the Crock Pot Taco Soup recipe I posted the other day? Well, I have the perfect thing to go with it. This SWEET CORNBREAD! Oh my goodness, this bread was so good. Sweet, moist and just so delicious. (And super easy to make!)
I love cornbread. I honestly had never made it from scratch until I tried this recipe. Normally, I would buy those little boxes from Jiffy and call it good. But now that I know how easy and worth it is to just make myself I don’t think I can go back to the box mixes anymore. 😀
I crumbled up a piece and spread it all over the top of my Taco Soup and ate in pure delight. lol. It was so good I grabbed another piece, slathered it in butter, and ate some more. I was one happy girl. You guys, this really is the perfect bread to enjoy any soup or chili with. I hope you give it a try this soup season!
- 4 eggs, yolks and whites separated
- 1 cup milk
- 1 tsp. vanilla extract
- ¾ cup salted butter, melted
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1-1/2 cups granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- Preheat oven to 350ºF. Grease a 9x13-inch baking pan with non-stick spray. Set aside.
- In a large bowl, combine egg yolks, milk, vanilla, and melted butter. Stir to combine.
- Add the cornmeal, flour, sugar, baking powder, and salt to mixture. Stir until combined but do not over mix.
- In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.
- Pour batter into the prepared pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
- Cut into squares and enjoy!
Is this like cake since its sweet? Here in Texas there is no sugar in our cornbread. Some people might add a teaspoon or two to bring out the sweetness of the corn. It’s very good if you use stone ground cornmeal to make it and buttermilk. Very yummy. Yours looks yummy too, though, as a sweet treat!
It is definitely sweet, but not as sweet as cake. In my opinion. We really loved this as a savory/sweet side with soup and chili.
I made this tonight, while I don’t have an automatic mixer, which took forever to mix by hand (lol) I can’t wait to try this.. but I feel like it’s been cooking for well over 30 minutes, has anyone else experienced this?
How much sugar? I am planning out my menu for next week and would love to make this! Thanks!
I just made this tonight! It paired great with the chili we made. I definitely will be making this one again, my family loved it!
I just put this in the oven and can’t wait to see how it turns out!
This cornbread it was amazing loved it and loved it .
Francesca From innisfil Ontario
Hi, this sounds dellsh – I’m going to make it for a bbq this weekend. Can I add a can of corn to it for some added texture?
So sorry just now seeing your comment. I think you could definitely add corn. Let me know if you tried it! xoxo
I 1/2’d the recipe and put it in an 8×8 inch pan. (Perfect for 2 people) I added about 1/4 cup each of finely chopped onion, bell pepper and Mexican blend cheese. It was sweet but not too sweet, tender, fluffy and honestly one of the best cornbread I’ve ever made. This recipe is an absolute keeper.
Hello,
If made the day before, will it still taste okay?
Yes!
I made 1/2 recipe and was surprised how firm the cornbread was compared to some that just falls apart. I love it and will make it again.
This cornbread was so delicious, family approved as well!