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?
I just made this last night and mine took almost 40 minutes to bake. I’m sure it was because of the humidity! Very good
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!
In the oven now. Making cowboy dressing. Made 1 little mistake. Instead of 3/4 cup butter. I added 3 sticks butter. I could kick myself.
Waiting to see how it turns out.
Finally! The perfect sweet cornbread recipe! We loved it!!
Just swinging by to say this recipe is amazing! I’m sitting here at midnight, grabbing my favorite recipes off the thousands on my Pinterest, to put in my Paprika app. I’m using it for recipies I MUST have access to offline and this is an absolute must. Made chili a few weeks ago and cornbread by law has got to be served Lol. Found this on Pinterest and thoiught “this looks easy enough”. It was! And so good my 3 year old picky grand son calls it cake! More cake please! Thank you so much!
I want to make this in my cast iron, has anyone else tried that?
I did like the bread. I only used 1 cup sugar and 1/4 tsp salt just because we prefer less sweet and less salty. My husband is very picky and he liked it. Believe me this is an honest 5 star rating.
I made it last night with red beans and rice my kid and bf asked for it again tonight with chilli. It’s really good!
Made this lastnight, it is perfect so good.
OMG, so good! I followed the recipe exactly. When done I poked a bunch of holes on top and rubbed about 1/4 stick of butter over the top.
Any idea what happens if you forget to add the sugar?
Just pulled this out of the oven and oh my goodness it is fabulous. I couldn’t even wait for it to cool off. Even my parrot is begging for some. I did cut the sugar down to a little less than a cup and subbed most of the milk with plain yogurt. Also cut the vanilla down to a little less than 1 teaspoon. So much better than the boxed stuff.
Just made this wonderful cornbread, so delicious.
I absolutely love this corn bread. I will use less sugar and salt next time but the consistency was just right-not like cake and had great texture. My tummy thanks you.
Very good tasting cornbread! I think next time lll add probably only a 1/2 cup of sugar though. And make sur e your milk is room temperature before adding the melted butter! Big mistake I made. It made the butter congeal.
This is, by far, the best cornbread i’ve Ever had! Soooo yummy
What size baking dish do u use
9×13
Can you make this cornbread in a muffin tin?