Sweet Cornbread

Jump To Recipe

This Sweet Cornbread is a classic and simple recipe that produces a delicious cornbread in about a half hour!

Homemade Cornbread

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!

A sweet, classic cornbread. Life-in-the-Lofthouse.com


Amazing Dinner Rolls

The Best Dinner Rolls

Easy Artisan Bread

Stuffed French Bread

Print Pin
5 from 1 vote

Sweet Cornbread

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Holly


  • 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 ½ cups granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt


  • Preheat oven to 350ºF. Grease a 9×13-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!



Homemade Cornbread
Join the Conversation
Recipe Rating

41 thoughts on “Sweet Cornbread

  1. 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!

      1. 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?

        1. 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

  2. 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!

  3. 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?

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.

    1. Id also love to know if you can make muffins instead? How many will ot yeild ans How much cooking time is required?

  13. I made this cornbread recipe for a church potluck. It was a hit! It’s the best sweet cornbread recipe I’ve ever made. I’ve been looking foryears for a good cornbread recipe and am thankful that I’ve finally found it! I served it with butter and honey! Yum!

  14. I’d like to try this but the store has so many different types of cornmeal and I’m not sure which one to buy. Do you use fine grind or coarse grind for this?

  15. if i use self rising cornmeal, do i leave out the baking powder? this recipe looks amazing and i can’t wait to try it!

  16. 5 stars
    Excellent. Everyone enjoyed it. I used a Coarse-ground cornmeal which added so much texture, ate it while it was warm with a touch of butter on top and a cup of tea. Thanks, Holly for the recipe.

© Life In The Lofthouse.
Site by