The best moist sweet cornbread recipe out there, just read the reviews. There is nothing better than a Sweet Cornbread. This cornbread recipe continues to be the most popular on my blog. Everyone seems to want a moist sweet cornbread recipe and one that keeps for an extra day or two as well.
Have you ever tried to find a cornbread recipe that is moist and sweet at the same time? Yeah, me too. This cornbread recipe is just that. Wait until you try it. You’ll fall in love and never go back.
Just read the comments below – the ones who try it that want a moist sweet cornbread recipe try it and stick to it. For some reason, my entire childhood, I never really cared for cornbread. That was, until my ex-husband, who is from the South, introduced me to his grandmother’s cornbread recipe. It was a sweeter recipe, and didn’t taste as gritty as what I’d known cornbread to taste like. It became my cornbread recipe of choice during the years of our marriage.
When I got re-married, I really wanted to find a cornbread recipe that everyone in my whole family (all 7 of us) would eat, because even the one I had learned to love, wasn’t appealing to my children. It was time to find a moister, cornbread.
It took countless tries, and many failures before I was able to create this Moist, Sweet Cornbread recipe. I’ve had so many people say it is all over the internet and was there before I posted it. Well, considering I shared the original form of this recipe on an adoption reunion board in 1995 to a group of about 100 women, and then again shared this version on an old website of mine from the late 90’s… I’m willing to be it’s MY recipe that is circulating around. That’s okay, share the love. But don’t tell me it’s not mine. The many ruined batches, countless hours in my kitchen and many attempts at perfecting this, are slightly insulted. haha
This is a moist, cake like recipe that is perfect with soups, stews and chili’s. I have modified and tweaked this cornbread to be what we want since the original. You can even add a drained can of corn to it if you want corn pieces in there too. It’s all up to you. And it still tastes great and remains a moist cornbread rather then the dry counterparts you often find!
Our family loves to eat the leftovers in the morning for breakfast served with melted butter and honey. Delicious! Seriously, it’s moist sweet cornbread that just reminds you of home and a little of cake. Because who doesn’t love cake? It’s not cake. It just kind of reminds you of it.
Moist Sweet Cornbread Recipe
- 1 c. cornmeal
- 3 c. all-purpose flour
- 1⅓ c. sugar
- 2 Tablespoons baking powder
- 1 teaspoon salt
- ⅔ cup vegetable oil
- ⅓ cup. melted butter
- 2 Tablespoons. honey
- 4 eggs, beaten
- 2½ cups whole milk
- Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
- In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
- Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
- Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
- Remove from oven, serve warm with butter or honey or simply plain. It’s amazing!
It is absolutely fantastic with Chili. The perfect anytime addition to any meal, and the kids absolutely love it. We bring this cornbread recipe for events, picnics and other activities often and I always get rave reviews and the kids that try it always tell me they didn’t like cornbread until this. An entire pan was devoured in only 10 minutes very recently, so I am confident it’s a winning recipe.
Serve it with this delicious Perfect Chili Recipe.