The Best Sweet Golden Cornbread
Elevate your meal with the best sweet cornbread recipe that is sure to become a family favorite. It is perfectly tender, moist, and sweetened to perfection.
This easy homemade cornbread recipe may as well be called cornbread cake because if I’m being honest it is sweet like a cake. We pair it as a side with many of our dinners but it is delicious on its own. This old fashioned sweet golden cornbread is absolutely delicious and one of our favorite sides here on the homestead.
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Equipment
8 inch cast iron pan – I have found an 8 inch cast iron pan works perfectly to get triangle cornbread slices. If you want to get square sliced cornbread you can use an 8×8 baking dish.
You can get a full list of equipment in the recipe card below.
Ingredients
Yellow cornmeal – This is how you get the beautiful golden-colored cornbread. You can use white cornmeal but you will end up with a white loaf of cornbread and not yellow cornbread.
Flour – When making golden sweet cornbread I like to use freshly milled soft white wheat flour. If you do not have freshly milled flour you can substitute with all purpose flour using the same measurements.
Sugar – Is part of how you end up with the sweet cornbread flavor.
Honey – Paired with the sugar the honey helps add flavor as well as sweetness to the southern cornbread.
Olive oil – Oil in this recipe helps add moisture to the cornbread. You can substitute with melted lard or vegetable oil.
You can get a full ingredient list with measurements in the recipe card below.
How to Make Homemade Sweet Golden Cornbread
1. Preheat oven to 450°F. Add 1 tablespoon of butter to the bottom of the cast iron skillet and put in the oven to preheat along with the oven.
2. In a large bowl combine the dry ingredients starting with the cornmeal, flour, sugar, salt, and baking powder. Whisk until thoroughly combined.
3. Add all the wet ingredients starting with the eggs, milk, oil, and honey. Mix until just combined.
4. Remove the cast iron skillet from the oven. Tilting the skillet side to side spread the melted butter over the entire bottom of the cast iron skillet. Pour batter into the cast iron skillet. Spread out evenly.
5. Bake at 450°F for 20-25 minutes or until it is lightly golden brown on top. A toothpick inserted should come out clean.
Storage
Any leftovers should be stored at room temperature in an airtight container or ziplock bag. If stored properly any leftovers should last 2-3 days.
Reheating
Oven
Place the cornbread in an oven safe dish and reheat at 200°F for 10-15 minutes or until it is evenly heated.
Microwave
Place the cornbread in a microwave safe dish and microwave in 15-second intervals checking in between each 15 seconds. Heat until it is evenly heated.
Freezing
Wrap the cooled cornbread in freezer paper, plastic wrap, or cling wrap, then wrap it in aluminum foil. Place the wrapped cornbread into a freezer bag and place it in the freezer. If stored properly it can last up to 3 months.
Ways to Serve Cornbread
- Cornbread with chili: Serve a warm slice of cornbread alongside a piping hot bowl of chili for a comforting and hearty meal. The sweetness of the cornbread pairs perfectly with the savory flavors of the chili.
- Cornbread stuffing: Use crumbled cornbread as a base for your Thanksgiving stuffing for a delicious twist on this classic dish. The cornbread adds a rich, slightly sweet flavor that complements the other ingredients in the stuffing.
- Cornbread croutons: Cut leftover cornbread into cubes, toss them in olive oil and seasonings, then bake until crispy to create tasty croutons for salads or soups. These crunchy bites add texture and flavor to any dish.
- Cornbread French toast: Dip slices of cornbread in an egg mixture flavored with cinnamon and vanilla, then fry them up until golden brown for a unique twist on traditional French toast. Top with syrup, fresh fruit, or whipped cream for a decadent breakfast treat.
- Cornbread pudding: Mix crumbled cornbread with eggs, milk, sugar, and spices like cinnamon and nutmeg to create a creamy pudding-like dessert. Bake until set and serve warm with a dollop of whipped cream or ice cream for a sweet ending to any meal.
- Cornbread and milk: A southern favorite – crumble a piece of cornbread in a drinking glass. Pour milk overtop the cornbread and eat with a spoon.
FAQs
How can I make my cornbread more moist?
The main key to moist cornbread is to ensure you do not over-mix your batter. When mixing mix until it is just combined. Also, make sure you do not overbake your cornbread to keep it moist.
How to prevent cornbread from getting so dark on top?
Try baking the cornbread uncovered for half the time and halfway through baking place a piece of aluminum foil over the top.
Why do people put sugar in cornbread?
Sugar added to cornbread adds a sweetness that is a staple in many southern homes. This is our favorite sweet golden cornbread recipe. We prefer it over a traditional cornbread recipe that is bitter/plain rather than sweet.
Is this a cornbread without buttermilk recipe?
Yes, instead of using buttermilk in this sweet corn bread recipe it uses regular milk but is equally delicious.
How do you make cornbread from scratch without self rising cornmeal?
Instead of using self rising flour, simply add salt and a couple teaspoons baking powder to regular cornmeal to get the best cornbread recipe.
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If you have any questions or comments feel free to leave them down below. I would love if you left a star rating or a written review below. I love hearing your feedback! I hope your family enjoys this easy recipe for cornbread as much as we do here on our homestead.
