Sweet Cornbread Recipe

This cornbread recipe offers a sweet, fluffy crumb similar to the popular cornmeal muffins from Famous Dave’s. Pair it with my Taco Chili for a cozy meal perfect for cool fall evenings.

Sweet Cornbread Recipe

Cornbread has been a staple in the United States for centuries due to the abundance of corn. This version is more like a sweet cake rather than the dense bread commonly found in the South. In the 19th century, northerners began adding molasses to create a sweeter cornmeal cake, leading to the sweeter cornbread variations we enjoy today.

Sweet Cornbread Recipe

Ingredients

  • Cornmeal: Yellow cornmeal is recommended for a robust flavor.
  • Cake Mix: Use yellow cake mix for sweetness and a fluffy texture.
  • Baking Powder: Acts as a leavening agent.
  • Salt: Enhances the flavors.
  • Buttermilk: Adds moisture and tanginess. You can make your own with a homemade buttermilk recipe.
  • Vegetable Oil: Keeps the cornbread moist.
  • Eggs: Use room temperature eggs for better mixing.
  • Brown Sugar: Light brown sugar adds a rich sweetness.
  • Honey: Adds natural sweetness and depth of flavor.

Sweet Cornbread Recipe

How to Make Cornbread

In under 45 minutes, you can enjoy a pan of this sweet cornbread. It’s delicious with butter and honey or topped with molasses. Pair it with spicy chili, like my Spicy Steak Chili, and a vegetable for a complete meal.

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch (23×33 cm) baking dish with non-stick spray.
  2. Mix Dry Ingredients: In a large bowl, sift together the cornmeal, cake mix, baking powder, and salt.
  3. Mix Wet Ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, brown sugar, and honey. Mix well.
  4. Combine Ingredients: Add the wet ingredients to the cornmeal mixture and mix gently until everything is incorporated. Avoid overmixing.
  5. Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes. Check for doneness using a toothpick test. If the top is browning too quickly, cover with foil for the last 5-10 minutes.
  6. Toothpick Test: Insert a dry toothpick into the center of the cornbread. If it comes out clean, the cornbread is done. If wet, continue baking.
  7. Serve: Let the cornbread cool slightly before serving warm. Enjoy with butter, honey, or your favorite chili or soup.

Sweet Cornbread Recipe

Ingredients

  • 2 cups (250g) yellow cornmeal
  • 1 package (15.25 ounces / 432g) yellow cake mix
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (55g) vegetable oil
  • 3 eggs
  • 2 tablespoons light brown sugar
  • 2 tablespoons honey

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare a 9×13-inch (23×33 cm) baking dish with non-stick spray.
  2. Sift together cornmeal, cake mix, baking powder, and salt in a large bowl.
  3. In a separate bowl, combine buttermilk, vegetable oil, eggs, brown sugar, and honey. Mix well.
  4. Add the wet ingredients to the cornmeal mixture and mix gently until fully incorporated. Avoid overmixing.
  5. Pour the batter into the prepared baking dish.
  6. Bake for 25-30 minutes. If the top browns too quickly, cover with foil for the last 5-10 minutes.
  7. Check doneness with a toothpick inserted into the center. If it comes out clean, the cornbread is ready.
  8. Let the cornbread cool on a rack for about 20 minutes before cutting and serving.

Sweet Cornbread Recipe

Enjoy this sweet and fluffy cornbread as a perfect accompaniment to your favorite dishes!

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