Cornbread, the quintessential Southern staple, is a beloved dish that has become a cherished part of American cuisine. A perfect accompaniment to any meal, cornbread adds just the right balance of sweetness and texture to elevate any dish. Whether it’s served as a side dish with barbecue ribs or crumbled into a bowl of chili, cornbread is always a welcomed addition to any table.
In this recipe, I promise to guide you through creating the best sweet and moist cornbread you’ll ever taste. This recipe incorporates the perfect mixture of ingredients to make sure your cornbread comes out perfectly textured – crispy on the outside yet soft and delicate on the inside. The recipe uses simple ingredients like cornmeal, flour, sugar, eggs, and butter to create such an extraordinary result.
Whether you’re planning a family gathering or just a weeknight dinner with your loved ones, this cornbread will be an exciting addition to your table. Join me and let’s whip up this classic southern goodness that’ll leave you craving for more!
Why You’ll Love This Recipe
Are you a fan of cornbread but tired of the same old dry, crumbly recipes? This sweet and moist cornbread recipe is sure to become a new favorite. Not only is it easy to make, but it’s also versatile enough to pair with just about any meal.
One of the reasons you’ll love this recipe is its perfect balance of sweetness and moisture. The addition of honey and brown sugar gives the cornbread just the right amount of sweetness without overwhelming the savory flavors. And thanks to the use of shortening and buttermilk, the texture is incredibly moist and tender.
Plus, this recipe offers plenty of opportunities for customization. Whether you prefer a more traditional Southern-style cornbread, or you want to experiment with different variations like adding creamed corn or jalapenos, this recipe can accommodate your tastes.
So if you’re looking for a delicious side dish to accompany your next meal, look no further than this sweet and moist cornbread recipe. It’s sure to be a hit with everyone at the table!
Here are the ingredients you’ll need to create this delicious cornbread recipe:
- 1 cup of granulated sugar
- 1 cup of all-purpose flour
- 1 cup of yellow cornmeal
- 4 teaspoons of baking powder
- 1 teaspoon of salt
- 2 eggs
- 1 cup of whole milk
- ½ cup of unsalted butter, melted
- ½ cup of shortening
- 2 tablespoons of honey, for added sweetness
The Recipe How-To
Mixing the Dry Ingredients
The foundation of our sweet, moist cornbread recipe is a combination of flour and cornmeal. In a large bowl, mix together 1 cup of all-purpose flour, 1 cup of yellow cornmeal, 1/4 cup of granulated sugar, 4 teaspoons of baking powder, and 1 teaspoon of salt until everything is evenly distributed.
Mixing the Wet Ingredients
In a separate bowl, beat two large eggs until fully incorporated. Add 1/3 cup of honey into the beaten eggs and continue to whisk until combined. Next, pour in 2 cups of whole or buttermilk and mix everything together.
Preparing the Batter
Add the wet ingredient mixture to the dry ingredients, and stir until just combined. Overmixing can lead to dense cornbread. Be patient with this step; you want your batter to be well combined while still retaining some lumps for that signature fluffy texture.
Preheat your oven to 350 degrees Fahrenheit. To prevent sticking, generously grease a 9-inch cast-iron skillet or an 8×8 inch baking pan with unsalted butter or vegetable shortening.
Pour your batter into the prepared pan, using a rubber spatula to smooth it out evenly along the sides and edges.
Bake for approximately 20-25 minutes, depending on your oven’s temperature calibration. You want your cornbread to turn golden brown on top and have a toothpick come out clean when inserted into the center.
Remove from oven and leave in the pan to cool for 5-10 minutes before serving.
Don’t have buttermilk on hand? Substitute it with an equal amount of plain yogurt or milk mixed with a tablespoon of vinegar. Make it savory by adding jalapenos or bacon bits.
Now that you’re armed with these tricks, go forth boldly and make homemade cornbread that will warm hearts and satisfy stomachs!
Substitutions and Variations
When it comes to making cornbread, there are plenty of substitutions and variations available to tailor the recipe to your taste preferences. Here are a few ideas to get you started:
– Buttermilk: Instead of using regular milk in your recipe, swap it out for buttermilk. This can give your cornbread a tangier flavor and a slightly more tender crumb.
– Creamed Corn: For an even moister cornbread, try adding a can of creamed corn to your batter. This will give you a slightly sweeter and richer finished product.
– Jiffy Mix: If you’re looking for a quick and easy alternative, try using Jiffy corn muffin mix instead of making your batter from scratch. You may need to adjust the liquid amounts slightly to get the right consistency, but this is a great option for busy weeknights.
– Honey Cornbread: For a sweet twist on classic cornbread, just add honey! A few tablespoons will do the trick.
– Southern Cornbread: To get that classic Southern-style cornbread, stick with simple ingredients and skip the sugar altogether. You can add in some bacon grease or lard for an extra rich flavor.
– Cake Recipe: If you want something more dessert-like, try making a cornbread cake recipe using white sugar and flour, along with some baking powder and salt. This will give you a lighter texture and golden sweet crust.
Overall, don’t be afraid to experiment with different substitutions and variations until you find your perfect moist and sweet cornbread recipe. Whether you use buttermilk or creamed corn, add honey or go sugar-free, there are plenty of ways to make this classic comfort food your own.
Serving and Pairing
When it comes to serving and pairing this sweet and moist cornbread recipe, there are endless possibilities to enhance its already delightful flavor. This versatile delicacy is perfect for morning breakfasts, lunchtime sandwiches, or as a flawless side dish to your favorite soup or chili during a cozy evening.
One of my favorite ways to serve it is warm and drizzled with honey or melted butter, paired with a hot cup of coffee or tea—this combination sets the perfect mood on rainy afternoons, watching the world go by from beside the window.
If you’re in the mood for a savory pairing, try topping your golden sweet cornbread with gooey melted cheese and crispy bacon or pan-fried sausage links. You can also make it southwestern-style by adding diced jalapeno peppers, cheddar cheese, and fresh cilantro.
Another idea is to prepare this mouthwatering bread as the base for an irresistible cornbread cake, topped with creamy frosting and your favorite fruits. It’s the perfect dessert for Southern-inspired meals, potlucks, birthdays, showers or simply as a sweet treat to savor during your downtime.
No matter how you choose to enjoy it, this super moist cornbread recipe is one that will have you smiling from ear-to-ear. Give it a try at your next meal and let its mouthwatering goodness speak for itself!
Make-Ahead, Storing and Reheating
Once you have made this sweet and moist cornbread, you’d want to know how to store it and reheat it for later consumption. Fortunately, this recipe allows for make-ahead preparation and is very freezer friendly. This means that you can prepare the cornbread ahead of time and store leftovers in the fridge or freezer.
To ensure that your cornbread remains fresh, it is important to let it cool before storing. You can then either wrap it tightly in plastic wrap or an airtight container and store them in the fridge for 3-4 days.
If you want to preserve it for a longer time, simply place individual slices in a ziplock bag and freeze for up to three months. When ready to use, remove from the freezer and let them thaw completely on the counter before reheating.
For reheating, preheat your oven to 350 degrees Fahrenheit. Remove the cornbread from its wrap or container, wrap it loosely in foil paper, and place on an oven-safe dish so that it doesn’t dry out. Reheat in the oven until heated through and golden sweet again. This usually takes about 10-15 minutes.
You can also reheat individual slices directly from frozen by microwaving them for 30 seconds on each side or until heated through.
There are numerous ways to repurpose leftover cornbread – crumble it into stuffing or casseroles, or use them as a base for a southern-style eggs Benedict with poached eggs coated with runny hollandaise sauce.
Overall, with proper storage and reheating techniques, you can enjoy this sweet moist cornbread long after its first creation.
Tips for Perfect Results
Making sweet and moist cornbread is not rocket science, but there are a few things you can do to perfect the recipe. Here are my top tips:
1. Mix the dry ingredients well: Make sure to mix the flour, cornmeal, baking powder, salt, and sugar well. This ensures that your cornbread has the right amount of sweetness and texture.
2. Don’t overmix the batter: When adding the wet ingredients to the dry ingredients, mix just enough to combine everything. Overmixing can lead to a tough and chewy result.
3. Use room temperature ingredients: Using room temperature ingredients like eggs and butter will help them incorporate better into the batter and create a consistent texture.
4. Preheat your oven: Preheating the oven before baking is crucial for even baking results. The proper temperature sets everything in motion for your cornbread’s rise and texture.
5. Don’t over-bake: Keep an eye on your cornbread while it’s in the oven. Check it frequently as ovens vary, and watch that it does not overbake! A slight golden color on top will ensure that your cornbread turns out just right – crusty on top and soft inside.
6. Add honey: For some extra sweetness or a variation of taste add in honey instead of sugar.
Overall, follow these tips to achieve a moist, golden sweet cornbread recipe with homemade taste that everyone will love!
In conclusion, this sweet and moist cornbread recipe is a must-try for any culinary explorer out there. I have shared with you my favorite recipe that incorporates the perfect blend of ingredients to create a mouth-watering treat that can complement any meal or stand on its own. With simple substitutions and added variations, you can customize and experiment with different flavors to suit your taste.
Whether enjoying it fresh out of the oven or reheating it the next day, this recipe will remain moist and tender for days to come. So why not indulge yourself with a slice of super-moist, golden sweet cornbread that will leave your palate craving for more?
Follow these easy-to-follow instructions, give your personal touches, and let your inner chef shine! Trust me; once you master this recipe, every occasion will be a perfect excuse to whip up some homemade cornbread.
So go ahead, try it out for yourself, and let us know how it turns out in the comments below. Enjoy!
Cornbread (Sweet & Moist) Recipe
- 1 cup cornmeal (yellow)
- 1 cup flour (all-purpose)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1/2 cup whole milk
- 1 (10 ounce) can creamed corn (10-12 oz can variation is OK)
- 1/4 cup shortening (Crisco)
- 3 tablespoons honey
- 2 tablespoons butter (do not add to mix, read directions for use)
- Preheat your oven to 425°F.
- First, add all of the dry ingredients together and mix - this will help keep the distribution of ingredients even. Use the cornmeal, flour, granulated sugar, brown sugar, baking powder, and salt.
- Then, add the remaining ingredients in any order and mix. Use the eggs, milk, creamed corn, shortening, and honey.
- Using a mixer or a whisk, combine all of the ingredients until well mixed. Note: These mix easily so using a whisk and some elbow grease does the job just fine.
- Add the mixture to a "prepared" baking dish. You can prepare any baking dish by coating it with cooking spray or - as I like to do - use a paper towel to collect some Crisco and simply rub the dish until it's coated.
- Bake at 425°F for about 40-45 minutes. To see if the corn bread is ready, insert a table knife into the center and pull it out. If it's dry, you're dish is done. If it's still got some wet batter on it - let it cook for another 5 minutes - checking in intervals. Be careful not to overcook. You want the top of the corn bread to be delicately browned, but not so browned that you now have a hardened crust, so just keep an eye on it during the last leg of baking.
- Now -- to use the butter!
- Immediately after you remove the corn bread from the oven, drag as much as 2 tbsp of butter over the top slowly, allowing it to melt as you brush the top of the corn bread. The 2 tbsp (especially if you're using slices of butter from a stick of butter) should be enough to adequately coat the entire loaf. This is an important step. You might think it's just for flavor, but the butter actually softens the top of the corn bread and keeps the texture from becoming too firm or stale. As the butter melts and seeps down into the body of the corn bread, it adds further moisture to the dish, without turning the corn bread into a soft mush like it sometimes can if you slap a spoonful onto an open slice.
- Let the corn bread sit for about 2-4 minutes, allowing the butter to do its job. Then serve!
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.