Super Sweet Corn Bread
Adapted from a recipe found online
"Awesome. I made a couple of changes... I used 2/3 cup flour and 1 1/3 cups coarse cornmeal as we like that "corn" taste. Also, because I used the coarse cornmeal, I soaked it in the milk while preparing the other ingredients. Then I baked it in the oven in a greased cast iron skillet. Yummy. I had been looking for the taste of my childhood cornbread and now I have found it!" - ChillybonesYield: 12 Servings Ready in 1 hours, 5 minutes
Cuisine: americanMain Ingredient: cornmeal
87% would make again (reviews)
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1,575 people trying soon
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Notes Super Sweet Corn Bread Preparation
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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photo by 
kellierlsten
My first attempt and it was a major hit with the family. Very good!!! And super easy!!!
photo by 
Jaziesmom4
photo by 
mogriff1
photo by matthew-182
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Super Sweet Corn Bread Reviews
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Easy and great! I already had these ingredients in my pantry.
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love it!!
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Luv it used buttermilk and hot cast iron skiller. Barb P
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A perfect and simple recipe! Delicious!!!
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We like this a lot and have made a few times. This time I decreased the sugar to 1/2 cup and it turned out great. I am going to do that from now on to make it a bit better for us and I like it better not being so sweet.
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Just the way I like it!
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Really simple. Really good. Next time I may try to add a little sweet corn for a little something extra.
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Very easy to make. Came out moist and crumbly. Sweet but not too sweet.
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This tasted OK, but not as good as I was hoping. Mine came out a bit dry and the cornmeal was a litlle gritty tasting even though I tried soaking it in the milk before adding other ingredients as another reader suggested. Maybe I'm just too picky, but I want corncake as good as the Cheesecake Factory! Wah!
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Love it!!! My family loved it! They always want more
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Loved it. Will use less sugar next time. I made it in cast iron skillet
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Perfect! We all loved:)
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Love this recipe.
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Best cornbread ever! I used melted butter instead of oil. Buttermilk, 2eggs and a squirt of honey. I had fresh ground white corn meal that's not as sweet as yellow corn meal.
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I LOVE this recipe. This cornbread is BETTER than Jiffy. Which is the gold standard of sweet cornbread. Well never again, and it was incredibly easy to make. Who doesn't have these ingredients on hand? And if I don't I just head on down to my local Sprouts and get a couple cups of yellow cornmeal...If you've always wanted to make good cron bread from scratch, here's your recipe!
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This was so good even my picky eaters gobbled it up and asked for more. It was super easy and I had all of the ingredients already in my kitchen which made it even better. A+++
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Very good! This was my first time making cornbread from scratch. Hubby and I enjoyed these. I baked them in my muffin pan for about 25 min....they looked beautiful! Nice flavor too....but I prefer a more buttery flavor so maybe next time I will use half butter/half oil. But nonetheless these were delicious (not too sweet either).
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