Moist and fluffy Sweet Cornbread is perfect to enjoy all year long, but especially with soups in the fall.
The Best Cornbread!
Our family LOVES soup, so it’s something we make often and something we can’t get enough of when the weather cools down.
About two years ago we were introduced to a version of Sweet Cornbread by one of my husband’s students, Bill, that was from his grandma.
Bill had made this cornbread for a party and it was the BEST Corn Bread I had ever tried (dare I say even better than our traditional Homemade Cornbread?!).
Of course, I had to give grandma’s famous recipe a go myself after trying Bill’s recipe. There really aren’t any secret ingredients, but I think it’s the sugar and sour cream that make it SO moist and delicious!
How to make sweet cornbread
We know not everyone loves sweetness in their cornbread, but in case you do, here’s the simple recipe that takes just minutes to prep…
PREP. Preheat oven to 350.
BATTER. Mix all ingredients in a large bowl and mix well.
BAKE. Pour into a greased 9×11 pan. Bake for 35-40 minutes.
There are so many ways to change it up! Here are a few ideas…
- Use plain nonfat Greek yogurt instead of sour cream
- Reduce the sugar for a less sweet version
- Add cheddar cheese and crumbled bacon on top
- Incorporate cranberries and chopped walnuts
- Top with honey butter
Tips and Storage
For thicker bread, use a 9×9 or 8×8 pan and add a few minutes to the bake time.
To make muffins, simply line a muffin tin with paper liners. Fill the liners ⅔ of the way full and bake at 350°F for about 15-20 minutes.
Use a well greased cast iron skillet for a nice crisp crust.
If you have any leftovers you can make sweet cornbread croutons. Simply cut the cornbread into cubes. Toss the cubes with melted butter and then bake. Bake at 350°F until the bread is crisp and golden brown
STORE leftover sweet cornbread in tin foil or a Ziploc. Store at room temperature for 1-2 days or keep it in the fridge for about 4 days. To freeze wrap the corn bread in plastic wrap and again with foil Freeze for 1-2 months.
To REHEAT, wrap corn bread in tin foil and bake ay 350° until warm. Thaw first if applicable.
More delicious bread:
- Olive Garden Breadsticks
- Bacon Cheddar Jalapeno Cornbread
- Mexican Cornbread
- Sourdough Bread
- Sour Cream Cornbread
- Cornbread Stuffing
Sweet Cornbread Recipe
- 14.75 oz creamed corn
- 1 small box Jiffy Corn mix
- 1 cup sour cream
- ¼ cup oil
- ¼ cup sugar
- 2 eggs
- Preheat oven to 350.
- Mix all ingredients in a large bowl and mix well.
- Pour into a greased 9×11 pan.
- Bake for 35-40 minutes.