Moist and fluffy Sweet Cornbread is perfect to enjoy all year long, but especially with soups in the fall.
Sweet cornbread is a MUST-HAVE side dish recipe, especially with soup! Try serving this with Taco Soup, Chicken Tortilla Soup or our Classic Chili Recipe.
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.
One thing we like to make that goes PERFECT with our soup is cornbread! It’s easy and quick and a great side dish for the meal.
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
- 1/4 cup vegetable oil
- 1/4 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.
This is the best cornbread that I have made in a long time! So soft and full of flavor!
It was super easy to use jiffy cornbread mix as the base and dress it up with the other ingredients. It made an unappetizing box mix delicious.
You always come up with the best recipes
Aw, thank you SO much!! That means a lot. So glad to hear you enjoy them!
This looks wonderful. I never thought of adding creamed corn to cornbread but will be tryin this Friday with our southwestern veggie soup.
Best corn bread out there! Easy to make and everyone loves it!!
This is a hit with everyone I’ve made it for. Very tasty and moist. This recipe is definitely a keeper.
We ❤️❤️❤️ this recipe. The only correction needed is this is not a gluten free recipe. The Jiffy Corn Muffin mix contains wheat and wheat starch. I’m so glad I checked because today I’m making this for a family who has a gluten free member. If you need this to be gluten free, you can use Simple Truth Organic Gluten Free Cornbread Baking mix instead.
Good Morning Kristyn, I’m a 72 year old who does all the cooking in my home, ( wife can actually burn water ) , and until I ran across your site I can not remember ever eating corn bread before. I know that I have though when a child that my Grandmother made and I hated it, dry, over salty and just bad. Now as an adult I serve 1 meal every Wednesday to a small group of Military Veterans who has been asking why I never made for them. That is why I went searching for a great recipe and found you, thank you for sharing what I know, must be, some of your family recipes. I did take your advice about using your recipe as a starting point and give it a personal touch which I tried last night and will make again for my Vets in the morning. I used your recipe exactly as written but knowing how much almost every Veteran I know either uses some for of hot sauce or a spicy salsa, so I put 1 jalapeno pepper, finely chopped with all seeds and membranes removed and it turned out great, a little sweet with just a small amount of heat that didn’t hurt an old mans stomach and also my children still living at home begged me to make it often. So again I say “THANK YOU” very much and I will be trying more of your recipes in the future and I’m sorry that this is so long but it’s been a very long time since I have been excited about cooking.
Obviously i am not the author and very much a stranger, and I know this is an older comment, but you are just so darn sweet and I really hope that you are still out there cookin for your children and our Veterans. It’s nice to see that people still post nice things and helpful comments rather than just being plain old mean about everything.
How would I adjust if I don’t have jiffy on hand but I do have self rising corn meal? Thanks!
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