Sweet Cornbread

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.

sweet cornbread stacked on a white plate topped with butter

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!

Jiffy cornbread mix and can of corn

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.

corn batter in a glass baking dish


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
cooked sweet cornbread in a glass baking dish

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.

Sweet cornbread stacked on a white plate topped with butter

More delicious bread:

Sweet Cornbread Recipe

4.94 from 33 votes
Moist and fluffy Sweet Cornbread is perfect to enjoy all year long, but especially with soups in the fall.
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12
Calories 214 kcal
Author Lil’ Luna


  • 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.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. This sounds delicious! My husband prefers sweeter corn bread so I’m always on the lookout for a new version to try.

  2. This looks SOOOO good to me today! I have been craving turkey chili, and this would be the perfect thing to go with it!

  3. 5 stars
    This was great, but it barely covered the bottom of a 9×13 pan so the cornbread was very thin. I was hoping for thicker pieces like in the picture. Maybe it was supposed to say to use an 8×8 or 9×9 pan?

    1. Yes, they aren’t too thick, but if you do want them thicker, you can put them in a smaller pan, but it will need to cook a little longer 🙂

    1. I have not tried. I don’t see why not. I would keep it in an air-tight container or ziplock & they should stay good for at least a week. You could try freezing them. I personally haven’t tried that either, but doesn’t hurt to maybe try freezing a couple, to see how they turn out.

  4. 5 stars
    Amazing recipe. Whole family loved it. I tried with suggested sour cream and then decided to cut sour cream in half second time. Turned out perfect.

    1. 3 stars
      I made the cornbread muffin style. The flavor was amazing. However, the 15-20 minute cook time was not enough. The muffins were undercooked. I had to bake them for 35 minutes to have a formed muffin come out of the muffin liner. It may have been easier to stick with the pan recipe.

      1. Thanks for the feedback! Every oven is different and elevation can make a difference too. Thanks for sharing.

  5. 5 stars
    This corn bread is the best my family has ever eaten! I have tried so many different recipes but most weRe too dry, too sweet, or just not right. Thanks for such a treat!

  6. The nutrition information says 1,563 calories and 111 grams of fat per serving, recipe makes 12 servings..surely that can’t be right?

  7. 5 stars
    I love this recipe! I’ve been Making this Bread Eversince i discover this recipe…Thanks much for posting the recipe

  8. 5 stars
    I made this to go with my dinner tonight and we loved it! HAVEN’T made it in years but have had a hunger for it all week. Will make it again soon.

  9. 5 stars
    Fantastic and Yummy. I made it a bit healthier by substituting greek yogurt for the sour cream and apple sauce for the oil. It turned out fantastic. My husband and I gobbled it down with a bowl of chili. I will make this again.

  10. 5 stars
    This is a great recipe! It pared nicely with the ultimate Chile recipe. I like my cornbread thicker as well so I just doubled the recipe and poured into thicker pans. In doubling I substituted 1 can of cream corn with 1 can of sweet whole kernel corn for texture. Loved it!

    1. That a very good question. It should have been done by now. Maybe the temp needs to go up a little? Are you at higher altitude?

  11. 5 stars
    Such a yummy cornbread recipe! Thank you. We had it with salad and soup and then slathered an additional piece with jam for dessert! It’s so easy to make.

  12. 5 stars
    This is on the menu any time I make soup!! We love it so much! It’s so buttery, it just falls apart in your mouth!

  13. 5 stars
    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.

  14. 5 stars
    This looks wonderful. I never thought of adding creamed corn to cornbread but will be tryin this Friday with our southwestern veggie soup.

  15. 5 stars
    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.

  16. 5 stars
    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.

    1. 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.