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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.
Variations
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
It goes great with so many meals! I am happy you will make again! Thank you!
I love this recipe! I’ve been Making this Bread Eversince i discover this recipe…Thanks much for posting the recipe
The nutrition information says 1,563 calories and 111 grams of fat per serving, recipe makes 12 servings..surely that can’t be right?
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!
You are so welcome!! I am so glad you liked it!
I don’t really care for cornbread but this is awesome.
So moist and delicious.
making the second batch in a week.
Thank you for saying that!! I am glad you gave them a try 🙂
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.
Glad your family liked it! Thank you for giving it a try 🙂
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.
Thanks for the feedback! Every oven is different and elevation can make a difference too. Thanks for sharing.
Would it work to make these into muffins? How long is the bread good for after you bake it?
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.
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?
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 🙂
This looks SOOOO good to me today! I have been craving turkey chili, and this would be the perfect thing to go with it!
This sounds delicious! My husband prefers sweeter corn bread so I’m always on the lookout for a new version to try.