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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.

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

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
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:

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4.95 from 37 votes

Sweet Cornbread Recipe

By: Lil’ Luna
Moist and fluffy Sweet Cornbread is perfect to enjoy all year long, but especially with soups in the fall.
Servings: 12
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

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
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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

Calories: 214kcal, Carbohydrates: 25g, Protein: 3g, Fat: 12g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 289mg, Potassium: 107mg, Fiber: 2g, Sugar: 10g, Vitamin A: 208IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
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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




49 Comments

  1. Natalie says:

    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!

  2. Olivia says:

    5 stars
    This cornbread is the perfect side for any dish.

  3. Allyssa says:

    5 stars
    Thank you so much for this sweet corn bread recipe! Will surely make this again, highly recommended!

  4. Lisalia says:

    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.

  5. Joy says:

    5 stars
    We are making your cornbread all winter long! I am excited for soup & chili season & these are a must!

  6. Peggy says:

    5 stars
    Make this all the time great recipe, but use a 9” pan.

    1. Kristyn Merkley says:

      Perfect!! Thank you for letting me know 🙂

  7. BM says:

    I tried the recipe baked for almost 60 mins the bread was still soggy. Any clue what should I have done differently?

    1. Kristyn Merkley says:

      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?

  8. Amanda Kirk says:

    What kind of oil did you use? Vegetable or olive?

    1. Kristyn Merkley says:

      Vegetable 🙂 Enjoy!

  9. Paul says:

    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. Kristyn Merkley says:

      Perfect!! Glad you like it! Thank you for sharing that 🙂

  10. Janice Orlowski says:

    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.

    1. Kristyn Merkley says:

      Thank you for sharing what you did!! I am so glad you liked it. It goes perfectly with chili!