Is Cornbread Supposed To Be Sweet?
This area produces a significant amount of sweet corn, which tastes delicious when grilled or boiled.
So, why not make a sweet cornbread?
Well, that’s what we did, and this is the best sweet cornbread recipe I’ve found.
I have been making it like this for a very long time, and I wanted to share it with you!
Now, this is an easy cornbread recipe to make and bake because there are only eight ingredients.
Cornbread is a “quick” bread. It does not require yeast or the normal time-consuming leavening processes.
So, one of the biggest advantages of “quick” bread, like this sweet cornbread recipe, is naturally its quick preparation.
Cornbread is a favorite type of bread, particularly in the mid-south. When we want cornbread, we don’t want to wait all day for the dough to rise!
It is commonplace to see a Mexican sweet cornbread recipe used in Texas. I like a good Mexican cornbread because I like a little spice if you know what I mean.
But we are not making Mexican cornbread today. Instead, I’m sharing my best sweet cornbread recipe, which is also made in our favorite cast-iron skillet!
As I said earlier, there are very few ingredients, and making it is so easy.
You could use several other types of cookware for baking cornbread, like cake pans, pie pans, or casserole dishes, if that is all you have on hand.
But, most everyone around here agrees that the best way of baking cornbread is done in cast iron.
Southern-style cooking requires cast iron skillets for cooking and baking, and cornbread is no exception!
You could use a 10″ skillet if you like, but I bake mine in a 12″ Lodge
Do Southerners put sugar in cornbread?
Cornbread is good with so many meals, and it is especially good when eaten hot out of the skillet with butter melted all over it!
Our best sweet cornbread recipe would be perfect for a pot of pinto beans or with this Fried Cabbage recipe.
Below is a video demonstration of what we do when making ours. Be sure to check it out, as well as the recipe below.
The Very Best Sweet Cornbread Recipe
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup Sugar
- 3 1/2 teaspoons baking powder
- 1 cup milk
- 1 egg
- 1/3 cup vegetable oil
- 1 teaspoon salt
- Preheat the oven to 400 degrees. If you are using a cast-iron skillet, it should already be seasoned. If not, lightly grease your 10″ or 12″ skillet.
- Combine all your dry ingredients first. Next, add cornmeal, flour, sugar, baking powder, and salt to a large bowl. Mix completely.
- Next, add milk, egg, and vegetable oil to the dry ingredients and stir together. Don’t over-mix this; mix until blended.
- Pour batter into a lightly greased skillet.
- Bake in a preheated 400-degree oven for 20 to 25 minutes. Cornbread is ready when a toothpick inserted into the middle of the loaf comes out clean.
- Remove from the oven, cut into eight or more wedges, and enjoy!
**Cream-style corn can be added to the batter mix to make it even better!
We hope you make this recipe at least once.
But, even if you are more of a traditional cornbread lover, that doesn’t include sugar and sweet corn.
I know you are gonna love this moist, sweet cornbread!
Jean that cornbread is real good!! Although I prefer to cook cornbread in cast iron, you can cook it in other pans as well.
You will have to make adjustments to the recipe depending on what type of baking pans you use.
That sweet cornbread looks good, yum.
I don’t have a cast iron skillet at the moment, but may get one.
I’m wondering, though, can that recipe be used with other kind of baking pan’s? Such as 8 x 8 square glass pan? or 14 x 8 metal rectangular pan?