Soft, moist, super fluffy, this sweet cornbread recipe This is my favorite side dish that comes out from autumn to winter. It’s super easy to make with simple ingredients like cornmeal, sugar, buttermilk, honey and butter, and goes great with hot chili or soup.
best cornbread recipe
If you’re looking for a sweet cornbread recipe to enjoy with your next homemade chili pot, this might be the one for you. Sweeter than my easy cornbread recipe, but not too sweet to be mistaken for cake. just the right sweetness.
Moist and soft with a crispy golden rim My favorite way to enjoy this delicious cornbread is with a thick coat of salted butter and a drizzle of sweet honey, but it’s also a great cornbread recipe to enjoy with flavorful meats, chili, and stews. is.
how to make sweet cornbread
1. Preheat oven to 375°F Grease a 9-by-9-inch pan.
2. mix dry ingredients Combine (all-purpose flour, cornmeal, sugar, baking powder, and salt) in a large bowl. in another bowl, mix wet ingredients (eggs, milk, honey, melted butter).
3. Next, Add dry ingredients to wet ingredients Fold together until just joined. Do not overmix as the cornbread will be too dense.
Four. Let the dough rest for 10 minutes, Then pour the batter into the prepared baking pan. Bake for 35-40 minutes Or insert a toothpick in the center until clean.
Five. rest the cornbread and cool Let sit for 20 minutes before slicing and serving with butter and honey if desired.
baking tips
- Skillet cornbread: This recipe can also be baked as is. 9″ or 10″ cast iron skillet. First put the pan in the oven and preheat the oven. 425°F (220°C). Once the oven is preheated, remove the skillet and add 1-2 tablespoons of butter to the skillet. Swirl to coat. Immediately add the prepared dough to the hot skillet (the dough will sizzle, so that’s good!) Place the skillet in the oven for 20-25 minutes or clean by inserting a toothpick into the center of the cornbread. Bake until done.
- cornbread muffins: For a fun twist, try making corn muffins. First, preheat the oven and 400°F (200°C). Grease or line a standard 12-cup muffin tin with a paper liner. Using a spoon, divide the prepared dough evenly into muffin cups. The cup should be about 2/3 to 3/4 full. Bake for 12 to 15 minutes or until muffins are golden on top and clean when a toothpick is inserted into center.
- Add options: Try adding chopped jalapenos for a spicy accent, or add grated cheese like cheddar or pepperjack. You can also add whole corn kernels for a little texture.
what to eat with sweet cornbread
Cornbread is also great paired with many savory savory dishes and even some sweet dishes. Here are some ideas.
- Chile: Of course, when I think of cornbread, I immediately think of chili. From classic chili to steak chili to white chicken chili to vegetarian chili, all chili recipes call for a slice of sweet, buttery cornbread.
- barbecue: The sweetness is the perfect contrast to the smoky smoky flavors of pulled pork, brisket and ribs.
- Soups, Stews, Beans: My favorites include Pinto Beans with Bacon, Red Beans and Rice, Boston Baked Beans, Vegetable Beef Soup, and Beef and Barley Soup.
- fried chicken and fish
- whipped cream and fruit: Add a little whipped cream and sweet berries to easily transform this sweet cornbread into a delicious dessert.
- Spread: Try butter, jam, cream cheese, or a little peanut butter.
Storing and Freezing Cornbread
- storage: Allow the cornbread to cool completely to room temperature, then wrap tightly in plastic wrap or transfer to an airtight plastic bag. Once wrapped, transfer the cornbread to the refrigerator and store for up to 1 week.
- frozen: For long-term storage, wrap the cornbread in plastic wrap, remove as much air as possible, and transfer to a ziplock bag. Thaw in refrigerator before reheating.
- Reheating: For best results, reheat in oven. Preheat oven to 350°F (175°C) and bake cornbread for about 10-15 minutes. Cover with aluminum foil to prevent drying when reheating.
Easier bread recipe
If you try this sweet cornbread recipe, please let us know by leaving a comment. I always love to hear your thoughts.
sweet cornbread recipe
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Instructions
Preheat oven to 375 degrees Fahrenheit and grease a 9-by-9-inch pan.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In another bowl, mix eggs, milk, honey and butter. Then add the dry ingredients to the wet ingredients and mix until just blended.
Let the mixture sit for 10 minutes and pour the dough into the prepared baking pan. Bake for 35 to 40 minutes or until clean with a toothpick inserted in the center.
Allow to cool for 20-30 minutes before slicing and serving with butter or honey, if desired.
Jessica’s Note
Store leftover cornbread in an airtight container or tightly wrapped in plastic wrap at room temperature for 3 to 4 days.
nutrition information
calorie: 266kcal | carbohydrates: 47g | protein: 6g | fat: 7g | saturated fat: 3g | Polyunsaturated fat: 1g | Monounsaturated fat: 2g | Trans fat: 0.2g | cholesterol: 59mg | sodium: 265mg | potassium: 219mg | fiber: 2g | sugar: twenty oneg | Vitamin A: 217IU | Vitamin C: 0.1mg | calcium: 79mg | iron: 2mg
(Nutrition information provided is an estimate and will vary depending on cooking methods and specific brands of ingredients used.)