Sweet Cornbread – a delicious recipe with Flour, Yellow Cornmeal, Milk, Sugar, Vegetable Oil, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Note: I think cornbread is best made in a cast iron skillet but that's just a personal preference of mine. It can be made as muffins or in another pan but I believe cast iron is the way to go.
2
Preheat oven to 350u00b0F and put a small amount of oil in a cast iron skillet. Put skillet in the oven and leave it in to heat before you begin mixing.
3
In a large bowl, mix together all ingredients. After about 10 minutes, remove skillet from oven and move it around to let oil coat the bottom and a little up the sides of the skillet. Remove extra oil with paper towel.
4
Sprinkle a generous amount of cornmeal in skillet for dusting the pan. Shake cornmeal around to coat the bottom and sides of skillet really well, then pour the rest out. Pour cornbread batter in skillet and bake for 15-20 minutes until browned on top.
5
Remove from oven, then take a knife and run it around the edges of the pan. Grab a large plate and place it on top of the skillet, hold it tight, then gently flip. Now, cut a big ole slice with butter-it's so good!
610
kcal
Calories
25
g
Fat
107
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Flour, 1 cup Yellow Cornmeal, 1 cup Milk, 2/3 cups Sugar, and more.
Yes, Sweet Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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