Sweet Cornbread Recipe

Name: Sweet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 1 cup Yellow Cornmeal; 1/2 cups Granulated Sugar; 1 Tablespoon Brown Sugar; 2-1/2 teaspoons Baking Powder; 1 teaspoon Kosher Salt; 1 whole Egg; 1 cup Milk; 1/3 cups Vegetable Oil; 1/2 cups Creamed Corn

Servings: persons

1 cup All-purpose Flour
1 cup Yellow Cornmeal
1/2 cups Granulated Sugar
1 Tablespoon Brown Sugar
2-1/2 teaspoons Baking Powder
1 teaspoon Kosher Salt
1 whole Egg
1 cup Milk
1/3 cups Vegetable Oil
1/2 cups Creamed Corn

1
Preheat oven to 400 degrees F.
2
Butter and flour a 9-inch round cake pan and set aside.
3
Combine dry ingredients (flour, cornmeal, sugar, brown sugar, baking powder and salt) in a large mixing bowl. In a separate, smaller mixing bowl, combine the wet ingredients (egg, milk, oil and creamed corn). Add wet ingredients to the dry ingredients and mix well. Try not to over-mix, however.
4
Bake 20-25 minutes, or until an inserted toothpick or knife to the center of the cornbread comes out clean.
5
Enjoy!

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 cup Yellow Cornmeal, 1/2 cups Granulated Sugar, 1 Tablespoon Brown 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.

Sweet Cornbread

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