Best Sweet Cornbread Recipe
A wonderfully moist and slightly sweet cornbread recipe that uses real corn kernels for an extra pop of flavor and texture.
Ingredients
Main Ingredients
- 1 cup yellow cornmeal Use fine or medium grind
- 1 cup milk Whole milk recommended
- 1 cup all-purpose flour
- 0.66666666666667 cup white sugar Use 2/3 cup
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 large egg Lightly beaten
- 0.5 cup frozen corn Thawed, or use leftover cooked corn
- 0.33333333333333 cup melted butter Use 1/3 cup
Instructions
Preparation Steps
- Heat oven to 400 degrees Fahrenheit (200°C) and prepare your baking pan (8 or 9-inch cake pan, or a muffin tin).
- In a medium bowl, combine the yellow cornmeal and milk. Let this mixture sit for about 10 minutes to allow the cornmeal to soften.1 cup yellow cornmeal
- In a separate large bowl, combine the all-purpose flour, sugar, salt, and baking powder. Mix well.1 cup yellow cornmeal
- Add the lightly beaten egg, melted butter, and the soaked cornmeal mixture to the dry ingredients. Mix until just combined.1 cup yellow cornmeal
- Gently fold in the thawed frozen corn kernels.1 cup yellow cornmeal
- Pour the batter into the prepared pan.
- Bake time depends on the pan: If making muffins, bake for 18-20 minutes. If using an 8 or 9-inch cake pan, bake for 20-25 minutes. If using a square muffin pan, bake for about 12-14 minutes. Test with a toothpick for doneness.
Notes
The 10-minute soak time for the cornmeal is essential for a moist, non-gritty texture. This cornbread pairs excellently with chili or BBQ.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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