Sweet Cornbread

I thought this recipe was good but the original recipe called for a 9 inch round pan that I found to be too small. The cornbread was more like cake than cornbread and it took forever to bake. No really forever!

The second time I made this recipe I used a large square pan and it turned out much better. This is a super sweet recipe that you could even cut down the sugar on and use a honey glaze for the top now that would be delicious!

This is a recipe that I think you could make so many fun changes with. I think that this would make awesome muffins and you could even use some fresh corn in the recipe to make it even better!!

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  •  2/3 cup white sugar
  •  1 teaspoon salt
  •  3 1/2 teaspoons baking powder (yes this is correct)
  •  1 egg
  •  1 cup milk
  •  1/3 cup vegetable oil


  1. Preheat oven to 400 degrees. Spray a 10 x 10 x 2 inches pan or similar. The original recipe calls for a 9 inch round pan but I found that to be way too small. The cornbread was more like cake than cornbread. I didn’t like that at all it was just too thick and took forever to cook.
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean

Original Recipe Source

Number of Servings: 12
Nutritional Information:
  • 213 calories per serving
  • 33 carbs 
  • 7 grams of fat 
  • 3 protein
  • 11 sugar

*Nutritional information found on this information will vary based on the products you use.*

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