There is a huge debate of whether cornbread should be sweet or not. We always make sweet cornbread and if you are on the opposing side of no sugar, simply leave it out of this recipe or adjust the sugar to your tastes.

Why Make Sweet Cornbread?

• A quick recipe with pantry ingredients.
• Adds a comforting element to just about any dinner.
• Budget friendly side dish to stretch out a meal.
• Sweet buttery flavor in every bite.

Ingredients Needed for Homemade Cornbread

• Shortening
• Cornmeal
• All Purpose Flour
• Sugar
• Baking Powder
• Kosher Salt
• Butter
• Egg
• Milk

Step By Step Directions for Cornbread

1. Spoon shortening into a cast iron skillet and place into the oven while it preheats.
2. Add cornmeal, all purpose flour, sugar, baking powder and salt into a mixing bowl and whisk together.
3. Melt the butter and add to the cornmeal mixture with egg and milk.
4. Whisk together until smooth.
5. When oven is preheated the shortening will be melted, carefully remove from the oven with oven mitts.
6. Fill the hot skillet with batter and spread evenly.
7. Bake for 15- 17 minutes or until cornbread is golden brown and a toothpick inserted in the center comes out clean.
8. Remove from oven.
9. Cut into wedges and serve with butter.

Can I use a Baking Pan?

If you don’t have a cast iron skillet, use a 9 x 9 inch square baking pan or a 9 inch round cake pan. Metal pans will yield a crisper crust than a glass pan.

How to Store Leftover Cornbread

• Store cooled cornbread in a plastic zip top bag or tightly wrapped in plastic wrap at room temperature up to 3 days. Freeze cornbread in a freezer bag up to 6 months to make Chicken and Dressing.
• Reheat cornbread in a toaster oven for 2-3 minutes or microwave for about 30 seconds.

What Does Cornbread Go With?

Homemade cornbread will go with just about any meal. We love to serve it with pinto beans, chili, soups and stews. It is also great with meatloaf and pork chops.

Skip the package mix and add this homemade sweet cornbread to your menu this week to round out your favorite comfort food meals.

If you love this recipe as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Print

Sweet Cornbread

Sweet Cornbread is extra buttery with a fluffy inside and crunchy crust. An easy recipe to serve with any meal.

Course Quick Breads

Cuisine American

Keyword buttery cornbread, cornbread with sugar, homemade cornbread, skillet cornbread

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 Servings

Author Milisa

Ingredients

• 1 tablespoon shortening
• 1 cup cornmeal
• 1 cup all purpose flour
• ½ cup sugar optional
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup whole milk
• 1 large egg
• ⅓ cup melted butter

Instructions

• Spoon shortening into a cast iron skillet and place into the oven while it preheats to 425°.
• Add cornmeal, all purpose flour, sugar, baking powder and salt into a mixing bowl and whisk together.
• Melt the butter and add to the cornmeal mixture with egg and milk.
• Whisk together until smooth.
• When oven is preheated the shortening will be melted, carefully remove from the oven with oven mitts.
• Fill the hot skillet with batter and spread evenly.
• Bake for 15- 17 minutes or until cornbread is golden brown and a toothpick inserted in the center comes out clean.
• Remove from oven.
• Cut into wedges and serve with butter.

Notes

Store cooled cornbread in a plastic zip top bag or tightly wrapped in plastic wrap at room temperature up to 3 days. Freeze cornbread in a freezer bag up to 6 months to make Chicken and Dressing.

Reheat cornbread in a toaster oven for 2-3 minutes or microwave for about 30 seconds.

The post Sweet Cornbread appeared first on My Bread Recipes.