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Serving a wedge of cornbread on a spatula.
Milisa

Sweet Cornbread

Sweet Cornbread is extra buttery with a fluffy inside and crunchy crust. An easy recipe to serve with any meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 Servings
Course: Quick Breads
Cuisine: American
Ingredients Method Notes

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

Method
 

  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.

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.