For some reason, I have never really cared for corn bread, until my ex-husband, who is from the South, introduced me to his grandmother’s sweet cornbread recipe. Now I love it, but only if its made this way. This is a moist, cake like recipe that is perfect with soups, stews and chili’s.
Our family loves to eat the leftovers in the morning for breakfast served with melted butter and honey. Delicious!
1 c. cornmeal
3 c. all-purpose flour
1 1/3 c. sugar
2 Tbs. baking powder
1 tsp. salt
2/3 c. vegetable oil
1/3 c. melted butter
2 Tbs. honey
4 eggs, beaten
2 1/2 c. whole milk
Preheat oven to 350 degrees and grease a 9×13 inch baking dish. In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened. Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
Fantastic with Chili. It’s what’s for dinner.
This was the best corn bread I ever made and ate. Thanks for sharing.
This cornbread was DELICIOUS! My whole family loved it. Very generous recipe, and very easy to make too. Exactly what I was looking for tonight. Thank you!
As a matter of fact, I enjoyed this so much I felt the need to pimp it out over on my cooking blog, along with my made-up dinner recipe from tonight.
Okay .. I tried this recipe yesterday because I had this huge sudden craving for soft moist cornbread. This recipe is AWESOME!!! Definitely a keeper!!! The cornbread came out excatly as I dreamt it in my mouth — soft anmd moist and sweet ..yums!!! I think this will be our household favorite for quite a while =) Thanks!!!!
So happy to hear you tried it and liked it. This is such an easy, but delicious corn bread. I told you, I didn’t like cornbread until THIS recipe. LOL
I love sweet corn bread and since reading the reviews for yours, I plan on trying it – here in South Africa! I want to leave my friends with a little taste of Mexico (there are no Mexican restaurants around), so I think I will add some jalapenos (from a jar) and substitute 1/2 cup of the whole milk with the jalapeno water from the jar. Maybe I’ll add some cheese. I will let you know how it turns out. It should be good cuz I’m starting with a recipe with great reviews.
I plan on making this cornbread recipe for Thanksgiving. Super excited!! Hope it comes out just like the picture!!!
Ok…im intrigued…my mom ONLY wants to have Jiffy and i refuse to go another yr with it…i want cornbread from scratch. The reviews got me so no i HAVE to try it…the only thing is i wanted to try a recipe with real corn in it…i’ll see how to incorporate it.
Thanks!
X
Delicious!!! The recipe was easy (I made a half batch and cooked as corn muffins), perfectly sweet and moist – just as promised! It was nice to eat cornbread that you can actually pick up without it disintegrating!
This was the best sweet cornbread recipe ever!
I used freshly ground corn and honey granules instead of sugar and substituted unrefined coconut oil for the veg oil.
This was better than birthday cake!!
Thanks for sharing xoxoxox
oh my goodness this is the best cornbread i have ever had, thank you so much for sharing!!!!!!!
So this post is super late but i made this recipe for thanks giving…substituting 2 c of all purpose flour with whole wheat flour…EVERYONE RAVED about it!!! My girlfriend’s been getting at me for months to send her the recipe…I finally am! Thanks so much…JIFFY NEVER AGAIN!
I’ve been longing for a recipe like this since I had it in a diner years ago. It’s great!
We had guests over tonight for gumbo. The bread is great alone and it’s complimented when drizzled with sorghum or honey. Thanks for sharing it. I think you’ve nailed it.
This is just so yummy! Thanks for giving such a great recipe! =)
FANTASTIC. No more box muffin/cornbread mix for me and my family. Thank you for posting this delicious recipe!