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If you like your cornbread on the sweeter side, then THIS Southern Cornbread recipe for you! You’ll want to serve it with everything!
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There are a few recipes that I feel everyone should have. This Southern Cornbread recipe is one of them! It goes with so many things, is easy to whip up, and it is amazeballs.
My husband loves the leftovers – and often claims plenty for himself! ? Unlike many cornbread recipes, this one is not gritty. I’m not a big fan of gritty cornbread. This recipe produces a thick, slightly cake-like cornbread that is to die for!
Everyone has their quirks. When it comes to brownies or cornbread, I’m an edge-type of a person (corners preferably) – my husband likes the middles. I’m not suggesting that’s the secret to a happy marriage, but it sure helps. ? No matter if you prefer middles or edges, this cornbread is so simple to whip up. Slather on some butter, maybe a drizzle of honey …. mmmm hmm, and take a big ol’ bite!
Cornbread recipe
- cornmeal
- milk
- all-purpose flour
- baking powder
- salt
- granulated sugar
- brown sugar
- large eggs
- vegetable oil
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How to make cornbread
Time needed: 50 minutes
How to make Southern Cornbread
- Preheat oven and prepare baking dish.
Preheat oven to 400° F. (If using a glass baking pan, lower the oven temperature to 375° F.). Grease a 9x13x2-in. baking pan and set aside.
- Prepare batter and pour into pan.
Combine cornmeal and milk in a small bowl and allow to rest 10 minutes. Meanwhile, in a large bowl, combine flour, baking powder, salt, and both sugars. Mix in the cornmeal mixture, eggs and oil until smooth. Pour mixture into the prepared pan.
- Bake.
Bake for 30-35 minutes or until a toothpick inserted near the center tests clean.
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Southern Cornbread
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Ingredients
- 1 ½ cups cornmeal
- 2 ½ cups milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 2 eggs
- ½ cup vegetable oil
Instructions
- Preheat oven to 400° F. (If using a glass baking pan, lower the oven temperature to 375° F.). Grease a 9x13x2-inch baking pan and set aside.
- Combine cornmeal and milk in a small bowl and allow to rest 10 minutes. Meanwhile, in a large bowl, combine flour, baking powder, salt, and both sugars. Mix in the cornmeal mixture, eggs and oil until smooth. Pour mixture into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted near the center tests clean.
Notes
- Don’t forget to serve with butter and honey!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No true southerner would EVER call this recipe, 'southern cornbread'. Cornbread is made with cornmeal & buttermilk. It's supposed to be gritty, and dense, not sweet and fluffy like cake. This label on this recipe is truly an affront to my Southern heritage. Real cornbread is savory, not sweet. Even those boxed corn muffin mixes are sweet…. but notice they aren't called cornbread. Why? Because it isn't, & neither is this corn cake that you are trying to claim as "Real Southern Cirnbread".
What a NASTY comment. You must be a miserable person. Did your comment make you feel better? And by the way Jamie Thank You for the recipe it was AWESOME!
Why would you waste your time writing such a rude comment? If you don’t like it, move on. Geeez.
I’m a real Southern cook and there are many ways to fix cornbread, fried or baked sweetened or unsweetened depending on what area of the South you’re from. Your comments were very rude.
I beg to differ that real southerners do not like sweet cornbread. I was born and raised in the very south part of Louisiana. My mamom ALWAYS made sweet cornbread(but she never put brown sugar in hers). I never knew anything other than sweet cornbread existed until I visit the northern states.
We always eat our cornbread in milk, add extra sugar in the bowl, and we slap some peanut butter on the inside of bowl, so we can put some on our spoon with our sweet cornbread.
Sweet cornbread isn’t an insult to my Southern Cajun Heritage. We look at people crazy if they do NOT eat sweet cornbread. P. S. My mamom was also born and raised in Southern Louisiana, baked sweet cornbread, and her cornbread was never cake like.
I do agree this is not Southern Cornbread and shouldn’t be labeled as so. It should be called something else. “True Southern cornbread” is made with cornmeal and buttermilk and is savory for sure! But I am not trying to be rude!! It is just the truth!! But I thank you for sharing this recipe, my husband (Bless his heart: I think his momma dropped him on his head as a small child loves sweet bread like that) I agree it does go well with any green (turnip, collard etc.) but it is not my grandma’s southern cornbread!!
Cakes and brownies, give me the middle. Cornbread give me the corner(s) or else. lol Yummy recipe.
This looks so yummy. I love a good cornbread!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party will be live tonight. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
Always wanted to make corn bread. Looks good.
-h
I love cornbread and have been looking for a great recipe to make. Thank you for sharing this.
FYI, I'm a middle! 🙂
I'll tell you a secret Jamie – I'm not very familiar with cornbread….
I like what I see and I like your recipe!
I really must try it
Thanks
Jamie,
This pic looked so good and I've never made cornbread with brown sugar so I will have to give it a try. Thanks for posting it!
I found your blog through Beez Rental Designs and so glad I did! I just did my entire weeks menu using your recipes. Was about to head to the grocery store not having ANY idea what to buy or cook! You saved the day!!
This cornbread looks so good Jamie!! Pinning to try! Thanks!!