Perfectly Sweet Cornbread Recipe - Food.com (2024)

364

photo by limeandspoontt

Reviews

1. This is a great recipe ... there are several tweaks that can be done to get even more flavor out of it:skew the flour to cornmeal ratio... it's CORNBREAD :) i make mine with only 3/4C flour and 1 1/4C cornmeal .. the extra cornmeal makes for a richer flavor ... also increased salt to 1 tsp .. and reduced oil to 1/4C perfection when made in a cast iron skillet

   See Also

   Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven|PaperbackOne Pan Paleo Lemon Chicken Recipe {Gluten-Free} - My Natural Family18 Of The BEST EVER Homemade Apple RecipesEasy Blueberry Crostata (or Galette) Recipe

   strobotron

2. This is a GREAT recipe. I was looking for a cornbread recipe that was a little sweeter than a lot of the others I had found. After reading several of the reviews, I knew this would be a good one. Like some others, I chose to make this in my 12 inch iron skillet and it came out perfect. I greased the skillet and put it in the oven as it was preheating. I mixed the ingredients, poured into the skillet and then drizzled a little honey over the top for some added sweetness. Bottom line? My family can't get enough of this. They love it. I baked it for exactly 29 minutes at 350 degrees. If you don't have an iron skillet, do yourself a favor and get one. They aren't expensive and you'll thank me for nudging you in that direction. Enjoy.

   djnoble1

3. This is everything I've ever wanted in cornbread! So good you can eat it plain for dessert. I've never been fond of cornbread because its always been way too dry, crumbly and crusty for my tastes. This cornbread is cake-like in texture, NO crumbles...super moist...and the truly great thing was it STAYED that way....even after it had been sitting for a couple hours and totally cooled off. I went to have a leftover slice, and it was still moist, soft, sweet and wonderful. After reading recipes and reviews, the dryer, crustier, crumblier cornbread is very Southern, and the sweet cake-like cornbread is considered Yankee. You might like only one type, or both for different occasions. This recipe gets tops for the Yankee style! I'm making another pan right now for dinner again!

   larahafen

4. This cornbread was fantastic! Just sweet enough, and nice and moist. I used Skim Plus milk and lowfat margarine, and it still came out great. One suggestion: I find that this recipe doesn't have quite enough corn flavor, so I up the cornmeal (I use yellow) to 3/4 cup, and only use 1 1/4 cup regular flower. Comes out even better this way.

   Puffjelo

5. Holy Cow..this is a GREAT recipe. I lowered the flour to 1 1/4 cup and upped the cornmeal to 3/4 cup. I also soak the cornmeal in the milk for about 10 minutes to help it soften.**This last time I made it, I used half fine ground cornmeal and half corn flour. **YUM YUM YUM !!!!

   See Also

   Instant Pot Blueberry Cheesecake Recipe

   Hisees

see 350 more reviews

Tweaks

1. Instead of stated recipe, I used: 3/4 c flour 1 1/4 C cornmeal Not overly sweet. I didn't use the melted margarine. Left all other ingredients the same. I baked in a 8" glass pan, 350 for 35 minutes.

   Smocking

2. I used buttermilk and they were delicious.

   shespinz

3. This is a delicious sweet corn bread recipe. There were a lot of suggestions on how to tweak it, so I made it using the original recipe and using other's recommendations. Here's my take:<br/><br/>ORIGINAL: Comes out absolutely perfect with just 1/4 cup oil. I made it in a 8" square pan made of silicone. The timing was perfect via the recipe. After 2 min of cooldown, it popped out of the pan and looked wonderful. While it's called sweet cornbread, I think it's more like corn cake. Seeing as it was moist and delicious without being greasy, I won't ever be adding the complete 1/3 cup oil in the future. My husband liked this one better because it was softer in texture, he gave it a 4.25 star rating out of 5.<br/><br/>ALTERED RECIPE: Also, extremely delicious. This had a slightly thicker texture to it because it was 1 cup flour/1 cup corn meal. Increased salt to 1 tsp, used 1/4 cup melted butter instead of oil, baked it in muffin pans where there was butter on the bottom of each before batter was poured into it. I like this recipe more. It feels more cornbread-y, tastes more corn-y, and is more of what I expect. The metal pan crisped the edges which I loved. The muffin shape (didn't use liners) made presentation/sharing/distribution easier. Popped right out after a 2 minute cool down. With reducing the sugar, it is a 5 star recipe.<br/><br/>*The recipe only says "cornmeal" but there's a few versions I can find in my store. So, specifically, I used "masarepa" which is precooked corn meal. Seemed perfect to me.<br/>** I would have used the recipe's called amount of oil, but I ran out. Hence I reduced it to 1/4 cup and used melted butter to fill in the gap.<br/>*** neither version needs you to spread butter on the hot muffins. I do love butter but it would be overkill.

   WuhanNoodle

4. Whenever I make this cornbread I get compliments. I always make it in an iron skillet and the outsides get nice crispy, although the cook time increases to about 30 minutes. I have added corn and jalapenos, both of which are excellent. I am thinking of trying to replace the oil with coconut oil, because I had a coconut cornbread bite at an upscale restaurant the other day it was awesome. Give this one a try, it's worth it.

   sarahgrimmhomes

5. We had this cornbread with some spicy pinto beans tonight. Really yummy! I subbed sifted wheat flour for the regular flour and added a tablespoon of honey. I also added the layer of cream on top like CMSANDER suggested. The wheat flour made the cornbread kind of a funky color but it still tasted great! Loved the crunchy edges.Thanks!

   Slatts

see 8 more tweaks

Advertisement

Advertisement

Advertisement