MOIST SWEET CORNBREAD RECIPE A REAL FAVORITE!

The best moist sweet cornbread recipe out there, just read the reviews. There is nothing better
than a Sweet Cornbread. This cornbread recipe continues to be the most popular on my blog.
Everyone seems to want a moist sweet cornbread recipe and one that keeps for an extra day
or two as well. Have you ever tried to find a cornbread recipe that is moist and sweet at the
same time? Yeah, me too. This cornbread recipe is just that. Wait until you try it. Youll fall in
love and never go back. My entire childhood, I never really cared for cornbread. That was,
until my ex-husband, who is from the South, introduced me to his grandmothers cornbread
recipe. It was a sweeter recipe, and didnt taste as gritty as what Id known cornbread to taste
like. It became my cornbread recipe of choice during the years of our marriage. When I got
re-married, I really wanted to find a cornbread recipe that everyone in my whole family (all 7
of us) would eat, because even the one I had learned to love, wasnt appealing to my children.
It was time to find a moister, cornbread. It took countless tries, and many failures before I was
able to create this Moist, Sweet Cornbread recipe. Ive had so many people say it is all over
the internet and was there before I posted it. Well, considering I shared the original form of
this recipe on an adoption reunion board in 1995 to a group of about 100 women, and then
again shared this version on an old website of mine from the late 90s Im willing to be its
MY recipe that is circulating around. Thats okay, share the love. But dont tell me its not
mine. The many ruined batches, countless hours in my kitchen and many attempts at
perfecting this, are slightly insulted. Haha This is a moist, cake like recipe that is perfect with
soups, stews and chilis. I have modified and tweaked this cornbread to be what we want since
the original. You can even add a drained can of corn to it if you want corn pieces in there too.
Its all up to you. And it still tastes great and remains a moist cornbread rather then the dry
counterparts you often find! Our family loves to eat the leftovers in the morning for breakfast
served with melted butter and honey. Delicious! Seriously, its moist sweet cornbread that just
reminds you of home and a little of cake. Because who doesnt love cake? Its not cake. It just
kind of reminds you of it.

MOIST SWEET CORNBREAD RECIPE

Recipe Type: Side
Cuisine: Mexican
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 10-12 servings
This sweet cornbread recipe is award winning and is full of moist sweet flavor. It really is the
perfect cornbread!
Ingredients

1 c. cornmeal

3 c. all-purpose flour

1 c. sugar

2 Tablespoons baking powder

1 teaspoon salt

2/3 cup vegetable oil

1/3 cup. melted butter

2 Tablespoons. honey

4 eggs, beaten

2 1/2 cups whole milk

Instructions
1.

Preheat oven to 350 degrees and grease a 913 inch baking dish.

2.

In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.

3.

Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just
until moistened.

4.

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.

5.

Remove from oven, serve warm with butter or honey or simply plain. Its amazing!

It is absolutely fantastic with Chili. The perfect anytime addition to any meal, and the kids
absolutely love it. We bring this cornbread recipe for events, picnics and other activities often
and I always get rave reviews and the kids that try it always tell me they didnt like cornbread
until this. An entire pan was devoured in only 10 minutes very recently, so I am confident its
a winning recipe.

My favorite Cornbread

I love a good piece of warm cornbread! Doesn't it sound so

yummy on a cold night, with some soup or crock-pot meat. I
like it best when it is almost cake-like in texture and feeling. I
am not a big fan of cornbread with a real cornmeal texture. I
want it to be blended in and taste moist and fluffy! This
recipe is just what I like.

1 cup cornmeal
3 cups flour
1 1/3 cups sugar
2 Tbs. baking powder
1 tsp. salt

2/3 cup oil

6 Tbs. melted butter
4 eggs
2 1/2 cups milk

Preheat your oven to 350 degrees. Mix the cornmeal, flour, sugar, baking
powder and salt together in a big bowl. Make a well in the center of the
dry ingredients and add the oil, butter, eggs and milk. Stir until it is just
mixed. Bake in a 9x13 pan for 35 minutes.

SWEET CORNBREAD

1.5 cups flour

1.5 cups yellow cornmeal
cup granulated sugar
1 Tablespoon baking powder
teaspoon baking soda
1 teaspoon kosher salt
1 cups buttermilk
1 can (14 oz 420ml) sweetened condesed milk
2 large eggs
6 Tablespoons unsalted butter, melted
Preaheat oven to 400. Line a 9x13 baking pan with foil, overhanging the edges and
grease the foil.
In large bowl, whisk together all the dry ingredients flour, cornmeal, sugar, baking
powder, baking soda and salt.
In medium bowl, whisk together the butermilk, condensed milk, eggs and melted
butter until combined.
Stir the wet ingredients into the dry until combined and no lumps remain. Do not
overmix.
Pour into prepared pan and bake for about 30 to 40 minutes, until light brown
around the edges and tester comes ot clean (start testing after 30min). Allow to
cool in pan for a few minutes, then remove using foil edges and allow to cool on
track.
Serve warm or at room temperature, with or without a little pat of butter.

SWEET BLUEBERRY CORNBREAD

Ingredients

1 1/2 cups all-purpose

fl our

2/3 cup sugar

1/2 cup cornmeal

1 tablespoon baking
powder
1/2 teaspoon salt

1 1/4 cups milk

2 large eggs, lightly

beaten

1/3 cup canola oil

4 tablespoons butter,
melted

1 cup fresh blueberries,

(or fresh frozen blueberries)

Preheat oven to 350. Spray an 8" square baking pan with nonstick baking spray and set aside.
In a medium mixing bowl, whisk together fl our, sugar, corn
meal, baking powder and salt. In a separate large mixing bowl,
whisk together milk, eggs, oil and butter. Add to fl our mixture
to wet mixture and stir just until blended. Gently fold in
blueberries.
Pour into prepared baking pan. Bake for 35 minutes or until
wooden pick comes out clean. Serve warm with butter.

The Best Corn Bread Youll Ever Taste

There are so many great things about growing up in the South: the friendly
people, the sometimes-charming accents, the amazing food. Especially the
amazing food. My family ate a lot of classic Southern dishespork chops,
collard greens, North Carolinastyle barbecuebut one of my all-time
favorites was (and still is) corn bread.

Theres an age-old debate about exactly is the right kind of cornbread:

sweet or savory. Considering my deep love for anything sweet, you can
probably guess which side of the argument I fall on, which is reason No. 1
why Im in love with this recipe adapted from the Blue Ribbon Beer Garden
in NYC.
Harrison made a big batch of chili last night while my family is in town,
and because corn bread is the perfect complement to a delicious bowl of
chili, I knew I had to bake up this recipe. Its one of my favorite recipes of
all time, and it also makes the best corn bread youll ever have (in my
book!). Its so sweet and moist that its pratically like eating a slice of cake,
and its almost impossible to stop with just one piece. Even better: The
recipe is so simple, even the most amateur bakers can nail it every time.
Check out the ingredients and instructions below, and prepare yourself for
your favorite new recipe:
Blue Ribbon Corn Bread
2
2
1
2
1

cups yellow cornmeal

cups all-purpose flour
cup sugar
tablespoons baking powder
tablespoon kosher salt

2 cups whole milk

1/2 cup (1 stick) unsalted butter,
melted
1/2 cup honey
4 eggs, lightly beaten

1. Preheat oven to 375 F. Spray 9- x 13-inch baking pan with nonstick cooking
spray, then set aside.
2. In large bowl, whisk cornmeal with flour, sugar, baking powder and salt until
combined. Set aside.
3. In medium bowl, whisk milk with melted butter, honey and eggs until
combined. Add milk mixture to cornmeal mixture, and use spatula or wooden
spoon to stir until just combined.
4. Transfer batter to prepared baking pan and bake for 30 minutes, or until golden
brown. Let corn bread cool slightly before slicing and serving.