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This recipe for Sweet Cornbread in mini loaves, made with honey, is a twist on regular cornbread. Delicious, tender, and baked to perfection.
If you are a regular reader of Erren’s Kitchen, then you know that I love all things cornbread-related, and crave it a lot which means I create new cornmeal recipes every few months. I can’t help it, I just love the stuff!
I’ve made, classic corn muffins (That recipe isn’t very sweet at all so this time I went for a much sweeter version using extra sugar and some honey for more depth of flavor), cornbread pancakes, and corn muffins with both blueberries and strawberries. They really turned out tender and delicious and I know you’ll love them!
Why This Recipe Works
- Melted butter adds a rich flavor. Some recipes call for vegetable oil only and that has no flavor.
- No need for any special ingredients. This recipe calls for just fine cornmeal, and everyday baking ingredients..
- It’s super simple, all you need is a bowl and a wooden spoon! It’s that easy!
How to Make Sweet Cornbread
- Combine the dry ingredients.
- Mix the wet ingredients.
- Pour the wet ingredients into the dry ingredients and combine.
- Bake for 12 to 15 minutes.
- Serve and Enjoy!
Step by Step Instructions
Mix dry ingredients in a bowl and make a well in the middle.
Mix egg, milk, melted butter, oil, and honey in a large mixing bowl. Pour into the well of dry ingredients; combine.
Divide batter into the pan, filling the sections ¾ of the way.
Use an ice cream scoop to distribute the batter into the pan, it helps ensure the loaves are all a similar height.
For your information – you can get the pan I baked them in here on Amazon. (#paidlink).
Bake for 12 to 15 minutes, or until golden.
Allow to cool.
Serve and enjoy, they are a thing of beauty!
Erren’s Top Tips
- This recipe uses fine cornmeal. Replacing it with coarse cornmeal could result in a much drier cornbread
- Don’t overmix the batter. Using a wooden spoon is best for this recipe in place of an electric mixer. Overmixed batter will make a heavy, dense cornbread.
- A Few Lumps in the batter is fine. When making cornbread, a few lumps in the batter won’t hurt. They’ll moisten during baking giving more texture.
- Always check your cornmeal is fresh Did you know cornmeal can go bad? Good cornmeal will have a sweet aroma Cornmeal that’s turned will smell stale and musty.
- Serve these gorgeous sweet cornbread loaves warm or cold. I like a little butter with mine!
Other Fantastic Cornbread Recipes
FAQs
Can I use cream instead of milk in cornbread?
Heavy cream is about fifty percent water, while milk usually runs 80 – 90 pecent water. I might try using 1/3 cup water to 2/3 cup cream for corn bread. A fifty/fifty mix would probably work out OK too
What can I add to cornbread?
You can add literally anything to your sweet cornbread. Nuts, dried fruit, you can replace honey with maple syrup. The combinations are endless.
Why does my cornbread fall in the middle?
Your sweet cornbread might sink in the middle if it simply hasn’t had long enough to cook. All ovens are different so keep an eye on it and live it in a little longer until it’s fully cooked.
How do you make cornbread not dry?
Make sure you don’t bake your cornbread too long. Ovens vary so be sure to check on your cornbread after 10 minutes to see if it needs longer.
How do you store cornbread?
You can store cornbread in the pantry for 1 to 2 days. It should be kept dry and away from sunlight. Keep it in an airtight container. Keep in the fridge in an airtight container for up to 3 days. To freeze your cornbread, wrap it tightly in plastic wrap or foil and freeze in a freezer-safe container for 2 to 3 months. Defrost and serve!
Rate This Recipe
Recipe
Sweet Cornbread
Ingredients
- 2 cups all-purpose
- 2 cups fine cornmeal
- ½ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 4 eggs (beaten)
- 2 cups milk
- 4 tablespoons butter (melted)
- ¼ cup vegetable oil
- ½ cup honey
Instructions
- Pre-heat oven to 425 f/ 220c
- Grease a mini loaf pan.
- Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
- Mix egg, milk, melted butter, oil, and honey in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Divide batter into the pan, filling the sections ¾ of the way (This makes 12 – 15 loaves).
- Bake for 12-15 minutes, or until golden brown.
Tips
- Use an ice cream scoop to distribute the batter into the pan, it helps ensure the loaves are all a similar height.
- This recipe uses fine cornmeal. Replacing it with coarse cornmeal could result in a much drier cornbread
- Don’t overmix the batter. Using a wooden spoon is best for this recipe in place of an electric mixer. Overmixed batter will make a heavy, dense cornbread.
- A Few Lumps in the batter is fine. When making cornbread, a few lumps in the batter won’t hurt. They’ll moisten during baking giving more texture.
- Always check your cornmeal is fresh Did you know cornmeal can go bad? Good cornmeal will have a sweet aroma Cornmeal that’s turned will smell stale and musty.
- Serve these gorgeous sweet cornbread loaves warm or cold. I like a little butter with mine!
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