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Sweet Cornbread


  • 1⁄2cup cornmeal
  • 1 1⁄2cups flour
  • 2⁄3cup sugar
  • 1tablespoon baking powder
  • 1⁄2teaspoon salt
  • 1⁄3cup oil
  • 3tablespoons melted butter
  • 1tablespoon honey
  • 2eggs, beaten
  • 1 1⁄4cups milk


  • Preheat oven to 350º.
  • In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  • Add the oil, melted butter, honey, eggs, and milk.
  • Pour into a greased 8-inch square pan.
  • Bake for 35 minutes.


  • amydaigs

    I never liked corn bread growing up. I remember making it in Girl Scout camp and I remember my mom making it. It was always dry and gritty (sorry Mom!) and tasted bland. When my husband asked me to make cornbread for him, I reluctantly looked up a recipe on Zaar. Now I can say that I LOVE cornbread! This recipe is perfect in my mind. I make this recipe every chance I get – chili cook-offs, pot luck dinners, and my husband often gets requests from his friends at work, so I’ll make up a batch for him to bring them every so often. Make a double batch and put it in a 9×13 pan – you won’t be sorry you did. It will come out perfectly moist and the sweetness will make you wish your mama had known how to make it this way.

  • Marg (CaymanDesigns)

    Perfect cornbread!! I’ve already had to share the recipe. Moist, slightly sweet and very delicious. Thanks! UPDATE: I make this usually once a week. Since a few family members though it was a bit too sweet, I cut the sugar and salt in half. (If you cut the sugar without cutting the salt, it is too salty…been there done that!! 😉 ) It still is an incredibly flavorful, moist, sweet cornbread that we all ADORE! It also work well to bake it a day or two ahead of time. It keeps beautifully! I found this out when I was going to be gone for two nights but would need a meal within minutes of returning home. This recipe saved me a lot of hassle! Thanks again for sharing it!

  • Cadillacgirl

    I have never made cornbread before and barely ever ate it, but watching food network, saw cornbread and gave it a whirl… YUMMY! Made it in muffin tins and baked for 25 minutes. So delicious that the whole dozen are almost gone between 2 of us!

  • Bittersweetened

    This is the perfect blend for cornbread. I have tried so many recipes that are either too sweet or too bland. I will be using this recipe from now on. I combined it with Fabulous Beef Stew and it made a great side dish for a cold winter night. Thanks for posting!

  • Momof7

    Great basic cornbread recipe, fantastic texture. I doubled it and baked in a 9×13 and it looked beautiful, as well. My kids ate it up fast!

  • Croft Girl

    This is a fabulous recipe. I’d give it more stars if I could. I’m not a big cornbread fan but even I love this one and my picky DS can’t get enough of it. I follow the recipe exactly and it always turns out perfect, but one time I forgot the melted butter in the microwave and couldn’t tell the difference — so if you’re cutting back on calories and leave out the butter you’ll still be in heaven with this winning recipe. Thanks Lvs2Cook!

  • truebrit

    This is awesome, probably the best cornbread I’ve ever made! It turned out moist and tender, with just the right amount of sweetness. I doubled the recipe, and omitted the honey, as I didn’t have any handy. I poured the batter into a 9″ x 13″ pan, and it took about 45 minutes to bake. This will be our default cornbread recipe from now on! Thanks!

  • tobree

    Over-mixing is a dangerous thing. <br/><br/>The first time I made this, I ended up with something resembling cake batter. It was a bit runny when I poured it into my baking pan. I figured it was because of the flour to cornbread ratio. It seemed to have baked just fine, but when I cut into it, I immediately noticed that the texture was very dense and even a bit gummy. The flavor was fine so I went with it and cut myself a slice. All was going well until I got a mouth full of baking powder. I don't wish that on anybody, so I'm glad I tasted it myself before serving. <br/><br/>Well, I'm not one to give up so easily, so I tried it again. This time I put the dry ingredients in my mixer and had the whisk going while I added the baking powder and salt. Then I moved the dry ingredients into another container so that I could put the eggs in the mixer. I whisked the eggs for about 5 seconds on medium-low. I added the rest of the wet ingredients to the eggs and whisked them for another 8-10 seconds on medium-low. Then I SWITCHED from the whisk to the flat beater and added the dry ingredients to the wet ingredients in the mixer. I mixed this on the LOWEST speed for about 5 seconds, or just until everything was combined. This time my batter looked much thicker and condensed. This baked perfectly into a light, fluffy texture.

  • Claudia Dawn

    LOVED IT! I thought I loved my Marie Calandar’s copy-cat recipe, but this one’s got it beat! I only tried this one because I ran across Nancy on FB and thought I’d check out her recipes. I had my cornbread recipe on the menu for this week, and thought, “what the heck? I’ll give THIS one a try”. This was so light and flavorful. I think I found a replacement to my old stand-by. Thanks, Nancy!

  • itsnevrenough

    This was so good! I used a Lodge cast iron pan with cactus forms and baked it for 30 minutes. It turned out perfectly! I will definitely be making this again. Thanks!