Sweet Cornbread Cake

I make it as it is written. I’m not a cornbread fan but love this one. I usually make it a half recipe. Our family loves the sweetness of it. It is more of a cake then bread so it is nice and moist.

actually so amazing. i made it with a pot roast and they paired really well together. 10/10 would recommend!!

I made this last night, with beans and rice and it was devoured! I’m having a big hunk of it for breakfast with melted butter and a little bit of honey drizzled on top! Enjoyable

easy to make and tasty

We have used this cornbread recipe for several years now. People ask for it regularly and light up when they try it. The only reason I rate it a 4 instead of 5 is because I find it to be too sweet as written. I use a 1/4 c of white sugar and a 1/4 c of brown sugar to add a little depth and lessen the sweetness a bit. Of course, that’s personal preference anyway. Otherwise, this one is perfect for us. Moist, tender, and forgiving – a little more or less of the baking powder, oil, butter isn’t going to ruin this. It also halves or doubles very easily. I’ve made in larger and smaller baking dishes and in cast iron skillets, all with good results. It makes a lovely tamale pie (we like the cornbread on the bottom!) and we have also added things like jalapeno & cheddar or sausage & sage/poultry seasoning & apple. We’re going to try creole shrimp and buttery broth sometime, kind of like we like polenta. Slicing it in half and grilling the cut side in the cast skillet with butter makes a nice simple breakfast topped with a fried egg. Thanks a lot for the recipe. It has been well-used.

This is a very good sweet cornbread.

Best cornbread recipe ever. I get rave reviews when I bring it to BBQs. Sometimes I add diced jalapenos and/or canned corn.

Extremely moist and delicious everyone loved it. Had to share recipe at work

I made this recipe just as it is. I have been using it for three years now and it is still a hit whatever the occasion. I love it!!!!

Baked at 5,300 ft above sea level. I decreased the sugar to 1 cup and increased temp to 360 F. Baked for 40 minutes. Came out super moist and golden light brown on top.

Sweet just like I like it. I make this recipe all the time. Love it!!

Delicious recipe, definitely corn cake and not corn bread. Some in my family think it is too sweet, so I have added half a cup of corn meal and decreased flour by half a cup. I also use all butter, omit the honey and decrease the sugar by 1/3 to 1/2. Still comes our sweet, but more cornbread flavor.

This is the best cornbread that I’ve ever made! I halve the recipe, used buttermilk and put the batter in cupcake pans! Yummy!

Amazing! 10/10 would definitely recommend this for anytime of day.

Thank you for this recipe, it’s a lovely cake, rather a cross between a cake and cornbread. I added lemon zest and halved the recipe, using 50:50 cornmeal and apf. Can be made into muffins too. Love the taste, family loves it too! 🙂

Absolutely the best cornbread on the planet. I did substitute buttermilk for the milk and it was still perfect, but I’ve made it as written and it’s just exactly what I love in a cornbread

I served this as a side for a Cinco de Mayo dinner. With my husband’s first bite of it, he exclaimed, “excellent”, and everyone else enjoyed it. Quite moist and rises high in the middle. I made the recipe exactly as listed, and will make it the same way again. Why change a great thing!

Great. Cut back baking powder to 1 & half tablespoon instead of 2 tablespoon

Best cornbread ever! Made it with blue cornmeal. It seriously tasted like cake. So moist and yummy. Definitely keeping this recipe. Thanks for sharing!

I added 2 tbsp of sour cream… came out AMAZING

Overflowed my 9*13, but it was delicious. Might make it a little less sweet, but it was a hit.