A mouthwatering cornbread that will take you to a flavorful magical realm. You may also make cornbread muffins with this recipe.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 to 8 – inch skillet |
Ingredients
- ⅔ cup white sugar
- 1 teaspoon salt
- ⅓ cup butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ cup cornmeal
- 1 ⅓ cups milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
- In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
- Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 567 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This gets a 5- but after changing to the swap of 1/2 cup less flour, 1/2 more cornbread AND switch out the milk and use buttermilk and just use the entire 1/2 cup stick of butter, too! I’ve been making a buttermilk cornbread for a long while. The texture of this cornbread was much better but the flavor was a bit bland. On the second batch, I switched to buttermilk and that fixed it right up!
Love this recipe. Wanted to make it in muffin form this time for a potluck. One reviewer said it made 6 large muffins…so I tripled the recipe. I discovered that it makes 20 regular-sized muffins per recipe (I didn’t need 60!). Will make again.
This is a great recipe! Very moist, cake-like and sweet! Reminiscent of Marie Callendar’s.
This was amazing!
2nd time to make this cornbread recipe. I love it! Ate leftover pieces with honey for breakfast.
I thought it was great. Definitely 30min cook time and not 20. Also, it’s an 8×8 bake dish, not an 8″ skillet.
Very good! A little lighter than our usual cornbread.
Great recipe, I always add corn and use vanilla, butter & nut extract.
Well the cornbread did not rise
Made just as directed. This will be my “go to” recipe for cornbread!
Seriously good every time. I did the 1 and 1/14 cups cornmeal to the 1 and 1/2 cups flour, per my usual, but this time melted 2 Tbsp butter in a cast iron skillet and cooked it in the oven on 375 for 25 minutes. PERFECT!!! 10
Best Cornbread recipe I’ve tried! It was hit with the whole family.
I thought this cornbread was excellent. The only change I made was the change in measurements on the flour and cornmeal. It was very cake-like and a little sweeter than I’ve had but really enjoyed it. Will use this one again.
I thought this cornbread was excellent. The only change I made was the change in measurements on the flour and cornmeal. It was very cake-like and a little sweeter than I’ve had but really enjoyed it. Will use this one again.
I made in my mini loaf pan. My family really liked it. It was an easy recipe and used ingredients that I already had in the pantry. I will be making it again.
I did like the idea of it having a bit less of a corny texture, but I added 1/4 cup more cornmeal and 1/4 cup less flour anyway, as suggested by the other reviewers. I also replaced the 2 eggs with a bit less than 1/2 cup of unsweetened applesauce, since I was out. I cooked it in a rectangular glass pan, around 8×11″ for 30 minutes or so. The glass pan made it nice and crispy on the top and bottom, while it was moist and soft in the middle. It was the fluffiest cornbread I’ve ever had! However, do note that it is not very similar to most cornbreads, so it would be better served as a sweet dessert than a side dish for chili/soup.
As I like a more “corny” texture, I also followed the advice of others and added 1/2 cup cornmeal and reduced the flour accordingly. I also used buttermilk in place of whole milk. The texture was perfect! Very tasty as well. However I am so glad I did not bake this in an 8 inch skillet as directed. I used a 9 X 2 inch round cake pan and it was full. I thought it was going to rise over the top, but it didn’t. It also took 15 minutes longer to bake than the directions state. I will make it again many times, but I will use at least a 10 inch skillet or 13 X 9 inch pan next time.
The corn muffins turned out perfect in appearance and texture. There just wasn’t enough corn flavor. In the future, I would reduce the flour and add more cornmeal.
Deliciously sweet cornbread! This cornbread was amazing! I followed the recipe to a T & my cornbread came out sweet & very much cake like. It cooked up beautifully. My only complaints would be that I did have to increase my cooking time by about 18 mins & I would also cut the vanilla in half next time. Other than that, this recipe is perfection!
I love a sweet cornbread and made this recipe today for the first time, using some other reviewers recommendations, ie., less flour and more cornmeal. They turned out beautifully; however, they weren’t as sweet as I like them so next time I will increase the sugar. Otherwise, a perfect cornmeal muffin or mini loaf, hot out of the oven with butter and strawberry jam. Yum!
I followed other reviewers advice and altered the amount of flour vs. cornmeal. I only had whole wheat flour because I baked a lot this weekend. Put it on top of a chicken pot pie filling and baked it according to the directions for the cornbread. Turned out very well! Family loved it. Great corn bread recipe