Description
Make the best homemade sweet cornbread - rich, buttery, and golden. Simple ingredients, perfect texture, and unbeatable flavor every time.
Ingredients
- 2 cups yellow cornmeal
- 2 cups milk
- 2 cups all-purpose flour
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2/3 cup unsalted butter, melted
- 4 large eggs
Instructions
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In a medium bowl, combine the cornmeal and milk. Stir well and let it soak for 15 minutes to soften.
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Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking pan or line it with parchment paper.
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In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, and salt.
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Add the soaked cornmeal mixture, melted butter, and eggs to the dry ingredients. Stir just until combined—avoid overmixing.
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Pour the batter into the prepared pan and spread it evenly.
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Bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean and the top is golden brown.
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Cool for 10 minutes before slicing. Serve warm with butter, honey, or maple syrup.
Notes
Soaking the cornmeal helps create a softer texture with a slightly creamy crumb.
For extra richness, brush the top with melted butter right after baking.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 249
- Sugar: 16.1 g
- Sodium: 367.9 mg
- Fat: 8.3 g
- Saturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 38.9 g
- Fiber: 1.5 g
- Protein: 5.1 g
- Cholesterol: 60 mg