This sweet cornbread is my go to cornbread recipe to accompany any soup, chili or southern meal. It has an amazing sweetness that my whole family just adores. Because of the butter and oil, the cornbread stay moist rather than getting dry and crumbly.
In my opinion, the best way to cook cornbread is in a heavy, cast iron skillet. It adds a crispy crust that is just amazing (be sure to preheat your skillet before placing the batter in it).
If you are in a hurry or are cooking cornbread for a crowd, it’s also fun to bake them in muffin tins. I do this often on weeknights when I want to get dinner on the table fast.
My favorite dish to serve this alongside is my chipotle chili. The sweet cornbread is the perfect accompaniment to the spicy chili.
I know there’s much debate over whether cornbread should be sweet or not but I don’t care. Sugar isn’t traditional in cornbread in the south but you know what? I want the sugar. Sweet cornbread for life. Well, all cornbread for life, but this one first.
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup cornmeal
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups whole milk
- 2 large eggs, slightly beaten
- 1/3 cup vegetable oil
- 3 Tbsp. butter, melted and slightly cooled
- Preheat oven to 350°F Grease 8-inch square baking pan or cast iron skillet.
- Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
- Pour into baking pan or skillet. Bake for 35 minutes or until wooden pick comes out clean.
- For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.