Golden Sweet Cornbread

Golden Sweet Cornbread is a moist, tender, and slightly crumbly bread with just the right amount of sweetness. Its golden crust and fluffy interior make it the perfect side for chili, barbecue, or holiday meals. With simple ingredients and quick prep, this classic comfort food is a warm and satisfying addition to any table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow cornmealall-purpose flourgranulated sugarsaltbaking powdereggmilkunsalted butter (melted)

directions

Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish or cast iron skillet.

In a large mixing bowl, combine cornmeal, flour, sugar, salt, and baking powder.

In another bowl, whisk together the egg, milk, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let cool slightly before slicing and serving.

Servings and timing

This recipe yields approximately 9 slices.Preparation time: 10 minutesBaking time: 20–25 minutesTotal time: 30–35 minutes

Variations

Add a handful of corn kernels or shredded cheddar cheese to the batter.

Use buttermilk instead of regular milk for a tangier flavor.

Mix in chopped jalapeños for a spicy kick.

Replace half the sugar with honey or maple syrup for a different sweetness.

Top with a pat of butter or drizzle of honey when serving.

storage/reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.To reheat, warm slices in the oven at 300°F (150°C) or in the microwave for 10–15 seconds.Freezes well for up to 2 months—wrap tightly in foil and store in a freezer-safe bag.

FAQs

Can I use white cornmeal?

Yes, white cornmeal works just as well but will slightly change the color and flavor.

Can I make it less sweet?

Reduce the sugar to your taste or omit it entirely for a more savory version.

Can I make it gluten-free?

Use a gluten-free flour blend in place of all-purpose flour.

Why is my cornbread crumbly?

Overbaking or not enough fat can lead to dryness—measure carefully and avoid overmixing.

Can I bake this in a muffin tin?

Yes, it makes great cornbread muffins—bake for 15–18 minutes instead.

Can I use oil instead of butter?

Yes, vegetable oil or melted coconut oil can be used as a substitute.

Should I preheat my skillet?

If using a cast iron skillet, preheating helps create a crispier crust.

Is this cornbread good for stuffing?

Absolutely—it’s a great base for cornbread stuffing when slightly dried out.

Can I double the recipe?

Yes, use a 9×13-inch baking dish and increase baking time by 5–10 minutes.

Does it go well with chili?

Perfectly—it’s a classic pairing for hearty soups and stews.

Conclusion

Golden Sweet Cornbread is a simple, delicious side that brings warmth and comfort to any meal. With its soft crumb, hint of sweetness, and golden top, this versatile bread is a crowd-pleaser that’s easy enough for weeknights and special enough for holidays. Serve it warm and watch it disappear.

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