sweet corn bread

Moist and fluffy Sweet Cornbread is perfect to enjoy all year long, but especially with soups in the fall.

Sweet Cornbread Recipe

14.75 oz creamed corn

Jiffy Corn mix

sour cream

sugar

eggs

Preheat oven to 350.

Mix all ingredients in a large bowl and mix well.

Pour into a greased 9x11 pan.

Bake for 35-40 minutes.

A few simple ingredients combine to create soft, tender, subtly sweet cornbread muffins from scratch. It takes less than 30 minutes total to have a sweet side dish, appetizer, or snack to pair with breakfasts, chili, and dinners all year round. Gluten and dairy-free options included. 

Cornbread Muffins Recipe

¼ cup (150 g) all-purpose flour

yellow cornmeal (115 g)

sugar (65 g)

baking powder

salt

baking soda

milk of choice

honey

unsalted butter*, melted

Lightly grease a 12-cup muffin pan with cooking spray or softened butter; set aside. 

In a medium bowl, add the flour, cornmeal, sugar, baking powder, salt, and baking soda. Stir to combine.

In a small bowl or 2-cup measuring cup, combine the milk, eggs, and honey. Whisk well to combine. 

Melt the butter in a small microwave safe bowl at 10 second intervals or in a saucepan over low heat until melted. 

Add the milk mixture and the melted butter to the bowl with the dry ingredients. Stir until all of the ingredients are combined, but do not over mix. 

Divide the batter among the 12 muffin pan wells, filling each about ⅔ full. 

Bake until a toothpick inserted in the center comes clean and the edges are lightly browned, 13-16 minutes. 

Remove muffin pan from the oven and allow muffins to cool in the pan for 5 minutes before removing them to a wire rack to cool further. 

Store leftover muffins in an airtight container on the counter for up to 3 days or freeze for up to 1 month.

Made these with chili on new years eve and my family loved them. I was so glad to see a recipe without buttermilk and I had everything at home. easy and delicious for sure!

I made these muffins last night and they were so easy and tasty! They have a light corn taste and are super moist and delicious. I'll be making again.

These were excellent! Made exactly as written with the exception of baking them in a silicone mini muffin pan as I was preparing this for a large crowd (and we were having other roll type of sides). This made ~31-32 mini muffins.

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I’ve made a lot of different types of cornbread in my days, but these cornbread muffins are the recipe I come back to again and again. They’re subtly sweet and the unique combination of ingredients creates a soft, tender crumb while retaining a bit of toothiness that gives the muffins integrity. I make a batch to serve as a side dish with dinner, especially chili nights, and I enjoy them for breakfast the next day topped with butter or jam. A longtime family favorite, I’m excited to share this recipe, and I provide gluten and dairy-free options below.

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Cornbread Muffins Recipe

Top 3 sweet corn bread recipes from across the web

The most viewed sweet corn bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sweet Cornbread Recipe

Cornbread Muffins Recipe

Cornbread Muffins Recipe

The most viewed sweet corn bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine