sweet cornbread recipe

This easy cornbread recipe makes a healthy, moist, and fluffy sweet cornbread that is perfect for breakfast, lunch or dinner! Plus get my best tips for how to store cornbread, how to freeze cornbread, how to reheat cornbread, and what to do with leftover cornbread.

Easy Sweet Cornbread Recipe

corn, (thawed

spelt flour

yellow cornmeal

tsp baking powder

tsp sea salt

honey

almond milk

coconut oil, (melted and cooled,

Preheat oven to 400 degrees.

Grease and square baking dish and set aside.

Mash corn using potato masher and set aside.

Combine dry ingredients (spelt flour, cornmeal, baking powder, and sea salt) in a large mixing bowl.

In a separate, smaller mixing bowl, combine the wet ingredients (egg, honey, almond milk, coconut oil and corn).

Add wet ingredients to the dry ingredients and mix well. Try not to over-mix.

Add to the prepared pan and smooth out evenly.

Bake 16-18 minutes, or until an inserted toothpick or knife to the center of the cornbread comes out clean.

Southern-Style Sweet 'Cornbread' (Gluten Free &amp; Paleo)

C. Almond Flour, loosely packed

Tbsp Coconut Flour

tsp Aluminum-Free Baking Powder

tsp Baking Soda

Salt

Eggs

C. Unsweetened Almond Milk

C. Grass-fed Ghee, Butter,

Tbsp Raw Honey, melted

tsp Raw Apple Cider Vinegar

Preheat oven to 350 degrees F. Grease an 8×8 pan with coconut oil or ghee. Set aside.

In a large mixing bowl, add the almond flour, coconut flour, baking powder, baking soda, and salt. Mix until fully combined.

In a separate bowl, add the eggs, milk, ghee/oil, honey, and apple cider vinegar. Whisk until fully combined.

Pour wet ingredients into the bowl of dry ingredients and whisk/stir until fully combined (no lumps).

Pour this mixture into your greased baking pan. Spread mixture evenly in the pan. Bake for 25 minutes or until top is golden.

Let cool for about 15 minutes before serving.

This creamy Cornbread Casserole is a sweet and savory side dish that you won't be able to resist! It's super easy to make and perfect for the holidays.

Cornbread Casserole

eggs

(230 grams) sour cream

(112 grams) unsalted butter, melted

tbsp (26 grams) sugar

tsp salt

cornbread mix (I use Jiffy)

corn

creamed corn

Preheat oven to 350°F (180°C). Spray a 9-inch square baking dish with nonstick spray. Set aside.

In a large bowl, combine the eggs, sour cream, butter, sugar and salt and whisk until well combined. 

Add the cornbread mix, whole corn kernels and creamed corn and stir together until combined. 

Pour the mixture into the prepared baking dish and bake for 55-60 minutes, or until the top and edges are lightly brown. If it seems a little jiggly in the middle, that&#8217;s fine.

Remove casserole from oven and serve warm.

It was the easiest dish I have ever made.  Delicious is the only word to describe it. I am a made from scratch cook who don't usually try semi home made dishes. This is a winner to remaine in my holiday recipe file.

I’ve used this recipe now 2 years, and love it. The whole family and anyone that has come over as well that ate this. 
I did make 1 mistake I have one pan that is weird. It says it’s 9x13 but it’s a bit bigger I think.  It dried that one out a bit. I’m assuming cooking time. I had sharp cheese to mine. Not a lot just enough to swirl in and get that taste. 

I love cornbread casserole!! My cousin brings it every year to our family Christmas 🎄. My kids also love it. So I figured I'd look up the recipe and make it for Christmas dinner..I only have the whole kernel corn (sweet)..I didn't know that i.was going to need cream corn too. So I'm going to have to try adding a little extra to each of the other ingredients and hopefully it will help keep my casserole moist. Any suggestions on how much extra to add of a different ingredient to make up for not having cream corn?? Thank you for sharing your recipe 😊, my mom is going to be so excited that I found it!!

So delicious! This is so easy and so good. I’ll be making this often!

This is fantastic! Any recommendations on how to turn this into a freezer side and cook from frozen? Thanks!

This was absolutely delicious.  I picked this recipe from many to add to our Christmas dinner, as it goes so well with ham.  So glad I did!!  It was a hit. I only had 8 x 8 pans so I baked on 325 for a bit longer and it came out just perfect.

The Best Sweet Cornbread - soft, tender moist cornbread recipe that's sweet just like I like it.

The Best Sweet Cornbread

unsalted butter (, softened)

sugar

salt

buttermilk ((see Note for easy substitution))

fine cornmeal ((found by the flour))

flour

baking powder

baking soda

Preheat oven to 350 degrees F. Grease a 9x13 baking dish.

In a large bowl, cream the butter and sugar. Add the eggs and salt and mix until combined. Add the buttermilk and mix until thoroughly combined. Next, add the cornmeal, flour, baking powder, and baking soda. Mix to incorporate.

Pour into prepared baking dish. Bake until golden. This will be different for every oven. START checking it for doneness at 25 minutes and bake longer until golden if needed (up to 35 minutes)

Serve warm with butter and honey.

Indulge in the best sweet cornbread recipe that’s deliciously buttery, moist, and slightly creamy. Simple to prepare yet packed with flavor, it’s a must-have for your recipe collection.

cornbread mix (2 boxes of vegetarian jiffy cornbread mix)

unsalted butter (melted but not hot)

sweet corn (drained)

sour cream

brown sugar

Preheat the oven to 350°F and prepare a 9x13-inch baking dish by greasing it or lining it with parchment paper.

In a large mixing bowl, add the cornbread mix, melted butter, creamed corn, sweet corn, sour cream, eggs, and brown sugar. Whisk everything together until the batter is smooth and well combined.

Pour the batter evenly into the prepared baking dish, spreading it out smoothly.

Bake the dish in the preheated oven for 1 hour or until the top is set and slightly golden.

Let the cornbread cool in the pan for 10–20 minutes. This resting time allows the pudding-like texture to set perfectly. Enjoy warm or at room temperature!

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