Old Fashioned Sweet Cornbread Recipe

This old fashioned sweet cornbread is soft, fluffy, and perfectly moist, made with evaporated milk, butter, and a touch of honey for rich, nostalgic flavor. Baked in a simple 9 x 13 pan, it’s a sweet and moist homemade cornbread recipe that belongs on potluck tables, family dinners, and cozy weeknight meals.

WHY YOU WILL LOVE THIS OLD FASHIONED SWEET CORNBREAD

This old fashioned sweet cornbread delivers that classic 1950s potluck texture, tender crumb, lightly sweet, and deeply comforting without being heavy. It’s the kind of sweet and moist homemade cornbread recipe that feels familiar, dependable, and just a little bit irresistible.When I say old fashioned, I mean 1950s potluck energy, not pre–Civil War cornbread history class. This isn’t the traditional Southern style made with mostly cornmeal, baked in a sizzling cast iron skillet with buttermilk and bacon fat. This version is the soft, fluffy, cake like cornbread many of us grew up sneaking seconds of, made with pantry staples like evaporated milk for extra richness. It’s nostalgic, comforting, and a little bit dangerous in the best way.

INGREDIENTS FOR OLD FASHIONED SWEET CORNBREAD

The blend of butter, honey, and evaporated milk gives this old fashioned sweet cornbread a rich, gently sweet flavor that keeps people coming back for another slice. It’s light enough to serve with dinner, yet tempting enough to sneak a piece straight from the pan.

• Cornmeal: Provides classic corn flavor and structure while keeping the crumb tender rather than gritty. Cornmeal also adds natural minerals like iron and magnesium.
• All Purpose Flour: Softens the texture and creates a cake like crumb that defines old fashioned sweet cornbread.
• Granulated Sugar: Brings sweetness and moisture, giving this cornbread its nostalgic, dessert leaning profile.
• Baking Powder: Ensures a tall, fluffy rise without yeast, perfect for quick breads.
• Salt: Balances sweetness and enhances overall flavor.
• Smooth Mild Extra Virgin Olive Oil: Keeps the cornbread exceptionally moist without overpowering flavor.
• Unsalted Butter: Adds richness and classic baked good flavor.
• Honey: Deepens sweetness and contributes to moisture and browning.
• Eggs: Provide structure, richness, and protein for a stable crumb.
• Evaporated or Whole Milk: Adds creamy richness and old fashioned pantry charm, with extra calcium and protein.

HOW TO MAKE THIS OLD-FASHIONED SWEET CORNBREAD

This recipe is built for success, combining pantry staples and a simple mixing method that keeps the crumb tender and moist. If you’ve ever worried about dry cornbread, this sweet and moist homemade cornbread recipe removes that fear completely.

1. Preheat & Prep the Pan:  Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking pan with non-stick cooking spray.
2. Combine the Dry Ingredients:  In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
3. Mix the Wet Ingredients:  In a separate bowl, whisk together the smooth, mild evoo, melted unsalted butter, honey, beaten eggs, and milk until smooth.
4. Bring the Batter Together:  Pour the wet ingredients into the dry ingredients and gently stir just until combined. Stop as soon as no dry pockets remain. Do not overmix.
5. Bake Until Golden:  Pour the batter into the prepared pan and smooth the top. Bake for about 45 minutes, until the top is lightly golden and small cracks begin to form across the surf

PERFECT PAIRINGS FOR OLD FASHIONED SWEET CORNBREAD

If you’re anything like me, cornbread tends to open the door to a whole table of comfort food. I love serving it alongside something warm and soulful, like a smoky chipotle stovetop chili or a creamy potato leek soup, where the cornbread can soak up every last spoonful. On cooler days, roasted garden tomato soup or a sunchoke and wild mushroom soup make it feel especially grounding, simple, honest food meant to be shared.

And when the meal leans fresh and seasonal, cornbread still holds its own. A bougie wedge salad adds crunch and contrast, while a peach burrata prosciutto salad brings that sweet savory balance that feels just right in late summer. In the fall, a delicata squash salad on the side turns the whole spread into something quietly special, comforting without being heavy.

These are the kinds of pairings that turn cornbread into more than just a side, they turn it into the heart of the table, surrounded by dishes that invite lingering, passing plates, and going back for seconds.

EQUIPMENT NEEDED

• 9 x 13 inch baking pan (23 x 33 cm)
• Large batter bowl
• Medium mixing bowl 
• Whisk for stirring dry ingredients
• Rubber spatula for mixing batter
• Kitchen scale or Measuring cups and spoons

WHEN THIS RECIPE SHINES

This recipe works beautifully year-round and fits multiple seasons. Because it relies on pantry staples rather than seasonal produce, this old-fashioned sweet cornbread is always in season, making it ideal for potlucks, holidays, and last-minute gatherings.

FEATURED MILLER: Marsh Hen Mill 

Marsh Hen Mill is a family-run farm and stone mill located on Edisto Island, South Carolina, where heirloom corn varieties are grown, harvested, and milled with deep respect for traditional foodways. What began as a restoration of an old grist mill grew into a passion for preserving regional grain culture, one batch at a time.

Their stone-ground cornmeal reflects patience, craftsmanship, and a commitment to flavor that modern shortcuts often overlook. Featuring a mill like Marsh Hen Mill reminds us that behind every good recipe are farmers and millers who care deeply about the land, the grain, and the food we place on our tables.

Print Pin

Old Fashioned Sweet Cornbread Recipe

This old fashioned sweet cornbread is soft, and perfectly moist, made with evaporated milk, butter, and a touch of honey for rich, nostalgic flavor. Baked in a simple 9 x 13 pan, it’s a classic sweet cornbread recipe made for potlucks, family dinners, and everyday comfort.

Course Bread, Side Dish

Cuisine American

Keyword Old Fashioned Sweet Cornbread, Sweet & Moist Homemade Cornbread Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 399kcal

Ingredients

• 1 cup cornmeal (160 g)
• 3 cups all-purpose flour (360 g)
• 1 ⅓ cups granulated sugar (267 g)
• 2 tablespoons baking powder (24 g)
• 1 teaspoon salt (6 g)
• ⅔ cup smooth mild evoo (160 ml)
• ⅓ cup unsalted butter (75 g) melted
• 2 tablespoons honey (42 g)
• 4 eggs (200 g, without shells) beaten
• 2 ½ cups evaporated (600 ml) or whole milk

Instructions

• Preheat & Prep the Pan: Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13 inch baking pan (23 x 33 cm) with non stick cooking spray.
• Combine the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  1 cup cornmeal, 3 cups all-purpose flour, 1 ⅓ cups granulated sugar, 2 tablespoons baking powder, 1 teaspoon salt
• Mix the Wet Ingredients: In a separate bowl, whisk together the smooth, mild evoo, melted unsalted butter, honey, beaten eggs, and milk until smooth.
  ⅔ cup smooth mild evoo, ⅓ cup unsalted butter, 2 tablespoons honey, 4 eggs, 2 ½ cups evaporated
• Bring the Batter Together: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Stop as soon as no dry pockets remain. Do not overmix.
• Bake Until Golden: Pour the batter into the prepared pan and smooth the top. Bake for about 45 minutes, until the top is lightly golden and small cracks begin to form across the surface.

Notes

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 64g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 484mg | Potassium: 260mg | Fiber: 2g | Sugar: 31g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 2mg

DIETARY CONSIDERATIONS

The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes that transport you to your favorite bakery, café, or cozy bistro.

Here is a quick reference if you are trying to meet a dietary consideration.

NF (Nut Free): Yes, this recipe contains no nuts as written.

VE (Vegetarian): Yes, this recipe contains no meat or fish.