Old Fashioned Sweet Cornbread Recipe

Honey oozing off the top of two pieces of sweet cornbread stacked together.

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

Cook Time 45

Cooling Time 10

Total Time 1 10

Servings

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