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This is the BEST recipe for sweet corn bread! It is sweet, moist, buttery and light thanks to an additional technique. It will quickly become your favorite sweet corn bread recipe!
I'm so happy to finally be able to share this sweet corn bread recipe with you all! We've done it several times, but it always gobbles up before I have time to photograph it, so I spent a day making a video, photographing it, editing everything, and here it is! This is THE ONLY sweet corn bread recipe you need from now on. I got it from my friend Sarah at High Heels & Grills. If you want more great recipes, be sure to check it out!
If you are like me, you have tried several corn bread recipes. Everyone seems to be fine. You've already given up having a light, moist cornbread recipe, because "maybe cornbread is supposed to be dense and dry." For that you have butter and honey, right? INCORRECT!
Butter and honey are simple accessories to this sweet cornbread. You really don't even need it. If it wasn't for habit (and good photos), I wouldn't even have posted any.
The trick to having a light, moist cornbread is to fold into beaten egg whites for a light, fluffy texture, and use plenty of butter and egg yolks for moisture. Of course, you also need a good amount of sugar for a sweet cornbread like this.
I can't say enough good things! I hope you have a chance to try this sweet corn bread recipe. Let me know if you do! What is your favorite food with corn bread?
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The BEST recipe for sweet corn bread
- 1 cup cornmeal
- 2 cups all-purpose flour (stir and scoop flour into a measuring cup, then level with a knife).
- 1 1/2 cups granulated sugar (1 cup works great too)
- 1 tablespoon of baking powder
- 1 teaspoon salt
- 4 large / XL eggs, separate yolks and whites
- 1 cup milk (whole milk preferred)
- 1 teaspoon of vanilla extract
- 3/4 cup butter, melted
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
In another large bowl, mix together the egg yolks, milk, vanilla, and butter.
Add the dry ingredients to the wet ingredients and fold until just incorporated.
Beat the egg whites in a stand mixer until stiff peaks form. Gently fold in the dough.
Pour the dough into a greased 9 × 13-inch baking dish. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cornbread. DO NOT OVERRIDE! Best when served hot. Store in an airtight container for up to 5 days.
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