Sweet Cornbread
Sweet Cornbread is a fantastic cornbread recipe, especially if you enjoy Sweet Cornbread which I do! But this cornbread has a twist. It includes a can of creamed corn. No, it’s not the typical corn casserole recipe. It’s truly cornbread but with a can of creamed corn in the contents. The creamed corn provides a hearty, delicious texture. I loved the taste of this wonderful cornbread even though I only got a smidgeon of it!
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Last week when I was trying to come up with a quick meal to take to someone, I came across this cornbread recipe that I had cut out from the Dallas Morning News years ago and had never tried. Apparently, the recipe originates from Kelly Yandell and The Meaning of Pie, although, I could not find the recipe on her blog anywhere.
The Sweet Cornbread looked good and, thankfully, I had everything on hand to make up a quick batch. This tasty recipe is even baked in a good old cast-iron skillet which I have in abundance. So that was a win-win, too, since I love baking cornbread in a cast-iron skillet. I served this tasty cornbread with Chili Con Carne, Roasted Zucchini Salad and yesterday’s, post, Chocolate Chip Cake. All of those recipes are relatively easy and quick to assemble and make.
If you enjoy a Sweet Cornbread with lots of extra texture from the canned creamed corn in the mix then, by all means, give this amazing recipe a try. It’s not your typical recipe. This one is heavier and denser, but it taste’s so good you will be hard-pressed to stop at one piece. I didn’t have any choice since I was making it for someone else! 🙂 But I could have handled two or three huge slabs with a bowl of chili any day!
I initially posted this recipe in June 2014. Unfortunately, only a few of my camera shots were okay. I decided to remake this recipe (June 2019) for our Friday night care group. I served it with Chicken with Creamy Leek Sauce and Skinny Roasted Asparagus. I got compliments about everything.
But we live in Texas and cornbread is big here. However, even the natives enjoyed this tasty Sweet Cornbread recipe. I’m sure you will too. While I didn’t make it in the traditional cast-iron skillet this time, it still turned out fantastic. Yes, hand me another slice. Or two. 🙂
Sweet Cornbread is a delightful recipe that’s great served with Chili or any kind of Tex-Mex recipe.
Sweet Cornbread includes a can of creamed corn which provides an awesome texture to the cornbread.
This cornbread was nice and moist–not dried out like some cornbreads! I served it with Chicken with Creamy Leek Sauce and Skinny Roasted Asparagus.
Here’s what I did.
I used these ingredients.
For the dry ingredients: Place UNBLEACHED all-purpose flour in a mixing bowl. (Bleached flour toughens baked goods.) Add cornmeal (stone-ground is the best), sugar, salt, baking soda and baking powder.
Stir dry ingredients to combine.
Place the 5 tbsp. melted butter, eggs, creamed corn and buttermilk (or soured milk) in a separate mixing bowl.
Whisk or stir wet ingredients to combine.
Add wet ingredients to dry ingredients.
Stir ingredients to combine.
Coat an 8×12″ glass baking dish or a 10-inch cast iron skillet with one tablespoon melted butter. Add cornbread batter.
Bake at 350 for 30 minutes. Allow to cool 10 minutes before cutting.
Sweet Cornbread is scrumptious!
This side view shows off the texture of the cornbread.
Seriously, this cornbread is so good you’ll be drooling over it!
Here’s the recipe.
SWEET CORNBREAD
(Recipe adapted from the Dallas Morning News; source: adapted from The Meaning of Pie)
Sweet Cornbread
Equipment
- 1 8x12" glass baking dish or a ten-inch cast-iron skillet
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 medium mixing bowl
- 1 whisk
Ingredients
- 6 tbsp. unsalted butter melted, divided use
- 1 1/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/4 cups cornmeal not cornmeal mix (stone-ground is best)
- 1/3 cup granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 large eggs
- 3/4 cup buttermilk or soured milk
- 15 oz. can creamed corn
Instructions
- Preheat oven to 350°.
- Using one tablespoon melted butter, butter an 8x12" glass baking dish or a large 10-inch cast-iron skillet.
- Place flour, cornmeal, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
- Place eggs, remaining 5 tbsp. melted butter, buttermilk (or soured milk) and creamed corn in a separate bowl and stir to combine.
- Combine dry mixture and wet ingredients with a whisk to combine.
- Pour the batter into prepared baking dish or cast-iron skillet and smooth the top.
- Bake about 40 minutes or until a toothpick inserted in center comes out clean.
- Allow cornbread to cool 10 minutes before cutting.
Notes
Recipe adapted from the Dallas Morning News; recipe source: The Meaning of Pie.
© Can’t Stay Out of the Kitchen
Nutrition
- 6 tbsp. melted butter, divided use
- 1 ¼ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 ¼ cups cornmeal (not cornmeal mix)
- 1/3 cup sugar
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 2 eggs
- 3/4 cup buttermilk or soured milk
- 1 can creamed corn
- Preheat oven to 350°.
- Using one tablespoon melted butter, butter a large 10-inch cast-iron skillet.
- Place flour, cornmeal, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
- Place eggs, remaining 5 tbsp. melted butter, buttermilk and creamed corn in a separate bowl and stir to combine.
- Combine dry mixture and wet ingredients with a whisk to combine.
- Pour the batter into prepared cast-iron skillet.
- Bake about 30 minutes until top of cornbread is firm.
- Allow cornbread to cool 10 minutes before cutting.
- Cut in pie shapes or squares, as desired.
Doesn’t Sweet Cornbread look delicious? It was sure wonderful with Chicken with Creamy Leek Sauce and Skinny Roasted Asparagus.
Everyone loved the taste of this amazing cornbread.
This quick and easy Sweet Cornbread is great for company dinners. Especially if you know your guests enjoy a sweeter tasting cornbread.
You may also enjoy these delicious recipes!
Sweet Cornbread
Equipment
- 1 8×12" glass baking dish or a ten-inch cast-iron skillet
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 medium mixing bowl
- 1 whisk
Ingredients
- 6 tbsp. unsalted butter melted, divided use
- 1 1/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 1/4 cups cornmeal not cornmeal mix (stone-ground is best)
- 1/3 cup granulated sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 2 large eggs
- 3/4 cup buttermilk or soured milk
- 15 oz. can creamed corn
Instructions
- Preheat oven to 350°.
- Using one tablespoon melted butter, butter an 8×12″ glass baking dish or a large 10-inch cast-iron skillet.
- Place flour, cornmeal, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
- Place eggs, remaining 5 tbsp. melted butter, buttermilk (or soured milk) and creamed corn in a separate bowl and stir to combine.
- Combine dry mixture and wet ingredients with a whisk to combine.
- Pour the batter into prepared baking dish or cast-iron skillet and smooth the top.
- Bake about 40 minutes or until a toothpick inserted in center comes out clean.
- Allow cornbread to cool 10 minutes before cutting.
26 Comments
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Anonymous
January 28, 2019 at 10:21 am
In your “here’s what I did” picture, you show your dry ingredients measured in liquid measuring cups. Is this just for show? I’ve always been taught that baking is a science and to get the best results you need to measure correctly.
Teresa
January 28, 2019 at 1:08 pm
I use those measuring cups for liquid and dry ingredients. I’ve been baking for 40 + years and have never had a problem with my recipes turning out weird or funky because of the way I measure. Thanks for stopping by.
Cat
May 16, 2018 at 11:13 am
I just made this recipe as muffins, they are delicious! I added a cup of cheese and some jalapeño peppers, turned out great. Thanks for the recipe.
Teresa
May 16, 2018 at 11:32 am
Hi, Cat. I love the idea of adding cheese and jalapenos – especially since this is already a sweet recipe. I think I’ll make it that way the next time I make it. Thanks for sharing your ideas.
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February 20, 2016 at 4:57 pm
[…] with molasses, give me cornbread Southern-style, even give me Boston Market Cornbread, or give me Sweet Cornbread, just give me cornbread! Since I enjoy cornbread so much, I decided to take one of my favorite […]
Lily
February 16, 2016 at 4:40 pm
How long would I need to bake it for if I made it in cupcake tins?
Teresa
February 16, 2016 at 5:56 pm
I would make it more like muffins in that case. Bake at 425 for 5 minutes and reduce heat to 350 for 15-19 minutes longer, until a toothpick inserted in center comes out clean. (Fill the muffin tins almost to the top).
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December 30, 2015 at 9:03 pm
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October 27, 2015 at 10:16 am
[…] broccoli (!), one with Bacon, Jalapeno and gruyere cheese, and several others that have Molasses, sweet cornbreads or gluten free. Most of them use buttermilk, although I usually sour my own milk which I did for […]
M
October 11, 2015 at 3:25 pm
Has anyone tried to make this in something other than a cast iron skillet? I do not have one and this sounds so yummy!!!
Teresa
October 11, 2015 at 7:19 pm
You can pour the batter into any kind of baking dish and it will be fine.
Cheré
October 5, 2015 at 2:57 pm
Hello, I just wanted to let you know that this is the BEST cornbread recipe I have ever tried. I made it the other day over at my mom’s. She was making chili and I offered to make cornbread. I found this on pinterest and we had all of the stuff to make it. Some neighbors had given us some jalapenos out of their garden, so I chopped some up and added those, and put some cheese in as well. It as SO GOOD. It outshone the chili even, and my mom makes very good chili. I have never been to your site before and have been looking around, you have lots of other recipes I would like to try, too. Thanks again! And keep up the good work 🙂
Kim
September 17, 2015 at 5:25 pm
Delish!!! I make this to go with my homemade chili. My hubby and I sometimes eat the leftovers on following nights for desert. It’s also great in the morning with bacon and fried eggs. Yummmmm!!!
Teresa
September 18, 2015 at 8:05 am
Thank you, Kim. This is one of my personal cornbread favorites too! Thanks for stopping by.
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emily
January 14, 2015 at 5:17 pm
did you really mean just 1/4 c. buttermilk? or maybe 1 1/4 c.?
Teresa
January 14, 2015 at 6:54 pm
Oh, Emily, I’m so glad you found this. I went back to my newspaper clipping and the font was so tiny it really looked like 1/4 cup. But when I looked at it more closely it’s actually 3/4 cup! My eyes aren’t what they used to be. Thank you, thank you, thank you, for bringing this to my attention.
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Anonymous
June 3, 2014 at 6:38 pm
Looks good!
Teresa
June 3, 2014 at 7:54 pm
Thank you! It really is a great tasting cornbread.
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