Sweet Cornbread

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This 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 providing a hearty, delicious texture. I loved the taste of this wonderful cornbread even though I only got a smidgeon of it!

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 and yesterday’s, post, Chocolate Chip Cake all of which 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!

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Sweet Cornbread is a delightful recipe that’s great served with Chili or any kind of Tex-Mex recipe.

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Sweet Cornbread includes a can of creamed corn which provides an awesome texture to the cornbread.

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This cornbread was nice and moist–not dried out like some cornbreads!


Here’s what I did.

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These are the ingredients I used for this recipe. Because I didn’t have buttermilk on hand, I used the vinegar to sour regular milk.

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Place all the dry ingredients in a mixing bowl.

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Stir dry ingredients to combine.

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Place the 5 tbsp.  melted butter, eggs, creamed corn and buttermilk (or soured milk) in a separate mixing bowl.

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Whisk wet ingredients to combine.

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Combine wet and dry ingredients.

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Coat the cast iron skillet with one tablespoon melted butter. Add cornbread batter.

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Bake at 350 for 30 minutes. Allow to cool 10 minutes before cutting.

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Sweet Cornbread is scrumptious!

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This side view shows off the texture of the cornbread.


Here’s the recipe.


(Recipe adapted from the Dallas Morning News; source: adapted from The Meaning of Pie)

5.0 from 2 reviews
Sweet Cornbread
Prep time
Cook time
Total time
Delightful cornbread with a sweet flavor that includes a can of creamed corn for great texture.
Recipe type: Breads, Rolls and Muffins
Cuisine: Southern
Serves: 8
  • 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)
  • ⅓ cup sugar
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • ¾ cup buttermilk or soured milk
  • 1 can creamed corn
  1. Preheat oven to 350°.
  2. Using one tablespoon melted butter, butter a large 10-inch cast-iron skillet.
  3. Place flour, cornmeal, sugar, baking soda, baking powder, and salt in a large mixing bowl and stir to combine.
  4. Place eggs, remaining 5 tbsp. melted butter, buttermilk and creamed corn in a separate bowl and stir to combine.
  5. Combine dry mixture and wet ingredients with a whisk to combine.
  6. Pour the batter into prepared cast-iron skillet.
  7. Bake about 30 minutes until top of cornbread is firm.
  8. Allow cornbread to cool 10 minutes before cutting.
  9. Cut in pie shapes or squares, as desired.
For Buttermilk: To sour regular milk, pour milk into a measuring cup. Add about a tablespoon of vinegar. Allow milk to sit out on the counter about 5 minutes before using.


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Doesn’t Sweet Cornbread look delicious?

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You can cut this into pie-shaped wedges if you prefer. I chose to cut the cornbread in rectangles.

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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!

Gluten Free Honey Cornbread

Gluten Free Honey Cornbread - IMG_4681


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Molasses Cornbread - IMG_2882


Sweet Potato Cornbread  

Sweet Potato Cornbread - IMG_4387

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20 Responses to “Sweet Cornbread”

  1. Lily
    February 16, 2016 at 4:40 pm #

    How long would I need to bake it for if I made it in cupcake tins?

    • 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).

  2. 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!!!

    • October 11, 2015 at 7:19 pm #

      You can pour the batter into any kind of baking dish and it will be fine.

  3. 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 🙂

  4. 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!!!

    • September 18, 2015 at 8:05 am #

      Thank you, Kim. This is one of my personal cornbread favorites too! Thanks for stopping by.

  5. emily
    January 14, 2015 at 5:17 pm #

    did you really mean just 1/4 c. buttermilk? or maybe 1 1/4 c.?

    • 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.

  6. Anonymous
    June 3, 2014 at 6:38 pm #

    Looks good!

    • June 3, 2014 at 7:54 pm #

      Thank you! It really is a great tasting cornbread.


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