Get ready to indulge in a truly classic and comforting bake with this incredible Sweet Cornbread by Stacy Lovell! This recipe delivers a perfectly moist, fluffy, and subtly sweet cornbread that’s the ideal accompaniment to any hearty meal, a delightful snack, or a wonderful base for chili. It’s incredibly easy to make, promises a golden crust, and fills your home with the most inviting aroma.
Why I Love This Recipe
This Sweet Cornbread recipe is a true gem, and one that quickly becomes a family favorite. What I love most is its delightful balance of sweetness and savory corn flavor. It’s incredibly moist and tender on the inside with that perfect golden, slightly crisp exterior. The blend of flour and cornmeal gives it a wonderful texture that’s neither too crumbly nor too dense. It comes together with just a few simple ingredients and minimal effort, making it a fantastic quick bake for any occasion. Plus, the simple instructions and the personal tip from Stacy Lovell ensure foolproof results every time!
Ingredients
Here’s what you’ll need to create this delicious Sweet Cornbread:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar (use 1/3 for less sweet)
- 1 teaspoon salt
- 3 ½ teaspoons baking powder
- 1 egg, large
- 1 cup milk (whole or 2% recommended)
- ⅓ cup vegetable oil
Swaps and Notes
- All-Purpose Flour: This helps create a tender crumb and prevents the cornbread from being too crumbly.
- Yellow Cornmeal: Fine or medium grind yellow cornmeal is ideal for a classic Southern cornbread. White cornmeal can also be used.
- White Sugar: The recipe allows for adjustment, from 2/3 cup for a sweeter cornbread (classic for “sweet cornbread”) down to 1/3 cup for a less sweet version that’s more savory. Adjust to your preference!
- Salt: Balances the flavors.
- Baking Powder: Provides lift and fluffiness.
- Egg: Acts as a binder and adds moisture.
- Milk: Whole milk or 2% milk will provide the best richness and moisture. Buttermilk can be used for a tangier flavor and very tender crumb, but may require a slight adjustment to the baking powder/soda.
- Vegetable Oil: A neutral-flavored oil works well. Melted butter can also be used for a richer flavor.
- Prepared Pan: The recipe doesn’t specify the pan type (e.g., 8×8 inch square pan or a cast iron skillet), but a typical 8×8 or 9×9 inch baking pan, or a well-seasoned 9 or 10-inch cast iron skillet works wonderfully. Make sure to grease it well!
Directions
Let’s bake this delicious Sweet Cornbread!
- Prepare Pan: Preheat your oven to 375 degrees F (190 degrees C). Prepare your baking pan (e.g., 8×8 or 9×9 inch square baking pan, or a cast iron skillet) by greasing it well with butter or cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, combine the 1 cup of all-purpose flour, 1 cup of yellow cornmeal, 2/3 cup white sugar (or 1/3 cup for less sweet), 1 teaspoon salt, and 3 ½ teaspoons of baking powder. Whisk everything together thoroughly until well combined and no lumps remain.
- Add Wet Ingredients: Pour in the 1 large egg, 1 cup of milk, and ⅓ cup of vegetable oil into the dry mixture.
- Mix Batter (Crucial Tip!): Stir until all ingredients are just well combined.
- Stacy Lovell’s Personal Tip: Do not over beat/mix! If using a whisk, mix until all ingredients are just combined. If using a standing hand mixer, beat for no more than 1 minute. Overmixing develops gluten in the flour, leading to a tough, dense cornbread. A few small lumps in the batter are perfectly fine.
- Pour & Bake: Pour the prepared batter into your greased baking pan, spreading it evenly.
- Bake: Bake in the preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
- Cool & Serve: Remove from the oven and let cool slightly in the pan before slicing and serving. Enjoy your perfectly baked Sweet Cornbread!
Tips for Success
- Do NOT Overmix! This is the single most important tip for tender, fluffy cornbread. Mix just until the wet and dry ingredients are incorporated.
- Measure Flour Correctly: Spoon and level your flour (don’t scoop directly from the bag) to avoid adding too much, which can result in a dry cornbread.
- Hot Oven: A properly preheated oven ensures the cornbread rises well and develops a nice crust.
- Grease Pan Well: Especially important if using a cast iron skillet to prevent sticking.
- Taste and Adjust Sweetness: The recipe gives you flexibility on sugar. Decide how sweet you want your cornbread to be.
- Serve Warm: Cornbread is always best served warm, often with butter, honey, or alongside a hearty meal.
Serving Suggestions and Pairings
This Sweet Cornbread is a versatile side dish that complements various meals:
- Southern Meals: A classic accompaniment to chili, barbecue, collard greens, fried chicken, or our Southern Squash Casserole.
- Soups & Stews: Perfect for soaking up rich broths from stews like Texas Cowboy Stew or gumbos like This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.
- Breakfast/Brunch: Delicious with butter and honey, or as a side to eggs and bacon.
- Snack: Enjoy a slice on its own with a glass of milk.
- For a fun, bite-sized cornbread option, try our Southern-Style Honey Butter Cornbread Poppers.
Storage and Leftover Tips
This Sweet Cornbread stores well, making it great for enjoying over a few days!
- Room Temperature: Store cooled cornbread in an airtight container at room temperature for up to 2-3 days.
- Reheating: To revive its warmth and moisture, gently warm slices in the microwave for 15-30 seconds or in a toaster oven. You can also wrap slices in foil and reheat in a 300°F (150°C) oven until warmed through.
- Freezing: This cornbread freezes well. Wrap individual slices or the entire cooled loaf tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw at room temperature or reheat from frozen.
More Recipes You Will Love
If you loved the sweet, comforting, and easy nature of this cornbread, you’ll definitely want to explore some of our other fantastic baked goods and sweet treats:
- For another comforting loaf cake, check out our Cinnamon Sugar Loaf.
- If you’re a fan of using up ripe fruit in baking, our This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas is a must-try.
- And for a delightful fall treat, our These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat are always a winner!
- Finally, for an utterly decadent dessert, check out These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
Final Thoughts
This Sweet Cornbread by Stacy Lovell is a brilliant solution for bringing a true taste of Southern comfort to your table with incredible ease. It’s perfect for any meal, promising a deliciously moist, tender, and subtly sweet experience that will make everyone happy. Give this recipe a try and let the warm aroma fill your kitchen!
What’s your favorite way to enjoy cornbread – sweet or savory? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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