Sweet Cornbread is the perfect cornbread. It’s a basic cornbread yet moist and delicious. It tastes like a mix but it’s made from scratch.
There are approximately 1,000,000 cornbread recipes out there. Some with jalapenos. Some with kernels of corn. And some with cheese. I like basic sweet cornbread.
If you’ve been a reader for some time, you know that I like to make things from scratch. But I really like Marie Calendar’s cornbread mix. So I set out to make some cornbread from scratch that tasted like that mix.
And by golly!, I’ve done it. This recipe is sweet and moist just like the mix. The Hardworking Husband didn’t even know it wasn’t the mix.
While cornbread has become a southern staple, it probably was served at the first Thanksgiving. The ground corn was introduced to the settlers by the Native Americans. The settlers developed recipes using the ground corn. Cornbread was one of those recipes.
Cornbread was also very popular during the American Civil War. It was inexpensive to make and could be made in different forms to mix up the foods they were eating. It could be baked into what we call cornbread or it could be fried to make corn fritters.
- 1 1/4 cup flour
- 3/4 cup corn meal
- 2 tsp baking powder
- 1/3 cup sugar
- 3/4 tsp salt
- 1 1/4 cup whole milk
- 1/4 cup shortening, melted
- 1 egg
- Preheat oven to 400 degrees.
- Grease 8" x 8" pan, set aside.
- In a medium mixing bowl, combine flour, corn meal, baking powder, sugar, and salt.
- Add milk, shortening, and egg. Mix until just combined.
- Pour into greased pan.
- Bake for 25 - 30 minutes, or until golden brown.
- Allow to cool for 10 minutes.
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