Sweet Cornbread

I never liked corn bread growing up. I remember making it in Girl Scout camp and I remember my mom making it. It was always dry and gritty (sorry Mom!) and tasted bland. When my husband asked me to make cornbread for him, I reluctantly looked up a recipe on Zaar. Now I can say that I LOVE cornbread! This recipe is perfect in my mind. I make this recipe every chance I get - chili cook-offs, pot luck dinners, and my husband often gets requests from his friends at work, so I'll make up a batch for him to bring them every so often. Make a double batch and put it in a 9x13 pan - you won't be sorry you did. It will come out perfectly moist and the sweetness will make you wish your mama had known how to make it this way.

Perfect cornbread!! I've already had to share the recipe. Moist, slightly sweet and very delicious. Thanks! UPDATE: I make this usually once a week. Since a few family members though it was a bit too sweet, I cut the sugar and salt in half. (If you cut the sugar without cutting the salt, it is too salty...been there done that!! ;) ) It still is an incredibly flavorful, moist, sweet cornbread that we all ADORE! It also work well to bake it a day or two ahead of time. It keeps beautifully! I found this out when I was going to be gone for two nights but would need a meal within minutes of returning home. This recipe saved me a lot of hassle! Thanks again for sharing it!

I needed a bulk recipe for a church function and this one was perfect. I multiplied by ten and went for it. I always add a little shredded cheese for richness and half of it I added chopped jalapeños for those of us that like a little spice! Baked them on half half sheet pans and the response I got was overwhelmingly positive... best cornbread ever! This website makes changing the serving size easy by clicking on "serve 12".

This is now my favorite cornbread recipe. The title should also include the word "moist". The corn flavor was much more prominent the morning morning after I baked it. In fact, as with most bread recipes I would highly recommend baking this a day ahead. If you want to serve it warm you can easily warm it up in a low temp oven. I have to mention that I swapped out half the white sugar with light brown sugar. Yummmm!

I just made this cornbread for dinner and it is delicious! It's very light and fluffy and perfectly moist. It also has just the perfect amount of sweetness. I will definitely use this recipe again!