Moist Sweet Cornbread
Yield: 15 Servings
Adapted from Carlsbad Cravings
Moist, tender Sweet Cornbread makes the perfect easy side or warm breakfast. No need to get fancy with the cornmeal, any will work fine. I prefer Saco Buttermilk powder over supermarket buttermilk, but you can substitute 2 cups buttermilk for the milk/water and Saco powder.
| 9×13” | Pan size | 8×8” |
| Wet Ingredients | ||
| 1 (2 sticks) | butter, melted | ½ (1 stick) |
| 1 cup | sugar | ½ cup |
| 4 | eggs | 2 |
| 2 cups | milk or water | 1 cup |
| 1 tsp | vanilla extract | ½ tsp |
| Dry Ingredients | ||
| 2 cups | cornmeal | 1 cup |
| 2 cups | all-purpose flour | 1 cup |
| 1 tsp | baking powder | ½ tsp |
| 1 tsp | baking soda | ½ tsp |
| ½ tsp | Saco Buttermilk powder | ¼ cup |
| ½ tsp | salt | ¼ tsp |
Preheat oven to 350°F. Lightly butter or grease an 8×8 or 9×13 pan. Set it aside.
In a large bowl, whisk together melted butter and sugar until combined. Add eggs and mix well. Add milk/water (or buttermilk) and vanilla and stir until combined.
In a separate medium bowl, whisk together all of the Dry Ingredients. Pour dry ingredients into buttermilk mixture and fold together then stir just until flour is all moistened (the batter will still be lumpy).
Pour batter into prepared pan and bake:
For 9×13 pan 30-40 minutes at 350°F (test at 30 minutes)
For 8×8 pan 20-30 minutes at 350°F (test at 25 minutes)
until a toothpick inserted in the center comes out mostly clean. A few crumbs are fine, but add a few minutes if it is still wet. Let cool 10 minutes before serving.
Store in an airtight container and reheat individual servings for 15 seconds or so (with or without a slab of butter!) Super good drizzled with honey!
Recipe Notes
1 cup sugar for “sweet,”
1 1/4 cups for “definitely sweet” and
1 1/2 cups for “cake-like sweet.”
Storage
This Sweet Cornbread is so moist, the leftovers stay perfectly moist for breakfast, just waiting to be topped with a slab of butter and drizzled with honey. Seriously, amazing.
For best results, wrap your cooled 9×13 a couple times in plastic wrap or transfer cornbread to an airtight container. Store at room temperature for up to three days or refrigerate for up to one week.
How to freeze Cornbread
To freeze whole: Cool cornbread completely. Wrap freezer safe pan tightly in plastic wrap two times followed by foil.
To freeze pieces: Cool cornbread completely. Cut into squares or pie wedges and place pieces in a freezer size bag with parchment paper in between each slice.
Cornbread can be frozen for 3 to 4 months. Defrost cornbread by letting it sit at room temperature for about 30 minutes or so. There is no need to thaw it in the refrigerator.
To warm up Sweet Cornbread, wrap it in foil and bake at 350°F for 10 to 15 minutes. Alternately, you can warm individual pieces in the microwave by wrapping in a damp paper towel and microwave for 20 to 60 seconds.