Golden Sweet Cornbread Recipe

I baked what I swear is the Sweet Fluffy Cornbread that leaves the crumb so tender and the whole meal tasting like I actually know what I’m doing.

I’m obsessed with this Golden Cornbread Recipe because it hits that sweet spot between crumb and crust. I love the way the sweet fluffy cornbread tears apart and how it tastes like real corn, not just sugar.

I can’t resist corner pieces slick with melted butter, the kind made with yellow cornmeal, medium grind and unsalted butter, melted. Yeah, it’s simple enough to become a habit.

I bring it to dinners, I eat it with stew, I let it steal show. I call it pure food joy.

I say no fluff, cornbread. I know every bite proves it daily.

Ingredients

• Cornmeal: it gives gritty, sweet corn crunch and that lovely rustic texture.
• All-purpose flour: it provides structure so the cornbread holds together, not crumbly mess.
• Granulated sugar: adds sweetness; use a touch more if you want it sweeter.
• Baking powder: basically the lift-maker, keeps the bread light and a bit fluffy.
• Fine salt: it wakes up the flavors and stops everything from tasting flat.
• Whole milk or buttermilk: it keeps it moist; buttermilk makes it tangier.
• Eggs: they bind everything, add protein, and help with golden color.
• Unsalted butter or oil: brings richness and tender crumb, gives buttery notes.
• Honey: plus it adds golden sweetness and a pleasant floral hint.
• Creamed corn or kernels: bursts of juicy corn and extra moist pockets.
• Nonstick spray or butter: basically helps the bread release cleanly from the pan.

Ingredient Quantities

• 1 cup yellow cornmeal, medium grind
• 1 cup all purpose flour
• 1/4 cup granulated sugar (use 1/3 cup if you want it sweeter)
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 cup whole milk (or buttermilk for tangier flavor)
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted and cooled (or vegetable oil)
• 2 tablespoons honey (optional, for extra golden sweetness)
• 1/2 cup canned creamed corn or fresh corn kernels, drained
• Nonstick spray or extra butter for greasing the pan

How to Make this

1. Preheat oven to 400°F (200°C) and place a rack in the middle; grease an 8 or 9 inch square pan or a 9 inch round skillet with nonstick spray or extra butter.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar (or 1/3 cup if you want it sweeter), 1 tablespoon baking powder and 1/2 teaspoon fine salt until evenly blended.

3. In a separate bowl beat 2 large eggs with 1 cup whole milk (or buttermilk for a tangier result), then stir in 1/4 cup melted and cooled unsalted butter or 1/4 cup vegetable oil and 2 tablespoons honey if you’re using it.

4. Pour the wet ingredients into the dry ingredients and stir gently just until combined; do not overmix or the cornbread will get tough, a few lumps are okay.

5. Fold in 1/2 cup canned creamed corn or drained fresh corn kernels, scraping the bowl so you get all the little pockets of batter.

6. Let the batter sit for 5 minutes while the oven finishes preheating; this hydrates the cornmeal and helps a tender crumb.

7. Pour the batter into the prepared pan, smooth the top with a spatula and tap the pan once on the counter to remove big air bubbles.

8. Bake 18 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not raw batter; ovens vary so start checking at 18 minutes.

9. Let the cornbread cool in the pan for 8 to 10 minutes, then run a knife around the edges and turn out onto a wire rack or cut straight in the pan if you like it rustic.

10. Serve warm with extra butter, honey, or savory toppings; store leftovers wrapped at room temperature for a day or refrigerate up to 3 days and rewarm briefly before serving.

Equipment Needed

1. Oven (set to 400°F / 200°C)
2. 8 or 9 inch square pan or 9 inch cast iron skillet, greased
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Measuring cups and spoons
5. Whisk (for dry ingredients and eggs)
6. Rubber spatula or wooden spoon (for folding batter)
7. Small spatula or offset spatula (to smooth batter)
8. Toothpick or cake tester (to check doneness)
9. Wire cooling rack

FAQ

Golden Sweet Cornbread Recipe Substitutions and Variations

• For the 1 cup yellow cornmeal: use 1 cup masa harina instead for a slightly nuttier, more tortilla-like corn flavor. Texture will be a bit denser, so don’t overmix.
• For the 1 cup all purpose flour: swap in 1 cup whole wheat pastry flour for a heartier, nuttier loaf. It may be a touch drier, so add an extra tablespoon of milk if needed.
• For the 1/4 cup granulated sugar: replace with 1/4 cup packed brown sugar or 3 tablespoons maple syrup. If you use maple syrup, cut liquid elsewhere by about a tablespoon.
• For the 1 cup whole milk: use 1 cup plain yogurt or a mix of 1 cup plant milk plus 1 tablespoon lemon juice to mimic buttermilk. Stir and let sit 5 minutes before adding.

Pro Tips

1. Let the batter rest 5 minutes before baking so the cornmeal soaks up the liquid; it makes the crumb less gritty and more tender. If you skip this your cornbread can be a little dry.

2. Heat the pan in the oven for 3 to 5 minutes first, then pour in the batter. A hot pan helps the edges get crisp and gives you that nice golden crust. Just be careful when you handle it, it will be very hot.

3. If you want extra moisture and a little chew, stir in an extra 2 tablespoons of creamed corn or a tablespoon of sour cream. Don’t overmix though or the bread will get tough.

4. Check early and often near the end of baking. Ovens vary a lot, so start poking with a toothpick at 18 minutes. Pull it when there are a few moist crumbs left on the toothpick, not wet batter, or it’ll be gummy after it cools.