Sweet Cornbread

A few nights ago, I made our “Game Day Chili“. What goes better with chili than a yummy cornbread muffin, right? I made these and my entire family went crazy over them. My six year old had three muffins and the next night, when we had leftovers, said “mama, I love these muffins, they are my favorite”. They had a slight sweet taste to them, which is my favorite. You can easily change these up if desired and add a can of chopped jalapenos, a can of sweet corn, etc. With football season upon us, nothing is better than a bowl of chili with cornbread!!


1 1/2 cups flour
2/3 cup sugar
1/2 cup cornmeal
1 tbsp baking powder
1/2 tsp salt
1 1/4 cup milk
2 eggs
1/3 cup vegetable oil
3 tbsp butter, melted


In a bowl, combine flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, eggs, vegetable oil, and melted butter. Add the dry ingredients to the wet ingredients and stir until just combined. Pour batter into a 8 inch greased baking pan, OR into a lined muffin pan. Bake in a preheated oven, 350, for 35 minutes if making a pan of cornbread, or 18-20 minutes if making muffins.
Makes about 16 muffins or one 8 inch pan of cornbread.

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