Best Ever Sweet Cornbread

Over the years, I have tried soooooo many versions of cornbread. Everything from loaded cornbread, jalapeno, sweet, southern style, etc. My hubby and I both prefer a simple, sweetened version, so that has always been what we searched for. Last weekend, I made a pot of our Game day chili, and wanted some cornbread with it. I came across this recipe on Pinterest and it had great reviews. As I was reading some of the comments left, I followed their suggestions, changing it up a bit. Well, the end product was perfect. Incredibly simple to whip up, slightly sweet, but not too much, and moist. It didn’t have a ton to it, which I prefer. It was the perfect addition to our bowl of chili, and is our new go to recipe. Definitely try it out if you too, prefer a slightly sweetened cornbread!! Enjoy!



  • 1 cup flour
  • 1 cup cornmeal
  • 5 tbsp. sugar
  • 1 tbsp. baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup melted butter



  1. Preheat oven to 375 and grease a 9 inch baking pan.
  2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
  3. Add in the eggs, milk, and melted butter.
  4. Mix until no more lumps and all is combined.
  5. Pour mixture into the greased pan and place pan into the oven.
  6. Bake for about 16-18 minutes, or until toothpick comes out clean when inserted into middle.
  7. Remove from oven and allow to cool slightly before serving! Enjoy!


Recipe adapted from: Gnowfglins


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  1. Grace says:

    Hi my daughter has an allergy to dairy, wheat & cows milk can i replace flour into plain flour gluten free, egg into egg enhancer & milk into soya milk?
    Thank you

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