Knock Your Socks Off Cornbread

This cornbread isn’t loaded with corn, bacon, jalapenos, or anything fancy….but it still will knock your socks off!! My hubby officially told me that this cornbread was the best he has ever had….restaurant’s included!! Woo hoo, right?!?!

A few years ago, I made cornbread for my family and used my go to box of Jiffy. I had never made homemade cornbread because the boxed mix was simple, inexpensive, and a favorite of mine. When my hubby casually mentioned his love for sweet cornbread, I decided to experiment with ingredients and set out to make his favorite version myself. If you look through the blog, you will find lots of recipes, all equally delicious….but this one is the ultimate winner in my family!!

Served with some chili (perfect for those Fall evenings ahead), this was a homerun dinner!!



Knock Your Socks Off Cornbread


  • 4 eggs, yolks and whites separated
  • 1 cup milk
  • 1 tsp vanilla extract
  • 3/4 cup melted butter
  • 1 cup cornmeal
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 tbsp. baking powder
  • 1 tsp salt



  1. Preheat oven to 350 and grease a 9 x 13 baking pan.
  2. In a medium bowl, combine the eggs yolks, milk, vanilla extract, and melted butter. Stir until combined.
  3. Add in the cornmeal, flour, sugar, baking powder, and salt. Stir until just combined.
  4. In a separate bowl, beat the egg whites until stiff peaks form.
  5. Fold into cornmeal mixture and stir until just combined.
  6. Pour batter into prepared 9 x 13 baking pan.
  7. Bake for 26-28 minutes, until toothpick comes out clean when inserted in the center.
  8. Remove from oven and allow to cool about 5 minutes before slicing and serving!!

Recipe adapted from: High Heels and Grills

Knock Your Socks Off Cornbread

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  1. Baltisraul says:

    This was very good but different than tradition Southern cornbread. I used 1 1/2 cups of cornmeal and 1 1/2 cups of flour to give a more traditional taste.

  2. Kristin says:

    Surprisingly it stays moist for several days. My family had this over the course of about 3 days and it never dried out or began to get crumbly. I would say you could stretch to 4 days….but wouldn’t go longer due to it no longer being fresh 🙂

  3. Karen says:

    I just made this cornbread tonight to go with our chili. My husband and all my boys love it!!! It was nice a moist, the way we like it. We do not like it dry like a lot of cornbread is. It is a little sweet, but that was okay. Thumbs up for this recipe. Thanks for sharing!

  4. Renee says:

    Do I have to beat the egg whites until stiff peaks form or can I just throw the whole egg in without all the fuss? Thanks in advance for a reply.

  5. Kris says:

    Going to try this today. Only change I’m going to make is more cornmeal and little less sugar. Everything else will stay the same.

  6. Kristin says:

    Here is the conversion: If you want to create the equivalent of 1 teaspoon of baking powder out of baking soda, mix together ¼ teaspoon baking soda with ½ teaspoon cream of tartar and ¼ teaspoon cornstarch. If you want to use baking powder instead of baking soda, simply use three times as much baking powder as the amount of the soda called for in the recipe.

  7. Juju says:

    Sorry but, this is not cornbread. This is corncake! JMO. I am from the South but my mother never put sugar in her cornbread

  8. Kristin says:

    Very true! I have several versions on my blog! Just go to the search button on the homepage and type in cornbread. Several non-sweetened versions should appear! Enjoy!

  9. Carole says:

    Wow! this is hands down the best cornbread my family has tasted. It didn’t last long. It took just a little more time to fix but well worth it.

  10. Kristin says:

    Hi! Here is the requested info per serving! 8 servings total in this recipe!

    Total Fat
    8.8 g
    Saturated Fat
    4.7 g
    Polyunsaturated Fat
    0.8 g
    Monounsaturated Fat
    2.7 g
    109.0 mg
    659.1 mg
    141.7 mg
    Total Carbohydrate
    61.4 g
    Dietary Fiber
    2.1 g
    26.8 g
    6.7 g

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