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Knock Your Socks Off Cornbread

August 9, 2016 by Kristin 76 Comments

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!!

Enjoy!

 

4.63 from 8 votes
Print
Knock our Socks Off Cornbread
Prep Time
10 mins
Cook Time
26 mins
Total Time
36 mins
 

A tasty, sweet cornbread that is sure to please any crowd!!

Servings: 8
Author: The Cookin' Chicks
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees and grease a 9x13 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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Filed Under: Breads, Side Dishes Tagged With: bread, corn, novideo


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Reader Interactions

Comments

  1. Baltisraul

    August 10, 2016 at 10:24 am

    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

    August 10, 2016 at 1:01 pm

    Great change, I will have to try that next time! Glad you enjoyed it!

  3. Cory

    August 10, 2016 at 1:35 pm

    Does it all have to be eaten right away? Does it dry out quickly?

  4. Kristin

    August 10, 2016 at 1:43 pm

    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 🙂

  5. Tangie

    September 4, 2016 at 11:19 pm

    Do you use all-purpose flour or self-rising flour?

  6. Karen

    November 22, 2016 at 8:00 pm

    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!

  7. Kristin

    November 26, 2016 at 12:43 pm

    Yea!! Glad you all enjoyed it!

  8. Renee

    December 9, 2016 at 10:18 am

    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.

  9. Kristin

    December 13, 2016 at 4:38 pm

    You need to beat the egg whites unfortunately. I tried omitting that step once and it was flat and not nearly as fluffy/moist.

  10. Kris

    January 13, 2017 at 9:49 am

    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.

  11. Kristin

    January 16, 2017 at 10:20 am

    Yea! How did it turn out?? Hope you enjoyed it!

  12. Kristin

    July 3, 2017 at 3:33 pm

    All purpose flour!! Enjoy!

  13. Linda moore

    April 27, 2018 at 9:57 am

    Can you freeze cornbread? .

  14. Kristin

    April 28, 2018 at 9:04 am

    Yep, it freezes well for about 2-3 months!

  15. Yayazplace

    May 22, 2018 at 10:14 am

    Can I use baking soda instead?

  16. Kristin

    May 23, 2018 at 7:16 am

    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.

  17. Juju

    June 12, 2018 at 10:41 pm

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

  18. Kristin

    June 13, 2018 at 10:58 am

    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!

  19. Carole

    July 6, 2018 at 3:01 pm

    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.

  20. Kristin

    July 7, 2018 at 3:36 pm

    So glad you all enjoyed it! Definitely a keeper with my family!

  21. Tonya

    July 16, 2018 at 2:48 pm

    How many Calories does it have and hope of it is Saturated and Fat???? Please Reply
    Thanks Tonya

  22. Kristin

    July 16, 2018 at 2:54 pm

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

    Calories
    344.7
    Total Fat
    8.8 g
    Saturated Fat
    4.7 g
    Polyunsaturated Fat
    0.8 g
    Monounsaturated Fat
    2.7 g
    Cholesterol
    109.0 mg
    Sodium
    659.1 mg
    Potassium
    141.7 mg
    Total Carbohydrate
    61.4 g
    Dietary Fiber
    2.1 g
    Sugars
    26.8 g
    Protein
    6.7 g

  23. Tonnya

    August 3, 2018 at 3:32 pm

    This is the best cornbread ever!

  24. Kristin

    August 10, 2018 at 5:31 pm

    Yea, glad you enjoy it!

  25. Shen

    September 21, 2018 at 12:22 am

    Will try this soon…if i want to put cream style corn how much can i put?

  26. Kristin

    September 23, 2018 at 11:13 am

    I’d say a can would work great! Perhaps start with half a can and check out consistency before adding the remainder! Enjoy!

  27. Jeanine

    October 13, 2018 at 3:36 pm

    Ok smells amazing and I’m waiting to dig in but the time required is not cooking it enough. I’m adding my second round of 7 min- the center is still very doughy. Have I done something wrong or could it be my oven needs to be recalibrated.

  28. Kristin

    October 13, 2018 at 4:00 pm

    Hmmm, are you at a high altitude? Every oven is different, so it may not be your oven needing to be recalibrated. How long did it end up taking to be finished??

  29. Reannen

    October 23, 2018 at 1:25 pm

    Can these be made in muffin tins?

  30. Kristin

    October 24, 2018 at 10:14 am

    I have never tried that, but I don’t see why that wouldn’t work! Let me know if you try it!

  31. Sara

    October 27, 2018 at 9:50 pm

    Made this cornbread to go with chili for my son’s bday party. Wow was it a hit!!!! Making it again tomorrow for a chili cook off at church! I did have to bake it longer than 28 mins but all ovens are different!

  32. Kristin

    October 28, 2018 at 8:56 am

    Yea!! Glad you enjoyed it!

  33. LaVonna Blake

    October 30, 2018 at 7:31 pm

    Kristin here’s a funny story about your cornbread. I work in a dining room at a retirement community. Our kitchen decided to do a chili cook off. I volunteered to bring the cornbread (southern style). Some said we like sweet cornbread. I found your recipe and decided to try it. Our chef was to judge the chili’s and he declared “the cornbread wins”! So thank you. Tomorrow we are doing another chili cook off for the whole facility and I’m taking the cornbread. Hopefully I will win again!

  34. Kristin

    October 31, 2018 at 1:00 pm

    Awww, I absolutely LOVED that story and am so glad you won round one! Fingers crossed round two wins again! Be sure to keep me posted and again, thanks for the awesome story, I am so glad everyone enjoyed it!!

  35. Erica Colmenero

    November 2, 2018 at 9:10 am

    How many people does your recipe serve? I’m needing to serve 4 families and 3/4 kids each?

  36. Kristin

    November 3, 2018 at 10:34 am

    This makes quite a bit. Typically I say about 12, but honestly, based on how you cut the pieces, it could serve 20+ people! Enjoy!

  37. Terri Peters

    November 4, 2018 at 4:58 am

    Can you make it in a smaller pan? Does the baking time change?

  38. Kristin

    November 5, 2018 at 8:33 am

    Like cutting the recipe in half or making it in a smaller pan so its thicker?

  39. Beverly

    November 10, 2018 at 3:49 pm

    I hate that it has so much sugar. Could this amount be cut down or a substitute used.

  40. Kristin

    November 10, 2018 at 3:51 pm

    No problem at all! You can cut it by up to 3/4 cup sugar and still have it taste good!! It just wont be AS sweet, but still tasty!

  41. Kelley

    November 14, 2018 at 3:02 pm

    I made this recipe into muffins instaednof a 9×13 and they are super moist and delicious!! Will be making again…. I even used Splenda and they are divine ?

  42. Kristin

    November 15, 2018 at 8:27 am

    Yea! Glad you enjoyed!!

  43. Kathleen French

    January 4, 2019 at 12:58 pm

    I made this cornbread about two nights ago. It was the best cornbread I have ever had!! 🙂
    It was even better than my grandmothers, sorry grandma, I love you!
    I did change the amount of sugar used. I like sweet corn bread, but I like it like I like my tea., half and half.
    extremely moist.
    Definitely worth the effort!
    Thank you so much for sharing this recipe.

  44. Kristin

    January 4, 2019 at 1:50 pm

    Yea! So glad you enjoyed it! I’ve cut the sugar down before too and its still great, so glad you agree!!

  45. Misty

    January 9, 2019 at 12:11 am

    Hi! The recipe is amazing! I just wanted to post for those wondering I made this gluten free & it turned out perfect! I used cup for cup gluten free flour & followed the recipe & measurements exactly. Also, I used muffin tins (for someone who asked above) & it made 24 muffins. I cooked them for 20 minutes. Hope this helps! Enjoy this amazing recipe & thank you for posting it.

  46. Kristin

    January 9, 2019 at 1:22 pm

    Yea! So glad to hear you enjoyed it! Thanks for the tip on gluten free!!

  47. Sue Beukema

    January 28, 2019 at 10:40 pm

    I use the jiffy mix, but also mix up a box of jiffy yellow cake mix, then stir the two batters together, bake in a 9×9 pan following direction for baking the cake, comes out very similar.

  48. Kristin

    January 29, 2019 at 12:06 pm

    What a great idea! I will have to try that! Thanks!

  49. Emily

    January 30, 2019 at 7:22 pm

    4 stars
    I have been searching for the perfect cornbread recipe for years and with a couple changes this was it.

    I used buttermilk, 1/2 cup butter, 1/2 cup sugar, no vanilla.

    4 stars because I didn’t follow the recipe exactly

  50. Kristin

    January 31, 2019 at 8:45 am

    So glad you enjoyed it!!

  51. Carol H

    February 23, 2019 at 2:58 pm

    Today is my 2nd time making this cornbread. Oh.Mah.Gah! Love the moistness and how easy it is to make.

    Now will check out your other recipes while this bakes. 🙂

  52. Kristin

    February 24, 2019 at 10:22 am

    Yea!!! Love hearing that! Its a favorite in my house!! Enjoy!

  53. joanna berretta

    March 8, 2019 at 9:33 pm

    don’t mean this in a negative way, but an easy way to do this is mix one box of Jiffy Mix cornbread with one box of of Jiffy Yellow Cake. : ) every one raves over it.

  54. Kristin

    March 9, 2019 at 8:46 am

    Oh yes, I have tried that too and its AMAZING!! So many varieties of cornbread, I love it!

  55. Rae-lyn

    March 23, 2019 at 8:40 pm

    5 stars
    I made this recipe for a pot luck, it was a hit. Thank you for sharing good recipe.
    Yummy…..

  56. Kristin

    March 24, 2019 at 9:56 am

    Yea!! Glad it was a hit!!

  57. Barb

    March 31, 2019 at 8:12 pm

    5 stars
    Even the raw batter tastes good! I only like sweet cornbread. This is a keeper.

  58. Kristin

    April 1, 2019 at 10:37 am

    Yea! Glad you enjoy this! And yes, even the batter is good, very yellow cake like, hehe!

  59. Linda

    May 13, 2019 at 3:21 pm

    5 stars
    Wow, this is awesome , thx so much for the recipe , loved it

  60. Kristin

    May 14, 2019 at 9:22 am

    Yea! So glad you enjoyed it! Its a favorite in our family!!

  61. Marie

    July 16, 2019 at 7:42 pm

    Getting ready to make this and need to know is there anything different you have to do to the recipe for it to bake correctly in high altitude? I live in Colorado

  62. Marie

    July 16, 2019 at 9:55 pm

    5 stars
    My daughter and I truly enjoyed this cornbread. After reading the reviews about it being too sweet I decided to add only 1/3 c of sugar (I cut the recipe in half that’s why the sugar amount is much less). Will recommend this recipe to family members. Thank you for sharing.

    Also, I didn’t have to do anything special to the recipe being in a high elevation.

  63. Kristin

    July 17, 2019 at 10:32 am

    I don’t believe there are any changes that need to be made in this due to elevation! Hope you enjoy!

  64. Kristin

    July 17, 2019 at 10:32 am

    Yea!! Glad to hear it was a hit!!

  65. Gwen

    August 29, 2019 at 1:53 pm

    You never answered the question about the flour, which kind of flour to use? Please reply 🙋

  66. Kristin

    August 30, 2019 at 9:39 am

    Oops, sorry about that! I use all purpose flour! Enjoy!

  67. Danielle

    September 18, 2019 at 10:31 am

    Can I use buttermilk instead of regular milk?

  68. Kristin

    September 18, 2019 at 2:05 pm

    Absolutely! That would work great! Enjoy!

  69. Favorite Baker

    October 12, 2019 at 10:21 pm

    5 stars
    Hi Kristin, This recipe is absolutely a winner! My husband’s response was also the best he’s had. I made the recipe as written except I substituted buttermilk for the milk. This was so moist and sweet. It made enough corn bread for three meals in our house. I plan to freeze the leftovers for later use. Thanks for sharing your recipe and preserving my rep as the best baker in the family!

  70. Kristin

    October 14, 2019 at 10:15 am

    Yea!! Love hearing that! I am so glad it was a hit and you are still the best baker in the family, haha!!

  71. Roberta

    October 17, 2019 at 7:53 pm

    Fabulous recipe! Thank you so much Kristin! 💖

  72. Kristin

    October 18, 2019 at 6:45 am

    Yea! So glad you enjoyed! Perfect with some chili, right?!!!

  73. Lillian

    November 12, 2019 at 11:25 am

    4 stars
    I made this and cut sugar to 1 cup. I have lived in several states in the USA and the further south you go the less sweet.

  74. Judee

    November 12, 2019 at 1:49 pm

    4 stars
    Love this cornbread, but I did have to bake it an additional 10-12 minutes. We live in the Midwest.

  75. Kristin

    November 13, 2019 at 6:49 am

    Great idea on cutting the sugar down. I do that depending on what I am serving with it and its always just as tasty!

  76. Kristin

    November 13, 2019 at 6:50 am

    Great to know about the cook time! I will add to the original recipe! Glad it was enjoyed!

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