Sweet Homemade Cornbread
A moist, slightly sweet cornbread that’s perfect alongside venison stew, chili, or fish soup, best served warm with butter or honey.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Spray or lightly grease an 8 or 9-inch glass baking dish.
- In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder.
- Stir in egg, milk, and vegetable oil until well combined.
- Pour batter into the prepared glass baking dish.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cook’s Notes
Check the cornbread starting at the 20-minute mark since oven temperatures vary, and pull it as soon as a toothpick comes out clean to keep it moist. A glass baking dish helps it bake evenly and gives nice golden edges.
Ingredient Swaps
White cornmeal can be used in place of yellow with the same great results, and you can swap vegetable oil for melted butter for a richer flavor.
Serving Suggestions
Serve warm straight from the oven with butter, jelly, or honey, and pair it with venison stew, chili, or a warm bowl of fish soup for a comforting meal.
Storage & Reheating
Cover leftover cornbread with plastic wrap once cooled and store at room temperature, eating within a couple of days for best texture; a quick warm-up in the microwave or oven refreshes it nicely.
Common Questions
Can I make this cornbread less sweet?
Yes, you can reduce the sugar to about 1/3 cup for a more traditional, less dessert-like cornbread.
Can I use a cast iron skillet instead of a glass dish?
Absolutely, a preheated cast iron skillet works great and gives the cornbread a crispier crust.
Can I freeze cornbread?
Yes, wrap cooled cornbread tightly in plastic wrap and foil, then freeze for up to 2-3 months; thaw and reheat before serving.