Recipe By myfoursonsks
Rating
Published Jun 19th
Prep 10m Cook 45m Additional - Ready In 55m
Servings 12 servings Calories 460.7

This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can’t go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.

Recipe Ingredients

  • 1 cup cornmeal
  • 3 cups all-purpose flour
  • 1 ⅓ cups white sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • ⅓ cup vegetable oil
  • ⅓ cup melted butter
  • 2 tablespoons honey
  • 4 eggs, beaten
  • 2 ½ cups whole milk

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
  2. 2 Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
  3. 3 Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Nutrition Facts

  • Calories 460.7
  • Carbohydrate 61.1 g
  • Cholesterol 80.6 mg
  • Fat 21 g
  • Fiber 1.3 g
  • Protein 7.9 g
  • Saturated Fat 6.7 g
  • Sodium 519.1 mg
  • Sugar 27.8 g

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Reviews

  1. I am the original submitter. I just wanted to note that if you decide to use buttermilk, you should add some baking soda. Baking soda neutralizes the acidity of the buttermilk so that the flavor comes out rich and not tart/sour.
  2. This cornbread is amazing! :) I baked mine into mini-loaf pans, which just made it better (since there was more of a crust on it). Delish!
  3. This cornbread is one of the best on the site! It rivals "Grandmother's Buttermilk Cornbread" 'til now I thought that was my favorite. I cut the recipe in half and used one up of cornmeal and one cup of flour. It was perfectly done in 38 minutes - moist and delicous. I think the only - Read more ...
  4. Very nice. No vegetable oil because I used most of it to fry chicken, so I used all butter. I also used buttermilk. Even when I cut the recipe in half, it baked up beautifully. Thirty minutes and wa-la, perfect. No issues with sinking bread when you thought it was done. And the flavor is - Read more ...
  5. I love this recipe - I am of the sweet cornbread persuasion. I made it as written the first time and give it 5 stars, however, I've made it several more times and this is what I do now: I use 2/3 cup unsweetened apple sauce and 1/3 cup oil and totally skip the butter, - Read more ...
  6. This is exactly what I was looking for. Instead of putting all the flour asked for, I used only a cup and a half and for the rest I used masa (or corn flour) to give a more cornlike taste.
  7. Honey hush! This is the best comfort food since Cliff's chili on The Cosby Show. My seven-year old daughter helped make it and we could not wait for it to come out of the oven! When my husband came home, we had HUNKS of it! Thanks for sharing such an amazing recipe. This should be - Read more ...
  8. I made this for an office brunch and everyone loved it, even those who professed to not like cornbread. It was very simple to make.
  9. A good recipe for people who don't like corn bread.
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