Golden Sweet Cornbread
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Delicious Golden Sweet Cornbread is perfect alongside any meal. An easy sweeter spin on a southern classic.
Whether sugar should be added to cornbread is a great debate. I’m team sweet all the way! There are very few ways that I will eat cornbread without it being sweetened. This Golden Sweet Cornbread is my nod to a childhood favorite. I grew up on boxed Jiffy mix with added sugar. Sweet cornbread can be served on the side of chili and any dipping sauce just as well as savory.
What you need to make Golden Sweet Cornbread
This cornbread recipe is a little different, besides the sugar, in that I used self-rising cornmeal and yellow cornmeal. The yellow cornmeal helps with the golden color. Self-rising cornmeal is pretty pale. You can eliminate the yellow cornmeal from the recipe and replace it with an equal amount of self-rising. I also use sour cream for richness and extra moisture.
One-bowl Golden Sweet Cornbread
Cornbread is ridiculously easy to make. Simply whisk the cornmeal, flour, sugar, salt, and baking soda in a mixing bowl to blend. Follow by adding the eggs, milk, melted butter, and sour cream. Beat until smooth.
Melt the 2 tbsp of butter in a cast-iron skillet. Pour the batter into the skillet and bake in a preheated oven at 375 degrees for 25-30 minutes.
Note: You can also make corn muffins by pouring the batter into a butter muffin pan. Baking time will vary but you should begin checking around 20 minutes using a toothpick.
Recipes to serve with Golden Sweet Cornbread
Smoked Sausage Baked Beans
Louisiana Red Beans and Rice
Southern Fried Whiting Fish
Milk Brined Fried Pork Chop
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*This recipe was updated with improved content on 7/4/2020. It was first published on 2/27/2019.*
Golden Sweet Cornbread
- 1 c self-rising cornmeal
- 1/2 c yellow cornmeal
- 1/2 c all-purpose flour
- 2/3 c granulated sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1/2 c + 2 tbsp unsalted butter divided
- 1 c milk
- 1/2 c sour cream
- Preheat the oven to 375 degrees. Whisk the cornmeal, flour, sugar, salt, and baking soda in a mixing bowl to blend. Follow by adding the eggs, milk, melted butter, and sour cream. Beat until smooth.
- Melt the 2 tbsp of butter in a cast-iron skillet. Pour the batter into the skillet and bake for 25-30 minutes. Serve with lots of butter and honey.
I’m looking forward to trying this! I grew up on Jiffy too! When my deep south dad would make his dry, unsweetened cornbread, my mouth was not happy,lol.
Hey Manda! Chile I don’t like savory cornbread. I can’t do it. Just a lil bit of sugar makes the difference. Let me know how it turns out!