cornbread stack on table next to skillet cast iron

Homemade Sweet Cornbread Recipe

Sweet Cornbread made from scratch (with muffins option too!)

I seem to be on a roll lately finding recipes that help me to fully transition to scratch cooking. Like this Sweet Cornbread recipe!

On the heels of discovering our new favorite Buttermilk Biscuit recipe, I have finally struck upon a cornbread muffin recipe that is simply delicious! It isn’t too dry and has a hint of sweetness to it. No more Jiffy box for me, baby! And with a recipe method that amounts to pretty much an ingredient “dump and stir,” it’s not that much harder than a box anyway!

Paired with barbecued baby back ribs and some fresh beans from the garden, it’s one of our favorite summertime meals! (Have I ever mentioned that my husband makes the best fall-off-the-bone ribs I’ve ever eaten??!!!)  It’s also the show-stealer in Creamed Chicken over Cornbread. Or you can always serve it with your favorite chili recipe. This cornbread is  so good that I’ve even been serving leftovers (if there are any) for breakfast!

We enjoy this cornbread so much that we now grow our own heirloom dent corn to grind into cornmeal. Our mill does an amazing job at handling the dried corn kernels. (I have been using this one for almost 5 years now to grind grain for our daily bread. Does anything last that long anymore?)

Sweet Cornbread

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cornbread stack on table next to skillet cast iron

Sweet Cornbread


  • 1 ½ cups all purpose flour
  • 1 ½ cups whole wheat
  • 3/4 cup sugar
  • 2 cups cornmeal
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1 cup butter, melted
  • 2 cups milk


  1. Whisk all of the dry ingredients in one bowl.
  2. Beat in eggs, butter, and milk until just blended.
  3. Fill a 10″ cast iron skillet or fill prepared muffin tins to 3/4 full.
  4. Bake at 350 for 25-30 minutes for the skillet, 18-22 minutes for the muffins.
  5. Toothpick test.
  • Author: Reformation Acres

This recipe is adequate for a large family or gathering or leftovers and yields about 24 muffins. You can also bake it in a 9 x 13 cake pan or, better yet, a cast iron skillet. This recipe is big enough for my 15″ beast of a skillet or you can cut it in half and it’s just perfect for the smaller, less of a wrist breaker, 10″ cast iron skillet. If you keep your pans in good condition by using a Cast Iron Conditioning Bar between seasonings, you don’t even need to grease them before pouring in the batter.


Sweet Cornbread made from scratch (with muffins option!)

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