Sweet Cornbread

Do you remember that delicious, sweet cornbread from a box?  Growing up, my mom would make that cornbread once in a while, and I loved it.  More often than not, we had homemade cornbread from a cast iron skillet.  That was yummy too, but the sweet cornbread always was my favorite.

I used to buy the boxed mix, but I decided to try my hand at making it from scratch.  I’ve tried a few times in the past, but I could never get it quite right.  Well, I’m happy to tell you that this recipe is spot on.  And if you keep a few staple ingredients in the house, you can have this sweet cornbread any night of the week.

This is a recipe that takes me back to my childhood.  I hope you enjoy it.


  • 1 cup all-purpose flour
  • 1 cup cornmeal (I use yellow cornmeal)
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup canola or vegetable oil
  • 1/2 cup corn kernels (optional)


  1. Preheat oven to 400 degrees.   Grease a 9 inch cake pan or 8 inch square baking pan.
  2. Combine the egg, oil, and milk.  Stir in the corn kernels
  3. Sift together the flour, cornmeal, salt, and baking powder.  Add it to the wet mixture and stir gently. 
  4. Bake for 20 minutes, or until a cake tester comes out clean.

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