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A freshly baked loaf of cornbread with a golden crust

Proven way to grow sweet Cornbread in 7 days

This recipe provides a simple and effective method to prepare a delicious sweet cornbread in just seven days. It's a perfect balance of sweetness and a rich, moist texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 2 large eggs
  • 1/2 cup melted unsalted butter

Equipment

  • oven
  • large bowl
  • whisk
  • medium bowl
  • 9-inch cast-iron skillet or 8x8 inch baking pan
  • toothpick

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast-iron skillet or an 8x8 inch baking pan.
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt, ensuring they are well combined.
  3. In a separate medium bowl, whisk together the milk, eggs, and melted butter until thoroughly blended.
Baking
  1. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix, as a few lumps are acceptable.
  2. Transfer the batter into the prepared skillet or baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cornbread cool slightly before slicing and serving warm, optionally with butter or honey.

Notes

For extra flavor, you can add 1/2 cup of fresh or frozen corn kernels to the batter. This recipe is best enjoyed warm and fresh. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.