Sweet Corn Bread

This Sweet Corn Bread is the perfect side dish for your favorite meal! It is super moist and has a nice hint of sweetness to it. I haven’t met a person that doesn’t like it!

As a kid, I hated corn bread. I thought corn bread and sourdough bread were an abomination. While I still haven’t fully grown out of my dislike for sourdough, the exact opposite is true for corn bread. I love it now! Give me a piece of warm, freshly made corn bread, with a slab of butter on top and I am perfectly content.

5.0 from 2 reviews
Sweet Corn Bread
Prep time
Cook time
Total time
This Sweet Corn Bread is the perfect side dish for your favorite meal! It is super moist and has a nice hint of sweetness to it. I haven't met a person that doesn't like it!
Recipe type: Side Dish
Cuisine: American
Serves: 15-18 squares
  • 4 eggs, yolks and whites separated
  • 1 cup milk
  • 1 tsp. vanilla extract
  • ¾ cup butter, melted {I use salted}
  • 1 cup cornmeal
  • 2 cups all-purpose flour
  • 1-1/2 cups granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  1. Preheat oven to 350ºF.
  2. In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir.
  3. Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.
  5. Pour batter into a greased 9x13 inch pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.
This corn bread makes the perfect to side to just about any meal. Try it with our personal favorite – a hearty bowl of chili!


    • mary says

      Excellent cornbread. I made it as you had it. Except used only 1 cup sugar. Forgot egg whites Still turned out really good.

  1. says

    I left out the egg whites as I poured them down the sink before reading through the whole recipe but I thought it turned out ok. It was a bit crumbly, but still tasted good.

  2. says

    Hi Sarah, I pinned your corn bread on Pinterest. I made it recently and loved it. It’s posted today on my blog……….thewednesdaybaker.blogspot.com come take a peek……..thanks andi

  3. says

    I mixed everything and realized I don’t have baking powder. Should I throw the whole thing out or bake it anyway? I was looking forward to this today, lol.

  4. says

    I mixed everything and realized I don’t have any baking powder. Should I throw the whole thing out or bake it anyway? I was looking forward to this today, lol.

  5. says

    I made this corn bread tonight. I didn’t have the freeze dried cornmeal, so I used corn meal from the store. This is delicious cornbread! I’ve been looking for a moist, sweet cornbread and now I have found it. I also ordered the Thrive freeze dried cornmeal to use next time. BUT…I HAVE A QUESTION!!! Is the baking pan size (8×8) correct? I followed the recipe exactly (except for using store bought cornmeal)….and it made far too much batter to put into an 8×8 pan. I baked it in a 9×13 pan (35 min) and it worked perfect…rose to the top of the pan. I can’t imagine how this would work in an 8×8 pan without going all over the oven. So I’m just wondering if that is a misprint…or if using freeze dried cornmeal makes less batter somehow. I do live at a high altitude (Utah) if that makes a difference. Thanks for the recipe. It’s a keeper!

    • says

      Hey Cindi, I’m glad you liked it!! Honestly, it doesn’t make a difference whether it is thrive corn meal or regular cornmeal because they don’t freeze dry the cornmeal or anything. But give it a go and see if it makes a difference! As for the pan size, I’m not sure why you got so much more batter out of it. I can see it working fine in a 9×13 pan and the bread would just be a lot thinner, but I’ve made this a handful of times and each time, I have done it in an 8×8 and it has turned out great…I’m not really sure what to tell ya! Haha here is the link to the original recipe if you want to take a look at it! http://lowestprices.shelfreliance.com/c/kitchen/recipe/sweet-corn-bread

  6. says

    Made these yesterday. I like the light texture due to the egg whites! The sweetness was a bit overwhelming, so I would try using only 1 cup sugar next time, instead of 1.5 cups.

    In order to cook the bread faster, I put the batter into muffin cups instead of a pan. It made 24 muffins. If I used a pan, I would definitely have needed a 9×13 rather than an 8×8.

    Thanks for sharing the recipe!

  7. says

    I’ve made this twice already and it is by far my favorite cornbread recipe yet. It is very sweet but that’s how I like it. I agree with other people that 8 x 8 is too small. I made it in my 9 x 9 Pyrex last time and aside from it almost overflowing, the outside cooked too quickly and the middle was still raw. I had to cook it a little longer So the whole thing came out pretty brown. It was still yummy though. Today I am making it in a 9 x 13 pan. It will make a great side dish for dinner tonight/ breakfast for tomorrow. Thank you for sharing!

  8. says

    I just mixed these up to go with some 15 bean soup I made from scratch I too had to use a 9×13 pan, Sarah, I’m wondering if you’re not getting the same volume w the freeze dried eggs as you would with fresh. if you get water into egg whites they wont beat up as much either and once you freeze or dry out eggs they no longer cook the same as fresh. Eggs are a leavening agent so when frozen it breaks it down so you arent getting as much egg white beaten like those of us using fresh.

    I also used cornmeal mix, I saw someone ask about using it, I used 1 3/4 of the mix and 1 cup of flour, skip the baking powder, add the salt and sugar and then do the wet ingredients as normal. My mix turned out great I’ll update after it comes out.

  9. says

    Just want to thank you for a great recipe! I made this to bring to a luncheon I was invited to. The bread was a hit! It is hands down the best cornbread I have ever made. So easy and sooooo good! Thanks again!

  10. says

    I just wanted to thanks you for an awesome recipe! I made it for a luncheon I was invited to. The bread was a hit! It is hands down the best cornbread recipe I have ever tried! Thanks again!

  11. says

    This was a moist and sweet cornbread…my hasband commented that it was something special! 9×13 stoneware baking dish for me. made this with my family’s fav soup….Italian sausage soup from allrecipies.com

  12. Crystal says

    Made this tonight and it was a winner for all. As soon as it came out of the oven I brushed the it with butter. Kids couldn’t get enough. Finally a corn bread that isn’t a dried out brick.

    • highheelsandgrills says

      Oh, that makes me so happy!! It’s definitely my favorite cornbread recipe. Ever. I’m so glad you guys liked it too! :)

  13. JossieL says

    This is my first time making corn bread, and it is delicious! Moist, sweet, just perfect! And I am one of those who hated corn bread because it felt too dry, but this is nothing like that.

    • highheelsandgrills says

      Hooray! It’s definitely a corn bread game changer for me. I’m so happy you like it!

  14. Moods III says

    i have to laugh at all the people writing to say they didn’t use the egg whites because they missed that step. Don’t you read through the entire recipe BEFORE you start cooking. That’s what my mom thought me. Besides, there’s only 5 steps!

    Just a poke in your sides!

  15. says

    You don’t have to go to all that trouble! Just buy a box of Jiify Corn Muffin mix. Add 1/4 to 1/2 cup sugar and a little extra milk. Bake in 8×8 pan. My husband from farm life. He says best he has ever had,that’s saying a lot!!!

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