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 this sweet corn bread. IÂ 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.
This cornbread makes the perfect side to just about any meal. Try it with our personal favorite – a hearty bowl of chili!
– Sarah
If you liked this Sweet Corn Bread recipe, you might also like these recipes:
5 Ingredient Corn Casserole
Slow Cooker Turkey Chili
Raspberry Honey Butter
Red Beans and Rice
Chicken Noodle Soup
Raspberry Peach Jam
How can I make this sweet corn bread into sweet cornbread muffins?
If you are wondering how you can make this recipe into sweet cornbread muffins, feel free to visit this Sweet Cornbread Muffins post! I shook things up and I don’t whip the egg whites. A lot of people have told me that they notice a difference when they whip them versus when they don’t, so test them both out for yourself to find out which way you like best. Either way, this sweet corn bread is so amazing and won’t let you down!
Can I freeze this sweet corn bread?
Yes, you can! Let it cool completely before freezing and store it in a freezer storage bag. It is good in the freezer for up to two months. Let it thaw on the counter before reheating in the microwave. Place a mug of water in the microwave while heating it to keep it extra moist.
Don’t forget to pin this for later to your favorite Pinterest board.
  
Sweet Corn Bread
Ingredients
- 4 eggs yolks and whites separated
- 1 cup milk
- 1 tsp. vanilla extract
- 3/4 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
Instructions
-
Preheat oven to 350ºF.
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In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir.
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Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.
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In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.
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Pour batter into a greased 9x13 inch pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.
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Wow! This truffles look delicious! A kiss from Italy :*
I LOVE Almond Joys! Totally make these 🙂
YUMMY!!! These look fabulous & sound simple enough 🙂
~Amber @ Dessert Now, Dinner Later!
These look awesome. I think I am going to use dark chocolate in place of the Candi Quik because dark chocolate with coconut and almonds is just the best! A question – are you using sweetened flaked coconut (like Baker’s) or plain unsweetened coconut flakes? Thanks!
Mmmm. I’m thinking I’ll put these on my goodie plate this year for Christmas! They look easy enough and I love me some coconut. Maybe I’ll dye the chocolate on top red or green? LOL. Never too early to start planning right?!
Making these ASAP! And I agree-I will never understand anyone who doesn’t like coconut! 🙂
Looks good. What is Candi Quik though? Is that a brand name or just the normal blocks of melting chocolate I use for my other holiday treats?
Yep! It’s just melting chocolate 🙂
Just awesome Sarah!! I could use a few of those right now 🙂
Oh these are gorgeous. And I’m sure quite tasty too!!
There are no words to describe how badly I want to jump through the screen and grab those right now!
Sarah, wow, these look amazing – Almond Joy is my big candy weakness! I SO have to try these! Thanks for sharing and pinning! Have a happy Friday and a fantastic weekend!
Oh my! These look dangerously delicious!
YUM! These look amazing & seem super simple to make!! Pinned to my Fall Party Dessert Board! 🙂
~ Jenn @ We Do FUN Here
Oh wow, these look amazing! Shared your link on our Google+ page 🙂
Shauna @ The Best Blog Recipes
I’m a HUGE fan of Almond Joy and you hit it right in the hart with this one 🙂 Yummmmmmm
I have the same question as Mary B: Are you using sweetened flaked coconut (like Baker’s) or plain unsweetened coconut flakes? Thanks!
Hey Jenny, yes I did use sweetened coconut. 🙂 good luck!
Thanks, looking forward to trying these.
I won’t use the candy melts but I love the recipe. With a good quality chocolate it’s a great recipe.
Roasted or raw almonds? 🙂
I tried this recipe and was super pleased with how tasty it came out and how simple it was to prepare and do. Thank you so much! My family really enjoyed it!
Really liked how simple and easy this recipe was to follow and make. It was a family favorite I super enjoyed making it (even if my hands got sticky 😉 thank you so much for sharing. 🙂
—Sweet simple and easy to make!
These look heavenly! I can’t wait to try them!!
These are simply divine! O! M! G!! Thanks for stating bakers choc was suitable, though I’m american, I now live in Scotland and can’t get almond joys nor candy quick here, so this is brilliant…was costing a fortune for family to post them to me lol. First batch I made exactly as written, subsequent batches, instead of flaked almonds, I used a whole almond, and I used some 80% cocoa solid, dark chocolate on them to contrast with the super sweet filling and was very pleased with them. Now, if you could find a way to make butterfinger candybars, I’d never have to bug my family again for sweet care packages 😉 thanks so much for the fantastic recipe! Wishing you and yours a very Merry Christmas and hope that 2015 Brings you many bright and wonderful blessings.
Oh my! These look like truffles you would find in a heart-shaped box!! So pretty!
I don’t have a website, I want the recipes for myself!
Hi, Betty! Did you mean that you don’t have an email, but would like the recipes given to you still?