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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!


Slice of Sweet Corn Bread with melted butter - High Heels and Grills
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. 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.

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.

  Square of Sweet Corn Bread with butter on top

4.93 from 28 votes
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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!
Course Side Dish
Cuisine American
Keyword appetizer, bread, corn recipe, Cornbread, side dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20 squares
Calories 178 kcal
Author Sarah Averett

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

  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.
Nutrition Facts
Sweet Corn Bread
Amount Per Serving
Calories 178 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 52mg17%
Sodium 253mg11%
Potassium 70mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 280IU6%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Cinnamon Roll Bites

Dessert

Happy Sunday! Don’t you just love the weekend? Zachary and I got out and did a little exploring yesterday with the pup and it was beyond glorious! We have a state park that’s about 1/2 hour away from us, so we went out with some friends and had a picnic and hiked around a little bit. 
It was a gorgeous day and after almost a whole week’s worth of constant snow, we were so excited to have a warm day that finally made things feel like spring!
Anyway, back to why you’re here – I have to admit something: being a food blogger is kind of hard at times. We try so hard to perfect a recipe that is worthy of sharing, but sometimes? It’s just not in the cards. I don’t know how many things we’ve spent time making, just to throw away because it tastes disgusting and we know you guys wouldn’t like it. That was the case last week, when I tried to make my dad’s famous cinnamon rolls. Now, I know they’re good because I basically grew up on the darn things and they were delicious every time. But sometimes I’m just not as good at baking as I’d like to be. 
After throwing away a dry, crusty batch of cinnamon rolls, I felt kinda bummed because I was already sold on the me-being-able-to-indulge-in-a-yummy-tasty-cinnamon-roll idea. That’s when I thought, “Hey. Let’s make things easier and make a batch of cinnamon roll bites.” Umm, ok. That sounds awesome. Why not, right? I used the same dough recipe as I did for my honey butter pull-apart rolls and it all turned out phenomenal! Zachary’s lucky there were any left by the time he got home from work.

The great thing about these is they can be made overnight too. I got a} craving for them the other day at like 10 pm, so I whipped up the dough {which takes like ten minutes tops and just stuck it in the fridge overnight. Then you just make them like normal in the morning. This way you don’t have much waiting around to do if you’re making them for breakfast! {Which I highly suggest doing. These babies will put anyone in a good mood right off the bat.}
Ingredients:

Dough:
  • 1 & 1/2 cups hot water {as hot as you can get it out of the tap – not boiling.}
  • 1 Tbsp. active dry yeast
  • 2 Tbsp. granulated sugar
  • 1 tsp. salt
  • 2 Tbsp. vegetable oil
  • 3 & 1/2 to 4 cups bread flour {you can use all-purpose flour as well}
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 Tbsp. cinnamon
  • 1/2 cup {1 stick} salted butter, melted
Icing:
  • 1 cup powdered sugar
  • 2-3 Tbsp. milk
  • 2 Tbsp. butter, melted
  • 1/2 tsp. vanilla
Directions:
  1. In a small bowl, combine water, yeast and sugar and let sit until frothy. {about 5 minutes}
  2. Add the salt and vegetable oil and mix well.
  3. In a large bowl, yeast mixture and about 2 cups of flour.
  4. Stir in the remaining flour, 1/2 cup at a time, until dough starts to pull away from sides and is no longer sticky.
  5. Turn out dough onto a floured surface and knead until smooth and elastic.
  6. Place the dough in a greased bowl and cover with plastic wrap. 
  7. Let rise for one hour, until doubled in size. {Or if you’re doing this the night before, just place it in the refrigerator and go to bed.}
  8. Preheat oven to 375°F.
  9. Punch down dough and knead on a floured surface until smooth again; set aside.
  10. In a small bowl, combine sugars and cinnamon.
  11. Place butter in another small bowl.
  12. Rip off small pieces of dough {I used like a quarter size} and roll into a ball.
  13. Dip the ball in the butter and then roll it around in the sugar mixture; place on a cookie sheet.
  14. Repeat steps 12 & 13 until you fill your cookie sheet up and then bake for 10-12 minutes.
  15. Do this until all the dough is gone.
  16. Meanwhile, in a small bowl, combine powdered sugar, milk, butter, and vanilla until smooth. 
  17. Use a spoon to drizzle your frosting over the cinnamon roll bites.
  18. Serve warm.
Now excuse me while I go for a walk to try to burn off these bad boys. I’ve had way too many of them this week.
-Sarah
Linking up here.

Comments

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  13. Linda says

    Just wondering if you are doing it the night before, like stated in step #7, do you let it warm up to room temp in the morning when you take it out of the refrigerator? Or do you just start punching the dough? I have done quite a few yeast recipes, but I have never done one where I have left it in the fridge so I am uncertain.
    Thanks, these look fabulous!

    Reply

  17. Anna says

    Turns out, using really really hot water kills the yeast and these suckers don’t rise at all. Next time, I’ll try with just warm water like most bread type recipes call for.

    Reply

  23. Carol Anne Everett says

    When yeast is added directly to the water, the water temperature shouldn’t exceed 110 degrees. The hottest water out of my tap is close to 160 degrees and would kill the yeast. Using a thermometer is really handy, but if you don’t have one, the water should feel too hot for a baby’s bath but not so hot that it burns your finger when tested. It’s better for it to be very warm than too hot! These little guys look delicious!!

    Reply

  24. Carol Anne Everett says

    When yeast is added directly to the water, the water temperature shouldn’t exceed 110 degrees. The hottest water out of my tap is close to 160 degrees and would kill the yeast. Using a thermometer is really handy, but if you don’t have one, the water should feel too hot for a baby’s bath but not so hot that it burns your finger when tested. It’s better for it to be very warm than too hot! These little guys look delicious!!

    Reply

  25. Carol Anne Everett says

    When yeast is added directly to the water to dissolve, the water should never exceed 110-115 degrees. Any hotter and the yeast will be instantly killed. The hottest water out of my tap is 160 degrees. It’s best to use a thermometer, but if you don’t have one, the water temp should feel too hot for a baby’s bath, but not so hot that it burns your finger when tested. I use yeast in many recipes and 110 degrees is perfect. The recipe looks great!

    Reply

  27. Amy McCord says

    I had to use way more flour than the recipe calls for, at least an extra cup +…my dough was way too sticky without adding the additional flour. They did come out good though.

    Reply

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