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.
-
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.
-
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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I am in love with cinnamon rolls and these sound awesome! I’m glad you kept at it and came up with this yummy recipe!
I am in love with cinnamon rolls and these sound awesome! I’m glad you kept at it and came up with this yummy recipe!
Noticed these on Nikki’s linky party and wow, they look wonderful! I love little dough balls like this and love that you used a yeasted dough but still baked them!
Noticed these on Nikki’s linky party and wow, they look wonderful! I love little dough balls like this and love that you used a yeasted dough but still baked them!
These look so good! I’ve never attempted to make dough by hand, but I think I’ll give it a try! Thanks!!
These look so good! I’ve never attempted to make dough by hand, but I think I’ll give it a try! Thanks!!
These look like pillsbury cinnamon rolls. I too love cinnamon rolls, so I’ll definitely be making these!
These look like pillsbury cinnamon rolls. I too love cinnamon rolls, so I’ll definitely be making these!
OH, these look absolutely amazing! I’ve pinned them to my board Pastry (& other desserts) & can’t wait to make them! I followed you from the Totally Tasty Tuesdays link party. I also run a Tasty Tuesdays link party on my blog & I’d love it if you could stop by & link up some of your recipes! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/05/Tasty-Tuesdays-Link-Party-9.html
These look very dangerous:)
These look very dangerous:)
How long do you bake them?
For 10-12 minutes 🙂
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!
Hey Linda – I just punched it down right out of the fridge and used it right away. Hope that helps!
Maybe I’m a little dense, but you let it rise first BEFORE you put it in the fridge? Thanks! Planning to make these as a brunch addition on Monday!
Yep, I did!
oh man! I didn’t see this and I put the dough away already before letting it rise :-/
Oh man! I didn’t see this before! I put the dough away in the fridge before letting it rise first. The directions wasn’t very clear.
I love this idea!! I make cinnamon rolls often, don’t know why I didn’t think to do this! lol. Visiting from Pinterest.
Helen
Blue Eyed Beauty Blog
Exercise Encouragement Group Blog
do you bake them before or after rolling in butter and sugar?
You bake them after 🙂
Ok, now those are going to need to get in my belly right now, please…. 🙂 I pinned these right away – can’t wait to try them!!
Haha Thanks girl! They’re amazing!
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.
Made these this morning. Forgot to put in the cinnamon. Still yummy! Oh well next I won’t forget!
Just got done making these. forgot to put the cinnamon in. Oh well! Still yummy.
Is there any place I could locate nutritional information on these beauties?
this might be a dumb question… Im new to cooking 🙂 how many does this recipe make? I want to make them for my superbowl party!
Hiii! This might be a stupid question- I’m new to cooking! How many does the recipe make? I want to make them for superbowl 🙂
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!!
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!!
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!
OMG! We will be making these soon. 🙂
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.