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.
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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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Yum! These look delicious – they’d make the perfect treat on a hot day. Thanks for sharing the recipe!
Have a lovely day,
Chloe & Sarah
http://www.honeyandlulu.blogspot.com.au
Sounds like a quick, satisfying snack! I typically make a smoothie in the morning with chocolate instant breakfast powder and bananas, but wouldn’t have thought of making these.
I love bananas and chocolate. I bet they taste even better frozen.
I did exactly as the recipe states, but ended up with coating the banana slices with thick chocolate. It was impossible to dunk. I added more oil and that helped briefly. So then I tried to warm it up again, which again helped briefly. However, I was never able to actually ‘dip’ the slices. So…we will see how they turn out. Not as if they could turn out badly. Any chocolate and bananas is going to be good!
I agree, I had trouble getting the chocolate to stay on the banana even after adding more oil and reheating the chocolate a few times. I wish I had read the comments earlier, I would have used coconut oil instead.
I wished I had read the comments too. Mine did the exact thing. It was rough trying to dip. I am sure none will get wasted.
Can you use something other than vegetable oil?
i use olive oil when i melt chocolate, just dont use it with white chocolate it makes it chunky quicker
i use olive oil whenever i melt chocolate, just dont use it with white chocolate, because it makes it chunky quicker
Can you use something other than vegetable oil?
Coconut oil
Coconut oil would be much healthier!
This is pure brilliance! I am the same way!
the debate has now started – I saw the banana cancels out the chocolate so I can consider this a healthy treat. Hubby says the chocolate cancels out the banana and it’s just candy. 🙂 Either way, I’m totally making them!
These are so awesome! I did have a hard time with the chocolate after the first 5 or 6 bananas. It didn’t really help it to reheat. It helped to add more oil and reheat a little bit. Maybe next time I could try a double boiler? Either way they are SO delicious and I’m not super fond of bananas. Makes you feel better about eating something sweet lol Thanks for the great recipe!