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. 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.
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
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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.
that sounds wonderful!
Excellent cornbread. I made it as you had it. Except used only 1 cup sugar. Forgot egg whites Still turned out really good.
Could I make this in a cast iron skillet?
This cornbread is way too sweet. It does taste a lot like cake which could be the vanilla. I’m glad I tried it and that you have sweet in the recipe title.
i was looking for something sweet this is great.
stay focus so you can find what you are looking for
Are you sure it calls for 1.5 cups of sugar?
I just made this recipe. It’s now on my favorite list!! Thank you!
Oh, I am so happy to hear it! It’s definitely our favorite corn bread recipe. I’m glad you love it too!!
IThis is great cornbread. I like mine sweet and this recipe is. Every bite was eaten Will be baking this often.
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.
I left out the egg whites by mistake but it turned out well, although a bit crumbly.
I love corn bread. Your recipe is in my to do list…soon:)
Have you made this yet! Best cornbread ever especially with some navy beans and cottage butt soup. YUM.
Do I use 4 egg whites or egg yolks?? Says whites in the ingredients but yolks in the directions.
Well that’s embarrassing…I’m so sorry! You use both actually. You just seperate them out. Thank you for bringing that to my attention! I’ve fixed it now 🙂
Thanks so much! Can’t wait to make these tonight!
Use them both, read the recipe, yokes with the milk, beat the whites till they peek and fold them in at the end
I don’t understand “fold them in”
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
Looks delicious! Can’t wait to try it…I love cornbread!
-Rachel @ Bakerita.com
thanks for sharing.
How many servings does this recipe yield?
How many servings does this yield?
It says it Serves: 15-18 squares. Depends on how big of pieces you cut .
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.
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.
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!
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
If you read the entire recipe, it says to add the yolks to the batter with everything else. Mix it up and beat the egg whites until stiff peaks form. Then fold the egg whites into the rest of the batter. This is the best corn bread recipe I’ve eaten!
8×8 pan would work if is was 8 inches deep 🙂 I also used the 9×13
An 8×8 pan would work – if they made one 8 inches deep 🙂 I also used the 9×13
Could you make this using only corn meal and no white flour?
Can this be made using only corn meal and no white flour?
Could you make this using only corn meal and no white flour?
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!
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!
This is my first time making cornbread from scratch on my own. I wanted a recipe that was reminiscent of my great aunts cornbread growing up. This is the perfect recipe for that. However I figured white sugar would be too sweet for me so I substituted for brown sugar. I also accidentally forgot the baking powder so it came out dense but still really soft and amazingly delicious. Thanks for the recipe! Will be making this from now on.
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.
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!
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!
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
This is the BEST cornbread EVER!!!!!!! Thank you!!!
did you use salted or unsalted butter?
I use salted. 🙂
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.
Oh, that makes me so happy!! It’s definitely my favorite cornbread recipe. Ever. I’m so glad you guys liked it too! 🙂
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.
Hooray! It’s definitely a corn bread game changer for me. I’m so happy you like it!
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!
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!!!
No comparison the home made is much better. If you don’t like to cook stick with jiffy
Best corn bread EVER! My family loves when I make it!
Made recipe as listed and it turned out perfect. Very nice flavor, light, sweet, everyone in the family liked this corn bread. Will make this again. Thank you for sharing.
Oh, I am so glad! This is our very favorite Corn Bread recipe, so I’m happy it is becoming a favorite in your family too! Thanks for stopping by. 🙂
Perfectly sweet (I cut back on the sugar by 1/4 cup), and very moist. It doesn’t crumble and fall apart. I used a 9×9 pan. This will be my go-to recipe for cornbread. Thank you for sharing this excellent recipe!
We just made these. I used only 1/2 cup sugar. Baked mine in muffin tins. Hoping they are yummy.
My new favorite recipe! Folding in the egg whites is genius. This rivals Famous Dave’s cornbread muffins which are a favorite of mine!
the recipe that I just looked at says to use 9×13 dish but I have seen a lot of complaints about 8×8 have you changed that or what am I missing about size dish to use?
Yes, I did change it! It worked in a smaller pan the first few times I made it, but I actually think it was a 9×9. This was one of my first recipes I ever posted, so I was kind of a newbie to the recipe world and didn’t expect people to even see it. It was just kind of for my own records. Haha Definitely do it in a 9×13 though! 🙂
This cornbread recipe is delicious! It was a hit at Thanksgiving dinner! I’m thinking of making another one today!
I made this tonight and it was a hit! I only used 1 cup of sugar and that was the right amount of sweetness for me. This is the best cornbread I’ve had!
This is absolutely delicious! Best cornbread I have ever made. Yum!!
12″ cast iron skillet works great with this recipe. First time I made it, my daughter asked to have it for her birthday cake! I’m trying a little twist by replacing some of the sugar with honey, but every time I make this it is a hit!
This looks awesome! I’m always looking for a good side option to go with dinners, and easy take along a for our camping trips. Looking forward to trying this out soon!
If anyone has an oven like mine that seems to take twice as long to bake everything (this took roughly 45 minutes)… I find that waiting until the corn bread has a nice brown color and then throwing a sheet of shiny side out foil over the top lets you keep cooking the bread without scorching the top. Otherwise, I love this one, but I dump tons of sugar into every corn bread recipe I’ve ever made because I like it super sweet =]
Loved this recipe! It will be my go to cornbread recipe from now on. 😀
I was hoping for it to not be so crumbly. Any suggestions?
Has anyone tried adding jalapeños to this recipe? And how would you adjust the recipe to do so?
I want to bake this tonight but not sure what you mean by cornmeal. I live in South Africa where it is not easily found. Are you referring to sweet corn from a tin or the actual cornmeal like a flour? Please help as my mouth is watering already!!
This is my go to cornbread recipe. I half the amount of sugar and it’s still plenty sweet. Thank you for an amazing recipe that everyone raves about!
Just made this. SO so good. My husband couldn’t stop himself. It is sweet, but by no means overly sweet. Nice and moist. I could sit down with the entire 9×13 and a fork and be a very happy pregnant lady.
I made the recipe as written, except I forgot to separate the eggs. Not sure if that really matters. It was definitely tasty and moist. For me, it was way too sweet. I think I would only use 3/4 cup to 1 cup of sugar max next time.
This cornbread is fantastic! I’ve made it three times now and always get rave reviews and never have a single piece leftover. I have never separated the eggs and it’s turned out beautifully- I’m sure it would be fluffier and extra good, but laziness has always prevailed. I also half the recipe and it fits in my 8×8 pan like a dream.
If i make these as cornbread muffins instead, do you recommend to keep the bake time the same? Thanks
Just found this recipe. HUGE hit with my family. Thank you!
i had been trying to replicate the Whole Foods cornbread for awhile and this is it, but even better!
This is the absolute best corn bread I have ever eaten! My guys loved it! This is now the family recipe. Thanks for sharing!
I am so excited to make this cornbread! However, I am confused by what you mean when you said fold the egg whites carefully into the batter. Can you or anyone explain?
Sorry it took me a bit to get back to you! So after you have mixed everything except for the egg whites together, you will whip the egg whites with an electric hand or stand mixer {or even by hand – it just takes longer} until stiff peaks form. This means that if you dip a spatula into the frothy egg whites, a peak will stay standing where you lifted it out. Then you will pour the egg whites on top of the batter and use the spatula to mix in the whites, by dipping it into the batter and lifting it over the egg whites, over and over, until they are fully incorporated. This keeps the batter from getting overmixed. Here is a good video if you need a visual: https://www.youtube.com/watch?v=0Yie5V37E1w I hope this helps! Let me know if you have any more questions. 🙂
Can you cut this recipe in half? Does temperature/time alter if so?
This is in the oven now. Very easy to make. Anyone else have the liquids look like they crudle? Once I mixed it again it seemed to smooth out a bit and once it was in the mix, it was perfectly smooth. I may keep it seperate next time.
Omg! Cooking it right now, smells and looks wonderful! I’m sure it’s great. Thank you for the recipe.
Veggie Smith
You’re welcome! I hope it turned out great! I made it this last week too and it never gets old for me! So good.
This is the best you have to try it
Made this recipe twice and it’s a winner! I followed the recipe and it came out so good! First time, I used the 1 1/2 cups of sugar and then the 2nd time I used 1 1/4 cups of sugar and it was still good! I used a 9×13 pan. I got texts the next day saying how good it was and I have relatives from out of town now saying it’s so good and want to take some back home! This one is a keeper!
Just made this tonight; Fantastic recipe! Even my husband, who really dislikes cornbread, loved it. Although, next time I might only use 1 cup of sugar.
I loved that it was moist and cake-like. Usually cornbread can be a little dry and crumbly. Can’t wait to have it for breakfast with some jam and coffee.
I tried it before I read the comments which was really good but I will try to cut the sugar down next time but I have to say it’s my favorite cornbread so far and I will definitely be making it again soon!
You are so right, this is the best. OMG, I made it and it’s almost gone. Making more tomorrow.
This is mine and my family’s favorite cornbread recipe! I was hoping to make them as muffins… how long should I bake them for?
My husband LOVES this cornbread. Now that my daughter moved out and theres only the three of us at home now, the 9×13 pan is too much for us. Going to try to cut the recipe in half and put into an 8×8 pan. Do you know how long i should bake it? Thx, Linda
Like the looks of your recipe. I have a similar one. Separating the whites is a new variation for me. Will definitely try it out. I also use a cast iron skillet to bake my cornbread. I put the skillet in the oven as it preheats and then pour the batter into the hot skillet. It has eliminated the problem of the center not being done. I am wondering if the recipe would be the same if artificial sweetener is used in lieu of sugar.
I live in Florida and cornbread is part of life here. However, I have always had a hard time of finding one that I liked. They are always crumbly, dry and sort of tasteless. Your recipe takes the cake!!!! Sweet and moist…..no crumbs!!!!
Best cornbread ever! Love the sweet texture! Perfect with chili!
Hi Sarah, I have been looking for a recipe for sweet corn bread that is close to one I used to have, but cannot find it. Your recipe seems really close to the one I had. I was wondering one thing. Did you or anyone on your that has commented here ever use oil instead of the butter? If so how much oil would you use for this recipe? Thank You In Advance. 🙂
I want to make this but worried about the vanilla in it. Won’t it taste like cake?
Already planning on cutting the sugar and using only a 1/2 cup. I like sweet cornbread but from the other reviews here and on Pinterest, people are saying it tastes like cake and too sweet. Will omitting the vanilla take away the cake taste to it?
I made this exactly like the instructions. Best tasting cornbread that I’ve ever made! Thank you for sharing❤️
Oh, I am so happy to hear that!! It’s our favorite, too. We get excited every time we make it! Thanks for taking the time to comment. Made my day. <3
Made this corn bread just like the recipe! It was delicious! Taste almost like cake. Will definitely make again. Thanks for posting.
I love this recipe. Cut back the sugar to 1 cup.
I have been making this cornbread, the exact recipe, for the past 30 years! I no longer remember where I found this recipe, but it has been an absolute favorite of my family all these years. When a person come’s across a recipe like this one, it’s a keeper! Keep up the good work!!
Made this cornbread for a family gathering. Best cornbread ever, sweet and moist and perfect texture. Wasn’t sure I’d like the vanilla but it added t he perfect flavoring. Everyone loved it! My new favorite and I’ ve been making cornbread for over 50 years!!
It’s in my oven now. I will comment again when it’s done!! I cant wait to try it!!!
This is a really nice recipe. Ive been testing cornbread recipes for some months now, and this is the best. Moist and crumbly.
Thank you for sharing your delicious cornbread recipe!! This recipe is going in my recipe file. I am freezing a batch to eat in the near future.
Hello, I made a few adjustments, added 1/4 cup sour cream, chili garlic sauce and almond milk (bc I didn’t have milk), sprinkle cheddar cheese and pecorino romano cheese—so yummy and moist. Thank you for the recipe.
I’ve made this so many times, but never left a comment on this. This is my favorite cornbread recipe! My sister asks for it all the time, and will not eat anyone else’s cornbread anymore. I love how light it is, due to the whipped egg whites. I love it with cornbread, and I will be making it this week for some chili, perfect for this cold weather. Thank you for such a great recipe!
Excellent cornbread was looking for a recipe that was better then jiffy. Like the title says Sweet cornbread. Very delish. I didn’t do the egg whites mostly out of being lazy but still turns out amazing. I also add half and half and a can of corn or fresh corn. I took them to the bus company I work for and not one muffin was left. Thanks for a great recipe.
I have been making this recipe for YEARS!!! Literally our all time FAVORITE cornbread!
Recipe was very good. I always tend to add 1 T of extra liquid when I bake so I added that of milk. I also omitted the 1/2 cup of sugar and added 2 T honey. Very moist and delicious.
Hi there, I was actually looking for a spice or sth like a sweet corn powder that resembles those sweet corn snacks which are very popular in Asia. I’ve never heard of sweet corn bread before, but does your bread exactly taste like these chips with sweet corn flavor/ corn potage (if you know what I mean) ? 🙂
I have been using this recipe for a few years now… hands down the best cornbread
Never ever make a pot of chili without serving this along side. I heat a large cast iron skillet in the oven, pour it in and bake to perfection. I have added in jalapeño and cheddar to give it some punch. Worked great. Awesome recipe. Thank you.
Best cornbread I’ve had! How many calories are in a serving and that is the serving size?
It’s my go to cornbread recipe. It gave me a starting point. I use whole milk and only a half cup and the other half cream corn or cream and add corn depends on what ingredients I have. I also only use 1 cup sugar and I don’t separate the eggs. Other recipes I have tried are bla and turn out like rubber. This is a nice recipe. Haven’t met a person who doesn’t love either the muffins or when I back it in a cast iron skillet. I have made it without the changes and it also turns out nice. The cream or cream corn makes a more moist bread
Best cornbread I have ever made. Everyone loved it It would be great with a summer meal on the grill. im
I have written review before all I can say is best darn cornbread ever.
How would I adjust to making cornbread muffins?
Awesome cornbread
I had a friend bring this over with a pulled pork casserole while I recover from a covid hospitalization, and let me say this is the BEST sweet cornbread I’ve ever had! Yes, it’s sweet, and with a little smear of butter it is like dessert! But it also paired nicely with the pork. Husband practically ate the whole pan! This is my new go-to cornbread!
Very good! Made with corn beef for St. Patrick’s day. Will make again.
I use this Corn Bread recipe for all of our cornbread nights. I reduce the sugar by 1/2, and it is more like the classic corn bread you know. I love the thick, fluffy texture. WORTH THE EXTRA TIME!
yummy 😋
I made this recipie at least 8 times.I love this corn bread and I’m a Pastry Chef 27 years. This recipie I use only at home & holidays not at work . I have other recipes for work. This is moist delicious, buttery and as soon as you start eating it, you continue. I got many great compliments on this corn bread sometimes with jalapeños !!
Made it my family loves it
I experimented with tons of cornbread recipes. I don’t usually like it because it’s dry and lacks flavor. I finally found this recipe and have used it for 7+ years now. It is often requested and I get asked for the recipe every time I take it somewhere new. Its super moist. I use 2 cups sugar. I usually have to cook it 35-40 minutes before the center sets. I rub butter over the top as soon as it comes out of the oven. Best cornbread recipe ever!
I love this cornbread. And I love it because of the sweetness factor and it’s now my go-to recipe when I make chili. I spoon the chili over the cornbread and top with sour cream, cheddar and fresh chopped onions!
I have also used it as a dessert, topped with strawberries and whipped cream. It’s so versatile!!
OMG THIS IS FABULOUS
lm going to try tomorrow
More of a question, have you ever substituted honey or maple syrup for the sugar in this recipe.
I love the recipe as is it is terrrific,but I have to cut down my sugar intake!!!
I inadvertently left out the egg whites and the bread still turned out delicious! it was a hit at our party & everyone enjoyed.
I’m so glad! This has made it to so many of our group gatherings and everyone always loves it!