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
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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.
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These look great, thanks for sharing… pinned!
I love turkey but I’ve never prepared it like you did. I am sure making this on saturday, it looks divine 🙂
I love these, how unusual:) Pinning!! Now following via Facebook, Twitter and GFC:) I will be back tomorrow for the party:)
these look incredible!! my mouth is watering!
Ohhh, I hate being the one that doesn’t get it. This looks so incredibly good but I don’t understand the strips of dough. You lay the first sheet of dough in the pan and layer with the turkey, cranberries and cheese….then I lose it. I don’t understand why you don’t form the second layer of dough into the correct shape and lay it over the top and seal the edges. I can’t figure out why or how you are making strips. Is it latticed with parts open? Please help–this looks so great!!
Right there with you Colleen. I want to try this too. It looks SO good.
Yeah, I didn’t get the strips thing, either, so I just put the top layer on top and then cut it later.
Yeah, I didn’t get the strip thing, either, so I just put the whole top layer on top and cut it into strips later!
Need directions with pictures of the strip thing. If you leave 1/4″, is it leaving an open area, like lattic? Why? How does that form the triangles? Please rewrite if possible. Many thanks.