Sweet Cornbread
15m prep 40m cook 55m ready
A sweet and moist cornbread that pairs perfectly with soul food classics like beans, rice, gumbo, and greens. This versatile side dish can also be enjoyed for breakfast with a glass of milk.
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 154 mg
- Iron: 2.3 mg
- Magnesium: 28.1 mg
- Phosphorus: 166 mg
- Potassium: 166 mg
- Zinc: 0.83 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 cup vegetable oil
- 3 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1 tsp kosher salt
- 4 medium eggs
- 2 1/2 cup whole milk
Prepare
- Soften 1 cup salted butter
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly oil a 9x13-inch baking dish or a 12-inch cast-iron skillet with vegetable oil.
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Step 2.
In a large mixing bowl, combine 3 cups all-purpose flour, 1 cup yellow cornmeal, 1 cup granulated sugar, ½ cup brown sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt. Whisk until well incorporated.
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Step 3.
Add 4 medium eggs, 2½ cups whole milk, 1 cup (2 sticks) softened salted butter, and ½ cup vegetable oil to the dry ingredients. Mix until just combined; do not overmix.
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Step 4.
Pour the cornbread batter into the prepared baking dish or skillet. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
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Step 5.
Let the cornbread cool in the pan for 5 to 10 minutes before slicing and serving.
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