Sweet Cornbread
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
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.
Ingredients
- 118 ml vegetable oil
- 710 ml all-purpose flour
- 237 ml yellow cornmeal
- 237 ml granulated sugar
- 118 ml brown sugar
- 14.8 ml baking powder
- 4.93 ml kosher salt
- 4 medium eggs
- 591 ml whole milk
- 237 ml salted butter softened
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.
- 118 ml vegetable oil
- 710 ml all-purpose flour
- 237 ml yellow cornmeal
- 237 ml granulated sugar
- 118 ml brown sugar
- 14.8 ml baking powder
- 4.93 ml kosher salt
- 4 medium eggs
- 591 ml whole milk
Prepare
- Soften 237 ml salted butter
Let's Cook
-
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.
-
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.
-
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.
-
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.
-
Step 5.
Let the cornbread cool in the pan for 5 to 10 minutes before slicing and serving.