Our usual cornbread recipe is cast-iron skillet cornbread, but every so often I like making sweet cornbread or cornbread muffins. For a while I used the Sweet Country Cornbread recipe from Betty Crocker. It was pretty good and I still like it, but it has a higher ratio of cornmeal which some might perceive as dry. It's very crumbly, whereas this new sweet cornbread recipe, which works best as corn muffins or mini loaves, has a fluffier texture and less corn flavor. It's a good one for people who think they don't like cornbread or maybe are just new to it.
Sweet Cornbread Corn Muffins or Loaves
This recipe is a twist on Ina's version, but I halved it and incorporated some honey in place of some sugar. Ina's recipe makes 12 very large muffins, whereas a half batch like this should give you 8 to 12 smaller ones. Muffin pan sizes vary. My favorite way to make these is actually in mini loaf pans which I grease really well to add more butter flavor.
Speaking of which, I increased the butter in this recipe and got rid of the lower fat version completely. Since we are likely to eat sweet cornbread for breakfast rather than alongside lunch or dinner, I just felt like keeping the fat. It helps keep you full in the morning. For a lower fat and gluten and sugar free cornbread, I recommend this one.
Recipe
Sweet Cornbread
Ingredients
- 1 ½ cup all-purpose flour (200 grams)
- ½ cup cornmeal (enriched fine cornmeal or medium) (140 grams)
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted (114 grams)
- ⅔ cup milk, whole
- 1 large egg
- 6 tablespoons granulated sugar (75 grams)
- 1 ½ tablespoons honey (30 grams)
Instructions
- Preheat oven to 400 degrees F. Grease 12 muffin cups or 4 mini loaf pans (3x5 inches) generously with butter.
- Stir together flour, cornmeal, baking powder, and salt.
- In a mixing bowl, whisk together the melted butter, milk, egg, sugar and honey.
- Add dry ingredients to wet ingredients and stir just until blended.
- Divide batter between muffin cups or loaf pans.
- Put muffins in the 400 degree oven, then turn the heat down to 350 degrees and bake for about 20 minutes or until muffins peak and are slightly cracked in the center.
Anna
Martha, I think most all buttermilk is low fat, but if you know of a type that's very low fat or fat free, then I'm sure it would work.
martha
I love cornbread made in a cast iron pan. Have you ever tried it with lowfat buttermilk?
Fallon
Love simple and sweet cornbread like this!
Darlene
This recipe looks easy and delicious. I don't know why I've always used Marie Callender's Cornbread mix when homemade cornbread does not appear to be difficult to prepare. I'll definitely try making it from scratch next time.
Katrina
My mom has a recipe for cornbread that is so good, it almost tastes like yellow cake. You'll never guess, my boring husband doesn't like cornbread. sigh
Sue
I made the cast iron skillet cornbread two nights ago and thought it was great!
I think I'd love this recipe for breakfast with a little maple syrup!
Paige
thank you for remembering, and posting! i know what i'm making this weekend 🙂
Mackenzie@The Caramel Cookie
Sweet cornbread is the best! I am about to post a recipe I made that used maple syrup as the sweetener.
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What a delicious way to make corn bread. love that it's healthy too!