Grandma’s Famous Sweet Corn Bread Recipe
Grandma’s Famous Sweet Corn Bread Recipe
Moist and fluffy sweet cornbread is great year round, especially fall soup.
Sweet cornbread is a must-have side dish recipe, especially soup! Try it with taco soup, chicken tortilla soup, or our classic chili recipe.
The best cornbread!
Our family loves soup so it’s something we make a lot and we can’t get enough of it when the weather gets cooler.
One thing we love to make that goes perfectly with our soup is cornbread! It’s easy and quick, and makes a great side dish.
About two years ago, one of my husband’s students, Bill, introduced us to a sweet cornbread from his grandmother.
Bill made this cornbread for a party and it was the best cornbread I’ve ever had (dare I say better than our traditional homemade cornbread?!).
Of course, after trying Bill’s recipe, I had to try Grandma’s famous recipe myself. There really isn’t any secret ingredient, but I think it’s the sugar and sour cream that makes it so moist and delicious!
How to Make Sweet Corn Bread
We know not everyone loves the sweetness of cornbread, but if you do, here’s an easy recipe that’s ready in minutes…
Prepare. Preheat the oven to 350.
Batter. Combine all ingredients in a large bowl and mix well.
bake. Pour into a greased 9Ă—11 pan. Bake for 35-40 minutes.
Variety
There are many ways to change it! Here are some ideas…
- Use a solid color nonfat greek yogurt instead of sour cream
- reduce sugar for a less sweet version
- Add to cheddar cheese and crashed bacon on top
- Include cranberry and chopped Walnut
- Top with honey butter
Tips and Storage
for thicker bread, Using a 9Ă—9 or 8Ă—8 pan, add a few minutes to the baking time.
Do muffin, Simply line the muffin tins with liner. Fill the liner ⅔ full and bake at 350°F for about 15-20 minutes.
Use well lubricated cast iron skillet A nice crispy skin.
If you have any leftovers, you can Make sweet cornbread. Just cut the cornbread into cubes. Toss cubes with melted butter and bake.Bake at 350°F until the bread is crisp and golden brown
Shop Wrap leftover sweet cornbread in foil or Ziploc. Store at room temperature for 1-2 days or in the refrigerator for about 4 days. Freeze Wrap cornbread in plastic wrap and freeze in foil for 1-2 months.
arrive reheat, wrap the cornbread in foil and bake at 350° until warm. If applicable, thaw first.
More delicious bread:
course bread
American cuisine
Preparation time 5 minutes
Cook Time 35 minutes
Total time 40 minutes
12 servings
Calories 214 kcal
Author Little Luna
- 14.75 oz creamed corn
- 1 small box of Jiffy Corn mix
- 1 cup sour cream
- 1/4 cup oil
- 1/4 cup sugar
- 2 eggs