I have always had a love hate relationship with cornbread. When I was a young child, I had campfire cornbread that was so dry and unflavorful that I avoided it for years.

cornbread
Sweet cornbread made in a cast iron skillet.

Fast forward to college. I went home with a friend for the weekend and had the most delicious cornbread that I could have ever imagined.

It was sweet, moist and the bread held together perfectly and didn’t crumble apart at all. It was the perfect complement to the chili that we ate that day.

I have tried many other cornbread recipes over the years and have never found one that I loved as much.

So in order to replicate that exact flavor, I went directly to the source. My college friend’s mother!

My friend and I had reconnected on social media and we began to reminisce about the fun times that we had ‘back in the day’. That conversation led us talking about the trip we made including how much I fell in love with cornbread and how I talked about it for weeks.

cornbread
Replace vegetable oil with pure unsweetened applesauce for a healthier version.

Lucky for me, she had the original copy of the recipe and offered to share it with me.

I now make it several times a year! However I have made one slight change to the recipe in an effort to make it a little healthier.

The original recipe called for 1/3 cup vegetable oil. I replaced the oil with pure, unsweetened applesauce.

It makes the cornbread not only healthier, but the extra moisture and sweetness makes an already terrific recipe even better!

If you like sweet cornbread, I am sure that you will love it just as much as I do!

SWEET CORNBREAD RECIPE

INSTRUCTIONS

cornbread
Pour batter in a hot cast iron skillet or a 9 inch cake pan.

1 cup all-purpose flour

1 cup yellow cornmeal

1/2 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup unsweetened applesauce (or vegetable oil)

INGREDIENTS

cornbread
Test cornbread after 20 minutes with a toothpick.

Preheat oven to 400°F

1. Spray or lightly grease a 9 inch round cake pan or season a cast iron skillet. If using a cast iron skillet, place in oven while it is preheating.

2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.

3. Stir in egg, milk and applesauce (or vegetable oil) until well combined.

4. Pour batter into prepared pan.

5. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Recipe courtesy of Old World Garden Farms

Enjoy!

Mary and Jim

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Sweet Cornbread

Moist and delicious sweet cornbread that holds together beautifully.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup unsweetened applesauce or vegetable oil

Instructions

  1. Preheat oven to 400°F
  2. Spray or lightly grease a 9 inch round cake pan or season a cast iron skillet. If using a cast iron skillet, place in oven while it is preheating.
  3. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  4. Stir in egg, milk and applesauce (or vegetable oil) until well combined.
  5. Pour batter into prepared pan.
  6. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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8 thoughts on “Homemade Sweet Cornbread Recipe – Down Home Goodness In A Pan

  • March 6, 2018 at 7:57 pm
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    I want to make cornbread tomorrow. is the bakeing power 3 1/2 teaspoons?

    • March 7, 2018 at 10:54 am
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      Yes, 3 1/2 teaspoons

  • March 6, 2018 at 12:50 pm
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    I might cut the sugar a bit, but am so excited to try it with the applesauce. Thanks

    • March 6, 2018 at 2:45 pm
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      You’re welcome Maureen. I am sure you could cut the sugar down a bit and still keep it somewhat sweet, especially with the applesauce!

  • March 6, 2018 at 10:11 am
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    1/2 cup of sugar? You’re making cake, not cornbread.

    • March 6, 2018 at 2:44 pm
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      Thanks for the comment Linda. It definitely is a sweet cornbread, and therefore the sugar. You can also make a non-sweetened cornbread if you prefer.

  • March 6, 2018 at 9:27 am
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    Does it matter if I use coarse ground or medium ground cornmeal?

    • March 6, 2018 at 2:43 pm
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      Hi Marilyn I use yellow cornmeal for baking. It seems to be pretty fine. Not sure if it is coarse or medium.

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