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Sweet Cornbread

If you’re looking for the perfect cornbread recipe to serve with your Thanksgiving dinner, look no further.  This recipe is sweet (but not overly sweet) and super moist.  It’s everything a good cornbread should be.  You can bake this in a 9×13″ baking dish, round cake pans or mini cakes – just keep in mind that you will have to adjust the bake time.  Feel free to add fun things to this as well – corn, cheddar cheese, chives – but it does taste great just as it is.


  • 1 cup cornmeal
  • 3 cups flour
  • 1 1/3 cup sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • 2/3 cup vegetable oil
  • 1/3 cup melted butter
  • 2 tbsp honey
  • 4 eggs, beaten
  • 2 1/2 cups whole milk


  • Preheat oven to 350°F and grease a 9×13″ baking dish
  • In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder and salt
  • Make a well in the center and add in the vegetable oil, melted butter, honey, beaten eggs, and milk and gently stir until moistened
  • Pour the batter into the greased baking dish and bake for 45 minutes (watch the cornbread towards the end – you want it look golden and showing some cracks)
    • If you’re making it into muffins or small loaves I would set the timer for 25 mins and test the cornbread for doneness – keep adding additional time as needed)
  • Remove from the oven and serve warm

Source: Daily Dish Recipes

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