Sweet Corn Bread


Sweet Corn Bread

I have been told that this corn bread tastes like Cap'n Crunch Cereal. I'm not mad about it.
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Course Side Dish, Snack
Servings 12 pieces


  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 cup sugar
  • 1 cup unsalted butter melted
  • 4 eggs
  • 1 (15 oz) can of cream style corn
  • 1 cup shredded cheese


  • THIS RECIPE REQUIRES ONLY YOUR HANDS. DO NOT USE SPOONS, MIXERS OR OTHER UTENSILS TO MIX. Doing so will result in overmixed, chewy cornbread. You have been warned.
  • Preheat oven to 300 degrees.
  • In a medium mixing bowl, combine flour, cornmeal, baking powder, and salt. Use your fingers to “whisk” the dry ingredients together.
  • In another medium mixing bowl combine the eggs, corn and cheese. Use your fingers to break the yolks and gently incorporate the ingredients. Do not overmix!
  • In a large mixing bowl, use your fingers to “cream” together the melted butter and sugar.
  • Add dry ingredients to butter and sugar mixture and use your hands to gently fold until almost combined. It’s ok to leave some flour unincorporated.
  • Gently fold in the egg mixture using only your fingers. Batter should be slightly lumpy and maybe even have some egg pockets.
  • Spray a 9x12 baking pan, or muffin tin, or preheated cast iron skillet and dust with cornmeal to prevent sticking.
  • Pour cornbread mixture into prepared vessel and bake at 300 degrees for 30 minutes then rotate the cornbread 180 degrees for even baking.
  • Bake for approximately 30 more minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean.
  • For Muffins: bake for 30 minutes and test with toothpick every 5 minutes until it comes out clean.


Add Ins: fresh herbs like rosemary or thyme, chopped green chiles or jalapenos, crispy bacon, sundried tomatoes
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