This is the BEST sweet corn bread recipe—sweet, moist, buttery, and surprisingly light thanks to one simple technique. It’s destined to become your favorite.
I’m excited to share this sweet corn bread recipe that we’ve made many times. It used to disappear before I could photograph it, so I finally set aside time to document the process. This is the only sweet corn bread recipe you’ll need. The original comes from my friend Sarah at High Heels & Grills—her version inspired this favorite.
After trying several corn bread recipes, I used to assume cornbread had to be dense and dry—something to be rescued with butter and honey. That’s not true. This version is tender and moist on its own.
Butter and honey are optional here—this cornbread is delicious served plain. I often skip the extras unless I’m photographing it or indulging out of habit.
The secret to a light, moist texture is folding whipped egg whites into a rich batter made with plenty of butter and egg yolks. That combination gives lift without drying out the bread. A generous amount of sugar makes it properly sweet—adjust to taste if you prefer less sugar.
I love how reliably good this cornbread turns out. It’s tender, slightly sweet, and perfect warm from the oven. Try it and tell me what you serve with it—soup, chili, or a simple pat of butter are all excellent choices.
The BEST Sweet Corn Bread Recipe
Ingredients
- 1 cup (160 g) cornmeal
- 2 cups (240 g) all-purpose flour (stir and scoop, then level)
- 1 ½ cups (300 g) granulated sugar (1 cup works too)
- 1 Tbsp baking powder
- 1 tsp salt
- 4 large/XL eggs, yolks and whites separated
- 1 cup (237 ml) milk (whole milk preferred)
- 1 tsp vanilla extract
- ¾ cup (170 g) butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
- In a separate large bowl, whisk the egg yolks with the milk, vanilla, and melted butter.
- Add the dry ingredients to the wet and fold until just combined—don’t overmix.
- Beat the egg whites until stiff peaks form, then gently fold them into the batter to keep it light and airy.
- Pour the batter into a greased 9×13-inch baking dish and bake 30–35 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake. Serve warm for best texture. Store in an airtight container up to 5 days.
Video
Notes
- Recipe originally from High Heels & Grills.
- To make a larger batch in an 18×13-inch half sheet pan, bake at 350°F for 20–22 minutes.
- You can substitute ½ cup butter + ¼ cup canola oil for even more moisture.
Nutrition
Calories: 351 kcal |
Carbohydrates: 50 g |
Protein: 6 g |
Fat: 14 g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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