This recipe for Sweet Cornbread in mini loaves, made with honey, is a twist on regular cornbread. Delicious, tender, and baked to perfection.
If you are a regular reader of Erren’s Kitchen, then you know that I love all things cornbread-related, and crave it a lot which means I create new cornmeal recipes every few months. I can’t help it, I just love the stuff!
I’ve made, classic corn muffins (That recipe isn’t very sweet at all so this time I went for a much sweeter version using extra sugar and some honey for more depth of flavor), cornbread pancakes, and corn muffins with both blueberries and strawberries. They really turned out tender and delicious and I know you’ll love them!
Why This Recipe Works
- Melted butter adds a rich flavor. Some recipes call for vegetable oil only and that has no flavor.
- No need for any special ingredients. This recipe calls for just fine cornmeal, and everyday baking ingredients..
- It’s super simple, all you need is a bowl and a wooden spoon! It’s that easy!
How to Make Sweet Cornbread
- Combine the dry ingredients.
- Mix the wet ingredients.
- Pour the wet ingredients into the dry ingredients and combine.
- Bake for 12 to 15 minutes.
- Serve and Enjoy!
Step by Step Instructions
Mix dry ingredients in a bowl and make a well in the middle.
Mix egg, milk, melted butter, oil, and honey in a large mixing bowl. Pour into the well of dry ingredients; combine.
Divide batter into the pan, filling the sections ¾ of the way.
Use an ice cream scoop to distribute the batter into the pan, it helps ensure the loaves are all a similar height.
For your information – you can get the pan I baked them in here on Amazon. (#paidlink).
Bake for 12 to 15 minutes, or until golden.
Allow to cool.
Serve and enjoy, they are a thing of beauty!
Erren’s Top Tips
- This recipe uses fine cornmeal. Replacing it with coarse cornmeal could result in a much drier cornbread
- Don’t overmix the batter. Using a wooden spoon is best for this recipe in place of an electric mixer. Overmixed batter will make a heavy, dense cornbread.
- A Few Lumps in the batter is fine. When making cornbread, a few lumps in the batter won’t hurt. They’ll moisten during baking giving more texture.
- Always check your cornmeal is fresh Did you know cornmeal can go bad? Good cornmeal will have a sweet aroma Cornmeal that’s turned will smell stale and musty.
- Serve these gorgeous sweet cornbread loaves warm or cold. I like a little butter with mine!
Other Fantastic Cornbread Recipes
FAQs
Heavy cream is about fifty percent water, while milk usually runs 80 – 90 pecent water. I might try using 1/3 cup water to 2/3 cup cream for corn bread. A fifty/fifty mix would probably work out OK too
You can add literally anything to your sweet cornbread. Nuts, dried fruit, you can replace honey with maple syrup. The combinations are endless.
Your sweet cornbread might sink in the middle if it simply hasn’t had long enough to cook. All ovens are different so keep an eye on it and live it in a little longer until it’s fully cooked.
Make sure you don’t bake your cornbread too long. Ovens vary so be sure to check on your cornbread after 10 minutes to see if it needs longer.
You can store cornbread in the pantry for 1 to 2 days. It should be kept dry and away from sunlight. Keep it in an airtight container. Keep in the fridge in an airtight container for up to 3 days. To freeze your cornbread, wrap it tightly in plastic wrap or foil and freeze in a freezer-safe container for 2 to 3 months. Defrost and serve!
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Let’s Make Sweet Cornbread
Ingredients
- 2 cups all-purpose
- 2 cups fine cornmeal
- ½ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 4 eggs beaten
- 2 cups milk
- 4 tablespoons butter melted
- ¼ cup vegetable oil
- ½ cup honey
Instructions
- Pre-heat oven to 425 f/ 220c
- Grease a mini loaf pan.
- Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
- Mix egg, milk, melted butter, oil, and honey in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Divide batter into the pan, filling the sections ¾ of the way (This makes 12 – 15 loaves).
- Bake for 12-15 minutes, or until golden brown.
Tips + Notes
- Use an ice cream scoop to distribute the batter into the pan, it helps ensure the loaves are all a similar height.
- This recipe uses fine cornmeal. Replacing it with coarse cornmeal could result in a much drier cornbread
- Don’t overmix the batter. Using a wooden spoon is best for this recipe in place of an electric mixer. Overmixed batter will make a heavy, dense cornbread.
- A Few Lumps in the batter is fine. When making cornbread, a few lumps in the batter won’t hurt. They’ll moisten during baking giving more texture.
- Always check your cornmeal is fresh Did you know cornmeal can go bad? Good cornmeal will have a sweet aroma Cornmeal that’s turned will smell stale and musty.
- Serve these gorgeous sweet cornbread loaves warm or cold. I like a little butter with mine!
Nutrition Information:
Are you making this recipe? I love to see your creations so please tag @ErrensKitchen on Instagram and hashtag it #ErrensKitchen
Becky says
Is it possible to add kernel corn with this recipe and how much would you add?
Krystle says
Ok, so I made these muffins. I double the recipe for a potluck.
Well after getting my plate filled with other goodies, there was not 1 muffin left for me..
People raved about these loaves of gold, I kid you not. So home I went to make more and all I can say is , Wow, truly loaves of gold.. Thank you
Erren says
Hi Krystle, What wonderful feedback! I’m so glad to hear it! Thank you so much for getting in touch to let me know! 🙂
sarbsgirl says
These look beyond delicious Erren! And I just have to say that I LOVE your “real” photos…with batter on the pans and all! To me, that is real baking! Love your blog and I will be trying these soon!
Tina (the thankful table)
Erren says
Thanks so much, Tina! What a lovely comment! 🙂
jeannie says
Love your site, all the recipes look incredible. Will these bake well as muffins?
Erren says
Hi Jeannie, Yes these would definitely work as muffins.
paige says
How long would you bake them as muffins?
Erren says
Hi Paige, I don’t know how I missed this comment. So sorry for the late reply! The baking time should be about the same.
KHHealthy Mama says
So. I am a kindred spirit, with the cornbread thing. There is a local eatery that makes The. Best. Cornbread. I have been trying to get the recipe for years to no avail so now I have a dedicated cornbread Pinterest board.
I am going to try this but in a regular baking pan. Think it will work? I shall let report back. I am also going to peruse your site and find your other cornbread posts. Don’t worry, you can *never* have too many cornbread posts 🙂
Erren says
Hi KHealthy, Always good to meet a kindred spirit! 🙂 I hope you find some recipes you like here! 🙂
Estibaliz says
But two cups are more than 120 ml of milk, right? So I use 2 cups of milk? Or 120 ml?! :O
Erren says
So sorry for the error. I fixed the conversion.
Sheila says
Where did you get the pan for the mini loaves?
Ashley says
I’m confused at the “1/4 cup tablespoons granulated sugar”
Erren says
Sorry Ashley, that was a typo. I’ve fixed it. Thanks for letting me know!
DANI says
Oh goodness!!!! These are unreasonably delicious!
Erren says
Hi Dani, Thanks so much! 🙂
Kelley says
These are darling and so delicious!