Name: Golden Sweet Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; ⅔ cup sugar (+ more for topping); 1 tsp salt; 3 ½ tsp baking powder; 1 egg; 1 cup milk; ⅓ cup vegetable oil

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I have a bone to pick with most cornbread recipes.

They’re either dry, crumbly, and begging for a gallon of butter… or bland enough to make you wonder why you even bothered. And in the worst cases, they’re both dry and bland. Which is a tragedy, because cornbread is supposed to be a little golden square (or wedge) of comfort.

Cornbread is one of those iconic sides that feels like it should be simple—warm, slightly sweet, and perfectly soft on the inside with a light crust on top. But so many recipes take a wrong turn, calling for complicated extras like yogurt, corn kernels, or honey. Don’t get me wrong, those can have their place, but I wanted a cornbread that anyone could make any time, with the things they already have in their pantry.

And that’s exactly what this recipe is:

No fuss. Pantry staples only.
Perfect texture. Moist and tender, never dry.
Crowd-approved sweetness. Sweet enough to eat plain, but still balanced so it pairs beautifully with savory dishes.

You don’t need a box mix. You don’t need to break the bank. And you definitely don’t need a long prep time—this takes 5 minutes to mix and 20–25 minutes to bake. Which means if you start it when your Denise’s Prize-Winning Chili is about 30 minutes away from done, you’ll pull them both out at the same time, ready for the coziest dinner of your life.

Why You’ll Love This Cornbread

Moist and soft: Say goodbye to the dry crumbles you’ve been politely pushing around your plate.
Sweet, but not cake-sweet: It’s got that gentle sweetness that makes it irresistible on its own, but still complements chili, soups, and BBQ.
Easy as it gets: If you can stir, you can make this.
Budget-friendly: Made from basic ingredients you already own.

Ingredients

1 cup all-purpose flour
1 cup cornmeal
⅔ cup sugar + more for topping
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

Instructions

Preheat the oven to 400°F. Spray or lightly grease a 9-inch round cake pan.
Mix the dry ingredients: In a medium or large mixing bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder until well combined.
Add the wet ingredients: Stir in the egg, milk, and vegetable oil. Mix just until combined—don’t overmix, or you’ll lose that tender texture.
Pour and top: Pour the batter into your prepared pan and smooth the surface. Using a spoon or sugar shaker, sprinkle a light layer of sugar over the top. This step is optional, but it creates a beautiful, slightly crunchy crust.
Bake: Place the pan in the oven and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Serve: Slice into wedges or squares and serve warm.

Tips for Perfect Cornbread

Don’t skip the sugar topping: It’s the secret to that bakery-style golden crust.
Avoid overmixing: Stir until everything is just combined—too much mixing can make the bread tough.
Serve warm: Cornbread is at its best when it’s still slightly warm from the oven.

Serving

This cornbread is so good that you might find yourself sneaking pieces straight from the pan. But if you’re feeling fancy, here are some ways to serve it:

Classic combo: With a big bowl of Denise’s Prize-Winning Chili. The sweet-and-savory pairing is perfection.
Breakfast treat: Split a warm piece in half and spread with butter and jam.
BBQ side: Serve with pulled pork or smoked brisket for a Southern-style feast.
Soup companion: Perfect for dipping into tomato soup, vegetable soup, or chicken stew.

Storage & Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days—just reheat gently in the microwave for 15–20 seconds.
Freezer: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm before serving.

Variations

Buttery twist: Replace the vegetable oil with melted butter for a richer flavor. Just make sure to cool the butter a bit first, or you will cook your batter!
Maple or honey glaze: Brush warm cornbread with a little maple syrup or honey after baking.
Cinnamon Sugar Swirl Cornbread – For a warm, bakery-style twist, mix together ¼ cup brown sugar and 1 teaspoon cinnamon. Pour half the cornbread batter into the pan, sprinkle the cinnamon sugar evenly over it, then top with the remaining batter. Drag a butter knife through the batter in a gentle swirl pattern to marble it. Bake as directed. The result? A golden cornbread with ribbons of sweet cinnamon running through each slice—perfect for breakfast or a dessert-style treat.

Final Thoughts

Cornbread has a reputation for being simple, but simple doesn’t have to mean boring. This Golden Sweet Cornbread is proof that with the right ratio of ingredients and a little sugar topping, you can create a moist, flavorful side dish that people will remember.

So skip the boxed mix, skip the extra frills, and make this easy homemade version instead. It’s the cornbread you’ve always wanted—golden, sweet, and perfectly tender. Once you try it, I have a feeling you won’t want to go back.