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Sweet Cornbread Recipe from Scratch

Sweet cornbread is great with just about anything, but especially in Thanksgiving dressing and with soups, chili, and the like. To be honest, most Southerners do NOT put sugar EVER in their savory foods.

A cast iron skillet yields crispy edges.

The first time I learned that people around the country use sugar often in their savory dishes was on a trip to the Grand Canyon. One of my favorite breakfast foods was sausage and biscuits from Hardee’s. I’ve never forgotten my impression of that sugar laden gravy…it was NOT GOOD, and I was devastated. I’m serious.

Well, I feel differently about this recipe. My grandmother always used Martha White Yellow Cornbread Packets and followed the instructions on the back of the packet for her “cornbread dressing cornbread.” This packet has sugar! “Dressing cornbread is made very differently” she would remind me.

Sweet Cornbread fresh from the skillet with butter on top

Cooking in an Iron Skillet gives a nice color and crunchy crust.

For years, I used the packets, while for all other cornbread needs I’d make it from scratch. Well, I decided that I would test varying ingredients to find just the right recipe to create the same taste and texture of that of the cornbread packets, so I could make every cornbread recipe from scratch.

Sweet Cornbread with melted butter on wood

Butter and Cornbread – the perfect marriage.

By mixing yellow all-purpose cornmeal, flour, sugar (I know, I can’t believe it), baking powder, and a little salt, I had the right homemade mixture! Voila! I had indeed prepared the most excellent sweet cornbread mixture. I found it to be excellent with chili and PERFECT for cornbread dressing!

Note: If you are having a large crowd, you can double the recipe. You may have to leave it in the oven a little longer than the recipe calls for. To check for doneness, stick a toothpick into the center of the cornbread. If it comes out clean and the top is golden brown, it is ready.

Cornbread in Black Skillet with Towel on White Background

I cannot wait to make this  to go with my chili

Watch me make this skillet cornbread on the Outdoor Channel:

Iron skillet with corn made bread pretty towel.

Sweet Milk Cornbread

Sweet Cornbread from scratch is super easy and is delicious with just about anything, but especially with soups, chili, and the like.
0 from 0 votes
Course Side Dish
Cuisine Southern

Ingredients
  

  • 1/4 cup bacon drippings (or the same amount of a vegetable oil)
  • 2 large eggs, beaten
  • 1 cup milk
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 400 degrees.
  • In oven, heat drippings in 9” skillet until sizzling hot.
  • Meanwhile, in a medium bowl, whisk eggs and milk until incorporated.
  • In a large bowl, add cornmeal, flour, sugar, baking powder, and salt until well combined. Pour the wet ingredients into the dry ingredients just until blended.
  • Pour drippings from skillet into cornbread mixture and mix well. The drippings should sizzle when they hit the batter. Pour batter into skillet.
  • Bake for 30 minutes or until golden brown.
Keyword cornbread, holiday recipes, holiday sides, thanksgiving sides
Tried this recipe?Let me know how it was!

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