Best 4 Moist Sweet Cornbread Recipes

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Moist sweet cornbread is a delectable treat that can be enjoyed for breakfast, lunch, or dinner. It is a versatile dish that can be paired with a variety of main courses, from hearty stews to grilled meats. Whether you prefer a classic recipe or one with a twist, there is a moist sweet cornbread recipe out there to suit your taste. With its slightly sweet and subtly savory flavor, moist sweet cornbread is sure to please everyone at the table. So, if you're in the mood for a satisfying and comforting dish, look no further than moist sweet cornbread.

Here are our top 4 tried and tested recipes!

MOIST & SWEET CORNBREAD



Moist & Sweet Cornbread image

We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here's a sweet version to hold up the butter. -Stacey Feather, Jay, Oklahoma

Provided by Taste of Home

Time 35m

Yield 15 servings.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1-1/2 cups cornmeal
1 cup sugar
4 teaspoons baking powder
1-1/2 teaspoons salt
3/4 cup shortening
2 large eggs, room temperature
2-1/2 cups whole milk

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 393mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

CORNBREAD (SWEET & MOIST)



Cornbread (Sweet & Moist) image

A great corn bread goes well with lots of different dishes, especially chili. Our family likes it sweet, moist, and loaded with flavor. This recipe went through many stages of testing before finally becoming the basic makeup for our favorite corn bread. It's simple, easy to prepare and cook, the texture is excellent, the taste is superb, an unlike many corn bread recipes that produce a dry or brittle result - this corn bread is soft and savory and guaranteed to please. Try it - we think you'll like it!

Provided by Poppa

Categories     Breads

Time 55m

Yield 1 Loaf, 8 serving(s)

Number Of Ingredients 12

1 cup cornmeal (yellow)
1 cup flour (all-purpose)
1/3 cup granulated sugar
1/3 cup brown sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1/2 cup whole milk
1 (10 ounce) can creamed corn (10-12 oz can variation is OK)
1/4 cup shortening (Crisco)
3 tablespoons honey
2 tablespoons butter (do not add to mix, read directions for use)

Steps:

  • Preheat your oven to 425°F.
  • First, add all of the dry ingredients together and mix - this will help keep the distribution of ingredients even. Use the cornmeal, flour, granulated sugar, brown sugar, baking powder, and salt.
  • Then, add the remaining ingredients in any order and mix. Use the eggs, milk, creamed corn, shortening, and honey.
  • Using a mixer or a whisk, combine all of the ingredients until well mixed. Note: These mix easily so using a whisk and some elbow grease does the job just fine.
  • Add the mixture to a "prepared" baking dish. You can prepare any baking dish by coating it with cooking spray or - as I like to do - use a paper towel to collect some Crisco and simply rub the dish until it's coated.
  • Bake at 425°F for about 40-45 minutes. To see if the corn bread is ready, insert a table knife into the center and pull it out. If it's dry, you're dish is done. If it's still got some wet batter on it - let it cook for another 5 minutes - checking in intervals. Be careful not to overcook. You want the top of the corn bread to be delicately browned, but not so browned that you now have a hardened crust, so just keep an eye on it during the last leg of baking.
  • Now -- to use the butter!
  • Immediately after you remove the corn bread from the oven, drag as much as 2 tbsp of butter over the top slowly, allowing it to melt as you brush the top of the corn bread. The 2 tbsp (especially if you're using slices of butter from a stick of butter) should be enough to adequately coat the entire loaf. This is an important step. You might think it's just for flavor, but the butter actually softens the top of the corn bread and keeps the texture from becoming too firm or stale. As the butter melts and seeps down into the body of the corn bread, it adds further moisture to the dish, without turning the corn bread into a soft mush like it sometimes can if you slap a spoonful onto an open slice.
  • Let the corn bread sit for about 2-4 minutes, allowing the butter to do its job. Then serve!

Nutrition Facts : Calories 1190.4, Fat 107.9, SaturatedFat 28.2, Cholesterol 55.7, Sodium 639.9, Carbohydrate 55.8, Fiber 2, Sugar 25.9, Protein 5.6

MOIST, SWEET VEGAN CORNBREAD



Moist, Sweet Vegan Cornbread image

An amazing moist and sweet vegan cornbread recipe, works well as muffins too.

Provided by Arielle

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 10

Number Of Ingredients 9

cooking spray
1 ½ cups soy milk, divided
⅔ cup white sugar
½ cup vegetable shortening
1 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ¼ cups cornmeal
1 tablespoon baking powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
  • Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
  • Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 43.9 g, Fat 11.4 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 2.7 g, Sodium 353.5 mg, Sugar 15.2 g

SWEET AND MOIST BUTTERMILK CORNBREAD



Sweet and Moist buttermilk cornbread image

I love this recipe, this corn bread is sweet and moist. I have never had it fall apart. So yummy! serve warm with real butter

Provided by Gail Herbest

Categories     Sweet Breads

Time 45m

Number Of Ingredients 8

1/2 c butter
2/3 c white sugar
2 medium eggs
1 c buttermilk
1/2 tsp baking soda
1 c cornmeal
1 c all purpose flour
1/2 tsp salt

Steps:

  • 1. preheat oven to 375 degrees, grease an 8 inch square pan
  • 2. Melt butter in a large skillet. Remove from heat and stir in sugar. quickly add eggs and beat until well blended.
  • 3. combine buttermilk and baking soda and stir into mixture in pan. stir in cornmeal,flour, and salt until well blended and few lumps remain. Pour into prepared pan
  • 4. Bake in the preheated oven for 30 minutes or until toothpick inserted into middle comes out clean. do not over bake

Tips:

  • Use fresh or frozen corn kernels. Fresh corn will give you the best flavor, but frozen corn is a good option if you don't have any fresh corn on hand.
  • Don't overmix the batter. Overmixing will make the cornbread tough. Just mix until the ingredients are combined.
  • Bake the cornbread in a hot oven. This will help it rise and give it a crispy crust.
  • Let the cornbread cool slightly before serving. This will help it hold its shape and make it easier to cut.

Conclusion:

Cornbread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a comforting and delicious meal, give cornbread a try.

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