Monday, February 18, 2013

Best Ever Sweet Moist Cornbread Recipe

If you have ever searched for just the right cornbread recipe, you will know that a lot of them out there are dry and not very sweet.  We have enjoyed a few amazing cornbreads but have never found just the right recipe, until now.  We came across this recipe and had to try it.  I would say it is a hand's down winner.  One of my families favorites prior to this one, was the Krusteaz Cornbread....but this recipe blows that out of the water.

We found this at The Daily Dish Recipes blog written by Nicole Cook.  Please take a look at this LINK to see all the amazing comments she has from viewers trying this recipe.  That was what first drew us in to trying this one over others.


  • 1 c. cornmeal
  • 3  c. all - purpose flour
  • 1  c. sugar
  • 2  Tbsp baking powder
  • 1 tsp salt
  • 2/3 Cup vegetable oil
  • 1/3 Cup melted butter
  • 2  Tablespoons. honey
  • 4  eggs, beaten
  • 2 1/2 Cups whole milk

1.  Preheat oven to 350 degrees and grease a 9×13 inch baking dish.

2.  In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.

3.  In a separate bowl, combine vegetable oil, melted butter, honey, beaten eggs, and milk, and stir together.

4.  Pour the wet ingredients into the dry ingredients. 

5.  Stir until batter is moistened.  

6.  Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. 

7.  Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.

8.  Remove from oven, serve warm with butter or honey or simply plain. 

We all enjoyed this cake like cornbread.  It was a huge hit at our house.  Try it and let me know what you think of it.


  1. Hi I'm Emily! Please email me when you get a chance, I have a question about your blog!


  2. Emily,
    I just sent you an email.
    Pam :O)

  3. Cornbread is a weakness of mine! Can't wait to try this recipe! We'd love for you to link this up at our party!

    1. Thanks for the invite Paula...heading there now!

  4. I used coconut oil for half the oil and half the flour was rice flour. Added some nutritional yeast and it was fantastic. Sweet and very grainy as I use coarse ground cornmeal. Excellent recipe!

  5. Is it 2 teaspoon or 2 tablespoon baking powder?

    1. Maria it is 2 tablespoons. That's not a typo, I promise. 😉 Pam

    2. ahaha I thought the same thing!!

  6. Very good and tasty recipe. Thanks!

  7. This cornbread is amazing ! I am using it as a base to my cornbread stuffing

  8. I just discovered your recipe on Pinterest, and decided to check it out. What sold me on it was you said your family liked it better than Krusteaz! Anything that good has to be worth a try!

  9. I just made this.. I used exact measurements and my cornbread was done on top but still raw in the middle after 45 minutes. I'm not sure what went wrong.. I think I'll try using less milk next time.

  10. What do I need to change if I do it as cornbread muffins?

  11. can i use 1% milk? That's all I have on hand at the moment.

  12. I'd like to add creamed corn to mine. Do you think I should adjust the recipe in any way? Maybe less milk?

  13. Can i cut this recipe exactly in half to make less?

  14. Wow.. I made this cornbread recipe today and everyone loved it.. moist and delicious and perfect. Thank you posting. My son and grandchildren loved it and so did I. Mmmmmmm delicious��

  15. Made a double batch for a luncheon, it LOOKS great!

  16. I've made this recipe several times and I just wanted to come back and thank you for posting it. It is definitely a keeper!!! -Jennie