Moist & Sweet Corn Bread Recipe

Moist & Sweet Corn Bread Recipe
Moist & Sweet Corn Bread Recipe photo by Taste of Home
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Moist & Sweet Corn Bread Recipe

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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
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 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
  • 2-1/2 cups whole milk

Directions

Preheat oven to 400°. In a large bowl, combine the first five 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. Yield: 15 servings.
Originally published as Sweet & Moist Corn Bread in Taste of Home Christmas Annual Annual 2015, p54

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  • 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
  • 2-1/2 cups whole milk
  1. Preheat oven to 400°. In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened.
  2. Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm. Yield: 15 servings.
Originally published as Sweet & Moist Corn Bread in Taste of Home Christmas Annual Annual 2015, p54

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