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Moist & Sweet Cornbread

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
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    15 servings

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, room temperature
  • 2-1/2 cups whole milk

Directions

  • 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
1 piece: 308 calories, 12g fat (3g saturated fat), 29mg cholesterol, 393mg sodium, 44g carbohydrate (16g sugars, 1g fiber), 5g protein.
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