This post may contain affiliate links. Please read our disclosure policy.
This Sweet Cornbread is unlike anything you’ve tried; it is moist, rich, and almost pudding-like in texture. It’s a game-changer for those who find traditional cornbread too dry. The combination of creamed corn, butter, and sour cream ensures every bite melts in your mouth, with just the right balance of sweetness from brown sugar.
I used to think cornbread was dry, dull, and just not my thing. But then I tried this recipe, and it completely changed my mind! It’s the most moist, pudding-like textured cornbread I’ve ever tasted. Now, it’s a staple at every Thanksgiving dinner and a year-round favorite in our house, especially for my husband, who can’t get enough!
Unlike ordinary cornbread, this version is tender, indulgent, and perfect for anyone, including self-proclaimed cornbread doubters. This one-bowl marvel is a definite crowd-pleaser, whether served as a side dish for Thanksgiving or as the star of a potluck. It’s easy, versatile, and impossible to resist!
Sweet cornbread often graces holiday tables and family gatherings, embodying warmth, comfort, and the joy of sharing homemade food. Creamy Mashed Potatoes Recipe, Layered Rice Veggie Pilaf with Chicken Thighs, Smoked Paprika and Garlic Baked Roasted Cauliflower, and Honey Mustard Harvest Salad are other delicious recipes to make on Thanksgiving and memorable occasions.
Table of Contents
Recipe Overview
Cuisine: American
Cooking Method: Baking
Skill Required: Beginner-friendly; simple one-bowl method, no advanced techniques needed
Signature Taste: Sweet, buttery, and moist with a pudding-like texture
Diet Info: Vegetarian; can be made less sweet by omitting brown sugar if using honey cornbread mix
Why You’ll Love This Recipe: This sweet cornbread is delightfully moist and flavorful, achieving the perfect balance between sweet and savory. With its simple, one-bowl preparation, it’s a reliable recipe that’s ideal for gatherings, potlucks, or comforting family dinners.
Expert Tip 1
When the cornbread comes out of the oven, it might seem a little undone, but that’s the secret! Let it rest for 20 minutes, and it transforms into a perfectly soft, cake-like texture.
Ingredients
Cornbread Mix: I use the plain Jiffy mix packages in my recipe. You can also use the honey-flavored Jiffy mix to skip adding brown sugar while keeping a perfectly sweet balance.
Unsalted Butter: Melted but slightly cooled butter ensures even mixing and a richer, smoother batter. It enhances the natural sweetness of the cornbread without introducing any unwanted saltiness.
Creamed Corn: It adds moisture and a creamy texture, giving the cornbread its pudding-like consistency.
Sweet Corn: The drained canned sweet corn kernels provide a little sweetness and texture to the cornbread.
Sour Cream: It adds moisture and richness to the batter making the cornbread extra moist and balances sweetness with slight tanginess enhancing the overall flavor profile.
Eggs: They should be at room temperature to help the batter mix evenly and get a tender, fluffy texture.
Brown Sugar: Use dark brown sugar for a deeper molasses flavor or light brown for a milder sweetness.
(Scroll down for recipe details.)
How to Serve Sweet Cornbread
This sweet cornbread is a versatile dish that pairs beautifully with savory mains bringing a touch of sweetness to your meal. It goes well with Classic Thick Hearty Chili, BBQ ribs, and fried chicken.
You will also love it with Creamy Broccoli & Mushroom Soup and Creamy Veggie Tomato Basil Soup.
It’s also an excellent addition to holiday buffets or potluck tables, where its moist, pudding-like texture makes it a distinctive side dish or dessert.
Enjoy this sweet cornbread alongside scrambled eggs for a breakfast twist. You will also love to spread some sweet jam or fruit preserves on top of hot cornbread and enjoy the delightful combination.
Another comforting treat is to serve it warm with a dollop of butter or a drizzle of honey.
Expert Tip 2
The original Jiffy Cornbread mix contains lard, which is an animal fat, making it unsuitable for vegetarians. However, there’s a vegetarian version of Jiffy available that works perfectly for this recipe, ensuring everyone can enjoy this delicious cornbread.
Variations and Substitutes
This cornbread is so delicious as it is. However, you can make some variations to suit your preferences and your guests.
Spicy Cornbread: For a sweet spicy blend, slice a jalapeno pepper into thin round slices or add a pinch of chili powder to the batter.
Cheesy Kick: Fold a few handfuls of shredded cheddar or Parmesan cheese into the batter for a savory cheesy cornbread.
Dairy-Free Option: For a dairy-free twist, replace butter and sour cream with plant-based alternatives like coconut oil and vegan yogurt
Honey Cornbread: Swap the brown sugar for honey for a naturally sweet, floral flavor. You can also add a drizzle of maple syrup into the batter.
Tips and Tricks
Don’t Overmix the Batter: Gently stir the ingredients until just combined to keep the cornbread soft and moist and prevent a dense, dry cornbread.
Grease Wisely: Grease your baking pan thoroughly to prevent sticking and ensure easy removal of your cornbread.
Rest the Cornbread: Once finished baking, let the cornbread rest for 10–20 minutes to achieve the perfect pudding-like texture.
Don’t use cast-iron skillet: For this sweet cornbread recipe, avoid using cast iron, as it can over-bake the edges and lead to a less tender result.
Simplify Cleanup: Mix all ingredients in one bowl for a hassle-free preparation and quick cleanup.
Storage Tips
Room Temperature: Keep leftover sweet cornbread tightly covered with plastic wrap or in an airtight container at room temperature for up to 2 days. This prevents cornbread from drying out.
Refrigeration: For longer storage, store the cornbread in a tightly sealed container and refrigerate it for up to 5 days. Before serving, bring the cornbread to room temperature or warm it slightly for the best texture.
Freezing: Wrap individual portions in plastic wrap and store them in a freezer-safe bag. Freeze for up to 3 months and thaw in the fridge overnight when you’re ready to enjoy.
Reheating: To restore its freshness, reheat the cornbread in the microwave for about 15-20 seconds. You can also wrap it tightly in aluminum foil and warm it in the oven on the lowest setting.
Frequently Asked Questions
Sour cream adds moisture to the cornbread, making it softer and more tender compared to a drier texture from just using buttermilk or milk.
Yes, use a gluten-free cornbread mix instead of the regular one.
For the best moist sweet cornbread, use a 9×13-inch metal baking dish. It ensures faster, even baking with slightly crisper edges.
Avoid overbaking and ensure it rests for 10–20 minutes after baking.
Must-Try Bread Recipes:
- 3 Ingredient Cloud Bread
- Double Chocolate Banana Bread Recipe
- Chocolate Cloud Bread-Viral TikTok Bread (Gluten Free- High Protein- Low Calorie)
- Gluten Free Yeast Free Naan Bread
- Easy Olive Bread
- Simple Skillet Flat Bread
The Best Sweet Cornbread
Ingredients
- 17 ounces cornbread mix, 2 boxes of vegetarian jiffy cornbread mix
- 1½ sticks unsalted butter, melted but not hot
- 2 cans creamed corn
- 2 cans sweet corn, drained
- 1 16 ounces sour cream
- 2 eggs
- 1 cup brown sugar
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish by greasing it or lining it with parchment paper.
- In a large mixing bowl, add the cornbread mix, melted butter, creamed corn, sweet corn, sour cream, eggs, and brown sugar. Whisk everything together until the batter is smooth and well combined.
- Pour the batter evenly into the prepared baking dish, spreading it out smoothly.
- Bake the dish in the preheated oven for 1 hour or until the top is set and slightly golden.
- Let the cornbread cool in the pan for 10–20 minutes. This resting time allows the pudding-like texture to set perfectly. Enjoy warm or at room temperature!
Notes
- Don’t Overmix the Batter: Gently stir the ingredients until just combined to keep the cornbread soft and moist and prevent a dense, dry cornbread.
- Grease Wisely: Grease your baking pan thoroughly to prevent sticking and ensure easy removal of your cornbread.
- Rest the Cornbread: Once finished baking, let the cornbread rest for 10–20 minutes to achieve the perfect pudding-like texture.
- Don’t use cast-iron skillet: For this sweet cornbread recipe, avoid using cast iron, as it can over-bake the edges and lead to a less tender result.
- Simplify Cleanup: Mix all ingredients in one bowl for a hassle-free preparation and quick cleanup.
