Sweet Cornbread

This is a sweet cornbread recipe, but still has that little crunch on the bottom. If you do not have a cast iron skillet, or don’t want the crunchy bottom, just spray an 8×8 casserole dish with non stick cooking spray and skip the step about putting in oven first. This sweet cornbread is a great addition to my jambalaya.


  • 2 tablespoons shortening or oil for pan
  • 1 cup milk
  • 1 large egg
  • 1/4 cup butter, melted
  • 1 1/4 cup yellow, white or blue cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt


  1. Heat the oven to 400°F. Add shortening or oil to 8-inch cast iron pan, and then put in oven.  
  2. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed.
  3. Combine the cornmeal, flour, sugar, baking powder and salt, add to the liquid mix, then stir just until the flour mixture is moistened.
  4. Carefully, with an oven mitt, remove cast iron skillet from oven.
  5. Using a rubber spatula, scrape batter from bowl into skillet and smooth the top. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.