My husband got me hooked on his sweet southern style cornbread many years ago, when I told him I didn’t like cornbread. He proceeded to make me the best cornbread I had ever tasted, and I’ve been requesting his cornbread ever since.
A staple at our Holiday table, with chili, meatloaf, or just by itself…we even make it with breakfast!
(Photo left: Cornbread Skillet – click on photo for more info…How cool!)
Type: Bread
Serve With: Softened butter
Prep Time: 8 min
Cook Time: 25-30 min
Yield: 1 8′ square bread or 12 muffins
Ingredients:
+ 1 cup – All-Purpose Flour – I prefer Robin Hood Brand.
Instructions:
1. Preheat oven to 425 F.
2. Grease with butter or bacon fat a cast iron skillet, or an 8′ square baking pan.
3. In a bowl, combine all dry ingredients and stir.
4. In a separate bowl break eggs and beat until frothy, then add milk or buttermilk and mix.
5. Pour wet ingredients into dry ingredients and mix until blended. Allow to sit for 10 min to soften cornmeal.
6. Pour into baking dish and put in oven.
7. Bake approximately 25-30 min, or until knife inserted into middle comes out clean.
8. Serve with soft butter and Enjoy!
You will love this recipe and make it all the time! Anytime I can convince Kenney to make it, it is so wonderful! It is especially great with fejoida!
***
I hope you enjoy this Bread recipe on Cooking With Kimberly! Until next time…
Eat Deliciously,
Kimberly Edwards 
P.S. In need of an 8″ square baking pan? Here is a great one at an extremely affordable price of $7.99. Check it out here:
Technorati Tags: cornbread, cornmeal, bread, sweet cornbread, soul food, Southern cooking, Thanksgiving, Thanksgiving recipe
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Kickin Sweet Southern Cornbread…
Ooooh, I just love sweet cornbread! You have to eat it with chili, that’s for sure!!! This Thanksgiving will be fabulous!…
[...] at http://cookingwithkimberly.com/?p=113 delivered by [...]
I am making this for dinner tonight, and I’ve got it all mixed up, but it is VERY soupy. Is there supposed to be flour somewhere in this recipe? Or should I just cross my fingers and hope for the best?
Wow Karly…
OMGoodness! I am so very sorry…The flour was forgotten when transcribed in the recipe:
1 cup – All-purpose flour – I prefer Robin Hood Brand.
Again, my apologies, and it is fixed for future use…
Kimberly
[...] Kickin’ Sweet Southern Cornbread [...]
[...] Tip: The dry ingredients from my Kickin’ Sweet Southern Cornbread recipe, which can be used in place of the Jiffy cornbread mix, can be found @: [...]
[...] Main Dish Recipe Servie With: Sweet Southern Cornbread Prep Time: 2 1/2 hrs. with beans from scratch – Otherwise, 30 min Yield: ~ 4-6 [...]
[...] Kimberly’s Kickin’ Sweet Southern Cornbread Recipe [...]
Thank you soooo much. Been tearing my fur out for days trying to turn out a decent loaf of sweet cornbread from internet recipes, and yours was the first attempt that came even close to successful!
I was skeptical when I saw how thin the mix was, but once it was baked, it turned out just lovely. Will have to give it a few moments extra next time to ensure it bakes properly in the middle, and will have to use a *slightly* bigger pan, since this loaf ended up volcanoing on me at some point, but regardless to any of that, excellent recipe! Thanks!
I’m so very glad you enjoyed this recipe – This is my hubby’s recipe that he uses. He’s from down south and is VERY particular about his cornbread. It has to be authentic for him, and sweet!
In fact, he adds a bit more sugar than what this recipe calls for and its marvelous!
Kimberly
Yes, I was considering for the next batch perhaps adding a little more sugar, and maybe omitting one of the eggs. I found that I noticed the texture of the eggs in the bread, though that may have been simply because it was not baked for long enough. Still, the batter I ended up with was quite thin, so I don’t think that there would be any problems with taking out a small bit of the liquid.