Sweet Southern Cornbread

My kids are pretty picky eaters. Surprise surprise. Are there kids that don’t go through a picky-eating stage?

One of my go-to dinners is a super easy white chicken chili. That’s a recipe for another day. Anyways, my kids hate it. (Don’t listen to them though, everyone else loves).

Anytime I make chili, I have to have cornbread as a side. I just have to have it.

For a while, I used my mother-in-laws recipe that involves using a cake mix and boxed cornbread. I felt a twinge bit of guilt every time I ate it though because I knew it was mostly cake, but man was it good.

My sister shared this recipe with me a few years ago, and I will never, ever make another cornbread again.

It’s fluffy, sweet, and oh so moist. Everyone at my dinner table devours it. I joked with my husband the last time I made it, that it could really be called corn cake it’s that good.

So do yourself a favor and whip up some cornbread the next time you need a delicious side to your chili, or soup, or chicken, or whatever you may be eating for dinner. Don’t forget to slather it with butter and honey!

I just love those little sneaky fingers in the background.

Sweet Southern Cornbread

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  • 1 cup cornmeal
  • 3 cups flour
  • 1 ⅓ cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • cup oil
  • 6 tablespoons butter melted
  • 4 eggs beaten
  • 2 ½ cups milk


  • Preheat your oven to 350 degrees. Spray and grease a 9×13 pan or use a large cast iron skillet.
  • Combine all of the dry ingredients in a large mixing bowl.
  • Make a well in the dry ingredients and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny, but don’t be alarmed!).
  • Bake for 35-40 minutes.

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