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


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


  1. Preheat your oven to 350 degrees. Spray and grease a 9×13 pan or use a large cast iron skillet.
  2. Combine all of the dry ingredients in a large mixing bowl.
  3. 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!).
  4. Bake for 35-40 minutes.

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