Sweet and Buttery Cornbread: Unbelievably Delicious Recipe (2024)

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This Sweet and Buttery Cornbread recipe uses real kernels of cream corn for an unbelievably delicious bread to go with your favorite soup.

Whether you’re looking for a new bread to have with your Thanksgiving meal or your favorite soup, this Sweet and Buttery Cornbreadis sure to please the whole family. This recipe uses real kernels of cream corn and I Can’t Believe It’s Not Butter for an unbelievably delicious bread that goes great with any dinner.

Disclosure:I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Homemade cornbread recipe

As the weather gets cooler, one of our favorite meals to make on the weekends is a warm pot of chili. I love putting it in the slow cooker in the morning and letting it cook all day, while we relax, tackle chores, or work on our latest DIY project.

If you’re going to have chili, though, you need to have cornbread, right? We’ve created a delicious recipe for a moist, sweet and buttery cornbread you’ll love. The best part, though, is you don’t actually use real butter. Instead, we used I Can’t Believe It’s Not Butterwhich has40% fewer calories and 70% less saturated fat than butter. That makes it healthier for you and unbelievably delicious!

What you need:

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Kitchen Tools Needed:

Ingredients Needed:

Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.

The best spread for homemade cornbread

About a month ago when I was shopping at the grocery store, I noticedI Can’t Believe It’s Not Butter recently came out with an entirely new formula and packaging. It’s now made from real, simple ingredients you can recognize like plant-based oils, purified water and a pinch of salt.I love that the new I Can’t Believe It’s Not Butter is already creamy andspreadable straight out of the refrigerator, so there’s no need to wait for it to soften.

The newI Can’t Believe It’s Not Butter comes in Original, Light and Olive Oil varieties. For the Sweet and Buttery Cornbread, we used the Original spread, whichcontains 0g trans fat per serving, no cholesterol and no partially hydrogenated vegetable oils. Theplant-based oils are a source of both monounsaturated and polyunsaturated fatty acids, as well as a good source of omega-3 ALA. That means these are the “good” fats you want to have in a healthy, balanced diet, similar to the good fats found in avocados, walnuts and almonds.

This recipe for Sweet and Buttery Cornbread also uses evaporated milk and a small can of cream corn which gives it a dense, moist texture with real chunks of corn you can see. It’s a little sweet too, soit’s almost like eating a delicious cake with your bowl of chili.My husband and sons love bread with their meals so the Sweet and Buttery Cornbread was a huge hit with the three of them.

Sweet and Buttery Cornbread

This Sweet and Buttery Cornbread recipe uses real kernels of cream corn for an unbelievably delicious bread to go with your favorite soup.

Prep Time10 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Bread, Side Dish

Cuisine: American

Ingredients

½ cup I Can’t Believe It’s Not Butter
3/4 cup Sugar
2 Eggs
½ teaspoon Vanilla
1 – 12 oz Evaporated Milk Can
1 – 8.25 oz Cream Corn Can
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 1/2 cup Flour All-Purpose
1 cup Yellow Corn Meal

Instructions

In a large mixing bowl, beat together I Can’t Believe It’s Not Butter and sugar until creamy.
Add eggs, vanilla, evaporated milk and cream corn. Beat for a few minutes or until well blended.
Mix in baking powder, salt, flour and yellow corn meal.
Lightly grease an 8 x 8 pan with I Can’t Believe It’s Not Butter.
Pour the batter in the pan.
Bake at 350 degrees for 45-55 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes. Serve warm.

Nutrition

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Serving Suggestions for Sweet and Buttery Cornbread

I mentioned earlier how weenjoyed the Sweet and Buttery Cornbread alongside a large bowl of chili. We just served the cornbread warm with a little bit of I Can’t Believe It’s Not Butter on top. It would also be great with Crockpot Cheeseburger Soup or Slow Cooker Loaded Potato Soup.

Here are some other ways you might enjoy Sweet and Buttery Cornbread:

You could mix Italian seasoning or garlic powder with I Can’t Believe It’s Not Butter before you spread it on the cornbread to give it an extra boost of flavor.
Put the cornbread in your soup bowl first and then pour the chili over top of it.
As soon as my husband, Kent, tried the cornbread, he suggested it would be delicious with a little honey or maple syrup drizzled across the top.
I think the Sweet and Buttery Cornbread would also be tasty sprinkled with shredded cheddar cheese when it first comes out of the oven.

However you choose to enjoy your Sweet and Buttery Cornbread, I encourage you to give the NEW I Can’t Believe It’s Not Butter a try! Itoffers a fresh butter taste to add flavor to any meal, and can be used for spreading, topping, sautéing, cooking or baking.For more great-tasting recipes, visitwww.icantbelieveitsnotbutter.com/recipes.

If you liked this recipe for Sweet and Buttery Cornbread, please share it with your friends or pin it for later:

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While you’re here be sure to check out other delicious side dish recipes on Ideas for the Home by Kenarry® –

Roasted Carrots Recipe With Dill: Easy Side Dish Idea
Cinnamon Honey Butter Recipe
Roasted Potato and Onion Wedges: Simply Seasoned Side Dish

Originally published November 2014. Updated April 2020.

Sweet and Buttery Cornbread: Unbelievably Delicious Recipe (2024)

FAQs

What is the difference between Southern cornbread and sweet cornbread? ›

A quick Google search will tell you that Southern cornbread is oftentimes devoid of any sugar, while its Northern counterpart is light, sweet, buttery and cakelike.

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What is the difference between Yankee cornbread and Southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

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Why do southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

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What can you add to cornbread for flavor? ›

10 Mix-Ins for Classic Cornbread

Bacon and scallion. ...
Green chile and cheddar cheese. ...
Crumbled sausage and poultry seasoning. ...
Fresh corn and basil. ...
Pepperoni, parmesan, and black pepper. ...
Spicy shrimp and creole seasoning. ...
Brown sugar and pecan. ...
Cranberry and maple syrup.

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Can you add extra sugar to cornbread? ›

That being said, this is YOUR Sweet Cornbread recipe, so use as little or as much sugar as you would like. Here is the breakdown: 1 cup sugar = sweet.

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Is medium or coarse cornmeal better for cornbread? ›

It ranges in texture from fine to coarse. For this recipe, I like to use coarse cornmeal because it adds that traditional cornbread texture. When you mix it with flour, it provides the perfect crumb. I prefer to use stone-ground cornmeal, which you can find in the baking aisle or bulk bins.

What did Native Americans call cornbread? ›

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

What is a cornbread pone? ›

The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.

Is cornbread good or bad for diabetics? ›

Diabetics should approach cornbread with caution due to its high carbohydrate content, which can lead to spikes in blood sugar levels. Traditional cornbread recipes often contain refined flour and added sugars, further exacerbating the issue.

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What does adding an extra egg to cornbread do? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

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How to jazz up boxed cornbread? ›

To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter.

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How can I enhance my Jiffy mix? ›

24 Things To Add to Jiffy Cornbread Mix to Make It Even Better

⅓ cup white sugar + ¼ cup brown sugar + ⅓ cup sour cream + 4 tablespoons melted butter + 1 tablespoon vanilla.
1 tablespoon oil, melted butter, or browned butter.
½ cup mayonnaise.
⅓ cup plain Greek yogurt.
3 tablespoons honey or maple syrup.

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Dec 18, 2022

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What's another name for Southern cornbread? ›

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.

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What is sweet cornbread made of? ›

Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.

Is Cotton Country cornbread sweet? ›

Cotton Picken' Cornbread Mix makes a Southern style cornbread. Made with white corn meal, they are not very sweet and bake up moist on the inside with a crisp crust.

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Was cornbread originally sweet? ›

Early cornbread consisted of cornmeal, water, and salt and was baked over a fire or in a hearth. Without milk, eggs, or sugar, early versions of the bread were quite different than what we eat today, but they offered a vital source of energy.

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