Best 18 Sweet Corn Bread Recipes

MOM'S SWEET BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
• Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

SWEET BACON CORN BREAD

Steps:

• Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
• Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
• Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
• Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
• Drizzle with additional maple syrup, if desired.

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

SWEET CORN BREAD PUDDING

Steps:

• Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
• Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.

SWEET CORN BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
• 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.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

AUTHENTIC SWEET MEXICAN CORN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 2-quart baking dish.
• Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl.
• Stir in whole kernel corn, cream-style corn, and butter.
• Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
• Pour batter into the prepared baking dish.
• Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes.
• Serve warm with soft butter and listen to the ohhhs of joy.

GLUTEN-FREE SWEET CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 8x13-inch glass dish.
• Combine cornmeal, flour, sugar, and baking soda in a large bowl. Add milk, melted butter, and egg; whisk until well combined. Pour batter into the glass dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Turn oven off and leave bread inside for a golden brown finish, 2 to 3 minutes more.

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON

Steps:

• Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
• Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
• Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

KAREN'S SWEET CORN BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
• Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
• Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

GLUTEN FREE SWEET CORN BREAD MUFFINS

Steps:

• Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
• Combine dry ingredients.
• Slowly mix in milk, melted butter, vanilla, and already beaten egg.
• Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.

B'S SWEET CORN BREAD

Steps:

• Preheat oven to 400 degrees F.
• Spray 9 inch round cake pan.
• in a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined.
• pour batter into prepared pan.
• Bake for 25 minutes.

SWEET POTATOES SUPREME WITH CORN BREAD PUDDING

Steps:

• Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat. Cover, and cook until potatoes can be pierced with a fork, about 20 minutes. Drain, and set aside to cool.
• Preheat your oven's broiler.
• Lightly grease 9x13 inch baking dish. Slice corn muffins into 1/2 inch rounds, trimming away tops and bottoms. Reserve trimmed pieces. Arrange corn muffin slices over the bottom of prepared baking dish. Place muffins under preheated broiler until toasted, about 2 minutes.
• Mix the canned mashed sweet potatoes, brown sugar, butter, and 1 cup coconut milk together in a bowl until smooth. Stir in 1 teaspoon cinnamon, nutmeg, and cloves.
• In another bowl, whisk the eggs with the remaining coconut milk, 1/2 teaspoon cinnamon, and salt until smooth.
• Place a sheet of plastic wrap on a clean surface. Place 1/2 can of almond paste on the wrap, cover with another sheet of plastic wrap, and roll out the almond paste into a thin sheet, about 1/8 inch thick. Use fingers, or patch pieces of almond paste to shape the sheet into the size of baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Assemble the casserole by pouring the egg mixture over the corn muffins in the prepared baking dish. Cover with the sheet of almond paste, trimming to fit the dish. Alternating colors, place a layer of sweet potatoes over the almond sheet. Spoon or brush 1/3 of the brown sugar mixture over the sweet potatoes. Repeat, arranging two more layers of sweet potatoes, ending with 1/3 of the brown sugar mixture. Set aside any extra sweet potatoes for another use.
• Bake casserole in preheated oven 20 minutes. Remove from oven. Sprinkle reserved corn muffin trimmings and marshmallows over the top. Return to oven, and bake until top is browned, about 20 minutes more. Cool 5 to 10 minutes before serving.

SWEET HONEY CORN BREAD

Steps:

• In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients; stir into dry ingredients just until moistened., Pour into a greased 9-in. ovenproof skillet. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into wedges; serve warm.

SWEET CORN-PECAN BREAD

Steps:

• Heat oven to 350°F. Generously grease bottom and sides of 9 x 5-inch loaf pan with shortening or spray with cooking spray. In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Beat in eggs and corn until well mixed. Stir in flour, cornmeal, baking powder and salt, scraping bowl once, just until blended. Stir in pecans. Pour into pan.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan to wire rack. Cool completely, about 45 minutes, before slicing.

SWEET, MOIST, BUTTERY CORN BREAD

Steps:

• 1. Preheat oven to 375 degrees. Grease an 8x8 square pan. (Oster Oven: 350 degrees for 18.5 minutes)
• 2. Combine dry ingredients in a mixing bowl. Add egg, milk, and oil until just blended.
• 3. Bake at 375 degrees for 25 minutes or until golden brown. Do not over bake. Oster instructions above.

SWEET CORN SPOON BREAD

Steps:

• 1. Preheat oven to 325 degrees. Cook bacon until crisp; drain and crumble. Set bacon aside. In a medium saucepan, combine the water, cornmeal and salt; bring to a boil. Reduce heat; cook and stir until very thick, about 1 minute. Remove from heat. Stir in cheese, cream-style corn, butter, onion powder and garlic powder. Stir until cheese melts and mixture is smooth. Stir in milk.
• 2. In a small mixing bowl, beat egg yolks and baking powder until well blended. Stir into cornmeal mixture along with bacon and fresh corn kernels.
• 3. In a medium mixing bowl, beat egg whites until stiff peaks form. Fold egg whites into cornmeal mixture. Pour into a lightly greased 2-quart square baking dish. Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean. Serve immediately.

SWEET POTATO CORN BREAD

Steps:

• Bring sweet potatoes, peeled and cut into chunks (about 2 or 3 medium potatoes) to a boil, covered with water, in a medium saucepan. Reduce the heat to low and simmer for about 20 minutes, until tender.
• Drain thoroughly and press through a strainer into a bowl and set aside to cool slightly.
• Preheat oven to 425 degrees.
• Sift together the cornmeal, flour, baking powder, salt, baking soda, pepper, and nutmeg.
• Add the egg and buttermilk to the sweet potato puree and mix until well blended.
• In a 8 or 9 - inch ovenproof skillet, heat the butter until just sizzling - about 2 minutes. Swirl the butter in the pan to coat it well. Pour any excess butter into the sweet potato mixture.
• Quickly add the cornmeal mixture to the sweet potato mixture and stir until blended and pour the batter into the skillet.
• Bake for 20 or 30 minutes, until lightly golden and the corn bread has pulled away from the sides of the pan. Remove from the oven and cut into wedges.
• Serve hot!

SWEET POTATO CORN BREAD (COOKS COUNTRY) RECIPE

Steps:

• INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 425 degrees. Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surfaces are slightly wet, 10 to 15 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. 2. When potatoes are cool enough to handle, scoop flesh into bowl and mash until smooth (you should have about 1 3/4 cups); discard skins. Whisk in milk, melted butter, and eggs. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in separate large bowl. Stir sweet potato mixture into cornmeal mixture until combined. 3. Melt remaining 1 tablespoon butter in 10-inch ovensafe nonstick skillet over medium-high heat until bubbling, about 3 minutes. Swirl butter to coat bottom and sides. Pour batter into hot skillet and smooth top with rubber spatula. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes. Let cornbread cool in skillet on wire rack for 1 hour. Loosen edges of cornbread from skillet with spatula and slide out onto cutting board. Cut into wedges and serve.