Sweet Southern Cornbread

Since first publishing this recipe on the site in January 2011, I have received a lot of feedback. Basically, folks either love sweet cornbread or they don’t. Depending on what part of the country you live in, you may even have a different name for it. I’ve heard it called Johnny Cake, Corn Cake and more. What I am saying is, folks have very strong opinions on the subject.

Cornbread is a bit like iced tea. Folks either love it sweet or not sweet. There seems to be no in-between. Personally I am in the strong and sweet category. 🙂

This Sweet Southern Cornbread (or corn cake or Johnny cake, or whatever) can be made in a baking dish or a cast iron skillet. It holds up well and goes perfect with chili or all by itself. I love to have a slice for breakfast topped with salted butter and a drizzle of honey. Nothing like it!


  • 2 tbsp honey
  • 1 egg
  • 4 tbsp butter, melted
  • ½ cup milk
  • ½ cup water
  • ½ cup sugar
  • 1 cup yellow corn meal
  • 1 cup all-purpose flour
  • ½ tbsp baking powder
  • ½ tsp salt


  1. Preheat oven to 350F degrees.
  2. Spray 8x8 baking dish (or 8-inch round cast iron skillet) with nonstick spray.
  3. In a medium bowl, whisk together all your wet ingredients: honey, egg, butter, milk and water.
  4. ...............................

for full recipes please see : www.thecountrycook.net

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