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Cornbread can come in many forms, but my favorite is a sweet and moist cornbread that tastes more like a treat than a side bread. In my Boston Market cornbread copycat recipe (that I’ve yet to share), I actually combine a butter box cake mix with Jiffy cornbread mix to achieve a gloriously moist and cake-like cornbread. This recipe is similar in texture, but not quite as sweet and doesn’t utilize any box mixes. The result is the same, a buttery cornbread your teeth sink into that pairs perfectly with a giant bowl of chili or soup.

This recipe includes a can of creamed corn. You can leave this out but your cornbread won’t be quite as moist. If you’re looking for a bit more of a traditional cornbread, without corn, try my honey butter glazed cornbread recipe.

Corn Bread

Sweet corn bread with a cake consistency. Baked in a 9x13 so it can feed a crowd!
5 from 3 votes
Servings 15

Ingredients
  

  • 2 c flour
  • 2 c cornmeal
  • 1 c sugar
  • 2 tsp kosher salt
  • 3 1/3 tbsp baking powder (3 tbsp + 1 tsp)
  • 2 c 2% or whole milk
  • 1/3 c honey
  • 10 tbsp salted butter melted
  • 2 eggs
  • 1 15 oz can creamed corn

Instructions
 

  • Preheat oven to 400 degrees.
  • Add flour, cornmeal, sugar, salt and baking powder to a large mixing bowl and whisk.
  • Add milk, eggs, honey and melted butter. Whisk until fully combined.
  • Pour batter into a greased 9x13 baking dish.
  • Bake uncovered for 23-25 minutes on the middle rack.
  • Allow to rest for 15 minutes before slicing. Cover or serve warm.
Tried this recipe?Let us know how it was!