Sweet Cornbread Recipe

Sweet cornbread muffins stacked on a plate.

5 from 1 vote

This sweet, buttery cornbread made with creamed corn and no cornmeal bakes up soft and golden, perfect as a side dish or for using in your favorite cornbread dressing.

Prep Time5

Cook Time13

Total Time18

Course: Side Dish

Cuisine: American

Servings: muffins

Calories: 114kcal

Author: Jessica Burgess

Ingredients

15 ounces can creamed corn
2 eggs
½ cup milk
8 tablespoons unsalted butter melted
½ cup honey
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

Instructions

First, preheat your oven to 400°F. and grease a 12-cavity muffin pan. (Or if you have two, you can grease both now, since this recipe makes 24 cornbread muffins.)
In a medium-sized mixing bowl, whisk the eggs, honey, milk and melted butter.
Add in the can of cream corn and stir to combine.
Next, in a large mixing bowl, add flour, salt and baking powder, and whisk together until combined.
Take the wet ingredients and pour them in to the flour mixture and stir with a spoon until evenly combined.
Pour cornbread batter in to muffin cavities, until they're about ⅔ or ½ of the way full.
Bake in the oven for 13-14 minutes, or until a toothpick inserted in to the center of one of the cornbread muffins, comes out clean.

Video

Notes

For variety, stir in diced jalapeños, shredded cheese, or a pinch of cinnamon for a fun twist!

Serve with my favorite ham and beans recipe, or this crock pot Cherry Coke pulled pork.

Nutrition