Tender Sweet Cornbread

Penny Burdge


This cornbread is the perfect accompaniment to a spicy chili or soup. I serve it with my Black Bean Vegetable soup.
This is a very tender cornbread, so you might want to eat it with a fork!
It's easy to make this Gluten Free - Just substitute a GF all purpose flour for regular all purpose flour. Comes out great.


★★★★★ 1 vote

15 Min
35 Min


  • 1 1/2 c
    yellow cornmeal
  • 1 c
  • 1/3 can(s)
  • 1 tsp
  • 1 Tbsp
    baking powder
  • 2 large
    eggs, beaten
  • 6 Tbsp
    melted butter
  • 1/2 c
    melted crisco
  • 1 1/2 c

How to Make Tender Sweet Cornbread


  1. Whisk together the corn meal, flour, sugar, salt and baking powder.
  2. Stir in the beaten eggs, melted Crisco and butter, and the milk.
  3. Beat together just until smooth. Do NOT over-beat.
  4. Pour the batter into a greased 8" x 12" pan. Bake in the center of a 400?F oven for about 30 minutes until the edges and top are golden.
  5. If you'd like muffins instead, this will make 2 dozen using 1/4 Cup batter in each muffin cup. Decrease the baking time to about 15-20 minutes.

Printable Recipe Card

About Tender Sweet Cornbread

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Gluten-Free

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