Do you like sweet or savory cornbread? If I’m making a salad or savory dish and using cornbread in it, I prefer nonsweet cornbread. But any other time I prefer sweet cornbread. However, there are two sides to this debate and most people fall squarely on one side and stay there.
I grew up eating savory cornbread, so I didn’t really know about the debate between the two sides. Then, I was introduced to sweet cornbread and I couldn’t believe our family never made it! I think it was because we associated cornbread with accompanying savory dishes and sweet bread was considered dessert – and well, we had cake for that.
But we sure were missing out! Sweet cornbread is like dessert although I don’t consider it quite as sweet. It is delicious with flavored butters like Red Pepper Jelly Butter (recipe below)…
…or try it with Vanilla Bean Butter (recipe below)!
It is also just as good with unflavored butter or with none at all.
This cornbread is made with sour cream which gives it a delicious taste and texture. I chose to make muffins with the batter but you can cook it in a square pan or even a cast-iron skillet. The recipe has notes for cooking it in a pan if you choose not to make muffins.
I hope you enjoy this sweet recipe even if you are a savory cornbread fan. Just think of it as another way to enjoy delicious cornbread!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 1 cup plain cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons granulated sugar
- 1 cup sour cream
- 1 stick butter, melted
- 2 large eggs, beaten
Ingredients
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- Preheat oven to 375 degrees F. Place 12 muffin liners in a muffin pan. (See Notes below for baking in a square pan or cast-iron skillet.)
- Mix cornmeal, flour, baking soda, salt, and sugar in a large bowl and whisk to mix. Add sour cream and butter. Stir. Add eggs and stir until well mixed.
- Divide batter between the muffin cups. Bake 20 minutes or until a toothpick comes out clean or with crumbs.
If making without the muffin liners, grease the muffin tins.
If making this recipe in a single pan instead of a muffin pan, use either a round 8-inch sized cast iron pan or a square 8 x 8-inch pan.
- For the cast iron pan, heat 1 tablespoon of butter in the pan as the oven heats.ย Then coat the pan by swirling the melted butter before adding the batter.
- If using a square pan, spray with cooking spray before adding the batter.
- Cooking time for either pan is 25 minutes or when the bread is golden brown on top and a toothpick comes out clean or with crumbs.
| Prep Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
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- 4 tablespoons salted butter, room temperature
- 2 tablespoons Red Pepper Jelly
- Pinch cayenne pepper
Ingredients
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- Let the butter come to room temperature for about an hour.
- Stir all ingredients together until well mixed. Serve at room temperature or refrigerate for 30 minutes to harden.
| Prep Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
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- 4 tablespoons salted butter, room temperature
- 1/2 teaspoon vanilla bean paste
- 1 tablespoon honey
Ingredients
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- Let the butter come to room temperature for about an hour.
- Stir all ingredients together until well mixed. Serve at room temperature or refrigerate for 30 minutes to harden.