The Best Sweet Cornbread

The Best Sweet Cornbread

When I was young, I loved it when my mother made this Sweet Cornbread. I would always ask for more because it was delicious, moist and it tasted like cake. Later I learned that it tasted like cake because a cake mix is one of the ingredients! Yum! This Sweet Cornbread is now a recipe I make regularly for my family, and it’s definitely the best cornbread I’ve tasted. I add it to our meals when I make soup for dinner. Check out my 12 favorite soups that I like to make my family. And get the recipe below for how to make the Best Sweet Cornbread:


Sweet Cornbread

The Best Sweet Cornbread
Serves: 9
  • ⅔ cup all-purpose flour
  • ⅔ cup yellow cake mix
  • ⅔ cup cornmeal
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • ¾ teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ¼ cup shortening
  1. In a medium mixing bowl, combine the flour, yellow cake mix, cornmeal, sugar, baking powder and salt.
  2. Add the milk, eggs and shortening all at once. Beat until smooth.
  3. Pour into a 9x9 greased baking pan.
  4. Bake at 425 degrees for 20-25 minutes. To check if done, insert a toothpick or knife in the center. If it comes out clean, the cornbread is done.



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