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Slice of cornbread on a white plate

Sweet Homemade Cornbread

Family dinners will soar to great heights with this soft-and-fluffy, mouth-watering cornbread. With its delectable sweetness, it is sure to please even your pickiest eaters! It is the perfect side dish and pairs well with any of your favorite soups or salads!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Servings 10 people


  • 9x13 pan
  • electric hand mixer


  • 1 cup milk
  • 4 eggs, separate yolks and whites
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted
  • 2 cups white flour
  • 1 cup cornmeal
  • 1 + 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt


  • Preheat oven to 350° and grease a 9x13 pan.
    In a large bowl, combine milk, egg yolks, and vanilla. Mix well.
    Temper the melted butter (to lower the temperature so it doesn't solidify) by adding the milk mixture, a tablespoon at a time, to the melted butter; mixing well with a whisk after each tablespoon is added.
    Add flour, cornmeal, sugar, baking powder, and salt. Stir until fully combined, but don't over-mix.
    In a separate bowl, use an electric hand mixer on high to beat the egg whites until they form stiff peaks. With a spatula, carefully fold into the batter.
    Pour batter into your greased 9x13 pan and bake for 25-30 minutes, or until inserted toothpick comes out clean. (It's okay if you see crumbs.)


You can tell when the cornbread is about done, because the edges will be a toasty-brown and it will begin to pull away from the edges.