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This sweet cornbread tastes like cake. You can’t go wrong with this recipe! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.
Ingredients
- 3 cups all-purpose flour
- 1 1/3 cups white sugar
- 1 cup cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 ½ cups whole milk
- 4 eggs, beaten
- 2/3 cup vegetable oil
- 1/3 cup melted butter
- 2 tablespoons honey
Directions
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 3
Stir flour, sugar, cornmeal, baking powder, and salt together in a mixing bowl. Pour in milk, beaten eggs, vegetable oil, melted butter, and honey; stir just to moisten.
Step 4
Pour batter into the prepared baking dish.
Step 5
Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
Step 6
Enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 461 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat7g | 34% |
| Cholesterol81mg | 27% |
| Sodium519mg | 23% |
| Total Carbohydrate61g | 22% |
| Dietary Fiber1g | 5% |
| Total Sugars28g | |
| Protein8g | |
| Calcium209mg | 16% |
| Iron3mg | 14% |
| Potassium150mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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