Golden Sweet Cornbread Recipe | This golden sweet cornbread recipe makes perfect muffins for your everyday dinner or Thanksgiving side!
Today I’m going to share one of my biggest “secrets”- my golden sweet cornbread recipe! This is the recipe I’m asked for the most after hosting. It’s perfect for a potluck or a Thanksgiving side.
I’m sharing today as part of the Tastes of the Season recipe series hosted by Kristen of Ella Claire. There are other delicious Thanksgiving sides recipes at the bottom of the post, so make sure to stop by and check those out!
My preferred version of this recipe is muffins. It works well in either the 6-muffin or 12-muffin version. However, it can be made in any pan with a few adjustments!
Like a lot of recipes, this is one that I have had to tweak a bit over time. I have found that there are variations depending on whether or not I’m making muffins, a casserole, or a skillet. The casserole and skillet tend to come out more dry, so adding a bit more milk to those variations seems to do the trick!
They are delicious served warm with butter brushed on and/or with a drizzle of honey. They are definitely on the sweet side, so I would only recommend the honey if you have a major sweet tooth!
From my kitchen to yours, I hope you have a lovely Thanksgiving celebration!
Golden Sweet Cornbread
This golden sweet cornbread recipe makes perfect muffins for your everyday dinner or Thanksgiving side!
- 1 cup self-rising flour optional, sift for fluffier results
- 1 cup cornmeal
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1/2 cup butter, melted one stick
- 1 large egg, whisked
- 1 cup milk if making casserole or skillet, add 1/4 cup
Preheat oven to 400 degrees Fahrenheit. Grease muffin tin, or 8" casserole dish, or loaf pan, or 8" cast iron skillet.
Mix dry ingredients until well blended.
Whisk together melted butter, whisked egg, and milk.
Pour wet ingredients into dry ingredients. Mix until fully combined.
Pour batter into pan of choice. Bake 20-25 minutes or until a toothpick inserted comes out clean. Top will have a golden appearance.
The results can be dry with larger pans versus muffins. If making casserole or skillet, add additional 1/4 cup of milk for moisture.
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Thanksgiving Sides| Tastes of the Season
Apple Walnut Cranberry Sauce by Ella Claire | Paleo Sweet Potato Casserole by Nesting with Grace | Herb and Garlic Roasted Carrots by Craftberry Bush | Bacon Green Beans by anderson + grant | Pumpkin & Cheddar Scalloped Potatoes by My Sweet Savannah
Sweet Potato Pie by City Farmhouse | Sweet Cornbread by Nina Hendrick Design Co. | Sally Lunn Bread by House 214 | Cranberry & Brie Bites by Finding Home Farms | Avocado Bacon Butternut Salad with Pumpkin Vinaigrette by Nest of Posies