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 people ask me for the most after hosting. It’s perfect for a potluck or a Thanksgiving side or just for any day alongside chili. You can see some of my other favorite sides here!
Golden Sweet Cornbread Recipe
My preferred version of this recipe is muffins. It works well in either the 6-muffin or 12-muffin version. However, you can make them 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!
The corn muffins are delicious if you serve them warm with butter brushed on and/or with a drizzle of honey. They are definitely already on the sweet side, so I would only recommend the honey if you have a major sweet tooth!
“Yankee Cornbread”
After posting this originally, I was kindly informed via email that no self-respecting Southerner would put sugar in their cornbread (her words, not mine). I make it the “Yankee” way, no offense. She attached the “correct” recipe.
I’m a New Englander who comes from several hundred years of New Englanders. I replied that I’d never be offended to be called a Yankee. I also politely thanked her for sending over her recipe, since I’m always open to new and different ideas. 😉 Since sharing the story, this recipe is now referred to as Yankee Cornbread in my family (with no shortage of salty New England humor).
For the record, many Southern friends have since told me they also make sweet cornbread, so I do realize she didn’t truly speak for the entire South and that there’s more than one way. It was just funny!
