Description
Sweet Cream Cornbread is a tender, moist, and lightly sweetened cornbread perfect for pairing with chili, soups, or enjoying on its own. Its golden crumb and buttery flavor make it a comfort food favorite.
Ingredients
Units
Scale
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and grease a 9×9-inch baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix eggs, milk, heavy cream, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Spread batter evenly in prepared pan and bake for 25–30 minutes until golden and a toothpick inserted comes out clean.
- Let cool slightly before cutting into squares and serving.
Notes
- Do not overmix the batter to keep the cornbread tender.
- Use cold heavy cream for faster whipping and moisture.
- Brush melted butter on top after baking for extra flavor and shine.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg