Sweet Corn Bread Recipe with Corn
My husband is from Oklahoma and he likes when I make southern inspired meals that remind him of home and his grandmother. While we were living in Winston-Salem, NC I started making a corn bread recipe from scratch that he loved, over time I perfected it and made it my own. It’s more like a sweet corn cake but he loves it that way.
I’m actually surprised that I don’t already have this recipe on my blog. I’ve made it quite a few times but according to my husband I haven’t made any in a while. He picked up a box of corn muffin mix in the store, hinting to me that he wanted some cornbread and when I checked my baking bin I had some yellow corn meal so I decided to make some from scratch. I’ve tried corn bread with pieces of corn in it so when I was making this I tried it for this recipe and I was so surprised at how well it came out. This is a very heavy corn bread, perfect for chili and other stews. Of course if you don’t have to add corn to your recipe if you don’t want to, it’s really up to you and what you feel like baking that day.
I prefer to make my corn bread round, I don’t know why but that’s just my preference. I sometimes make them in muffins as well but for the most part I use a round cake pan to bake my corn bread. You can use whatever you choose to bake yours in. When greasing your pan just lightly grease it because you don’t need that much grease. Here’s the recipe I use to make this Sweet Corn Bread made with Cream Corn.