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Looking for the perfect sweet cornbread recipe to serve with dinner or holiday meals? This Sweet Cream Cornbread is soft, moist, and packed with flavor. It’s made with creamed corn, heavy cream, and a touch of vanilla for a rich, bakery-style taste. Topped with a buttery honey glaze, this cornbread stays tender and delicious for days.

Whether you’re making it for Sunday dinner, Thanksgiving, or a potluck, this easy homemade cornbread is always a crowd favorite.

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Why You’ll Love This Sweet Cream Cornbread

• Ultra Moist Texture – thanks to creamed corn and heavy cream.
• Perfectly Sweet – just enough sugar and honey glaze to balance savory dishes.
• Simple Ingredients – pantry staples you already have at home.
• Crowd Pleaser – pairs with BBQ, chili, fried chicken, or holiday feasts.

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Ingredients You’ll Need

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ⅛ teaspoon salt
• 1 ½ cups heavy cream
• 1 egg
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 (15 oz) can creamed corn (blended until smooth)

For the Honey Butter Glaze:

• ⅓ cup honey
• 3 tablespoons melted butter

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Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Grease a 9×9 baking dish or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

3. Mix the Wet Ingredients

In a separate large bowl, whisk the heavy cream, egg, vegetable oil, vanilla extract, and blended creamed corn until smooth.

4. Combine the Mixtures

Gradually fold the dry ingredients into the wet mixture. Stir gently until the batter is fully combined—do not overmix.

5. Bake the Cornbread

Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

6. Add the Glaze

In a small bowl, stir together the honey and melted butter. Brush or pour the glaze evenly over the cornbread during the last 5 minutes of baking.

7. Cool and Serve

Allow the cornbread to cool slightly before slicing. Serve warm for the best flavor!

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Tips for the Best Sweet Cornbread

• Don’t skip the glaze – it keeps the cornbread extra moist.
• Use blended creamed corn for a smoother batter.
• Add extra flavor – a pinch of cinnamon or nutmeg makes it even more cozy.
• Serve with savory dishes – it pairs beautifully with chili, BBQ ribs, or fried chicken.

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Storage and Reheating

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Wrap slices individually in plastic wrap and freeze for up to 2 months.
• Reheat: Warm in the oven or microwave before serving.

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What to Serve with Sweet Cornbread

This moist cornbread complements a variety of dishes:

• Classic Southern chili
• BBQ pulled pork or ribs
• Fried chicken
• Collard greens or black-eyed peas
• Thanksgiving turkey and dressing

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Sweet Cream Cornbread Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 squares

Ingredients

Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ⅛ teaspoon salt
• 1 ½ cups heavy cream
• 1 egg
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• 15 oz creamed corn (blended)

Glaze:

• ⅓ cup honey
• 3 tablespoons melted butter

Instructions

1. Preheat oven to 400°F. Grease a 9×9 baking dish.
2. Mix cornmeal, flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together cream, egg, oil, vanilla, and blended creamed corn.
4. Fold dry ingredients into wet ingredients until just combined.
5. Pour batter into pan and bake 25–30 minutes.
6. Stir honey and butter together, then glaze cornbread during last 5 minutes of baking.
7. Let cool slightly, slice, and serve.

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