Posts Tagged with cornbread

Sweet Cream Cornbread Recipe (Moist, Buttery, and Sweet!)

Baking, Holiday, Recipes
Posted on

Jump to Recipe

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.

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.

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

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.

Screenshot

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!

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.

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.

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

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.
Print

Sweet Cream Cornbread Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 People

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.

Southern Cornbread Dressing & Turkey Gravy Recipe

Louisiana Favorites, Recipes
Posted on

When it comes to homemade dressing, my mother is Beyoncé. No, seriously. Everyone who has ever tasted her dressing falls in love. So, when the Cookies asked for a Southern Cornbread Dressing recipe I got nervous instantly! Like come on! How am I gonna top Beyoncé‘s recipe? Like how?? Then, I remembered. Coop is Beyoncé‘s child. I can do this! So, I said a quick prayer then proceeded to try to take my own mother’s crown. All’s fair in family and the kitchen! Let me tell you, there was no greater reward than watching the Beyoncé of Dressings go back for a second helping of MY dressing! *insert praise dance* Cookies, my mama loved my dressing! Look at God!! And since you guys are my homies, I’m sharing the goodness with you!

The flavor turkey necks provide the dressing is unmatched. Chicken is great, don’t get me wrong. But, it’s just something special about well-seasoned turkey neck meat in a dressing! And the stock it leaves? Chile, goooood eating! Beyonce (my mother) adds a little bit of chicken liver or gizzards to hers. That adds even more flavor. If you like that slightly strong taste of chicken liver, try it!

The herb stuffing mix that I use a contains sage. Since, sage can be overpowering if used in excess, I don’t add any additional pinches to this recipe. But, please your own taste buds. Season however you’d like. BUT, do not start seasoning your dressing until the bread has had time to soak until that stock. You don’t make it too salty.

Also, it’s important to not overcrowd your baking pan with the dressing. I try not to allow it to fill the pan over 1 1/2 inches in height. If that happens, it will brown too much on the top and bottom while remaining mushy inside. So, if you have too much dressing for your pan, just put half of the mixture in one pan and the rest in another. Watch it while baking and remove it when it gets as dry as you like.

And the cornbread! DO NOT USE SWEET CORNBREAD! Use the same recipe I used in my Seafood Cornbread Dressing http://www.coopcancook.com/seafood-dressing/  Put that box of Jiffy down! I mean it. My mom adds about 1 cup of cooked rice to her dressing to make it rice dressing. Delicious! If you like rice dressing, just stir it into the bowl before pouring into the baking dish. Make sure you taste everything and get that flavor perfect!

I’ve also included an easy recipe for making Turkey dressing from scratch. I use the same stock I made for the dressing with the turkey necks. Just reserve 2 cups of the stock for the gravy.

Happy Cooking,

B. Coop

Southern Cornbread Dressing
Serves 8
Write a review
Save Recipe
Print
Prep Time
1 hr
Cook Time
1 hr 20 min
Total Time
2 hr 20 min
Prep Time
1 hr
Cook Time
1 hr 20 min
Total Time
2 hr 20 min
Cornbread
  1. 1 cup self rising flour
  2. 1 cup yellow cornmeal
  3. 1/3 cup vegetable oil
  4. 1 cup milk
  5. 1 large egg
  6. pinch of salt
  7. 1 tsp granulated sugar
Dressing
  1. 1 lb turkey necks or chicken thighs (bone in)
  2. 1 pan Cornbread (crumbled)
  3. 1/2 of a 14 oz bag of classic herb stuffing mix (Pepperidge Farm brand)
  4. 1 onion
  5. 1 bell pepper
  6. 2 celery stalks
  7. 1 T minced garlic
  8. 1 stick butter
  9. 6 cups water
  10. 1 T onion powder
  11. 1 T garlic powder
  12. Cajun seasoning (or salt) & black pepper to taste
Turkey Gravy
  1. 2 cups stock from turkey necks
  2. 4 TBS butter
  3. 3 TBS flour
  4. 1 tsp onion powder
  5. salt and pepper to taste
Cornbread
  1. Preheat oven 400 degrees F
  2. Mix all ingredients together well.
  3. Pour into a greased 9 inch pan or cast iron skillet
  4. Bake for 20-25 mins. or until a toothpick inserted in the center comes out clean.
Dressing
  1. Season turkey necks or chicken thighs with seasoned salt, onion powder, and garlic powder.
  2. Place them in a stock pot or dutch oven. (Chile, just get a big pot)
  3. Roughly chop half of the onion, bell pepper, and celery.
  4. Add it to the pot with the meat and add the water.
  5. Bring it to a boil, reduce the heat, cover, and simmer until meat is tender and cooked completely.
  6. Remove the meat. Once it cools, separate the meat from the bone, and set it aside.
  7. Strain the stock and reserve. Discard the veggies.
  8. Preheat oven to 350 degrees F
  9. Finely chop the remaining onion, bell pepper, garlic, and celery. Use a food processor if you have one available.
  10. In a pan or skillet, saute veggies the butter until tender.
  11. In a large bowl, add the crumbled cornbread, herb stuffing mix, veggies, onion & garlic powders, meat, and 4 cups of the stock.
  12. Mix well, taste, and adjust seasoning if needed.
  13. Pour mixture into 1 (or 2)* buttered 9x13 casserole dish.
  14. Bake, uncovered, for 40 mins to an 1 hour or until it's as dry as you'd like.**
  15. Allow to cool for 10 mins.
  16. Enjoy!
Turkey Gravy
  1. Melt butter in a heavy bottom saucepan
  2. Whisk in the flour
  3. Continue whisking on medium high heat until the roux is a light brown color
  4. Pour in the stock while whisking
  5. Continue whisking until the gravy thickens
  6. Remove from heat
  7. Stir in the onion powder
  8. Season with salt and pepper to taste
  9. Drizzle over the dressing
  10. Enjoy!
Notes
  1. *If the dressing is thicker than 2 inches in your pan, remove some of it, and bake it in another pan. Use 2 pans instead of one to ensure even baking.
  2. **Check the dressing after the first 30 mins of baking. If it is browning too fast and still "jiggly" in the center when the pan is shaken, place it on the top rack of the oven and continue baking.
Coop Can Cook https://coopcancook.com/

Sweet Cornbread

Recipes
Posted on

Taking a quick break from slow cooking recipes to make my dad his favorite…Sweet Cornbread! This man loves cornbread!! But, I’m making him work for it this time! He’s doing my voice over! 

 

This man is a character. But, this cornbread is easy and heavenly! It’ll be done in less time than it would take you to run out and grab a box of cornbread mix from the store. You can do it! So easy and completely homemade! Try it for yourself!

Oh, want to see more Pops? Check out the “Who’s Coop” tab.

Love, 

B. Coop

 

Sweet Cornbread
Serves 6
Write a review
Save Recipe
Print
Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 1 cup cornmeal
  2. 1 cup self-rising flour
  3. 2/3 cup sugar
  4. 1 egg
  5. 1 cup milk
  6. 1/4 cup vegetable oil
  7. pinch of salt
  8. 2 T butter
Instructions
  1. Preheat oven to 400 degrees F
  2. Mix all ingredients, excluding the butter, in a bowl.
  3. Pour into a buttered 9 inch cast iron skillet or oven safe pan
  4. Bake for 25 mins
  5. Rub butter over the top while hot
  6. Enjoy!
Coop Can Cook https://coopcancook.com/