This is no ordinary cornbread. Seriously people – I couldn’t decide whether I should put this in the “bread” section of my recipe book or the “desserts!” This amazing cornbread is not your typical run of the mill, dry crumbly cornbread. This is more like CAKE cornbread.
I remember when my dad first made this and it was like heaven in my mouth! I haven’t made any other cornbread since and I have yet to taste a cornbread recipe I like better. This will quickly become your favorite I can almost promise you!
AND, it’s incredibly easy! Seriously, you can’t go wrong. You literally mix the ingredients in a bowl, toss it in a pan and bake until that gorgeous, golden surface of cornbread assails your senses! Roughly 5 minutes of prep time and 30 minutes bake time and you’ve got yourself a slice of heaven in a 9X13 pan!
I hope you love this recipe as much as I do! So let’s jump in!
(Download this recipe card HERE from our Recipe Book!)
You’ll want to have two bowls handy, a large and medium-sized, as well as a 9×13” pan.
In your large mixing bowl, toss together your dry ingredients and mix until combined.
In your medium sized bowl, mix together your wet ingredients until combined. (The butter will typically turn a little lumpy when mixed into the milk and eggs, this is totally okay so no worries!)
Combine the wet ingredients with the dry and mix together well – there will be some small lumps.
Make sure to grease your 9×13” pan and pour the mixture in.
After that, you simply bake for about 30 minutes at 350 degrees until nice and golden and the center is no longer giggly!
Let sit for a couple minutes and then slice and dig in! Serve this with your favorite chili (my favorite is my Whole30 Sweet Potato Chili – YUM!) and you have one of the best cozy evening dinners in! You can make these into muffins or cook in a cast iron or whatever suits your fancy!
Let me know how yours turns out if you give it a go! You won’t regret it I promise!! Happy cooking!
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