Low Sugar Sweet Cornbread

Total time45 min

Prep time10 min

Cook time25 min

This golden, tender cornbread comes together with a hearty base of yellow cornmeal and flour, whisked until just combined for that classic crumbly-yet-moist texture. Whole milk and eggs give the batter richness, while a splash of vanilla adds warmth to every bite. The top bakes up beautifully golden and slightly crisp, while the inside stays soft and pillowy — exactly what good cornbread should be. Cut into neat squares, it's a comforting side that pairs perfectly with chili, barbecue, or a simple pat of something buttery on top. This one is a solid pick for an added sugar free table, letting the natural sweetness of the cornmeal shine through instead.

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Ingredients

9 servings

1 cup yellow cornmeal
Pearl Milling Co Yellow Corn Meal - 5 LB Kroger Yellow Corn Meal Albers Enriched & Degermed Yellow Corn Meal - 40 Oz Pearl Milling Company Yellow Corn Meal Lamb's Stone Ground Yellow Corn Meal
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1 cup all-purpose flour
½ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp baking powder
½ tsp salt
1 cup whole milk
2 large eggs
⅓ cup unsalted butter, melted and slightly cooled
1 tsp vanilla extract

Instructions

1
Preheat the oven to 400°F (205°C). Grease an 8x8-inch baking pan with butter or nonstick spray.
2
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.

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