This corn bread is so sweet with a tender crumb, I practically consider it to be cake. I usually make this version of corn bread vs. my classic corn bread when I’m entertaining and have people over for a football game or some other event that includes chili. Classic corn bread is still delicious in it’s own right, but it’s sweet sister over here is the ultimate crowd pleaser. I refer to it in my head as “party corn bread” hahaha. I originally found this recipe by Holly at Life in the Lofthouse (https://life-in-the-lofthouse.com/sweet-cornbread/) and have only made small changes to it.

I found separating the egg yolks from the whites to be totally optional. Not many people can tell the difference between the corn bread made with the whole eggs vs the whites separated and beaten into a meringue. So if you’re short on time, or a meringue seems intimidating to you, just use the whole eggs like you would in any other classic baking recipe.

An important note regarding dirtying up two bowls: Normally I’m a lazy baker and avoid dirtying two bowls when I’m baking (even if the recipe tells me to combine the wet and dry ingredients separately). But this recipe is an exception. It’s important to mix the dry ingredients separately before adding them into the wet ingredients. Once the wet and dry are combined, you should only mix them until all the dry ingredients become moistened, and if you didn’t combine the dry ingredients beforehand, the salt and baking powder may not distribute evenly enough rendering a lumpy/dense/haphazardly salted bread. Over-mixing the batter to try to make up for not premixing the dry ingredients will only leave you with a tough uninviting crumb. So as much as I love one-bowl baking, I have to recommend you use two.

This is also a great side to “pantry prep”. Just put all the dry ingredients in a ziplock bag and keep it in your pantry until you need it, then add the wet ingredients and bake! It’s your own box mix of corn bread that’s full of home made love and is stored in a bag instead of a box!