Sweet New England Cornbread

Lightly sweet with a slight cornmeal crunch, this sweet New England cornbread recipe is a Yankee classic.

4.06 avg. rating (80% score) - 17 votes

Sweet New England Cornbread

The type of cornmeal has a big impact on the texture of cornbread. Use coarse-grind cornmeal for a toothsome texture; medium-grind (stone-ground Rhode Island brands) for a pleasant crunch; or fine-grind (common in supermarkets) for a light, floury finish.

Total Time: 35 minutes
Hands-On Time: 5 minutes
Yield: 9 servings


  • 1-1/2 cups all-purpose flour
  • 1 cup stone-ground cornmeal
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or sea salt
  • 3 tablespoons unsalted butter, melted and cooled, plus more for pan
  • 2 large eggs
  • 1-1/2 cups whole or 2% milk


Preheat your oven to 425° and grease a 9-inch square baking pan.

In a medium-size bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside. In a small bowl, whisk together the butter, eggs, and milk. Pour over the dry ingredients and fold together until just combined; don’t overmix.

Pour the batter into the prepared pan and bake until the top is lightly golden and a toothpick inserted into the center comes out clean,  25 to 30 minutes. Transfer to a wire rack to cool; then cut into squares and serve warm or at room temperature.

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