Sweet, Buttery Cornbread

I LOVE cornbread! I think I’ve made probably over 10 different recipes over the years, but it just never came out the way I wanted it. I decided to take pieces from each recipe I liked and came up with this one, its sweet, buttery and deliciously moist. It goes great with chili, tortilla soup or just about anything!

1/2 cup butter, melted
2/3 cup sugar + extra for sprinkling on top
2 eggs
1 cup heavy cream (you can use buttermilk too)
1 cup all purpose flour (you can also use gluten free flour)
1 cup cornmeal
½ tsp salt
½ tsp baking soda

Preheat oven to 375 degrees. Grease a cast iron pan or 8x8 baking dish.
Stir together melted butter, sugar and eggs, then stir in heavy cream. Stir in flour, cornmeal, baking soda and salt, combining ingredients well.
Pour batter into pan/dish then sprinkle with sugar.
Bake for 20-25 minutes or until toothpick inserted comes out clean and top is golden brown.

I didn’t say this was going to be low in calories! It’s definitely indulgent with the cream and sugar, but that’s ok to have occasionally. When you pair it with something less high in calories, such as my Tortilla Soup, then it makes up for it! Now Get Cookin!


Shonali Thomas
Shonali Thomas


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.

1 Comment


November 01, 2013

I love cornbread and what a wonderful way to bake it—in a scone pan. Thank you for the recipe and the baking idea

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