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Sweet Cornbread

This past year has been an opportunity to reflect on what’s truly important. For many, family is at the top of the list. And now, as it becomes safer to get together, it’s time to use the single greatest place to connect with loved ones: the dinner table. No matter what your ideal gathering looks like—maybe it’s all about the decor and glamour; a nod to family favorites; an emphasis on no-fuss, fresh ingredients; or a combination of the three—we’ve got options to suit. Each one is designed to limit stress so that you can enjoy and spend quality time with your guests.

The below recipe is excerpted from Sweet July Magazine. For all of the recipes, get the Fall/Winter 2021 Issue here! Recipes photographed by Antonis Achilleos and Greg Dupree.

Recipe:

Sweet Cornbread

Ingredients

  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 cup melted butter
  • 1 (15-ounce) package honey cornbread mix
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can creamed-style yellow corn
  • 1 ounce sharp cheddar, shredded (about 1/4 cup)
  • 1 tbsp butter
  • 2 tbsp light brown sugar

Instructions

  • Preheat oven to 350°.
  • Combine plain Greek yogurt, eggs, granulated sugar, kosher salt, and melted butter in a large bowl; whisk to combine.
  • Add honey cornbread mix, whole kernel corn, creamed-style yellow corn; and sharp cheddar, and stir until just combined.
  • Heat 1 tablespoon butter in a large cast-iron skillet over medium-high. Stir until golden brown, about 1 minute. Sprinkle light brown sugar over butter, and remove skillet from heat.
  • Pour cornbread mixture into skillet. Bake until golden brown and a toothpick inserted in center comes out clean, 50 to 60 minutes. Remove from oven, and cool slightly before serving.

Ingredients

  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1/2 cup melted butter
  • 1 (15-ounce) package honey cornbread mix
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can creamed-style yellow corn
  • 1 ounce sharp cheddar, shredded (about 1/4 cup)
  • 1 tbsp butter
  • 2 tbsp light brown sugar

Instructions

  • Preheat oven to 350°.
  • Combine plain Greek yogurt, eggs, granulated sugar, kosher salt, and melted butter in a large bowl; whisk to combine.
  • Add honey cornbread mix, whole kernel corn, creamed-style yellow corn; and sharp cheddar, and stir until just combined.
  • Heat 1 tablespoon butter in a large cast-iron skillet over medium-high. Stir until golden brown, about 1 minute. Sprinkle light brown sugar over butter, and remove skillet from heat.
  • Pour cornbread mixture into skillet. Bake until golden brown and a toothpick inserted in center comes out clean, 50 to 60 minutes. Remove from oven, and cool slightly before serving.
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