A deliciously homemade sweet cornbread with adaptations to make it gluten, dairy, and egg free, as well as vegan! Great for just about any occasion!
There are conflicting opinions of what makes a good cornbread. Sweet or not sweet, with flour or without. My southern grandmother grew up in small town in North Carolina and she taught me how to make cornbread the way she grew up eating it—not sweet and made with all cornmeal. Although I appreciated the taste of this southern style cornbread, I would eat it with some butter and honey, to give it the sweetness I love. Sometimes we would go to a country style restaurant which served sweet cornbread muffins. They tasted like yellow cupcakes and I couldn’t get enough of those things! (Of course, anything which resembles the taste of dessert would be my favorite:)
This homemade sweet cornbread isn’t quite that bad. It’s a happy medium between traditional cornbread and cake. I mean, although I like cake I don’t really want to eat it with my chili! I included different ingredient options to make this gluten-free or regular, with eggs or without. It can also be made totally vegan by using non-dairy butter or coconut oil and flax meal for the eggs. It’s still totally delicious:) Hope you enjoy it, friends!
So where are you on the big cornbread debate? Do you like it sweetened or not?
Use this cornbread recipe to make this easy and delicious Slow Cooker Cornbread Stuffing!