I really love this Sweet Corn Bread. I actually grew with the smell and taste of this delicious sweet bread. My grandma used to make this bread on her outdoor oven and ever since childhood this sweet corn bread turned to be one of my favorite sweet snacks. Even now, after so many years, I still love it.
This bread is sweet, rich and tasty, the caramelized sugar on top makes it simply irresistible. Serve it warm alongside a cup of milk or yogurt to make a great choice for breakfast.
How to make sweet corn bread
Preheat your oven to 180°C (350°F) and generously grease a 10-inch (26cm) square baking pan to prepare for baking.
Begin by separating the egg whites from the yolks. In a large mixing bowl, combine the egg yolks with sugar, oil, lemon zest, yogurt, vanilla extract, and baking powder. Stir in the cornmeal and semolina flour until well incorporated.
In another clean bowl, whip the egg whites with a mixer until they become foamy and form stiff peaks. Gently fold the whipped egg whites into the yolk mixture, ensuring it’s thoroughly combined but taking care not to deflate the egg whites.
Pour the combined mixture into the prepared 10-inch square cake pan, spreading it evenly. Sprinkle 4 tablespoons of sugar evenly over the surface of the mixture, which will help create a caramelized top.
Place the pan into the preheated oven and bake for about 40-45 minutes, or until the top turns golden brown and develops a caramelized crust. To ensure it’s fully baked, insert a toothpick into the center of the cake; it should come out clean when it’s done.
Once baked to perfection, remove the cake from the oven and let it cool slightly in the pan before transferring it to a wire rack to cool completely. This delightful cake is best enjoyed warm or at room temperature, perfect for any occasion with its moist texture and appealing caramelized top.
Hope you will try this amazing sweet corn bread. If you do don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.
For more easy sweet treats check our full collection of Easy Desserts.
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Sweet Corn Bread
Ingredients
- 2 cups (500g) plain yogurt
- 3 large eggs
- 8 tbsp (120g) sugar
- 3/4 cup (150ml) oil
- 2 tsp (8g) baking powder
- 1 tsp (5g) vanilla extract
- finely grated zest of 1 lemon
- 13 tbsp (190g) cornmeal
- 2 tbsp (20g) semolina flour
- 4 tbsp (60g) sugar , for sprinkling on top
Instructions
- Preheat oven to 180°C (350°F). Grease a 10-inch (26cm) square baking pan.
- Separate egg whites from the yolks. Mix egg yolks with sugar, oil, lemon zest, yogurt, vanilla extract and baking powder. Stir in cornmeal and semolina flour.Â
- Whip egg whites until foamy and form stiff peaks. Fold in egg whites into yolk mixture.Â
- Pour the mixture into greased 10 inch square cake pan. Sprinkle 4 tbsp sugar all over the surface of the mixture.
- Bake for about 40-45 minutes until golden and the top is caramelized. You can also make sure that is done by inserting a toothpick in the center and comes out clean.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I decided to make this as soon as I saw the words “caramelized sugar.” Who can beat that?
Wow, this sounds so good! I was surprised to see vanilla on the list of ingredients, but I am willing to give it a try, your photos are mouth watering!
Yum. I’m always searching for the perfect cornbread. Who knew that it would be sweet! Loving the caramelized topping. Congrats on Top 9!
I adore that recipe! i must made! ok, my english dont very good looking ehee… Saludos, Paula desde Buenos Aires, Argentina.
Looks amazing. Is this an original? Totally creative.
That corn bread just looks so yummy. Oh caramelized sugar on the top makes it even more irresistible.
I love corn bread. I love the American style and the sweeter Mexican version called pastel de elote or panque de elote. I like the carmelized topping in your recipe. I think I’ll throw in a few fresh sweet corn kernals too. I really like the recipes you offer and congrats on making Top 9 so often.
Your corn bread looks delicious. I think it’s really easy to sometimes mess up such “basic” recipes, but yours definitely looks like a success!
Caramelized sugar and vanilla! This is obviouisly not my mother’s cornbread.
First time visiting your blog…LOVE it! Really like the layout and design, very classy. Saving to my favs!
I will try it soon… It looks so delicious !
he intentado hacer la receta y me subió mucho pero cuando la saque del horno
se me bajo y quedo muy baja,no se ¿porque pudo ser?
I am not sure I understood well, google translate didn't help too much. If the cake has grown well in the oven and after you took it out reduced, it means it needed more flour, more cornmeal. If the consistency of batter is too runny you may need to add more cornmeal or semolina flour.
Hi,
I made your sweet corn bread yesterday. But, it turned out like a yogurt pudding….not at all like your photos. Sorry to ask you, is the quantity of yogurt correct (500 grs)?
I love your recipes, I’ve already made several, all very good and simple.
regards. Ana
merci pour recettes ils sont manifique moi j’ai la maladie coelique est je mange sans gluten alors j’ai testé le pain de mais sucré.
MES SALUTATIONS