Nothing corny about this cornbread

Sweet Cornbread

From High Plains Journal’s Homemade in the High Plains cookbook, this week’s featured recipe is Sweet Cornbread from former HPJ’s very own Nick Wells. This cornbread makes a great side for any meal or stands alone as a hearty breakfast.

From the Kitchen of: Nick Wells 

Retired HPJ Livestock Rep and Judging Team Coach from Dodge City, Kansas 

Servings: 10-12 

Total Time: 50 minutes 

I like cornbread with lots of different foods, but you don’t need any other food to enjoy this one. I like it for breakfast sometimes with a little syrup or honey. 


1/2 cup melted butter                       

1 1/2 cup flour 

1 cup sugar           

2 tsp baking powder 

2 eggs           

1/2 tsp salt 

1 cup cornmeal           

1 1/2 cups milk 


Cream butter and sugar, add eggs and beat well. Add cornmeal, then flour, baking powder, and salt. Alternately beat with each addition ending with milk. Bake in greased pans in a 375 degree F oven for 30 to 40 minutes. I like to use a 7 x 11 pan, but a muffin pan or an 8 x 8 works as well.