Desserts · Photography

Sweet Cornbread

Sweet Cornbread

My mom used to make this recipe when I was a little girl and I loved it. It took me years to make it because I knew will never be as good as my mom’s. The recipe is very easy and you don’t need experience in baking. Trust me!

This recipe is not the original cornbread recipe my mom made it. I changed it a little bit to make it a little gourmet.


  • 1 cup all- purpose flour
  • 1 cup yellow cornmeal
  • 1 cup semolina
  • ½ cup honey
  • 1 egg
  • 5 g baking powder
  • 1 cup kefir
  • ½ cup milk
  • 1 tablespoon oil


Grease a round cake pan or cast iron skillet well and set aside. Preheat the oven to 200 degrees C. In a medium mixing bowl add the flour, cornmeal, semolina and baking powder. Whisk to combine well.

Make a well in the center of your dry ingredients and add your oil, kefir, milk, honey and egg. Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean. Serve hot or cold. You can also serve it with, sour cream, kefir or jam. Enjoy!

Sweet Cornbread




48 thoughts on “Sweet Cornbread

  1. I too like you miss some of the dishes that my grandma used to pass and I have been asking my mom for years now to teach me how to make my grandma’s scallion pancakes (apparently it is a lot of effort). I applaud that you are now making your mom’s corn bread!

      1. Ha, ha! We don’t have pound cake either, but we can certainly serve anything with tea!

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