Easy Copycat Jason's Deli Sweet Cornbread
Description
Moist, buttery, and perfectly sweet — this copycat Jason's Deli cornbread is the ultimate soup-and-stew sidekick, ready in just 30 minutes.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, or buttermilk
- ½ cup butter, 1 stick unsalted butter, melted
- 2 v eggs
- 2 tablespoons honey, optional, for extra moisture and flavor
Instructions
- Preheat oven to 375°F (190°C). Grease an 8x8-inch baking pan or line a muffin tin.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, melted butter, eggs, and honey until smooth.
- Pour wet ingredients into the dry and stir gently just until combined. Do not overmix.
- Transfer the batter to the prepared pan (or fill muffin cups two-thirds full).
- Bake 20–25 minutes for a pan, or 15–18 minutes for muffins, until golden and a toothpick comes out clean.
- Cool 5–10 minutes, slice, and serve warm with butter and honey.
Equipment
- Mixer
- Baking Pan
Notes
- For extra moist cornbread, use buttermilk and add an additional tablespoon of honey.
- Brush the warm top with melted butter for a glossy, bakery-style finish.
- Store airtight up to 2 days at room temperature, 5 days refrigerated, or 3 months frozen.
Nutrition
Serving: 1ServingCalories: 297kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 31mgSodium: 364mgPotassium: 119mgFiber: 2gSugar: 20gVitamin A: 360IUVitamin C: 0.02mgCalcium: 118mgIron: 1mg