Sweet Corn Bread Recipe with Berries

Last Updated on April 27, 2022 by Ellen Christian

This sweet corn bread recipe with mixed berries is an absolutely delicious lightly sweet dessert. Now, there’s a debate in my home about corn bread. My husband says it should have no sugar added. But, I always grew up eating it with sugar. Do you enjoy yours sweet or not?

Sweet Corn Bread Recipe

So, this sweet corn bread recipe uses a box of corn bread mix. If you prefer, you can definitely make yours from scratch. Otherwise, use whatever type of corn bread mix your family usually enjoys the most. We occasionally use the Jiffy brand because it’s relatively inexpensive.

Does cornbread need sugar?

Cornbread started out as corn pone which had no sugar added. They added buttermilk and baking soda to the cornmeal. It’s evolved over the years and cornbread of today generally has added wheat flour. And, if you enjoy a sweet corn bread recipe, it has added sugar. Do you have to add sugar? No.

Does southern cornbread have sugar?

Traditionally, southern cornbread does not have added sugar. My husband is from Texas and things adding sugar to cornbread is the worst thing ever. Here in New England, a sweet corn bread recipe is the one most commonly used.

This sweet corn bread recipe is intended to be a dessert. It has layers of fresh berries and is topped with brown sugar and whipped cream. It would be delicious any time of the year. But, it will be the least inexpensive to make during the summer when fresh berries are at their lowest price. Or, you can get them from a pick your own berry farm like I do.

Skillet cornbread recipe

I often bake our cornbread in a cast-iron skillet. But, because this one is made as a cake dessert, it’s baked in a 9 x 13 ban. If you want to make it in a skillet, you definitely can. You may need to experiment a bit to find out how long to cook it. It will depend on the size of your cast iron pan.

What size box of cornbread should I use?

You’ll need a large enough size to make a 9×13 pan of cornbread. The Jiffy Mixes are small so you will probably need to if you use one of those. If you use a full-size box of cornbread mix, then one will be fine. Look at the directions on the box to see how much it’s supposed to make.

What types of berries should I use?

This recipe uses raspberries and blueberries because that’s what’s available in the middle of the summer. But, if you want to make this in the springtime, you can easily use strawberries. Or, if you have no fresh berries, you could try frozen. But, be sure that you drain the frozen berries well or your cake will be soggy. You could also try topping it with this strawberry sauce.

Be sure that you scroll to the end of the recipe for a printable version. 

Ingredients for this sweet corn bread recipe

• 1 Box of cornbread mix, miz as directed
• 1 Cup Raspberries
• 3/4 Cup Blueberries
• 1 tablespoon orange zest 2 teaspoons vanilla extract
• 1 tbsp. Cinnamon
• ¼ cup Brown sugar

Sweet corn bread recipe directions

• Preheat the oven to 350°F.
• Spray a 13- x 9-inch pan with non-stick cooking spray.
• Prepare the cornbread mixture as directed.
• Spread half of the batter into a prepared baking pan, and scatter berries on top,
• Cover with the remaining batter.
• Sprinkle the brown sugar and cinnamon on top.
• Bake in preheated oven 55 minutes to 1 hour and 5 minutes.
• Cool on a wire rack for 20 minutes.
• Garnish with fresh whip cream and berries

 This sweet corn bread recipe should stay good in the refrigerator, tightly covered for about three days. If you won’t be eating it all immediately, don’t add the fruit and whipped cream to the top until right before you serve each piece.

More berry desserts

• Strawberry bread
• Strawberry galette
• Blueberry coffee cake