Cornbread

  • Prep Time: 0 mins
  • Total Time: 35 mins
  • Servings: 8-9
  • Ingredients

  • 1cupall-purpose flour
  • 1cupyellow cornmeal
  • 1/4 cupsugar
  • 4teaspoonsbaking powder
  • 3/4 teaspoonsalt
  • 2eggs
  • 1cup milk or 1cupbuttermilk
  • 1/4 cup cooking oil or 1/4 cupshortening, melted, cooled
  • Directions

  • Sift together flour, cornmeal, sugar, baking powder and salt.
  • Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
  • Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
  • Can add drained corn, bacon,finely chopped jalapeno peppers etc. for a different taste.
  • Reviews

  • “Great recipe! I think that the amount of baking powder in this recipe really makes a difference! I used No Salt Added canned corn with mine, and it was great!”

  • “This recipe turned out great!I just love corn bread w/ maple syrup and milk and a big bowl of chili!:o) “

  • “Great ‘simple’ cornbread, just perfect for soup or beans.Very good recipe, quick and easy!Thanks for posting it.”

  • “mmm mmm wonderful stuff !!!followed the recipe exactly and used buttermilk.I was making it for a bake sale and made it into muffins instead of a loaf, wow did they turn out great!!puffed way up and looked outstanding.also had to have a taste, so we had one with our pea soup supper , what a wonderful combination, great meal.I should add too that they sold very quickly at the sale, thanks!!I will be making these again for sure!!!”

  • “This is an absolutely wonderful recipe. I did change it however and will specify the exact change so I can also make it again.1 cup all purpose flour2/3 cup of corn flour1/3 cup of yellow corn meal¼ cup sugar4 tsp. baking powder½ tsp. salt5 whole dates pitted and cut into pea sized pieces2 eggs1 cup milk½ a Granny Smith apple grated1 tsp. bottled lemon juice¼ cup of Crisco butter flavoredHoneyMix and blend dry ingredients to include dates (you don’t want them to stick together in a glob). Lightly mix wet ingredients and add to dry ingredients and barely stir until blended. Dish, drizzle top with a little honey, & and bake as above. WOW! Light and fluffy! You can see the dates but can’t identify the taste. You can’t tell the grated apple is in there. Apple was added as often corn bread is dry and I didn’t want it to be dry. It was NOT dry. Wonderfully moist. I added the lemon juice because I learned in making pancakes that adding a little lemon juice will make the batter really puff up. Add a spot of lemon juice to baking powder and watch the reaction. I drizzled a little honey on the top before baking so that when you put the corn bread in your mouth, your senses will pick up the sweetness of the honey first. Hope this all helps. If you incorporate any of my suggestions, it may make an award winning corn bread (Hope I do not sound egotistical). Enjoy Jim in So. Calif”

  • “Wonderful…Since my husbands by-pass surgery I must find recipes I can convert to heart healthy and this one is perfect.I followed measurements exactly substituting heart healty items such as Fat Free buttermilk, egg beaters and olive oil in place of the butter.The only thing I added that wasn’t in the recipe was a packet of dry Butter Buds for butter flavor and then as suggested in the recipe a four ounce can of green chili’s. My husband is a happy man!”

  • “Yummy! I used butter instead of oil. This cornbread rises higher than any others I have made. My kids said it was like cake.”

  • “When I read Sharlene’s review I almost didn’t try this recipe.I’m glad I did though.My batch turned out perfect.My experienced taste tester (husband) and two amateurs (kids) gave it a thumbs up!I thought it was great.Thanks!”

  • “This is great, converting cups to feet & inches was a bit iffy but got there, mixed great, poured smoothly and cooked great, turned it onto a serving platter, portioned it up and within 30mins it was gone, highly recommended, I do this just for fun and managed to follow this recipe easily,”

  • “Love this!! I live alone so I only make half the recipe. It makes a cute little 6 inch cornbread in a glass skillet. Makes the outside nice and crispy!!”

  • “This was fantastic! I used butter instead of oil and made it in my cast iron skillet and it turned out perfectly. I prefer this type of cornbread to serve with chili or soups over the sweet, cakey type – which is not always easy to find. Thanks for the recipe!!”

  • “I made this tonight and the hubby & I weren’t crazy about it.The 7 year old liked it, though.It did raise up and brown nicely.This is what I did differently:I added a tablespoon of vinegar to the milk as a buttermilk substitute.I used melted butter in place of the oil.Otherwise it was the same.It didn’t have any flavor.We did detect an unwelcomed odor & taste which was possibly the baking powder.”

  • “Finally! An easy, great recipe for cornbread!I hate buying the boxed mixes, and I’m so proud to serve this for my family and watch it get gobbled up! It’s one of my staples now! :D”

  • “EXCELLENT!!! Added about 1/4 shredded cheese. Fantastic!”

  • “It was not quite sweet enough for our tastes, but with honey it was perfect.”

  • “Great crunchy crust on top and very moist, almost melt in your mouth muffin below.What could be better?To suit our personal tastes, I reduced sugar to 1/8 c. and finely chopped 2 jalapenos and some red onion.Incredibly yummy!I even substituted gluten free flour and baked in a muffin tin.Solid recipe!”

  • “This is a very good cornbread recipe. I think it’s the buttermilk that makes this dish. I like my cornbread sweeter so instead of 1/4 cup sugar I used 1/2 cup honey. I also reduced salt to 1/2 tsp (I might keep it at 3/4 tsp next time).”

  • “Wonderful Corn Bread!!!!! 😀 I used vegetable oil, milk and added drained corn.Served this at my chili cook off contest. Yummy! Yummy! Yummy!! I’m not sure what else to say other then moist and delicious!!”

  • “Turned out perfect. I only used 2 teaspoons of baking powder, and next time I think I’ll try it with a little more sugar.”

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