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User Rating 5 Star Rating (2 Reviews)


2009 Cornbread Photo by Carroll Pellegrinelli, licensed to About.com.

If you love cornbread, you'll love this recipe.

2009 Cornbread Photo by Carroll Pellegrinelli, licensed to About.com.
This could happen to you. I put this pan of cornbread on the dinner table, and then went back to the kitchen for a few moments. When I returned to the table more than half of it was gone.

Be sure to save this cornbread recipe. It's one you'll make over and over again.

Prep Time: 15 minutes

Total Time: 15 minutes


  • 1 cup cornmeal
  • 1-3/4 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 cup (plus optional 1 tablespoon) sugar*
  • ----
  • 1/2 cup melted and cooled butter or vegetable oil or bacon grease
  • 1-1/4 cups milk
  • 1 large egg


Preheat oven to 375 degrees F. Lightly grease 9-inch square pan**.

In large bowl with a wire whisk, combine first set of ingredients. In medium bowl, combine second set of ingredients. Add wet to dry ingredients and stir until just moistened. Pour into prepared pan and bake for 20 to 25 minutes. Test center for doneness. Cool for a few minutes before serving. Serve with real butter and/or honey.

Makes 9 2-1/3 inch squares more or less on how it's cut.

Notes in the Margin:
*I prefer my cornbread sweet, so I add the extra tablespoon of sugar.
**You could also make this cornbread in a greased iron skillet or a 12-cup muffin tin. Baking times will vary.
User Reviews

Reviews for this section have been closed.

 5 out of 5
BEST OF THE BEST!!, Member lilimj

I tried this recipe out of the hundreds on the net. It was delicious, everyone loved it. I will be making it again tomorrow. Thanks Carol!

1 out of 1 people found this helpful.

See all 2 reviews

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