Cornbread recipe

I love cornbread, but it always came out too dry and crumbly.

Until I tried this recipe.

This cornbread was moist and easy to make. Even better, all of the ingredients are probably already in your pantry.


1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten


Cornbread before baking

  1. Preheat oven to 400°F.
  2. Spray a round pie plate (regular or deep dish) with cooking spray.
  3. Mix together the flour, cornmeal, sugar, baking powder and salt.
  4. Stir in milk, vegetable oil and egg. Mix just until the dough is moistened.
  5. Pour the batter into the pie plate.
  6. Bake 20-25 minutes, or until golden-brown.

Sliced cornbread from pie plate

The original recipe called for a 8 or 9 inch square pan, but I much prefer the pie plate. The depth is perfect and you end up with perfect slices for each serving.

I really like cornbread when you are making a one-dish meal for dinner. It simply feels like a more complete meal when you have 2 separate things on your plate. And with the cornbread taking no more than 30 minutes to make, there’s no excuse for not whipping up a batch.

I discovered this recipe on It has 31 reviews and averages 4+ stars. The reviewers tried a lot tweaks.

Here are the substitutions the reviewers said worked great:

  • used 2 egg whites instead of 1 egg, and low fat sour cream instead of oil
  • used egg substitute and soy milk
  • made it gluten-free by using a gluten free all-purpose flour blend
  • used Splenda instead of sugar and whole wheat flour
  • reduce the sugar to 2 tablespoons
  • used 1 cup cornmeal, 1/2 cup white flour and 1/2 cup white whole wheat flour
  • combine the dry ingredients in a freezer bag and store in the freezer until ready to add the liquid ingredients
  • baked in a muffin tin with 1/4 cup of batter each, yields 9 cornbread muffins
  • baked in a cast iron skillet that was preheated before filling

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