Classic cornbread

Melody U.


I love cornbread, but find most to be too dry and crumbly...and many times, tasteless. So after much trial and error, I finally got it right. Whenever I take it to a potluck, I always just bring printed copies of the recipe because it's a given that everyone will want the recipe.


☆☆☆☆☆ 0 votes

16 or 32 pieces (depending on pan size)
15 Min
40 Min


  • 1 1/2 c
    cornmeal (fine, stone ground)
  • 2 1/2 c
    all purpose flour
  • 1 1/2 c
  • 2 Tbsp
    baking powder
  • 1 tsp
  • 2/3 c
    vegetable oil
  • 1/2 c
    melted butter
  • 2 Tbsp
  • 4 large
    eggs, lightly beaten
  • 2 1/2 c
    whole milk

How to Make Classic cornbread


  1. Preheat oven to 350 degrees F and spray a 9x13 baking pan with cooking spray. You can also cut the ingredients in half and bake in an 8x8 pan.
  2. Melt butter. Stir honey into butter. Set aside to cool.
  3. In large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs and milk. Whisk in the butter/honey mixture. Don't worry if butter starts to harden. Just be sure to scrape it all into the milk mixture.
  4. Pour liquids into flour mixture, gently stirring just until all the dry ingredients are incorporated. Do not overstir! The batter may look lumpy and this is how it should be.
  5. Pour into prepared pan and bake for 40-45 minutes (35 min. approx. for 8x8 pan) or just until knife inserted in center comes out clean. Be careful not to overbake. Serve warm or at room temperature.
  6. Muffings: For regular sized muffins, spray a 12 cup muffin tin with cooking spray. Fill each cup 2/3 full. DO NOT use paper liners. Bake for 15-20 minutes or until knife inserted in center comes out clean. For jumbo muffins, bake 30 minutes.

Printable Recipe Card

About Classic cornbread

Course/Dish: Muffins Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #cornmeal

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