Real Recipes From Real Home Cooks ®

classic cornbread

a recipe by
Melody U.
Jackson, MI

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.

serves 16 or 32 pieces (depending on pan size)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For classic cornbread

  • 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 lg
    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.