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.


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


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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


  • 1Preheat 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.
  • 2Melt butter. Stir honey into butter. Set aside to cool.
  • 3In 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.
  • 4Pour 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.
  • 5Pour 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.
  • 6Muffings: 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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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.