DSCF2013This cornbread recipe was so easy that I regret not learning this before last Thanksgiving. But it’s okay, it’s never too late. Now I know, and there’s always next year!

Modified from
Serves 6-8 as a side (like with homemade chili!)
You need:
1 large bowl
1 whisk
one 8×8 square pan or 9 inch round pan
1 c milk (2% or whole), warm
1/4 c unsalted butter, melted
2 large eggs
1 1/4 c yellow cornmeal
1 c all-purpose flour, loose
1/3 c granulated sugar
1 Tbsp baking powder
1/2 tsp salt

DSCF1984DSCF1987DSCF1988Grease the bottom of your 8×8 square or 9″ round pan with butter or oil. Preheat the oven to 400 deg F.

Mix 1 c warm milk and 1/4 c melted butter in a large bowl. Whisk in 2 large eggs, one at a time. When combined, pour in all dry ingredients: 1 1/4 c yellow cornmeal, 1 c all-purpose flour, loose, 1/3 c granulated sugar, 1 Tbsp baking powder and 1/2 tsp salt. Batter will be slightly lumpy, which is ok.

Pour into prepared pan, then bake for 25 minutes on the center rack until golden brown and/or toothpick comes out clean. Ready to serve. Keeps in an airtight container for 3-4 days.


One thought on “cornbread

  • March 31, 2016 at 11:25 am

    Are you hosting next year too?


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