Cornbread (Redux)

I’ve been craving cornbread so here we are making my favorite recipe.

I originally shared this cornbread recipe back in 2013. Side note, how is it that I’ve been blogging over 7 years?! Anyway. It’s still my favorite cornbread recipe and I wanted to share it again because it’s that good. Plus, it’s a bonus for me to have updated pictures.

It’s my favorite cornbread because it’s moist but a tad crumbly (as cornbread should be). There is a hint of sweetness in this cornbread, which I love.  Some people don’t like the sugar because they feel like they are eating cake. (Is that a terrible thing?) All kidding aside, I think cornbread should have a little sweetness, but it should not dominate over the delicate flavor of the corn, which is what this cornbread is really all about.

I thought maybe I’d try to make a small batch of this, but nope because I want it all. It freezes and reheats beautifully. I precut the pieces and place them in a freezer friendly zip lock bag for safe keeping in the freezer. When I want a piece or two I microwave them for a few seconds and they taste just as lovely as the day I made them.

I’m sure you can imagine that cornbread is a great side dish to a variety of meals. I especially think that it’s perfect as we head into soup, chili and stew season. (Also known as Winter around here.)

Cornbread Recipe
(Makes about 16 little cubes)


  • 1 and 1/4 cups yellow corn meal
  • 1 cup all-purposed flour (equivalent to 4.2 ounces)
  • 1/2 cup white sugar (* See note below.)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted and cooled (equivalent to 1 stick)
  • 1 cup milk, room temperature
  • 1 large egg, room temperature

* Note: My husband and I do not find this cornbread to be overly sweet. Traditionally, cornbread is sweet. If you do not want it that sweet then feel free to reduce the measurement to your preference.


  1. Preheat the oven to 400 degrees F.
  2. Grease an 8 x 8 baking pan and set it aside. (I lined the pan with parchment paper first in order to get the cornbread out more easily but that is not necessary.)
  3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.  Set the dry ingredients aside.
  4. In another large bowl, add the melted, cooled butter, room temperature milk, and egg, and whisk everything together.  (Make sure the butter is not hot, and add the milk first to cool it down or you might end up with scrambled eggs.)
  5. Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. (The batter will be thick.)
  6. Add the batter into the prepared baking pan, spread it into an even layer, and bake it in the preheated oven for 20 to 25 minutes or until a tester inserted comes out clean. (It took 20 minutes in my oven.)

Adapted from: Betty Crocker

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