Make this cornbread recipe the classic way, or try one of the variations for a
yummy twist on the basic recipe.
yummy twist on the basic recipe.
Makes 12 Servings
Ingredients
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 egg
1/4 cup vegetable oil
1 cup milk
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 egg
1/4 cup vegetable oil
1 cup milk
Directions
Preheat the oven to 425 °F. Grease an 8 x 9-inch pan.
Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl. Stir
to combine ingredients.
Crack an egg into a small bowl and beat with a fork to combine the white and yolk.
Add egg, oil, and milk to the flour mixture. Mix until ingredients are well blended.
Pour batter into the prepared pan.
Bake for 20 to 25 minutes, until firm to the touch or a toothpick inserted in the center
comes out clean.
Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl. Stir
to combine ingredients.
Crack an egg into a small bowl and beat with a fork to combine the white and yolk.
Add egg, oil, and milk to the flour mixture. Mix until ingredients are well blended.
Pour batter into the prepared pan.
Bake for 20 to 25 minutes, until firm to the touch or a toothpick inserted in the center
comes out clean.
Variations
Buttermilk Cornbread: Use only 2 teaspoons of baking powder and add
1/4 teaspoon of baking soda. Substitute 1 cup of buttermilk for 1 cup of skim milk.
Whole Wheat Cornbread: Use 1/2 cup all-purpose flour and 1/2 cup
whole wheat flour.
Corny Cornbread: Add 1 cup corn(fresh, frozen, or canned, well
drained) with the milk.
Cheesy Cornbread: Add 1/2 cup shredded cheddar cheese with the
milk.
Chili Cheese Cornbread: Add 1/2 teaspoon chili powder to the flour
mixture. Drain one 4-ounce can chopped green chilies. Add chilies and
1/4 cup shredded Monterey Jack cheese with the milk.
Blueberry Cornbread: Fold 1 cup blueberries* (fresh, frozen, or canned,
well-drained) into the batter.
Cornbread Muffins: Pour batter into prepared muffin cups. Bake 20
minutes at 400 °F.
1/4 teaspoon of baking soda. Substitute 1 cup of buttermilk for 1 cup of skim milk.
Whole Wheat Cornbread: Use 1/2 cup all-purpose flour and 1/2 cup
whole wheat flour.
Corny Cornbread: Add 1 cup corn(fresh, frozen, or canned, well
drained) with the milk.
Cheesy Cornbread: Add 1/2 cup shredded cheddar cheese with the
milk.
Chili Cheese Cornbread: Add 1/2 teaspoon chili powder to the flour
mixture. Drain one 4-ounce can chopped green chilies. Add chilies and
1/4 cup shredded Monterey Jack cheese with the milk.
Blueberry Cornbread: Fold 1 cup blueberries* (fresh, frozen, or canned,
well-drained) into the batter.
Cornbread Muffins: Pour batter into prepared muffin cups. Bake 20
minutes at 400 °F.
