Recipe By bluegirl
Rating
Published Nov 4th
Prep 10m Cook 25m Additional - Ready In 35m
Servings 1 - 9 inch round pan Calories 188.6

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it’s my family’s favorite.

Recipe Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ⅓ cup white sugar
  • 1 teaspoon salt
  • 3 ½ teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • ⅓ cup vegetable oil

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  2. 2 In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts

  • Calories 188.6
  • Carbohydrate 28.2 g
  • Cholesterol 17.1 mg
  • Fat 7.4 g
  • Fiber 1 g
  • Protein 3.1 g
  • Saturated Fat 1.2 g
  • Sodium 353.9 mg
  • Sugar 12.2 g

Reviews

  1. Awesome cornbread! I used melted butter instead of oil and lowfat buttermilk vs. milk. It was light, fluffy and went great with ribs and the left overs were great for breakfast.
  2. Made this as-written and it was delicious! Very moist, great texture, and just the right amount of sweetness. You will not be disappointed! *Side note: I dont understand why people change the recipe and take away stars from their rating based on that. Make the recipe as-is and then decide. Dont give a bad rating - Read more ...
  3. This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape… they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to - Read more ...
  4. This is excellent cornbread! I use 1/3 c. white and 1/3 c. brown sugar, and I let the cornmeal soak in the milk for 10-15 minutes before mixing with the other ingredients. I've also replaced the vegetable oil with melted butter, which works very well.
  5. Well, needles to say, you'd sure be hard pressed to come up with a better cornbread recipe. It's excellent! Suberb! I've read all 84 + reviews and have learned the following additional options: I can bake it in a muffin pan (bake only 15 minutes); I can cut back on my sugar to maybe a - Read more ...
  6. This is THE best cornbread recipe. Look no further!! I did cut down on the sugar a little. (It's still sweet) Delicious with butter and honey on it. Fantastic accompaniment to soup or stew or beans or even makes a great breakfast! *****This recipe gets a 5 Star rating from MontanaRecipes*****
  7. After reading some of the previous reviews I cut the sugar to 1/2 cup and the baking powder to 2 tsp. The muffins baked well and tasted good... not extraordinary... but good.
  8. I HAVE MADE THIS RECIPE MANY TIMES AND EACH TIME IT WAS MADE, PEOPLE WANTED THE RECIPE. BY THE TIME YOUR OVEN PRE HEATS, THE INGREDIENTS ARE MIXED AND READY TO BE PLACED IN THE OVEN!! DON"T EVER THINK OF USING A BOXED RECIPE. THIS IS JUST AS EASY, BETTER TASTING AND LOWER IN FAT. - Read more ...
  9. The only bad thing I'd say about this is that it crumbled to easily, and it was really messy.
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