Published Mar 8th
Prep 15m Cook 30m Additional 5m Ready In 50m
Servings 1 9x13-inch pan Calories 233.7

This recipe comes from my mother-in-law in Canada. It’s the most moist corn bread that I have ever tasted. It’s great with chili con carne or as stuffing for your holiday turkey.

Recipe Ingredients

  • 1 ½ cups cornmeal
  • 2 ½ cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ⅓ cup white sugar
  • 2 eggs
  • ½ cup vegetable oil

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
  2. 2 In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts

  • Calories 233.7
  • Carbohydrate 33.1 g
  • Cholesterol 28.1 mg
  • Fat 9.3 g
  • Fiber 1.3 g
  • Protein 4.9 g
  • Saturated Fat 1.9 g
  • Sodium 252.8 mg
  • Sugar 11 g


  1. If you try this cornbread, with a few suggestions, you will never make another cornbread recipe. I rated Grandmothers Buttermilk Cornbread from this site as the best ever, but this surpasses that one by a long shot! It is very important though to read reviews where the submitter of the recipe says to beat the - Read more ...
  2. I made this for a big gathering this past Sunday. I made it to go along with both a white chili and a regular beef chili. It was awesome!!! Note that I did make the suggested changes below: I used 2 cups cornmeal and 1-1/2 flour; I soaked the cornmeal for 10 minute; I added - Read more ...
  3. since it's impossible just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for - Read more ...
  4. If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into it. When Allrecipes listed this recipe they modified it. Patricia Bergstrom
  5. I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and tasteless. I followed the recipe exactly used fresh ingredients and even left it in the oven a bit less than the time called for. I regret making it for company.:-(
  6. LOVED THIS CORNBREAD!! Its so soft and fluffy and full of corn flavor. My husband is from the south and I've been searching for 5 years for "my" cornbread recipe. I think I finally found it! Cant wait to try it on the inlaws!
  7. This went over very well at dinner. I think my only issue was the corn bread taste wasn't very strong. It was very light compared to others I've tasted and I tend to like very strong flavored cornbread. However if you're into a lighter cornbread you'll probably really like this recipe.
  8. This was my first time making cornbread from scratch, and it turned out great!! I followed the advice to whisk the mixture for 5 minutes before pouring it in the muffin pan, and there were no problems. I lowered the cooking time to 25 minutes since we chose to make muffins. This recipe is definitely - Read more ...
  9. My husband and I have made this recipe several times and we love it. This is a sweet dense cornbread but I find that it's sweetness is a good complement to a spicy chili. It keeps fairly well but any cut edges will dry out quickly -- however since the bread is dense it will - Read more ...

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