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What are you waiting for?! Make this cornbread!

Yes, make this. NOW.

  Cornbread! This is a basic cornbread recipe that I cook in a iron skillet. It's pretty simple and can be adjusted to your preferred taste just by adding and subtracting ingredients. Less sugar, more sugar, another egg, etc. You can also make a light version by cutting down on the butter, using non-fat milk or do as I did by using unsweetened, fat free almond milk. You can play with optional ingredients too. This time I added chopped green onions, last time fresh roasted corn and chile flakes, the time before that chopped cooked bacon and shredded cheddar cheese. I love it also right out of the pan with honey drizzled on top. As you can probably figure out, this is a flexible yummy recipe that is easy to make and easy to be creative with!!  What are you waiting for?!! Cornbread
  • 4 tablespoons butter (or olive oil)
  • 1 1/2 cups medium-grind cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 2 eggs
  • 1 1/4 cups milk, more if needed


  • Preheat oven to 375 degrees. Put butter in iron skillet or 8 inch baking pan. Place the pan in the oven about 5 minute before you add batter. This will heat the pan and melt the butter. Don't put the pan into the oven too early or the butter will burn (it's happened to me).

Milk to eggs.....check.

  • Combine dry ingredients in a bowl. Make a well in dry ingredients. Stir milk and eggs into dry ingredients, mixing with a few strokes. If it's dry, add a bit more milk.

Dry ingredients....check.


In the well!....check.


Add ins in....check.

  • Take skillet (pan) out of oven, pour batter into skillet and smooth out. Return pan to oven and bake about 30 minutes, or until top is lightly browned and sides have pulled away from sides.

Ready to bake, in the oven....check.


Done!!... Check.

  ENJOY!  - Susie

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