Recipe: Cornbread

I grew up loving chili and cornbread, and never having one without the other (unless it was chili and cinnamon roll day at school in which case, cornbread who?).

Now, I still enjoy the two together, but I have found that sometimes I just want the cornbread. In my head this seems radical. Reckless even. I mean, we never just made cornbread.

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But then I started thinking about all the reasons I should be baking it as a stand alone snack:

1.) It’s delicious

2.) It can be made only using 1 bowl

3.) Butter and Maple Syrup, anyone?

Need I say more? I didn’t think so.

What you’ll need:


1 Cup All-Purpose Flour

1 Cup Yellow Cornmeal

2/3 Cup Sugar

1 teaspoon Salt

3 ½ teaspoons Baking Powder

1 Egg

1 Cup Milk

1/3 Cup Vegetable Oil ( I use sunflower oil)


Measuring Cups

Measuring Spoons

A Large Mixing Bowl

A Spatula or Wooden Spoon (or you know, whatever you like to mix with)

A 9 inch Baking Dish or Cast Iron Skillet, Greased



  • Preheat your oven to 400 degrees Fahrenheit (about 200 degrees Celsius).
  • Grease your 9 inch pan or cast iron skillet.
  • In your large bowl add the flour, cornmeal, sugar, salt, and baking powder. Mix together with your spatula or wooden spoon.
  • Add your egg, breaking the yoke with your spoon so it’s easier to combine (or you could beat your egg before adding it, but that would dirty a second bowl so is it really worth it to you?)
  • Add your milk and oil to the bowl. Mix well.
  • Pour your mixture into your greased pan/skillet.
  • Bake in your preheated oven for 20-25 minutes, or until a knife stuck in the center of the pan comes out clean.


To store:


If I’m going to be eating the whole pan within a couple of days, I tend to just leave it in the skillet and put a plate over top of it. But, if I’m going to be leaving it for a few days (I’ve left it in the fridge well over a week before) I slice it up and keep it in a glass dish with a tight fitting lid. The cast iron seems to start flavoring the cornbread it’s left in there too long, so using glass instead ensures this can’t happen.


2 thoughts on “Recipe: Cornbread

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