Rating: 4.83 stars
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I came up with this during my previous life as a firefighter after finding myself having to repeat my more popular recipes over and over. This one is easy to communicate and even easier to remember, since all of the measurements are in multiples of 3, which explains some of the more arcane measurements! A triple recipe, of course. I use this recipe both to serve with soup or chili, as well as the foundation for Nana's cornbread turkey stuffing. Enjoy!

Recipe Summary test

prep:
10 mins
cook:
33 mins
total:
43 mins
Servings:
27
Yield:
1 15x10-inch pan
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Ingredients

27
Original recipe yields 27 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.

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  • Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.

Nutrition Facts

232 calories; protein 4.1g; carbohydrates 31.7g; fat 9.9g; cholesterol 23.4mg; sodium 218mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
06/16/2016
My go-to cornbread recipe. I cut the number of servings to 9 and use my 9 inch square cast iron pan, which I leave in the oven while it's pre-heating. When it's good and hot I drop in a couple of tablespoons of butter, swirl it around until it's all melted, and pour the batter in while it's still sizzling. Then it all goes back in the oven to bake. Gives a nice crispy buttery crust to the cornbread. Read More
(12)

Most helpful critical review

Rating: 3 stars
03/29/2020
Good, simple recipe and did enough to satisfy my craving for cornbread. But I did find it a little dry. Maybe cutting down the baking time from 33mins to 30mins will help. Read More
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/16/2016
My go-to cornbread recipe. I cut the number of servings to 9 and use my 9 inch square cast iron pan, which I leave in the oven while it's pre-heating. When it's good and hot I drop in a couple of tablespoons of butter, swirl it around until it's all melted, and pour the batter in while it's still sizzling. Then it all goes back in the oven to bake. Gives a nice crispy buttery crust to the cornbread. Read More
(12)
Rating: 5 stars
09/28/2014
In my little 2-person house, we can't make such a large amount without waste, so I cut the recipe down to 1/3 (super easy!). Added some green chilis and baked it in my toaster oven. Hunny gave it rave reviews! ?? Read More
(8)
Rating: 5 stars
03/29/2014
This cornbread was excellent. I made the cornbread in a large cast iron skillet and I loved the texture. I did add some red pepper for color. Read More
(6)
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Rating: 5 stars
02/13/2018
Top notch. I made 1/3 the recipe in a 6x8 pan and it was perfect. I did reduce the sugar to 3 tbs and added a large pinch of salt, just because I don't like my cornbread too sweet -- personal taste. Next time I'll try making muffins out of it. Read More
(1)
Rating: 5 stars
09/10/2017
First time making corn bread and this recipe turned out wonderful , moist and yummy ! It is a keeper for sure ! Read More
(1)
Rating: 5 stars
02/05/2016
YUM!! Best cornbread recipe I've used in quite awhile. I only made a smaller amount because there's only two of us. It was very easy to reduce. I did add just a bit more cornmeal and a tad less flour. It was so moist! Will definitely use this recipe again! Read More
(1)
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Rating: 5 stars
04/11/2017
I'm not a good cook (at all) and this is fool proof. I used my ground cornmeal from the corn mill at Cade's Cove in Gatlinburg, Tn so I don't know if that made it taste better, but it was amazing! I did leave out 1/4 cup oil and added 1/4 cup honey for a slightly sweeter cornbread. I also made a thinner batch in my cast iron pan and a thicker one (which came out more cake-like) in a dark pan.Both were great. It does make a lot, but it'll last a few days and I would rather have too much of this deliciousness than not enough. Read More
(1)
Rating: 5 stars
02/18/2021
I have tried a few different cornbread recipes, and this one is on point every single time. I? have made it with hatch green chiles, with cheddar cheese, and just like this and it’s great- it’s always GONE in one meal. Perfect to take to crock pot parties, as well as pot lucks where chili and stews are served. You’ll be the hit of the party! Read More
Rating: 5 stars
01/26/2018
Love this recipe!! I reduce the sugar slightly (by a 1/2 cup for the standard recipe) and throw in a couple of pinches of paprika and just under a cup of thawed frozen corn. Perfection. Read More
Rating: 3 stars
03/29/2020
Good, simple recipe and did enough to satisfy my craving for cornbread. But I did find it a little dry. Maybe cutting down the baking time from 33mins to 30mins will help. Read More