Use this recipe to make stuffing or simply serve it alongside weeknight dinners.

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes one 8-inch square loaf
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside.

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  • In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

Reviews (3)

58 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 27
  • 2 star values: 13
  • 1 star values: 5
Rating: 1 stars
04/07/2019
NO flour in my cornbread!!!! No way!
Rating: Unrated
01/21/2009
Assuming the tablespoon of butter was meant to butter the pan, this recipe has no oil or butter in the batter and yields pretty dry cornbread. It's a good basic recipe but I prefer a moister cornbread.
Rating: Unrated
12/23/2007
Try using 1/4 cup of whole wheat flour and 3/4 all purpose.
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