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My kids like cornbread because it "isn't so corny". This recipe yields a cornbread that is light, tender and moist. Weighing the ingredients makes life so much easier and creates less dirty dishes. Make friends with your kitchen scale.


  • 1 3/4 cups (206g) All-purpose flour

  • 1 cup (156g) cornmeal

  • 1/4 cup (50g) sugar

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1 1/4 cups (283g) lukewarm milk

  • 4 tbsp (57g) butter, melted and cooled

  • 1/4 cup (50g) vegetable oil

  • 1 egg


  1. Preheat oven to 375ºF. Lightly grease a 9" square pan.

  2. In medium bowl whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.

  3. In another medium bowl or large measuring cup, whisk together milk, butter, oil and egg.

  4. Pour liquid mixture into dry mixture and using spatula, gently mix together until batter is evenly moistened and just combined.

  5. Spread batter into prepared pan. Bake for 20-25 minutes, until edges just begin to pull away from sides of pan and toothpick or knife come out clean.

  6. Remove from oven and let cool for 5 minutes before cutting. Serve alone or with butter or honey.

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