Thanksgiving is right around the corner, so I want to share with you a recipe that I am truly thankful for–cornbread.
It’s simple, straight to the point, and very easy to make. Time to put the corn muffin mix away.
Once you try this recipe, you will not only see how easy it is to make cornbread from scratch, but you’ll be amazed at how wonderful it taste (without all that chalkiness that the box gives).
I love-making cornbread, and this my go-to recipe for it. I can make this in my sleep.
When this goes on the table, I have to do everything in my power to make sure that I have backup.
Since my family don’t usually cook with regular milk, this recipe tastes just as good with soy milk, or if you’re into it, rice milk as well.
And nothing can be said about the ingredients–since it’s simple and straight to the point! I love knowing what I’m eating.
Maybe this can grace your table this Thanksgiving on top of all the yumminess you plan on having on it.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- Preheat oven to 400 degrees F.
- Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
- Stir in egg, milk and vegetable oil until well combined.
- Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Eat and enjoy!
Do you make corn bread for Thanksgiving? Is your recipe similar to this one?
{Don’t go yet, have you tried my Whole Wheat Pancake Recipe?}
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Love a good cornbread recipe! Bread is definitely me and the kids’ weakness … a warm piece of cornbread and glass of milk…deliciousness!!!
Yes yes. I need this cornbread in my life.
You are so making me hungry, woman!! LOL I like how you cut back on the sugar yet maintained the sweetness.
Happy Thanksgiving, Kalley!
This looks delicious! And why yes, I do have all the ingredients in my pantry!
Looks so delicious and moist. I love cornbread, but haven’t tried making it from scratch.
So sorry you thought the sweet potato pie recipe was greasy. I make it all the time with no issues! You could use less butter if you like.
Oh my! That is what my spell checker does to me at night when I shouldn’t be typing! It was supposed to say “Great” recipe”. I am so very sorry for the confusion! I do use a similar recipe and it comes out very yummy! Once again, so sorry for the confusion! *so embarrassing*
Looks yummy! I love sweet cornbread, thanks for the recipe 🙂
You are very welcome! Let me know how it comes out once you try it!
In my search for a truly sweet cornbread, I stumbled upon this non-cake mix version and I’m so happy! The end result is fluffy, sweet, and perfectly balanced. I could not believe I was done putting it together before the oven finished preheating! Thank you for sharing!
You are very welcome! I’m so happy that you were able to make this and it came out perfect!
Can I use a muffin pan size for 12 ?
So sorry for the late reply! Yes you can. You just have to adjust cooking time so it doesn’t burn
I love this recipe. Its just like my moms cornbread. Ham and bean soup with delicious buttery cornbread. My dad always cut a big piece of bread and poured the soup over the top. Yum!
Ooh, that sounds so delish! My favorite thing to eat with this is slit pea soup. I need to try to pour the soup on top 🙂