I’m a Cali girl. Born and raised here, it’s who I am. I’ve never really been to the East Coast, much less the South.

But once in a while, I get an itch for Southern things like cornbread. A nice cornbread should be just light enough and sweet enough to balance the cornmeal and heaviness of a quickbread. This one is good for snacking as well as with a bowl of hot chili during these nippy California evenings.


Light & Fluffy Cornbread
courtesy Nate and Kylie

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.


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  • [...] ni… cornbread ni nak kata roti rasa macam kek tp nama dia bread lah. Resipi kite dapat kat SINI. Mekacihh tuan [...]

  • [...] adapted from HoneyandButter [...]

  • I’ve cooked this recipe several times and each time is was perfect! My husband likes jiffy corn bread which I refuse to prepare, pointing out the unsafe fat and sugar content. I used only 1/2 cup of sugar which was quite sweet enough, canola oil, and eggbeaters. We eat this corn bread with a lot less guilt.

  • This was the best cornbread recipe that I’ve ever made! My girls are learning to make it now. Thanks for sharing!!!

  • Glad to hear you and your girls are loving this cornbread recipe, Shannon!
    Happy baking!

  • This cornbread is the BOMB.COM!!!! I have tried it with both reg milk and buttermilk And either way it’s sooo good! Thanks for sharing!!!!

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