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Mom’s Cornbread

Prep Time:

5 minutes

Cook Time:

20 minutes





About the Recipe


  • 1½ cups flour

  • ¾ teaspoon salt

  • 1½ cups cornmeal

  • 3 eggs

  • 2 tablespoons baking powder

  • ¾ cup oil

  • ¾ cup sugar

  • 1½ cups milk


  1. Pre-heat oven to 400°.

  2. Mix all ingredients just until well moistened.

  3. Pour into a greased 9×13 pan and bake for 20 minutes.

I actually prefer to pour my batter into a greased or paper lined muffin tin. This is a very moist cornbread, and it tastes really good, but cornbread is inherently crumbly and somewhat difficult for kids, and me, to handle. I have found that by serving it up muffin style it is easier to pop off the top and butter it while still maintaining its shape better than the traditional cut square style. Muffin style also makes it easier to eat on the run or as a snack.

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