Total Time
Prep 10 mins
Cook 20 mins

I love corn bread with chili - especially my Meatless Chili! This is definitely a northern cornbread, as it is slightly sweet.


  1. Preheat oven to 425°F; grease bottom & sides of a 9x9x2-inch or 8x8x2-inch baking pan, set aside.
  2. In a medium mixing bowl stir together the dry ingredients.
  3. Make a well in the center of the dry mixture, set aside.
  4. In another bowl combine the eggs, milk, and oil.
  5. Add egg mixture all at once to dry mixture.
  6. Stir just till moistened.
  7. Spoon batter into pan.
  8. Bake for 20-25 minutes, till a toothpick inserted near center comes out clean.
  9. Cool on a wire rack.
Most Helpful

I like my cornbread a little sweet, so this was ideal. It really doesn't take much longer to mix this up than it does a mix. The flavor was perfect but the texture wasn't as moist as I would have liked. Thanx for posting!

*Parsley* October 03, 2008

I almost always use a mix when making cornbread, so this recipe was a nice change of pace for me, with the reward of a easy-to-make, tasty cornbread! Another time I'd like to take the 'Motivated' suggestion & use some applesauce, but other than that . . . Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike September 22, 2008

This was my first time making cornbread from scratch and it was so easy! It came out crispy on the outside and soft & fluffy on the inside. I only used three tbs of sugar and it was a big hit but I think it would be an even bigger hit if I used the full four! I also replaced half the oil with applesauce to make it a little more healthy. I can't wait to make this again with corn added!! Thank you for posting! Yum!!

Motivated Mama May 13, 2008