Total Time
Prep 10 mins
Cook 30 mins

This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings


  1. Beat eggs, milk and oil together.
  2. Add all dry ingredients to wet and mix well.
  3. Pour mixture into greased 8"x8" cake pan.
  4. Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.
Most Helpful

This is a really good cornbread recipe. Next time I make it I think I will bake it in a 10 x 6 pan as I like cornbread to the a little thinner but otherwise its great. Made for I Recommend tag game.

linguinelisa April 23, 2012

Yum! This is a very good cornbread recipe: Super easy and quick to throw together and really tasty, too! I made it in shaped muffin molds, but other than that followed the recipe to a t and it was perfect! After exactly 25 minutes I could take the cornbread out of the oven and thats when the hardest bit about this recipe started: Waiting for it to cool so that I could try it. ;) It has a nice sweet flavour and a dense texture (what I like in cornbread).
Thanks a lot for sharing this winner with us, Aggie9!

Update: Ive just made this again and this time I reduced the sugar to 1 ts and also the oil by half using more milk instead. It still came out fabulous. THANK YOU once again for sharing this amazing recipe with us!

Lalaloula February 03, 2012

Thanks to pic a chef I chose to try this recipe.

Great quick & easy recipe to make any morning with a nice turn out.

My DH loved them....

BLUE ROSE March 07, 2011