Total Time
30mins
Prep 5 mins
Cook 25 mins

In our house, this cornbread doesn't last but a minute. The recipe origninally came off the label of a bag of Baltic Mills Corn Meal. It's a very quick, totally from scratch recipe that I love to make to accompany a hearty bowl of chili, black bean soup, gumbo or jambalya. Its slight sweetness is a nice contrast to the the saltiness of a soup or stew. Great served warm with real butter and a drizzle of honey or just by itself, enjoy!

Directions

  1. Preheat oven to 400F.Combine all dry ingredients. Combine all wet ingredients (Tip: substitute 1T. vinegar add 1c. milk for buttermilk, allow to sit briefly & stir) . Stir the wet ingredients into the dry ingredients until combined (do not overmix).
  2. Pour into greased 8x8 inch pan. Bake for 25-30 minutes until browned and knife inserted in center comes out clean.
Most Helpful

I always use a box mix when making cornbread but this recipe was easy and very good. The cornbread was not overly sweet which I enjoyed and didnt seem as dense and heavy as a box mix. Served warm with a big pat of butter and Not Just for Campout Beanie Weenies by internetnut. Made and reviewed for My3Chefs June 2012.

lauralie41 June 29, 2012