Total Time
30mins
Prep 5 mins
Cook 25 mins

This is a simple cornbread recipe that tastes pretty good and it isn't too crumbly either! This recipe is also good for biscuits. You may also substitute the milk for 1 cup buttermilk and 1/2 cup milk.

Ingredients Nutrition

Directions

  1. Bring ingredients to room temperature (set out cold ingredients for about 1/2-hour).
  2. Preheat oven to 425 degrees.
  3. Sift together dry ingredients, add cornmeal.
  4. Mix together wet ingredients.
  5. Add to dry ingredients and mix well.
  6. Pour into greased 9 x 13-inch pan, smooth.
  7. Bake at 425 degrees for 25 minutes.
  8. Variation: Recipe makes 20 biscuits.
Most Helpful

5 5

Great cornbread! Used it for stuffing.. added Granny Smith Apples, almonds and onions to veggie broth. Nice gluten free stuffing that didn't taste any different than usual !

5 5

I have given this recipe 5 stars with 1 addition. At the end, it looked like it would be too dry for me so I added a can of cream style corn, Voila! Moist, moist, moist-just the way I wanted it. I wanted a corn bread that would not be dry and would be great without adding butter or any thing else to it. This worked. ***Oh by the way, I didn't have white corn meal-the yellow worked just as well. Thanks Jesus Freak (P.S. I am a Jesus Freak too! What a great life with him in it. (:=)