Crusty Quaker Cornbread

"If you're looking for a corn bread that is tender and delicious on the inside but golden and crusty on the outside BUT still quick and easy, the look no farther! (*trumpets sound*) This is perfect with a warm broth-based soup on a cold night for an easy and healthy meal. Applesauce can be substituted for up to half the oil for a healthy alternative."
photo by Deb0315 photo by Deb0315
photo by Deb0315
Ready In:
9-12 squares




  • Preheat oven to 400F; grease an 8 or 9 inch pan.
  • Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
  • Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
  • *NOTE: Delicious topped with butter, sour cream, or honey!

Questions & Replies

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  1. This has been my "go to" corn bread recipe for years. To make it more like the southern style corn bread my grandmothers made, I make a few adjustments. First, I reverse the measures of flour and cornmeal. Second, I increase the oil by 50%. Third, I heat the oil in my cast iron skillet (in the oven as it preheats) while I combine all of the other ingredients. Then I add the hot oil to the mixture and stir thoroughly. I pour it all back in the skillet and bake. The heated skillet gives the bread and wonderful crust and the hot oil in the batter helps it to "come together".
  2. Like many people, this was my grandmother’s go-to recipe, and therefore my mom’s and mine. I have used it for 45 years and have never found a better recipe. I sometimes increase the corn meal-to-flour ratio to 50/50. Some people like a little less sugar, but I like a little sweetness to it. You can also add a cup of fresh or drained whole kernel corn and some chopped green chiles for an interesting rig. And it serves as an awesome base for thanksgiving dressing.
  3. This has been my go-to cornbread recipe for easily 30 years. Thank you so much for posting. Quaker cornmeal is tough to find here in South Carolina.
  4. This is a recipe that I posted elsewhere, and the muffins are my photo. This indeed can make cornbread and it is the recipe that is on the Quaker container, but I find that we like it in muffin form best. Just an explanation on these muffins. We live at a higher altitude in Colorado, so the muffins tend to "peak". When we lived in Indiana, they looked "normal".
  5. This is the only cornbread recipe you will ever need. To make it extra special, bake it in a cast iron frying pan. We serve it warm with butter and honey. The next day, split a piece open, and top it with tuna salad and a piece of cheese.


  1. Two eggs, reduce milk by a scant 1/4 cup. Makes for a moist, less crumbly cornbread.


I love baking best of all, especially breads and cookies, and I'm always looking for new bread recipes to try. I also enjoy recipes using fresh fruits that are refreshing and not overly sugary. I am very sporty and active so I like foods that give you a lot of energy with good nutrition too.
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