When you stop and think about it, there are so many different variations of cornbread out there. I've tried many different kinds of cornbreads, I can't say I liked all of them but this Southern Cornbread was delish!
Sure you can opt for the boxed stuff which comes in handy when you are in a rush but if you have the time, do yourself a favor and give this cornbread recipe a try. You will not regret it. Better than any boxed cornbread.
And what goes great with Cornbread? Chili of course. And you are in luck, I have one of the best selection of Gourmet Chili Recipes.
Do you ever wonder where Cornbread comes from? I was curious about its origins so I looked it up and found this article.
For more great recipes with Yellow Cornmeal, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Southern Cornbread recipe (see recipe card for quantities): Cornmeal, Milk, All Purpose Flour, Baking Powder, Salt, White Sugar, Brown Sugar, Eggs and Vegetable Oil.
🥣 How to Make Southern Cornbread
Preheat oven to 400°F. Grease a 9 x 13 baking dish and set aside.
In a large mixing bowl, whisk cornmeal and milk. Add the rest of the ingredients and mix until smooth.
Pour batter into the greased 9 x 13 baking dish.
Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Baking Dish
- 1 ½ Cups Yellow Cornmeal
- 2 ½ Cups Milk
- 2 Cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- ⅓ Cup White Sugar
- ⅓ Cup Packed Brown Sugar
- 2 Eggs
- ½ Cup Vegetable Oil
- Preheat oven to 400°F. Grease a 9 x 13 baking dish and set aside.
- In a large mixing bowl, whisk cornmeal and milk. Add the rest of the ingredients and mix until smooth.
- Pour batter into greased 9 x 13 baking dish.
- Bake for 30 to 35 minutes or until toothpick comes out clean.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
There is nothing like cornbread. This recipe is very easy to make and very moist even on the second day. Very good recipe.