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+ servings
stacked cornbread on a plate

Homemade Cornbread

Moist, slightly sweet Cornbread is fast and easy to make! Better than a mix but just as easy. Change it up in 6 different ways (variations included).
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 16 squares
Calories 144kcal
Author Toni Dash


  • 1 cup All Purpose Flour (regular or gluten-free measure-for-measure flour blend)
  • 1 cup Yellow Cornmeal
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Salt
  • 2 teaspoon Baking Powder
  • 1 Egg
  • 1 cup Milk
  • 1/3 cup Vegetable Oil

VARIATIONS (if making a variation the mix in ingredients are listed below by variation)


    • 1 cup Corn (canned (drained), frozen or fresh)


    • 1/4 cup chopped Jalapeno Peppers or Bell Peppers
    • 1 cup Corn (canned/drained, frozen or fresh)
    • 1/2 cup finely shredded Mexican Cheese blend


    • 1/2 cup shredded Cheddar Cheese
    • 1/2 teaspoon minced Garlic


    • 6 ounces grated Pepper Jack Cheese
    • 1/2 cup seeded, chopped Jalapeno Peppers


    • 6 strips Bacon chopped
    • 3/4 cup shredded Pepper Jack Cheese
    • 1/4 cup thinly sliced Green Onion


    • 1 cup fresh Raspberries
    • 1 teaspoon finely grated Lemon Peel
    • 2 tablespoons sliced/slivered almonds add to top before baking


    • Preheat oven to 400 degrees. Spray an 8-inch baking pan with a non-stick cooking spray. Optional: Line with foil and spray with a non-stick spray for easier removal.
    • In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
      1 cup All Purpose Flour (regular or gluten-free measure-for-measure flour blend), 1 cup Yellow Cornmeal, 1/2 cup Granulated Sugar, 1 teaspoon Salt, 2 teaspoon Baking Powder
    • Mix in the egg, milk and oil until well combined.
      1 Egg, 1 cup Milk, 1/3 cup Vegetable Oil
    • MIX INs: If making a variation of the cornbread, add the mix in ingredients listed above at this step.
    • Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick comes out clean.
    • Allow to cool fully on a rack before cutting and serving.


    Nutritional Facts for plain Cornbread (no mix ins).
    This recipe has been tested multiple times with regular All Purpose Flour and with gluten-free measure-for-measure flour.
    How to Store
    At Room Temperature. The cornbread can be stored in an airtight container at room temperature up to 2 days. Or cover the pan with plastic wrap or foil.
    If in a hot or humid climate, store it in the refrigerator.
    In the Refrigerator. Cover the cornbread tightly with plastic wrap and store in the refrigerator for up to 1 week. Reheat for a few seconds in the microwave before serving.
    In the Freezer. After the cornbread has totally cooled, wrap the cooled cornbread tightly in plastic wrap then in foil or put into a plastic freezer bag. Store in the freezer for up to 3 months. Thaw in the refrigerator and warm before serving.
    Store in the freezer for up to 3 months. Thaw in the refrigerator and warm before serving.


    Calories: 144kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 157mg | Potassium: 115mg | Fiber: 1g | Sugar: 7g | Vitamin A: 40IU | Calcium: 42mg | Iron: 1mg