The Greatest Cornbread, Ever

By • June 5, 2011 6 Comments

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Author Notes: Cornbread is an easy answer to the "What should we have for dinner?" question on nights when I'm feeling lazy -- add a really simple salad and a poached egg and you're set.

I tried a lot of recipes in looking for my cornbread soulmate, and this one satisfies all of my requirements: a high ratio of cornmeal to flour (1:1 here!), no fancy ingredients (honey, molasses, what have you), and not so many eggs or so much milk that I can't make it when the fridge is on the empty side.

This is actually the un-veganization of a vegan recipe I found on the internet (no flax seed for me, please, and bacon fat makes for the crispiest crust), and it's perfect in every way. Do yourself a huge favor and eat the leftovers the next day toasted, spread with avocado, and drizzled with balsamic. Just, wow.

One last note: try sauteeing a sliced onion or two in your skillet while you prep the batter, then pour the batter directly over the caramelized onions, bake, and flip it all out of the pan to serve.

Serves 8-12

  • 1 cup all-purpose flour
  • 1 cup cornmeal (any kind -- finely ground, coarsely ground, blue, etc)
  • 1 heaping tablespoons baking powder
  • 1 scant teaspoons salt
  • 1 cup milk (any kind -- I always use soymilk)
  • 1/4 cup canola oil
  • 2 eggs
  • 1 tablespoon bacon fat or canola oil
  1. Preheat oven to 425 degrees. Place bacon fat in an 8- or 9-inch cast iron skillet and place in oven. (If using a Pyrex baking dish, just oil it and set aside).
  2. In a small bowl, whisk together the dry ingredients -- flour, cornmeal, baking powder, and salt.
  3. In a medium bowl, whisk together the milk, oil, and eggs.
  4. Add the wet ingredients to the dry and mix only until incorporated and smooth.
  5. Pour batter into skillet (careful, it's hot!) and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cut into wedges and serve!

More Great Recipes: Bread, Rolls & Muffins|Cornbread

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Comments (6) Questions (2)


almost 2 years ago procrastibaker

Quick, easy, and delicious! This is now my go-to simple cornbread recipe. Love that it can be done with things I've almost always got on hand (or can grab from the corner store). Mine is generally done after about 18 minutes (in an 8" skillet), so you may want to begin checking around 15 if your oven runs hot.


almost 3 years ago skm818

I hesitate to add this....but as most southerners have a taste for a sweeter version, I did add a scant 1/2 c of sugar...I know that's probably frowned upon, but after i tasted the adulterated version, I knew it was the right thing for me to do ;-)


almost 3 years ago jenkaa55

I made this tonight for the first time. I used buttermilk and white cornmeal and baked it in a 9inch cake pan. The batter was light and fluffy and so was the baked cornbread! Lovely!


about 4 years ago lksugarman

So good! A real "old-fashioned" cornbread! I substituted whole wheat all-purpose flour. I actually didn't pay attention and just ended up measuring and dumping al the dry ingredients, then all the wet ingredients into one mixing bowl. Mixed together quickly and into the skillet on top of the hot bacon fat.

Came out tender, crumbly, full of texture due to the coarse cornmeal and whole wheat flour with that wonderful bacon perfume.


about 4 years ago nzle

Ha, it's just that easy, lksugarman -- just mix the dry and wet ingredients! So happy you enjoyed it.