This cornbread is so easy to make. It only takes a few minutes to mix everything together and put it in the oven. Plus, it smells delicious while it is baking! If you can’t coordinate having the bread warm out of the oven when your dinner is ready, don’t worry. It warms up great in the microwave or toaster oven and it is also tasty cold. It keeps really well too so you can enjoy it for a few days.

There is a little more sugar and fat in this recipe than is absolutely necessary in order to make the cornbread extra moist. I am not a fan of dry cornbread. Feel free to cut the fat and/or sugar in half if you want to make it healthier and you do not mind a drier crumb.

Ingredients

• 1 cup flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup butter, melted or ½ cup vegetable oil*
• ½ cup sugar**

Instructions

Whisk all of the ingredients together until smooth and pour into a greased 8 inch square pan. Bake at 375 degrees for about 30 minutes or until a toothpick inserted into the center comes out clean.

Notes

*The butter/vegetable oil can be reduced to ¼ cup
**The sugar can be reduced to ¼ cup