Simple Corn Bread

This recipe for corn bread is so easy it makes no sense to buy a mix. You can vary the ratio of corn meal to flour, as long as you stay at two cups total. More flour, less corn meal will give you a more cake-like consistency ~ more corn meal, less flour will yield a crumbly texture.

Simple Corn Bread

Simple Corn Bread

Yield: 16 (2-inch) squares
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

A simple, foolproof recipe for basic corn bread that can be modified easily.


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar (see notes)
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg


  1. Pre-heat the oven to 375°F. Grease an 8-inch square cake pan.
  2. Combine the flour, corn meal, sugar, baking powder and salt in a mixing bowl. In a separate bowl, whisk the milk, oil and egg together until well blended.
  3. Add the wet ingredients to the dry, mix just until the dry ingredients are moistened and pour the batter into the prepared pan.
  4. Bake for 25 to 30 minutes or until light golden brown and a toothpick inserted in middle comes out clean. Cool in the pan on a wire rack.

About the sugar:

If you are planning to use this recipe in a corn bread stuffing, you can safely cut the sugar back to 2-1/2 tablespoons if desired.


Recipe variations:

It's easy to add extra ingredients to basic cornbread. Fold dry additions into the finished batter after mixing. Mix wet additions into the egg-oil mixture before mixing.

  • Roasted jalapeno peppers, 1 or 2, peeled and diced
  • Corn kernels, up to 1/2 cup, frozen or fresh
  • Monterey jack or cheddar cheese, up to 1/2 cup, grated
  • Cooked, crumbled bacon or diced ham, up to 1/2 cup
  • Sautéed chopped onion, up to 1/2 cup