How to Train Your Cornbread*

Ah… Cornbread…

Depending on where you come from it can be a completely different being. Where I grew up, cornbread meant a slightly crispy, unsweetened creation… sometimes a little bit salty even. Pieces were often wedge-shaped as the cornbread was made either in a skillet or a round pan.

Don’t forget that it’s also often cooked with bacon grease… mmmm… bacon.

A prime example of southern-style cornbread is pictured below, from Charleston, SC’s Hominy Grill. (Yes…you’ll see this slice later…):

Hominy Grill's Cornbread...

…and here’s its northern cousin… Usually with a higher ratio of flour to cornmeal, more sugar than its Southern counterpart, and is cut in a square/rectangle . One from Hard Times Cafe is pictured below:

Cornbread @ Hard Times

Sometimes there are variations on the two themes. For example, jalapeno peppers or cheese is sometimes added to the more savory cornbreads. Sometime maple syrup is added to the more sweet ones.

There are definitely partisans of their regional style of cornbread. I’m good for both depending on where I am and whether or not I’m in the mood for sweet or savory. I end up making/having the below recipe more often than not, though. Yep…my sweet tooth betrays me (nothing wrong with that, IMHO).

Recipe and shots behind the jump…

Golden Sweet Cornbread
submitted to by bluegirl


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil (I use canola)


  1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  3. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Note: During a normal round of baking for me, I triple the ingredients. I also don’t have a round pan (which the original recipe indicates), so I use what I have on hand (2 brownie pans). They still take about 20-25 min. in my oven.

Below is a shot of the eggs being put into the (already mixed-up) dry ingredients…

Dry Ingredients + Eggs

A little milk, a little oil, and…mix!

Cornbread Batter...

I sprayed the pans with non-stick cooking spray, and evenly distributed the batter.

Cornbread Batter in Pans...

…and scraped the bowl clean…

Bowl...Scraped (Almost) Clean...

One of the pans fresh out of the oven…

Baked Pan of Cornbread...

…and a couple of pieces ready to enjoy!

Two Pieces Of Cornbread...

Finally,  I’m a little curious, readers… How do you like your cornbread? Do you wonder : “Salt, salt, where’s the d**n salt?”, or do you go sweet all the way? Do you appreciate both kinds? Let me know in the polls and comments..

* Title a shoutout to my bar trivia teammies…


About A. Random Hapa

Thirty-something. INFP. Librarian. Brain Tumor Survivor. Hobbyist Singer. Amateur Photographer. Foodie. Craft Beer Fan. Unrepentant geek.

Posted on June 16, 2010, in recipe, side dish, Uncategorized, vegetarian and tagged , . Bookmark the permalink. Leave a comment.

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