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Fluffy Sweet Cornbread


  • 1 1/2 cups all purpose flour
  • 1/2 cup yellow cornmeal I use Bob's Red Mill
  • scant 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 large eggs
  • 1 1/3 cups milk I use organic skim milk
  • 1/3 cup vegetable or other oil I've used olive oil, sunflower seed oil, grapeseed oil


  1. Preheat oven to 350 degrees F. Spray an 8" or 9" square or round baking pan with cooking spray. I used a 9".
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Whisk to combine.
  3. In a separate bowl whisk eggs, milk and oil until well combined. Pour into flour mixture and whisk just until combined. (Or, use one bowl method. See notes below.)
  4. Pour batter into prepared pan.
  5. Bake for about 25 minutes or until toothpick inserted in center comes out with a few moist crumbs. Serve warm or at room temperature.

Recipe Notes

*For the one bowl method, whisk dry ingredients together, then add all of the wet ingredients (eggs, milk, oil) and whisk just until combined.

*Pay attention to what cornmeal you use. A finer grind will give you a finer texture and be more cake like, while coarser grinds will give you a coarser heartier texture. The bread pictured here uses a medium grind from Bob's Red Mill. Store covered at room temperature.

Recipe from The Merchant Baker Copyright © 2016