Easter: Golden Cornbread
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I haven’t made this cornbread recipe in quite some time. It’s super simple, moist and delicious! I like to cook this in a cast iron skillet. I want to try it out with corn kernels in it sometime for some added texture.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 1 (9-inch) pan 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
Preheat oven to 400° F. Spray or lightly grease a 9-inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder.
Stir in egg, milk, and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the bread comes out clean.
When buying baking powder, look for one that’s aluminum-free.
Keywords: moist cornbread, cast iron baking
Yet another reason for me to purchase a cast-iron skillet! Great bread.
There are SO many reasons for you to get one! It’s a kitchen staple!
I’m just going to drool over and over. This was a huge hit in my house! I ended up using non-dairy heavy cream instead of milk because of tummy issues but was still delicious! Will make again and again!!
I am so, so glad this was such a hit for you, Lisa!! Cornbread is such great comfort food!