1. Preheat your oven to 400°F and generously grease a 9-inch square baking pan with butter or cooking spray. Don’t skip the greasing or you’ll be scraping cornbread off the pan later.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until everything’s evenly distributed.
3. In a separate medium bowl, whisk together the milk, vegetable oil, and egg until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula just until combined—about 10-12 stirs. The batter should look lumpy and rough. Stop mixing the moment you don’t see dry flour pockets. Overmixing makes tough cornbread.
5. Pour the batter into your prepared baking pan and gently smooth the top with a spatula. Don’t worry about making it perfectly level.
6. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at 20 minutes—it goes from perfect to overbaked quickly.
7. Let the cornbread cool in the pan for about 10 minutes before slicing into squares. Serve warm with butter, honey, or alongside your favorite soup or chili!

Nutrition Information (Per Square):

• Calories: 185
• Carbohydrates: 27g
• Protein: 4g
• Fat: 7g
• Fiber: 2g
• Sodium: 280mg
• Iron: 8% DV (from cornmeal)
• Calcium: 10% DV (from milk and baking powder)

Cornbread provides energy from carbs and some iron for healthy blood, plus calcium for bone health.

Notes:

• Don’t overmix the batter—lumps are good! They disappear during baking and overmixing creates tough, dense cornbread.
• Check your baking powder freshness by dropping a bit in hot water—it should bubble vigorously.
• Every oven runs differently, so start checking at 20 minutes and use the toothpick test.
• For extra crispy edges, bake in a preheated cast iron skillet instead of a baking pan.

Storage Tips:

• Room temperature: Store covered at room temperature for up to 3 days. This is the best way to keep it moist.
• Refrigerator: Only refrigerate in hot, humid climates. It dries out faster in the fridge.
• Freezer: Wrap individual pieces or the whole pan tightly in plastic wrap and foil for up to 3 months.
• Reheat wrapped in a damp paper towel in the microwave for 15-20 seconds, or in a 300°F oven covered with foil for 10 minutes.

Serving Suggestions:

• With Chili: The classic pairing—sweet cornbread balances spicy chili perfectly
• Honey Butter: Slather warm cornbread with honey butter for an indulgent treat
• Soup Side: Serve alongside any soup or stew for dunking and soaking up broth
• Breakfast Style: Top with butter and jam for a sweet morning treat

Mix It Up (Recipe Variations):

• Jalapeño Cheddar Cornbread: Fold in 1/2 cup shredded cheddar and 2 diced jalapeños for spicy, cheesy goodness
• Honey Butter Cornbread: Reduce sugar to 2 tablespoons, add 2 tablespoons honey to wet ingredients, brush top with honey butter after baking
• Savory Herb Cornbread: Omit sugar completely and add 2 tablespoons fresh chopped herbs (rosemary, thyme, or chives) for savory meals
• Blueberry Cornbread: Gently fold 1 cup fresh or frozen blueberries into batter for a sweet breakfast version

What Makes This Recipe Special:

Sweet cornbread represents the Northern American style that balances corn flavor with tender cake-like texture through equal parts cornmeal and flour. This quick-bread method—barely mixing wet and dry ingredients—prevents gluten development that would create tough, chewy texture. The technique has been passed down for generations because it’s foolproof: minimal mixing means minimal effort with maximum tenderness. The slight sweetness complements both savory dishes and sweet toppings, making it incredibly versatile.