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Amusement Park Cornbread

Amusement Park Cornbread

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A delicious cornbread that will transport you to a magic kingdom of flavor. This recipe can also be used for cornbread muffins.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
  2. In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
  3. Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
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I thought it was great. I loved the sweet taste to it. However, I did make some of the changes suggested by other reviewers, 1 1/2 cup flour instead of 2 cups and 1 1/4 cup cornmeal instead of the 3/4. You gotta taste this cornbread! Good job, Trish...


This recipe has real potential, but is not perfect. The cooking time is completely off, as many have pointed out. Using an 8 inch dish you have to cook 35 - 40 to get it done all the way through, then the edges and bottom are - while still edible - burnt. I liked the sweet flavor, but the texture was just not really a cornbread texture. I liked this well enough because I poured chilli over it, but when I tried it bare, it was too much like eating cake. This is, indeed, the cornbread for people who DON'T like cornbread. As many have pointed out, it is similar to Marie Calendars in flavor, but I usually use Marie Calendars mix for cornbread, and the texture is COMPLETELY different. Note: Made it the second time with 1/2 cup less flour and 1/2 cup more cornmeal and the texture was MUCH better


this recipe made 6 large muffins...and delicious by the way. I have searched for a cornbread recipe that is not too sweet, not too bland, and not too dry...I have found it. I cannot believe how good this recipe is. I did cook for add'l three minutes. we made this sunday with the chili recipe on this's listed just as chili...but if you type in a few ingredients in your search, it's made with dark beer and coffe amongst other amazing ingredients...takes minutes to prepare, 2 1/2 hours to cook and we've been making it nonstop since last fall...a winner for sure teamed with this cornbread! thanks!!!