Cornbread II

Cornbread II


"This cornbread is so delicious and moist, you'll find yourself making more!"

Ingredients 30 m {{adjustedServings}} servings 262 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
  2. Mix egg, milk and oil together. In a separate bowl, stir together flour, sugar, baking powder, salt, cornmeal and potato flakes. Stir egg mixture into flour mixture just until combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean.
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Reviews 31

  1. 35 Ratings


I'm from the south and grew up on classic buttermilk cornbread. I've since moved and forgot my family recipe, so I looked up a recipe here to jog my memory. This was a very good base recipe. The result was a crispy bottom, and soft moist middle. The perfect cornbread in my eyes. However, I did change a few things. First, I used an iron skillet. If you want a good crispy crust you must you an iron skillet. I preheated the oven to 400 degrees as the recipe says, then I put a cool iron skillet in the oven with a thin layer of vegetable oil on the bottom in the oven to heat. Heating the skillet before adding the mixture will prevent the bread from sticking. After preparing the skillet I Mixed the recipe together as directed except for a few minor exceptions. I did not use potato flakes or baking powder, I used buttermilk (this is also a must for cornbread), and I added a cup of cornmeal instead of 1/2 cup. Then I carefully took the hot skillet out of the oven (be careful, by now its HOT) Added the mixture, and baked for 20 minutes. After the 20 minutes was up I changed the stove to high broil to brown the top, not required but it adds a little extra something. If you do broil your break make sure to stay with it and watch, it shouldn't take more than a few seconds, 30 tops. Leaving it on broil too long will burn the bread. Good luck to anyone who makes this and thinks to Chefkimber for submitting a wonderful base recipe.


A quick and easy recipie. I would like more a corn taste and use 2x the amount of sugar.


Unfortunately, I found this recipie, not very good. I found it dry, as most cornbreads.