When you have a great soup or chili on a cold, rainy day all that is missing is a great slice of bread or a fluffy,  moist cornbread. This is an easy recipe because it takes 35 minutes from start to finish. The ingredients are common, perhaps already in your pantry. Try out our Ham and Cheese Potato Soup, Crockpot Chicken Taco Soup, or Fresh Pea or Cauliflower Soup.
This is an easy sweet cornbread recipe. It is fluffy and moist. Takes 35 minutes from start to finish.

Just a few tips:

  • I love using a cast iron skillet for this recipe. Preheat the skillet as you preheat the oven. The hot pan helps create a nice crust.
  • Before adding the batter to a cast iron skillet add a little butter. Too much butter will cause the bread to crumble.
  • I love my pan. It is great for scones and cornbread.
Prep time: 
Cook time: 
Total time: 
  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1¼ teaspoons salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 egg
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla
  1. Preheat oven to 400 degrees F. Grease a 9 inch round cake pan, if using or preheat cast iron pan in oven.
  2. In a bowl combine the flour, cornmeal, sugars, salt and baking powder. Whisk well.
  3. In a separate smaller bowl combine milk, egg, vegetable oil and vanilla. Mix well.
  4. Add the milk mixture to the flour mixture. Gently fold until everything is wet.
  5. Let sit for 5 minutes.
  6. If using a cast iron pan grease lightly then add the batter.
  7. Bake for 20-25 minutes.
This is an easy sweet cornbread recipe. It is fluffy and moist. Takes 35 minutes from start to finish.


I am a mom to Five Little Chefs who love to cook and create anything with their hands. Watching over 10 additional hands keeps me busy but is so much fun! We laugh and cry everyday, but then want to do it again the next day. That is how we know we are enjoying life!

3 Replies to "Cornbread"

  • comment-avatar
    Tiffany November 5, 2015 (3:34 pm)

    That looks so good. Where did you get your pan?

  • comment-avatar
    Patty May 17, 2016 (2:30 am)

    Being southern born & bred I’ve been making cornbread almost daily for as long as I can remember & I’ve never seen a recipe that calls for vanilla. How does this effect the taste? I’m looking forward to trying it. As for your little chefs, I love that you let them help you. I did the same with my 3 & now I’m doing the same with my grandkids. My granddaughter is going to make her 1st complete meal by herself (of course under my supervision) to surprise her parents. Take it from me not only just another mom & Nana but also someone who lost my oldest son when he was 21. He was processing out of the Air Force after his tour following 9-11-01 we buried him on 9-11-04, he would have turned 33, 10 days ago. And who’s youngest son was wounded twice in Afghanistan, he’s doing ok but had to take a military retirement instead of doing his 20yrs followed by becoming a police officer like my husband, the way he wanted too. You will want those little helpers back so soon!! Continue to enjoy the laughter, the tears even the chaos that comes with having a houseful. It’s music to my ears when I have a houseful but I do wish with all my heart that for just one more day it was with all of my children!! God bless & thanks for the recipes.

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