Easy Cornbread Recipe

I used to think cornbread was dry and tasteless, and I often wondered why people even enjoyed it, But as I grew older, I gradually began to like cornbread and yesterday I was actually craving it. And so I wet to the grocery store and bought a 2-lb bag of cornmeal for $1.04; everything else I has at home because cornbread truly is a quick and cheap staple to make..


  • 1 c. yellow corn meal
  • 1 c. flour
  • 1/4 c. sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 3 tbs. olive oil
  • 3/4 c. frozen corn kernels
  1. combine dry ingredients in a medium sized bowl
  2. in a large bowl, beat egg and add olive oil
  3. pour dry ingredients into the wet ingredients and mix with a spatula. Do not overmix. Overmixing will yield a tough cornbread
  4. stir in the corn kernels
  5. In a square pan, or whatever sized pan, spray with nonstick spray and heat in oven at 450 degrees F  for 2 minutes. Take the pan out and pour batter in. Let the cornbread bake for 20 minutes, or more if necessary.

The one thing I love about this recipe is that it has actual corn kernels in it. Many times I eat cornbread without the kernels and although it is absolutely delicious as well, I love getting the munch from the kernels, and in fact, it is cornmeal we are dealing with so I feel the addition of corn kernels takes it up a notch.  When the cornbread comes fresh out of the oven, I like to smear a little butter or drizzle with honey. Fresh out of the oven is the best time to eat it!

Categories: food

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