• 106 Ratings

Here it is! The classic corn bread recipe you're looking for. If you like, you can tweak this easy recipe in a variety of ways: Make double corn bread, green chile corn bread, corn muffins, or corn sticks with our variations, below.

Source: Better Homes and Gardens


Blaine Moats

Recipe Summary

10 mins
15 mins at 400°
Max Servings:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

Instructions Checklist
  • Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9x1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces.

Double Corn Bread:

Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter.

Green Chile Corn Bread:

Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter.

Sweet Pepper Corn Bread:

Prepare as above, except fold 1/2 cup chopped red sweet pepper into the batter.

Green Onion-Bacon Corn Bread:

Prepare as above, except fold 1/3 cup cooked, crumbled bacon and 1/4 cup sliced green onions into the batter.

Corn Muffins:

Prepare as above, except omit the 1 tablespoon butter. Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean. Makes 12 muffins.

Corn Sticks:

Prepare as above, except omit the 1 tablespoon butter. Generously grease corn stick pans and heat in the preheated oven for 3 minutes. Carefully fill preheated pans two-thirds full. Bake in preheated oven about 12 minutes or until a wooden toothpick inserted in centers comes out clean. Makes 18 to 26 corn sticks.

To Make Ahead

Wrap in heavy foil and freeze for up to 1 month.

Nutrition Facts

219 calories; total fat 10g; saturated fat 3g; polyunsaturated fat 3g; monounsaturated fat 4g; cholesterol 60mg; sodium 390mg; potassium 97mg; carbohydrates 26g; fiber 1g; sugar 5g; protein 5g; vitamin a 0RE; vitamin a 243IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36mcg; vitamin b12 0mcg; calcium 121mg; iron 1mg.


106 Ratings
  • 5 star values: 58
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 12
Rating: 5.0 stars
This is my go-to cornbread recipe. So quick and easy and when made in a screening hit cast iron pan the crust is so perfect. My family devours this cornbread. I also use this to make the cornbread for holiday stuffing....just leave out most of the sugar and all of the honey.
Rating: Unrated
This is the very recipe I grew up with thanks to my Mom's Better Homes and Gardens red-and-white-checkered cookbook! The page with this recipe was spotted with bits of egg, flour, and whatever other cornbread ingredient would stick to the page LOL. It's absolutely my favorite recipe out there!