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You can make and store the dry mix for this cornbread up to 3 months. Once you're ready to enjoy, simply mix in the wet ingredients and bake for 25 to 30 minutes for a cornbread bliss!

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Rate this recipe 4.3/5 (12 Votes)


  • 1 1/2 cups flour
  • 1 1/2 cups stone-ground cornmeal
  • 1/4 cup sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 3 eggs


Servings 12
Preparation time 5mins
Cooking time 65mins


Step 1

Whisk together flour, cornmeal, sugar, baking powder, salt and baking soda. Store in a tightly sealed container in a cool, dry place for up to 3 months.

Preheat oven to 400°F.

Transfer mixture to a large bowl and whisk in milk, oil and eggs until evenly combined. Pour batter into a lightly greased baking vessel and bake for 12 to 15 minutes in standard muffin tin; 10 to 12 minutes in mini muffin tin; 30 to 35 minutes in 8x8-inch baking dish; 55 to 60 minutes in 8-1/2 x 4-1/2-inch loaf pan (tent with foil if browning too quickly) or 25 to 30 minutes in 10-inch cast iron skillet.

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