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–+ servings
cornbread in round pan

5 Minute Sweet Cornbread (Better than Box Mix!)

Course: Side Dish
Cuisine: American
Keyword: corn muffins, cornbread, cornmeal, sweet
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 12 servings
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Equipment

  • round cake pan

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ⅔ cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • ⅓ cup vegetable oil

Instructions

  • Preheat oven to 400°F. Grease 9" round cake pan with magic cake release or butter.
  • Combine flour, cornmeal, sugar, baking powder and salt.
  • Separately mix egg, milk and oil.
  • Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir until well combined. Do not overstir.
  • Bake 400°F for 20-25 minutes until cornbread is golden brown and wooden pick inserted near center comes out clean.
  • Cool in pan. Cut just before serving. Store leftovers loosely covered in foil at room temperature for 1-2 days.

Notes

  • Don't over-mix the batter or the cornbread will be tough.
  • Use a round pan or muffin tin. A square pan won't bake the cornbread evenly.
  • To make muffins: Line 12 muffin cups with liners (or use Magic Cake Release). Fill 2/3 to 3/4 full. Bake at 400°F for about 15 minutes until muffin tops are golden brown.