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KAF guaranteed, quick-n-easy
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Yield: one 9" square or round pan, or 12 muffins

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This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar. It's tender and moist, with a balanced corn flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches. Feel free to add some cheese, green onions, corn kernels, jalapeño peppers, cooked sausage, or any combination of these suggestions. The combined volume of your add-ins should be a maximum of 1 cup.

Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.


star rating (88) rate this recipe »
KAF guaranteed, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: one 9" square or round pan, or 12 muffins
Published: 01/01/2010


  • 1 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 1/4 cups milk
  • 1/2 cup unsalted butter, melted and cooled*
  • 1 large egg
  • *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

Tips from our bakers

  • Add-ins will increase the baking time by 5 minutes.
  • Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
  • If you decide to add creamed corn, decrease the milk in the recipe by 1/3 cup.
  • If you like a crispier crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.
  • Want to make mini loaves? Use three 3 1/4" x 5 3/4" x 2 1/4" mini loaf pans. Use 1/3 (1 cup) of the batter per pan. Bake in a preheated 375°F oven for 23 to 25 minutes. When done, the loaves will be golden brown on top, firm to the touch, and a tester inserted in the middle will come out clean.
  • Cornbread isn't just an accompaniment to chili anymore. It can be dressed up to go with most any dish. Stir in any of these extra ingredients, or experiment with some of your own.

    Corn and Scallion
    1/2 cup (2 ounces) fresh/cooked or frozen/thawed corn kernels
    1/2 cup (about 1 1/2 ounces) chopped scallions (3 or 4 scallions, white and green part)

    Bacon, Cheddar and Chive
    1/4 cup (4 ounces) cooked, crumbled bacon
    3/4 cup (3 ounces) grated cheddar cheese
    2 tablespoons snipped fresh chives

    1/2 cup (2 1/2 ounces) dried cranberries
    1/2 cup (2 ounces) chopped walnuts


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Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.

1) In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.

3) In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you're using it), and egg.

4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.

5. Spread the batter into the prepared pan, or scoop into the muffin tin.

6. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.

7. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Nutrition information

Serving Size: 1 muffin (70g) Servings Per Batch: 12 Amount Per Serving: Calories: 200 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 40mg Sodium: 220mg Total Carbohydrate: 26g Dietary Fiber: 1g Sugars: 6g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/24/2015
  • Scot & Stacey from Presque Isle, Maine
  • Wanted a recipe to accompany our chili, so found this from KAF. You usually have great recipes. This one turned to out to be so so. A little dry even though took advice in putting in oil and margarine and it is not very sweet. Still will serve it. Hope others will find more favorable.
    Thanks for your feedback! Sometimes adding some canned cream corn can really help to boost the flavor and the moisture content. Try it! Elisabeth@KAF
  • star rating 03/20/2015
  • edgsmith from KAF Community
  • home run! i had just about given up finding a good basic recipe for cornbread without using a jiffy-type mix. i give some of credit to a baking instructor at a local coop who encouraged us to use KAF products and to the KAF website's quick bread primer. sorry to run, but i'm going to eat another piece of that cornbread...
  • star rating 03/06/2015
  • John & Linda from MA
  • We found preparation to be easy and the finished product looked good, but lacked in taste; "JIFFY" corn muffin mix from the Chelsea Milling Company is a runaway winner!
    I'm sorry this recipe did not meet your expectations, but do appreciate your feedback. Barb@KAF
  • star rating 03/02/2015
  • JL from PA
  • Perfect! Crisp exterior, moist interior, not too sweet and takes on added ingredients beautifully. Thanks KAF.
  • star rating 02/22/2015
  • mrmoran from KAF Community
  • Agree with your description: This cornbread is just right. It has become. A regular accompaniment to chili at my house.
  • star rating 02/10/2015
  • Jessica S. from chicago, il
  • I made this recipe with King Arthur's Gluten Free All-Purpose Baking Flour, and I also converted the ingredients so this cornbread was vegan. I kept the baking soda and baking powder in the recipe, even though the GF All-Purpose Baking mix contains them both. I left it in so the cornbread would rise very high, and it did. IT was really light and fluffy- just as I wanted it! I also used soymilk in place of the egg and milk (I used 2 cups of soymilk instead of the 1 3/4 milk + 1 egg). And I used 1/4 cup of Earth Balance and 1/4 cup of organic canola oil in place of the butter. I used 1/2 tsp of salt, and added 1/2 cup organic corn kernels. They finished product was excellent, vegan and gluten free! I will definitely make this again- it was delicious! Should go well with the Spicy Black Bean and Barley soup I made for dinner :)
  • star rating 02/02/2015
  • Jen from Oregon
  • Finally a good cornbread recipe! It was moist and delicious! I've been on the lookout for a perfect cornbread recipe and I have finally found it! I used 1/4 c butter and 1/4 c vegetable oil and added 1/2 c thawed frozen corn and baked for 35 minutes.
  • star rating 01/27/2015
  • Marilyn from Hawaii
  • Scrumptious! Easy to make and just right to eat with butter and honey. Next time I want to make it with coconut oil. It was delicious and moist made with half butter and half vegetable oil but I am a big fan of coconut oil.
  • star rating 01/03/2015
  • latigo44 from KAF Community
  • Made this recipe as suggested and it is wonderful when we ate it with organic pure maple syrup from O'Briens Farm from Kinross, Michigan.
  • star rating 12/02/2014
  • stlgirl from st. louis, mo
  • This is a very easy and really good recipe.
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