Crusty Cornbread


kitchen gear

  • 8-inch square baking pan (glass preferred but metal ok)
  • Measuring spoons
  • Large mixing bowl
  • Measuring cup
  • Small mixing bowl
  • Large spoon
  • Pot holders



  • 1⁄4 cup plus 1 teaspoon vegetable oil
  • 1 1⁄2 cups yellow cornmeal
  • 1⁄2 cup all purpose white flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk, yogurt, or milk
  • 1⁄4 cup maple syrup or honey



  • Turn the oven on and set the heat to 400 degrees. Lightly grease the baking pan with 1 teaspoon oil.
  • Put the cornmeal, flour, baking powder, and salt in the large mixing bowl and mix well.
  • Put the eggs, buttermilk, remaining 1/4 cup oil, and maple syrup in the small bowl and mix well. Be sure the eggs are completely mixed.
  • Add the egg mixture to the flour mixture and stir until just blended. Do not over-mix.
  • Spoon the batter into the prepared pan. Once the oven temperature has reached 400 degrees, put the pan in the oven.
  • Bake until the top is golden brown, 20-25 minutes. Cut into 9 pieces. Serve warm or at room temperature.



Dice it up and toast it for salad croutons. 

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