This modestly sweet cornbread uses flour alongside cornmeal for a tender, sliceable result. A preheated skillet gives a crisp edge, but a suitable baking pan is an easier option if you prefer handling a cool pan.
Whisk dry ingredients, combine wet ingredients separately, mix briefly and bake in a greased pan at 400°F until the center is set and a tester comes out without wet batter.
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Follow the steps and check them off as you go →Before you begin
Use ordinary cornmeal, not a pre-seasoned cornbread mix. Confirm the pan is oven-safe. If preheating a skillet, remember the handle remains hot after it leaves the oven.
What you’ll need
- 8-inch square baking pan or oven-safe 9-inch skillet
- Two bowls
- Whisk
- Dry oven mitts
Measure before you start
Ingredients
Base batch: 8 wedges
Ingredient amounts scale; oven temperatures and cooking times do not. Split a larger batch between pans when needed. For half an egg, beat it and measure half.
Use the base batch for your first attempt. Adjust seasoning to taste and check texture as you cook.
Let’s do this
Step by step
- 01
Prepare the pan
Heat the oven to 400°F. Grease an 8-inch square pan or suitable skillet. For a crisper skillet edge, preheat the greased skillet only if its maker allows it and handle with dry mitts.
- 02
Whisk the dry mixture
Combine cornmeal, flour, baking powder, sugar and salt so the leavener is evenly distributed. Break up any obvious lumps.
- 03
Combine briefly
Beat milk, egg and oil in a second bowl. Add to the dry mixture and stir just until combined. Stop when the dry pockets disappear rather than beating the batter smooth.
- 04
Bake until set
Transfer to the prepared pan and level gently. Bake roughly 20–25 minutes, checking that the center springs back and a tester has crumbs rather than wet batter. Pan material and depth affect timing.
- 05
Rest and slice
Rest about 10 minutes before cutting. Keep the hot handle protected and serve wedges with the meal. Cool any portion intended for storage promptly.
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Choose your preferred edge
A dark skillet may brown more quickly than a light baking pan. Begin checking early and use the center, not the darkest corner, to judge whether the bread has baked through.
A quick final check
- Prepare the pan
- Whisk the dry mixture
- Combine briefly
- Bake until set
- Rest and slice
Common questions & sticking points
Can I remove the flour?
Not without changing the formula. Choose a dedicated all-cornmeal recipe instead.
Can I use coarse cornmeal?
It changes texture and hydration. Follow a recipe designed for that grind if the result is gritty.
Sources & further reading Optional
References used to check this guide. Follow your product’s own safety instructions where its design differs.
Last source check: September 24, 2026
