Junior'S Cornbread Recipe

Name: Junior'S Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour (I use half whole wheat pastry flour); 1 1/4 cups yellow cornmeal; 3/4 cup sugar; 2 tablespoons baking powder; 1 tablespoon salt; 4 extra large eggs; 1 cup milk; 1 cup water; 1/2 cup unsalted butter, melted; 1/3 cup vegetable oil; 1 teaspoon pure vanilla extract

Servings: persons

1
Butter a 13x9x2-inch baking pan and place it on an oven rack in the middle of the oven.
2
Preheat the oven to 400 degrees. (But keep an eye on your butter to make sure it doesn't burn).
3
Mix together the flour,cornmeal, sugar, baking powder, and the salt into a large mixing bowl, and make a well in the center of these dry ingredients with a spoon.
4
Beat the eggs in another large mixing bowl with an electric mixer.
5
Beat on high until the eggs are light yellow and slightly thickened, about 3 minutes.
6
Then beat in the milk, water, melted butter, oil, and vanilla.
7
Pour this egg mixture into the well in the dry ingredients, all at once.
8
Stir the dry ingredients into the wet ingredients just until it comes together in a batter (Do not over mix at this stage, or the cornbread may turn out tough).
9
Pour the batter into the hot baking pan (It should sizzle!) and bake until the cornbread is slightly golden brown, about 25 minutes.
10
Cut the cornbread into twelve 3inch squares.
11
Serve hot or warm.
12
(Or toasted the next day with honey butter!).

1108

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups all-purpose flour (I use half whole wheat pastry flour), 1 1/4 cups yellow cornmeal, 3/4 cup sugar, 2 tablespoons baking powder, and more.

Yes, Junior'S Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Junior'S Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions