Lunch Lady Homemade Cornbread – ditch the Jiffy Mix and whip up this easy from scratch cornbread. Flour, cornmeal, sugar, baking powder, salt, eggs, milk, and oil. Super easy to make and even easier to eat! This is quickly becoming our go-to cornbread recipe! Great with grilled meats, BBQ, soups, chilis, and stews. Also makes a great base for our favorite Southern Cornbread Dressing at the holidays. Give this a try ASAP.
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Pin This RecipeEasy Homemade Cornbread Recipe
This Lunch Lady Cornbread is a weeknight favorite at our house. I came across this recipe in my government school cafeteria cookbook and couldn’t resist trying it. It is super easy to make from scratch and has great flavor with just a hint of sweetness! I am pretty sure my lunchroom never served something so yummy! This goes with everything – grilled meats, barbecue, casseroles, soups, stews, and chili. It is a MUST for your holiday meals! One bite and you will never use a box mix again!
How to Make Homemade Cornbread
This recipe is super easy to make with only a few simple ingredients. In a large bowl, whisk together all-purpose flour, yellow cornmeal, white sugar, baking powder, and salt. Add eggs, milk, and vegetable oil to the dry ingredients. Mix on low speed of an electric mixer for 30 seconds. Beat on medium speed for 2 to 3 minutes. Pour batter into a half-sheet pan that has been sprayed with non-stick cooking spray. Bake in a preheated oven until golden brown and a toothpick inserted into the center of the bread comes out clean. Cool and cut into squares.
Helpful Tips & Frequently Asked Questions
- The original recipe included two optional ingredients.
- 3½ cups shredded cheddar cheese
- ½ cup diced green chiles
- Add these ingredients to the batter when you add the wet ingredients.
- Sometimes I add some corn kernels to the batter. It gives the bread a nice texture.
- This makes a lot of cornbread. You can cut the recipe in half and bake in a 9×13-inch baking dish or 12-inch cast iron skillet.
- Can use the batter to make cornbread muffins.
- Can Cornbread be made in advance? Yes. You can make the cornbread ahead of time and store in an airtight container for 2 to 3 days.
- Can Cornbread be frozen? Yes. Bake the bread and cool completely. Wrap in plastic wrap and aluminum foil and freeze. The cornbread will keep for 3 to 4 months in the freezer.
- Store leftovers in an airtight container at room temperature.
What to Serve with the Best Cornbread Recipe
This is our go-to side dish for chili, soups, and stews. We love it slathered with melted butter or a drizzle of honey. It also makes a great base for our favorite Southern Cornbread Dressing at the holidays. Give this a try ASAP. It is sure to become a family favorite.
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Lunch Lady Cornbread
Equipment:
Ingredients:
- 3½ cups all-purpose flour
- 3 cups cornmeal
- ¾ cups sugar
- 8 tsp baking powder
- 1¼ tsp salt
- 3 large eggs
- 3¼ cups milk
- ½ cup vegetable oil
Instructions:
- Preheat oven to 400ºF. Lightly spray a half sheet pan with non-stick cooking spray.
- In a large bowl, whisk together all-purpose flour, yellow cornmeal, white sugar, baking powder, and salt. Add eggs, milk, and vegetable oil to the dry ingredients.
- Mix on low speed of an electric mixer for 30 seconds. Increase speed to medium and mix for 2 to 3 minutes.
- Pour batter into the prepared baking pan.
- Bake for 30 to 35 minutes, until golden brown and a toothpick inserted into the center of the bread comes out clean. Cool and cut into squares.
Notes:
- The original recipe included two optional ingredients.
- 3 ½ cups shredded cheddar cheese
- ½ cup diced green chiles
- Add these ingredients to the batter when you add the wet ingredients.
- Sometimes I add some corn kernels to the batter. It gives the bread a nice texture.
- This makes a lot of cornbread. You can cut the recipe in half and bake in a 9×13-inch baking dish or 12-inch cast iron skillet.
- Can use the batter to make cornbread muffins.
- Can Cornbread be made in advance?
- Can Cornbread be frozen? Yes. Bake the bread and cool completely. Wrap in plastic wrap and aluminum foil and freeze. The cornbread will keep 3 to 4 months in the freezer.
- Store leftovers in an airtight container at room temperature.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
I have several pans and not sure which is a half pan. Could you tell me the exact inches of a half pan.
Thanks
I linked to the pan that I used under the equipment section of the recipe card.
I have self-rising cornmeal mix. Can I use it and reduce or eliminate the baking powder and salt?
I’ve only made the recipe as written, so I can not say how to adjust the recipe for self-rising cornmeal mix.
Can you use buttermilk in place of milk in this recipe?
Buttermilk and milk are not equal substitutions. Buttermilk is more acidic than milk- it will react with baking powder and baking soda in the recipe. It is also thicker than milk. I have not tried this recipe with buttermilk, so I can not say how to adjust it to use buttermilk. As always, please use your best judgment regarding substitutions and modifications.