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.
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 1/2 cups shredded cheddar cheese
1/2 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 9x13-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.