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Tired of the same old corn chip routine with your chili? Here’s a kitchen-tested recipe for cornbread that’s cheap, easy to make, and tastes great.

There are really only two rules of thumb for making a great cornbread. One: don’t use the recipe on the side of the corn meal box, unless you like a dry, crumbly product that tastes something like cardboard. Use the recipe below and you will get a dense, rich cornbread with a smooth, velvety texture that will stick to your ribs and will taste excellent by itself or hold up to the heartiest three-alarm chili. Two: when baking cornbread, or almost any other baked goodie, (i.e., breads, cakes, biscuits, muffins, scones, etc.) mix your wet ingredients in one bowl, your dry ingredients in another bowl, and then mix the wet and the dry together. Doing so will produce consistently smoother batters and better end results.

Okay, enough about the science of baking. Let’s get on with it. For awesome cornbread, you will need the following ingredients: Dry: 1+ cup flour, 1+ cup corn meal, 1/2 cup sugar, 1 teaspoon baking powder, a pinch of salt, and a pinch of cayenne pepper. The wet ingredients are: 1 egg, 1 cup milk, and 1/4 cup vegetable oil.

Like I said, mix the wet, mix the dry, and then mix the two together. Pour the batter in a greased eight or nine-inch square glass casserole dish. Bake in a 400-degree oven for twenty minutes, then take it out, let it cool a bit(although you will be tempted to eat it hot) and enjoy. For a tasty variation on this simple theme, drop a third of a cup of strawberry (or your favorite flavor) jam by teaspoonfuls on top of the batter and bake it right in.