2 ratings

Traditional Cornbread

Oh so satisfying
Traditional Cornbread
Courtesy of Chef Lance Knowling

This buttery, dense cornbread is so delicious it might steal the spotlight from your dinner's main dish. You may want to make a double batch.

Recipe courtesy of Chef Lance Knowling

Ready in
25 m
5 m
(prepare time)
20 m
(cook time)
Calories Per Serving


  • 2 Cups milk
  • 4 large eggs, lightly beaten
  • 1/2 Cup melted butter
  • 3 Cups flour, all-purpose
  • 1 and 1/2 cups fresh corn kernels (about 3-4 cobs)
  • 1 Cup sugar
  • 3/4 Cups yellow cornmeal
  • 2 Tablespoons baking powder
  • 2 Teaspoons salt


Preheat the oven for 400 degrees F.

Whisk together eggs and milk.

In a separate bowl, combine all dry ingredients.

Mix the wet mixture into the dry mixture; do not over mix.

Add corn and melted butter and stir through.

Bake in a greased cast-iron skillet until it is golden in color, about 20 minutes.

Test with a toothpick in the center.

Once it comes out clean, the cornbread is done.

Other options for making this cornbread include using a baking sheet pan lined with parchment paper (12-15 minutes, turn halfway through cooking), or greased standard muffin tins (10-12 minutes).