The Best Corn Bread

The Best Corn Bread

8 Reviews
From the EatingWell Kitchen

One of the best things about this corn bread is that it takes only 15 minutes to prepare.

Ingredients 9 servings

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Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
  • 3/4 cup plus 2 tablespoons yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon canola oil


  • Active

  • Ready In

  1. Preheat oven to 475 °F. Stir together cornmeal, flour, baking powder, sugar, salt and baking soda in a large bowl. Whisk together buttermilk, egg and oil in a small bowl. Add wet ingredients to dry ingredients and stir until just combined.
  2. Brush an 8-by-8-inch square cake pan with oil and heat in oven for 5 minutes. Pour the batter into the hot pan and bake until the top springs back when touched lightly, 8 to 10 minutes. Let cool on a rack and cut into 9 pieces. Serve warm or at room temperature.

Nutrition information

  • Per serving: 81 calories; 3 g fat(0 g sat); 1 g fiber; 12 g carbohydrates; 3 g protein; 9 mcg folate; 22 mg cholesterol; 2 g sugars; 43 IU vitamin A; 0 mg vitamin C; 46 mg calcium; 0 mg iron; 320 mg sodium; 51 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch

Reviews 8

January 03, 2015
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By: EatingWell User
Very Tasty!! My husband and I enjoyed this recipie more than the regular cornbread I make. It has a very bright yellow color and a warm, rich flavor. I used sour milk in place of the buttermilk and added some honey to the mix. I would have liked it to be a little thicker, so I will double the recipie next time. Be careful not to over cook it like I nearly did. Pros: Quick & easy! Cons: Thin pieces.
July 15, 2014
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By: EatingWell User
Moist and Fluffy Delicious! I was skeptical it would finish baking in 10 minutes but it did. I increased sugar to 1 tablespoon. I was happy with that amount of sweetness but hubby would've liked it sweeter. Made my own buttermilk by adding 1 tablespoon lemon juice to 1 scant cup of milk. I think that ingredient made all the difference. Pros: Easy to make, low calorie
April 24, 2014
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By: EatingWell User
The Best Corn Bread I was excited to try a new corn bread recipe and the addition of buttermilk made me think this would be moist and tasty. The corn bread was tasteless and flat. We put honey butter on top to make it enjoyable with my chili. I will keep searching . . .
April 25, 2013
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By: Mom
Not very moist cornbread I followed the directions and was looking forward to really good, moist cornbread. I had made the Eating Well baked barbecue porkchops and baked apples & sweet potatoes to go with it. It was OK. Not moist like I expected, looked better than it taste. Don't think I would make again. Pros: The cornbread was quick to make Cons: Dry
June 23, 2011
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By: horsewantednj
My Go-To Cornbread Recipe Unlike most of the dense, so-dry-it-almost-makes-you-choke cornbread I had grown accustomed to eating, this recipe was pleasantly moist and airy, but not overly "fluffy". The whole family loves it, and it's an easy quick bread, especially as an accompaniment for vegetarian chili. My modifications: *I skip the sugar--personal preference. *I replace canola oil with olive. *When I'm low on buttermilk, sour milk stands in as an easy alternative. Just mix 1 tablespoon of white vinegar with enough milk to reach the 1 cup line on your measurer and let sit for about 10 minutes. Takes a little time, but it works. *I love adding about 1/2 a can (maybe 1/3 to half a cup? I'm not sure) yellow corn. It contributes flavor and dimension. Pros: moist, delicious Cons: preheating the oiled pan is annoying but important
November 28, 2010
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By: EatingWell User
Added 1 T sugar based on comments below plus 2/3 can of cream style corn. Made it moist and delicious....!
February 15, 2010
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By: EatingWell User
this corn bread gets the job done-- quick and easy, and all of the ingredients are typically already on hand. i made a couple slight alterations-- used skim milk instead of buttermilk, honey instead of sugar, and added frozen corn kernels for texture. it was done in 10 mins. i also roasted some garlic as a spread. it was a great accompaniment to my chili! i will definitely call on this recipe again...
February 07, 2010
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By: emcooks
This was easy to make and not very fattening. Definitely not too sweet. I am not sure I would make it again.