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Back of the Box Cornbread

Submitted by: farmer on May 24, 2010
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Back of the Box Cornbread

The recipe has appeared on the box of Alber’s Corn Meal for many years.

Difficulty: Easy

Servings: 2-4 depending on how much corn bread you like!

Prep Time: Minimal - 5 to 10 minutes   Cook Time: 20 minutes  


1 cup yellow corn meal
1 cup flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 large egg, lighty beaten


Preheat your oven to 400 degrees. Combine corn meal, flour, sugar, baking powder and salt in a medium bowl. Combine milk, oil, and egg in a small bowl. Mix well. Add the milk mixture to the flour mixture; stir until until blended. Pour into a preheated cast iron skillet. Place the cast iron skillet into the oven and bake for approx. 20 minutes.

Categories: Breads, Other Breads


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  1. 1-10

    That’s how I do it and if you grease a muffin pan they work that way too.

  2. 5-23

    This is EXCELLENT corn bread! My family devoured it for supper (it accompanied baked beans) and this is going to be a staple in our house now. Thank you for a lovely recipe.


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