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I’ve tried so many different cornbread recipes over the years, some with no sugar, some made with a yellow cake mix (I’ll just say, “yuk”). I have found some recipes that I like on the internet and then forgot where I found them the next time I wanted to make them. That was before Pinterest. I have used this recipe from Mel’s Kitchen Cafe several times and have adjusted it a little every time I have made it.

One thing I have learned over the years is that most recipes for cornbread call for a baking time that is too long. This recipe originally baked for 35 minutes and it always turned out dry. It needs to cook for 35 minutes for the very center to be done. Today I cooked it for 25 minutes and all of the outside pieces were perfect–cooked, but moist. The center piece was a little undercooked. The funny thing is that we ate our pieces from the outside of the pan and by the time I went back to put it away the center piece was great. The honey butter is delicious, too. The addition of marshmallow cream is excellent.


1/2 cup cornmeal
1 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil ( I used light olive oil)
2 eggs
2 tablespoons butter, melted
1 1/4 cups of milk

Preheat the oven to 350 degrees. Grease a 8inch square pan. Combine the dry ingredients in a bowl. Next add the oil, butter, eggs and milk and mix until just combined. Pour into the prepared pan and bake for 25 minutes. This recipe can be doubled and baked in a 9X13-inch pan. Watch the cooking time closely to make sure it is done, but not over baked.

Honey Butter
1 stick butter, softened
1/4 cup honey
1/4 cup marshmallow fluff

Mix all the ingredients together with an electric mixer and serve at room temperature.