With just pantry staples—flour, cornmeal, eggs, milk and a bit of sugar—you can have warm, tender cornbread on the table in under 30 minutes. There’s no fussing over separate bowls or long rises: simply stir dry ingredients, beat the wet, combine, and bake. Perfect alongside chili, soup or a salad, this recipe shines whether you serve it fresh or pull frozen squares from the freezer for a last-minute comfort boost.
Ingredients
- 1 cup Pioneer all‑purpose flour
- cup yellow, white, or blue cornmeal
- 2 to 4 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup milk
- ¼ cup cooking oil or shortening, melted
Directions
- In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, beat together eggs, milk, and oil (or melted shortening).
- Add the wet mixture to the flour mixture and stir just till batter is smooth (do not overbeat).
- Pour into a greased 9×9×2‑inch baking pan.
- Bake in a 425° oven for 20 to 25 minutes or until golden brown.
- Freeze any extra to have on hand for busy days.
This foolproof cornbread bakes up in 20–25 minutes at 425°F with minimal prep and cleanup—and it’s become a staple from Lubbock to Amarillo in the heart of West Texas and the Texas Panhandle. Sweeten to taste by adding 2–4 tablespoons of sugar, and choose your favorite cornmeal—yellow, white or blue—for vibrant color and flavor. Grease a 9×9 pan, pour in the batter, and let the nostalgic aroma of fresh-baked cornbread fill your kitchen. Serve it alongside chili, barbecue or your favorite West Texas comfort dishes for a taste of home.
