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Cornbread Squares

This inexpensive cornbread will disappear as fast as you can make it. It is always fluffy and moist.—Marcia Salisbury, Waukesha, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1/4 cup canola oil

Directions

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the eggs, milk and oil. Beat just until moistened.
  • Spoon into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts
1 piece: 215 calories, 8g fat (2g saturated fat), 51mg cholesterol, 314mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • mother of 3
    Feb 20, 2017

    Mmmm. Bakes high & light with TJ's gluten free flour & Hodgson Mill Yellow Corn Meal, which is finely ground. I used avocado oil as canola oil is rancid & unhealthful. DH likes sweeter taste, so put in 3/4 cup organic cane sugar. Baked longer for 35 minutes.

  • Angel182009
    Sep 20, 2013

    Tasted great. So easy to make and so moist! Will definitely make this again.

  • Tlsimpsontx
    Sep 2, 2012

    Easy,Delicious,Best recipe !!!! AAA....

  • Tlsimpsontx
    Sep 2, 2012

    Easy,Delicious,Best recipe !!!! AAA....

  • Tlsimpsontx
    Sep 2, 2012

    Easy,Delicious,Best recipe !!!! AAA....

  • Tlsimpsontx
    Sep 2, 2012

    Easy,Delicious,Best recipe !!!! AAA....

  • savanna2
    Sep 20, 2010

    it really was fluffy and moist, not crumbly, had a nice taste to it, not too sweet, not too bland, just right. Had some left over from supper, and i'm pouring me a glass of nice cold buttermilk for desert. Yum