Description
This classic Lunch Lady Cornbread recipe delivers a moist, tender, and slightly sweet cornbread that’s perfect for pairing with soups, chili, or barbecue. Made with cornmeal and all-purpose flour, it’s baked to golden perfection in under 40 minutes, making it an ideal quick and satisfying side.
Ingredients
Scale
Dry Ingredients
- 3½ cups all-purpose flour
- 3 cups cornmeal
- ¾ cups sugar
- 8 tsp baking powder
- 1¼ tsp salt
Wet Ingredients
- 3 large eggs
- 3¼ cups milk
- ½ cup vegetable oil
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400ºF (204ºC). Lightly spray a half sheet pan with non-stick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well blended.
- Add Wet Ingredients and Mix: Add the eggs, milk, and vegetable oil to the dry ingredients. Using an electric mixer, blend on low speed for 30 seconds, then increase to medium speed and mix for 2 to 3 minutes until the batter is smooth and well combined.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased half sheet pan, smoothing the top with a spatula if needed.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and allow the cornbread to cool before cutting it into 16 squares. Serve warm or at room temperature.
Notes
- Ensure not to overmix the batter to keep the cornbread tender.
- For a richer flavor, you can substitute milk with buttermilk.
- This recipe yields 16 servings, making it perfect for gatherings or meal prepping.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- To add a spicy twist, consider mixing in some diced jalapeños or corn kernels before baking.
