9 servings

How to Make It

Step 1

Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, oil, and egg; stir well. Add to dry ingredients, stirring just until moistened.

Step 2

Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until done. Cool 5 minutes in pan on a wire rack.

Cooking Light Light & Easy 1997

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Ratings & Reviews

LauraB08's Review

December 09, 2014
This was a little too dry and bland for my taste. I still prefer the Jiffy boxes.

Sclaro's Review

May 15, 2011
This was a great simple cornbread recipe. I added a little bit of honey to make it special and served it buttered and with chili.

allieok's Review

March 14, 2011
Great as long as you don't overbake it. Can use whole wheat flour.

GayleR's Review

February 12, 2009
This is a nice basic cornbread recipe - not too sweet at all! My family and guests enjoyed it, and I plan to make it again. I served it with All American Chile.

jbelair99's Review

November 23, 2008
I was really disappointed with this recipe. The southern cornbread that I am used to is not sweet at all. I served this with bean soup and could not get over the sweetness of the cornbread with the savory taste of the soup. I might try it again without sugar.