This is currently my favorite cornbread recipe. This is not like the cornbread I grew up with in Texas. The dense Southern-style cornbread my parents and grandparents made never had flour nor sugar included in the recipe. It was always made with buttermilk. The very addition of sugar makes this  “Yankee” cornbread. I actually like the lighter, sweeter, more cake-like Yankee cornbread. I also like beans in my chili. Shhhhh…..don’t tell anyone.


1 cup corn meal
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oil
2 eggs

Preheat oven to 400 degrees F. Spray a cast iron skillet or 9 inch pan with cooking spray. Set aside.

Combine corn meal, flour, sugar, baking powder, and salt in a large bowl.

Combine the milk, oil, and 2 eggs in a small bowl.

Mix the wet ingredients into the dry ingredients, mixing until just moistened.

Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.