I have been wanting to shout from the rooftops about this cornbread recipe ever since I had it a couple of months ago. Seriously, it's the best ever cornbread!
I was invited to the 40th anniversary celebration of the Hoop-Dee-Doo Musical Revue at Walt Disney World's Fort Wilderness Resort. I have never been before…I can't believe I haven't. It was such a blast. PS I found out that not only do they have campgrounds at Fort Wilderness, they also have cabins. They look like real rustic cabins on the outside but they are really nice and cozy on the inside with all of the amenities of a hotel room. You learn something new every day!
The place setting of the tables makes you feel like you're in frontier times. With servers and the the Pioneer Hall Players dressed the part.
The food…oh my goodness, the food. I instagrammed the cornbread because seriously…they give you tons (yes!) and it's amazing. Right then and there, I knew I would be making this recipe at home.
The fried chicken…just lovely. The servers play the part and THROW a bucket of chicken on the table, it's pretty hilarious.
The dancing and singing is all good clean fun and perfect for the whole family. <3
And our server demanded that I actually “work” and handed me a washboard and a spoon. My friend Christine took this photo…I had no idea one of the singer/dancers photobombed the photo!
Lovely, just lovely strawberry shortcake desserts. I was so stuffed near the end but this cake was so good, I had to take a bite, okay a bunch of bites.
I feel so lucky that the Disney Chefs shares a lot of the recipes they make at the resort, in the parks and their restaurants!
First, I whisk together the dry ingredients.
The way I like to measure oil is to first measure the milk or water and then pour in the vegetable oil. That way you get less oil sticking in your measuring cup!
Beat the egg.
Then, beat in the other wet ingredients.
Add dry ingredients in batches.
Using a rubber spatula, mix the dry ingredients in.
Pour into a loaf pan.
Or make these into muffins!
You NEED to make this cornbread recipe…it's the perfect moistness and sweetness, it's literally the best cornbread I have ever made and I made it at least 5 times before I posted it. This will be showing up on our holiday dinner table this year!
Recipe
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Homemade Cornbread Recipe
Ingredients
- 3/4 cup plus 2 Tablespoons unbleached all purpose flour
- 1/2 cup plus 2 Tablespoons granulated sugar
- 1/4 cup plus 2 Tablespoons fine cornmeal
- 1/2 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg beaten
Instructions
- Heat oven to 375 degrees F. Spray an 8- or 9-inch loaf pan with baking spray (or add 10 cupcake liners to a muffin tin) and set aside.
- Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.
- Add milk, oil and beaten egg to a medium bowl and whisk together.
- Add dry ingredients to to the liquid mixture in batches, mix with a rubber spatula until combined (don't overmix).
- Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.
- Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).
- Cool muffins or loaf on metal rack. Allow cornbread loaf to cool at least 15 minutes before slicing.
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Disclosure: I was invited as a guest to enjoy the Hoop-Dee-Doo Musical Revue by Walt Disney World. My opinions are my own and I only share brands that I love!
Roseann says
Hi Julie, I made this cornbread recipe for m 16 year old son and he loved it! It came out moist and tasted great! The first time i made it, i followed your recipe exactly and it came out perfect. The second time i subsituted the flour with gluten free flour. It didn’t come out quite right. The issue was it seemed a bit undercooked in the center. My son and i are gluten sensitive (me a lot more so than him). I try to bake gluten free whn i can because for one thing, the flour is more nutritious. Next time i will try gluten free flour again but bake it in a square shallon dish instead of loaf size to see if that helps. If it doesn’t, i will revert back to regular flour as this recipe is excellent! And believe me, i have tried many and they were all lacking one way or the other. This one was perfect! Thanks!
William says
Just tried this and it is very moist and perfectly cooked. I even substituted egg for water and it came out perfect. Thumbs up!
Calair says
Very delicious cornbread. To me was a little too sweet, next time will omit the 2 tablespoons of sugar. Definitely a keeper.
Tami H says
Oops I meant a half tablespoon equals 1 1/2 teaspoons!
Tami H says
I’ve made this recipe twice now and it is fantastic! My hubby and I both think it is hands down the best cornbread recipe ever! I was also stumped by the one and a half tablespoon instruction but a quick google search told me it is equivalent to one and a half teaspoons so that’s what I use and it worked perfectly. I did make one minor alteration to the recipe but that was a decision based on my personal preference… that was to add 2 tablespoons of melted butter (salted) to the milk/egg/oil mixture but I’m sure it would have been just as good without it. Fantastic recipe, I highly recommend it!!!
Roberta Wolf says
I’m so glad I found your cornbread recipe! My last few attempts were…unsuccessful. My husband is from New Mexico and is pretty much a cornbread afficionado. I tried your recipe tonight (with a sausage and bean soup that I made). It is so good! But my husband’s ‘review’ is the best. He said, ‘This is the one! This is perfect! It’s sweet and moist and light all at the same time. Don’t ever make any other cornbread!”
Thank you so much!
Christine says
Looks great, but quick question: Is it supposed to be 1/2 TEASPOON of baking powder, not TABLESPOON?
Thanks for sharing the recipe!
Julie Deily says
Hi Christine,
Thanks! As I said in email, it is actually Tablespoon. Hope you try it and enjoy it!!
Julie 🙂
Claire says
Looks delicious! Have never had or made cornbread before, it’s not really a ‘thing’ in Aus, will have to give this a go! Thanks!
Rosie Tangorra says
Made for dinner, it was not done in time so we had for dessert! Was very good but it did not rise a lot? Any ideas why? Might double the recipe next time for a 9in Loaf pan.
I also would add a little vanilla.
Susan says
Would like to try this recipe; however, can fat free/skim milk be used in place of whole milk?
THANKS!