Award Winning Cornbread

Adapted from Food Network

See additional, untested recipes at bottom of page.

Award Winning Cornbread


  • 1/3 cup vegetable oil
  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour (I use whole wheat pastry flour)
  • 2/3 cup sugar (I use 1/4 cup brown sugar)
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1 cup buttermilk (or yogurt diluted with milk to a buttermilk consistency)



Preheat the oven to 400-F and brush a 9-by-13-inch baking dish with vegetable oil. *See below for muffins.


Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.


In another bowl, whisk the egg, vegetable oil, and buttermilk; Fold into the dry ingredients with a rubber spatula until just combined.


Transfer the batter to the prepared baking dish and bake 10 to 12 minutes or until a toothpick inserted into the center comes out clean. Transfer to a rack and let cool 15 minutes before serving.




Line muffin pan with liners or grease well with cooking spray.


Spoon batter into muffin cups, filling them just under 2/3 of the way full.


Bake for 9-11 minutes, or until a toothpick inserted into the center comes out clean.

Barefoot Contessa Mini corn muffins (untested)

1 1/2 cups all-purpose flour 

1/2 cup granulated sugar 

1 /2 cup fine cornmeal, such as Indian Head 

1 tablespoons baking powder 

1/2 tablespoon kosher salt 

1 cups whole milk 

1 extra-large eggs 

1 stick melted butter 

Bake 375 for 20 minutes.

ATK Corn Muffins (untested)

  • 2 cups (10oz) all purpose flour
  • 1 cup (5 oz) fine-ground, whole grain yellow cornmeal
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 2 large eggs
  • 3/4 cup (5 1/4 ounces) sugar
  • 8 tablespoon (1 stick) unsalted butter, melted
  • 3/4 cup sour cream
  • 1/2 cup milk
  1. Adjust an oven rack to middle position and heat to 400-F. Spray a muffin pan with vegetable oil. 
  2. Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a medium bowl; set aside.
  3. In a second medium bowl, whisk the eggs vigorously until thick and homogeneous, about 30 seconds.
  4. Add melted butter in 3 additions, whisking to combine after each addition. 
  5. Add half the sour cream and half the milk and whisk until combined. Whisk in remaining sour cream and milk until combined. 
  6. Add the wet ingredients to the dry; mix gently with a rubber spatula until the batter is just combined. 
  7. Using a 1/3 cup measure or ice scream scoop, fill muffins cups, dropping the batter to form mounds. 
  8. Bake until the muffins are light golden brown and a skewer inserted in the center comes out clean, about 18 minutes, rotating the pan halfway through the baking time.
  9. Cool the muffins in the pan for 5 minutes, then transfer to wire rack and cool 10 minutes before serving. 

ATK Savory Corn Muffins (untested)

  • 2 cups (10 oz) cornmeal (don’t use coarse-ground or white cornmeal)
  • 1 cup (5 ounces) all-purpose flour
  • 1.5 tsp baking powder
  • 1 1/4 tsp salt
  • 1 1/4 milk whole milk
  • 1 cup sour cream
  • 8 tablespoons (unsalted butter, melted and cooled)
  • 3 tablespoons sugar
  • 2 large eggs, beaten
  1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. 
  2. Grease muffin tin. 
  3. In  a medium bowl, whisk 1.5 cups cornmeal, flour, baking powder, baking soda, and salt.
  4. In a large microwave-safe bowl, combine milk and remaining 1/2 cup cornmeal. Microwave for 1.5 minutes. Whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to batter-like consistency (about 1-3 minutes longer)
  5. Whisk in sour cream, melted butter, and sugar until combined. 
  6. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined.
  7. Using 1/2 cup measure, fill muffin cups. Batter will mound slightly above rim.
  8. Bake until tops are golden brown and toothpick inserted in center comes out clean, 13-17 minutes, rotating halfway through.
  9. Let muddies cool in muffin tin on wire rack for 5 minutes. Remove muffins and let cool 5 more minutes. 
  10. Serve warm. 

Ayesha Curry’s Cornbread Recipe

1 1/4 cups cornmeal

3/4 cup all-purpose flour

1/4 packed cup dark brown sugar, plus 2 tbsp for sprinkling on top

2 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt

3/4 cup whole milk

1 can sweet creamed corn

1 (8 oz.) container mascarpone cheese

2 large eggs, lightly beaten

1 stick (8 tbsp) unsalted butter, melted


1. Preheat the oven to 450°F. Oil a 12-inch, well-seasoned cast-iron skillet.

2. In a large bowl, whisk together the cornmeal, flour, 1/4 cup brown sugar, baking powder, baking soda, and salt.

3. In a smaller bowl, whisk together the milk, creamed corn, mascarpone,  and eggs. Gently stir the wet mixture into the dry ingredients until well combined, then stir in the melted butter.

4. Pour the batter into the skillet and sprinkle with the remaining 2 tablespoons brown sugar. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool for at least 5 minutes before cutting into wedges and serving.

Alex’s Cornbread Pudding

  • 2 large eggs
  • 1 cup sour cream
  • 1 can corn
  • 1 can cream-style corn
  • 1 stick butter, melted
  • 12 oz cornbread/ muffin mix
  • 2 T Maldon salt
  • 8 T Browned butter
  1. Mix all ingredients together except browned butter and malden salt
  2. Pour mix into oiled baking dish and bake uncovered for 30 min.
  3. While baking make brown butter by cooking butter till it starts to caramelize milk solids, remove from heat and strain off milk solids.
  4. Remove pudding from oven and pour over browned butter and season with maldon salt.

Melt in Your Mouth Cornbread from

  • 1 cup of all purpose flour
  • 1 cup cornmeal
  • 1/3 cup sugar
  • 1/2 t. salt
  • 1 T. baking powder
  • 1/3 c. canola oil
  • 2 eggs, lightly beaten
  • 7 ounce container creme fraiche
  • 3/4 c. nonfat milk
  1. Preheat oven to 350. Butter a 12 inch cast iron skillet and put in oven while it preheats. In a large bowl, whisk together the flour, corn meal, sugar, salt and baking powder. In a separate bowl, whisk together the oil, eggs, milk and creme fraiche Stir into dry ingredients and pour into preheated skillet. Bake until tester inserted in top of cornbread comes out clean and edges are brown, about 25 minutes.

Rating: 5 out of 5.

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