Easy Cornbread

Easy, quick, healthful, delicious and inexpensive—an unbeatable combination!

The amounts have been renamed to minimize the utensils needed to be washed.
For example, $\,\frac 13 = \frac 14 + \frac 13\cdot\frac 14\,$;
put in a quarter-cup, and then eyeball one-third of a quarter-cup!

For new cooks—watch first:

Preheat oven: 425°F


1 large bowl
1 knife (for leveling)
1 fork
1 cup dry measure
1/4 cup dry measure
1 teaspoon measure (tsp = teaspoon)
$\,9'' \times 9'' \times 2''\,$ baking pan


1-1/4 cups flour (see video above)
1/4 cup sugar
3/4 tsp salt ($\frac 34 = \frac 34(1)$: eyeball it!)
3 tsp baking powder
3/4 cup yellow cornmeal ($\frac 34 = \frac 14 + \frac 14 + \frac 14$)
2 eggs
1 cup milk
1/3 cup vegetable oil ($\frac 13 = \frac 14 + \frac 13\cdot\frac 14$)
  1. Spray bottom and sides of the baking pan with vegetable cooking spray (e.g., PAM).
  2. Combine flour, sugar, salt and baking powder in the large bowl.
  3. Stir in the cornmeal.
  4. Add eggs, milk and oil. Stir with fork until just smooth.
  5. Pour into greased pan. Use teaspoon to scrape bowl.
  6. Bake for 15–20 minutes. Remove from oven. Turn off oven.

A ‘cornbread package’ was our Christmas 2021 friend/neighbor gift.
Each package has a single loaf (half-recipe) already-made cornbread,
and do-it-yourself fixins' for a full recipe.
Two modifications for ease-of-preparation and portability:
  • substitute applesauce for vegetable oil
  • substitute media crema for milk
(The instructions for preparation are inside.)
People need to supply the eggs themselves.
I tried dehydrated eggs mixed in with the dry ingredients,
but that didn't work well.

First batch ready to deliver!