Classic corn bread is one of those sides that really completes a meal. Like is chili without corn bread crumbled on top even really worth eating?… Well I guess it is, because chili is delicioso, but the corn bread definitely gives it a level up.

My recipe isn’t unique, which is why I called it “classic”. You can find it on the back of Aunt Jemima’s cornmeal bag and all around the internet. My girl Beth over at Budget Bytes also has this same recipe with some awesome step by step photo instructions. Her pricing for the dish came out a little higher than mine did, which just goes to show that the same dish will cost different amounts depending on where you live and shop for groceries.

Print Recipe

Classic Corn Bread

Servings

Ingredients

• 1 cup yellow corn meal $0.19
• 1 cup all purpose flour $0.09
• 1/4 cup sugar $0.18
• 4 tsp baking powder $0.12
• 1/2 tsp salt $0.01
• 1 cup milk $0.12
• 1 egg $0.07
• 1/4 cup vegetable oil $0.11

Servings Ingredients 1 cup yellow corn meal $0.19 1 cup all purpose flour $0.09 1/4 cup sugar $0.18 4 tsp baking powder $0.12 1/2 tsp salt $0.01 1 cup milk $0.12 1 egg $0.07 1/4 cup vegetable oil $0.11

Instructions

1. Preheat the oven to 425 degrees and prepare a 9x9 pan/9 inch pie dish/ 9 inch cast iron skillet with cooking spray. If you're doubling the recipe make sure you use a 9x13 pan.
2. Mix all the dry ingredients into a medium bowl and all the wet ingredients into a small bowl or large measuring cup. Whisk the wet ingredients together and pour them into the bowl with the dry mixture.
3. Stir until just combined. Try not to over mix the batter or you'll end up with a denser corn bread. Just wet all the dry ingredients, pour into the prepared dish, and bake for 20 minutes. The edges should be golden brown and a toothpick should be able to be inserted into the middle and come out clean.

Make Ahead Mix

1. Write these instructions of a gallon sized ziplock bag: 1. Preheat oven to 425 2. beat 1 c. milk, 1 egg, 1/4 c. oil together 3. combine with mix 4. Bake for 20 min
2. Put all of the dry ingredients into the ziplock bag
3. When it comes time to use the mix, whisk together 1 cup of milk, 1 egg, and 1/4 cup oil into a large measuring cup. Then put the dry ingredients and the wet ingredients together in a medium bowl, pour into a pan and bake! It's just like making it out of a box but it's cheaper and has more love in it.

Recipe Notes

Serving size: 1 wedge (1/8 of recipe)

Servings: 8 wedges

Price for dish: $0.89

Price per serving: $0.11

Nutrition per serving:

Calories: 230

Carbs: 33.8 g

Protein: 4.6 g

Fats: 8.5 g

Sodium: 370.3

Fiber: 1.8 g

Sugar: 7.4 g

Share this Recipe