Cornbread easy recipe slices served view 2 - 600x600

About Scratch Cornbread Recipe Average Batch

This scratch cornbread recipe is for a typical batch that is great for 8 average slices. It uses yellow cornmeal combined with some flour. Some will prefer to use white cornmeal. In the real old days, flour wasn’t used at all. In the past 2-3 generations though, the addition of the flour is common and makes it less coarse. However, there are still some southerners who will use more cornmeal than flour.

This cornbread recipe can be baked in 17 minutes. It's great for a cast iron skillet of 9 or 10-inch size. Or, it can go into a cake pan or casserole dish of similar size.
Cornbread slices served view 1 - 600x800

The adding of sugar is a typical lesser amount in this recipe compared to other outside recipes. So, its sweetness will be mild but appreciated. All of these ingredients maintain southern flavor and texture.

Cornbread slices served view 1 - 600x800

Cornbread Average Batch for 9 to 10-inch Diameter Size

Jeff Baygents
This cornbread recipe can be baked in 17 minutes. It's great for a cast iron skillet of 9 or 10-inch size. Or, it can go into a cake pan or casserole dish of similar size.
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Prep 5 mins
Cook 17 mins
Resting Time 5 mins
Total Time 27 mins
Servings 10 slices
Calories 248kcal


DRY Ingredients

  • ¾ cup all-purpose flour
  • cup yellow cornmeal mix or white
  • tsp baking powder
  • tsp salt
  • ½ cup sugar

Final Ingredients

  • 2 large eggs
  • cup buttermilk or regular milk + 2 tsp lemon juice
  • ¼ cup oil vegetable, e.g., peanut oil


  • Preheat oven to 400°F.
  • Add all dry ingredients and mix thoroughly.
  • Add in the final ingredients and mix by hand to create a basic batter.
  • Determine the baking container. Choose something average size such as a cake pan, a 9 or 10-inch iron skillet, a 7×11 casserole dish, or something else. Oil the chosen baking container. Pour and scrape batter into it.
  • Bake at 400°F, middle shelf, uncovered, for about 18 minutes. Cut and serve.


If batter is too dry, add more milk.  If too thin, add more flour.


Calories: 248kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 828mg | Potassium: 126mg | Fiber: 2g | Sugar: 12g | Vitamin A: 187IU | Calcium: 207mg | Iron: 2mg


Here are some other cornbread sizes and types of recipes from us.

How to make an iron skillet cornbread recipe fluffy like cake, but not cake sweet

The addition of the flour and baking soda makes it moist and fluffy but not quite as fluffy as cake. If you add in baking powder, you can then achieve that additional airiness. This recipe leaves it out, unlike most other recipes, in order to retain the cornbread texture and not delve too deeply over to a cake-like texture. Although, because of the baking soda and flour, it does rise and have a good amount of moistness and fluffiness.

Cornbread goes with main dishes or sides like these

It goes well with ham and beans so, you’ll see some main dish recipes below for those. Good sides that go with cornbread are cooked and seasoned turnip greens or spinach. Others might even say okra with tomatoes.

Baking pans for cornbread baking of this average batch size (Amazon)

Or, here is the Amazon page for the current best sellers for cornbread pans. You can bake this recipe in average-sized containers, or other types as shown below. Also, here’s a link to Amazon’s listing for skillet handle pot holders. I have some and I just leave them on the iron skillet handles when I put them away for storage; it makes it handy and readily available when I’m ready to use them.

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