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Quick Cornbread

User Rating 2.5 Star Rating (6 Reviews)


Cornbread With White Chicken Chili

Cornbread With White Chicken Chili

Diana Rattray
This cornbread is one of my favorites, because I have all of the ingredients on hand and preparation is quick and easy.


  • 1 3/4 cups stone ground cornmeal
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 cups whole milk
  • 1 large egg
  • 4 tablespoons melted butter
  • 1 to 2 teaspoons vegetable oil for the pan or skillet


Heat oven to 425°. Put a sturdy 8- or 9-inch iron skillet or square baking pan in the oven.

In a medium bowl, combine the cornmeal, flour, salt, and baking powder. Whisk to combine.

In a large glass measuring cup or a bowl, whisk the 1 1/2 cups of milk with the egg and melted butter. Stir into the dry mixture until blended.

Carefully remove the hot pan from the oven and swirl a teaspoon or two of vegetable oil around in it until the bottom is coated. Spread the batter in the pan and bake the cornbread for 22 to 25 minutes, or until lightly browned.

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User Reviews

Reviews for this section have been closed.

 3 out of 5
not bad but it needs a little help, Member jacklebee

I added about 1/4 C. of sugar, some black pepper and about 1/2 C. frozen corn. Then it baked in a 9"" pyrex dish. THEN it came out tasty! All it needed was a little extra oomph.

4 out of 5 people found this helpful.

See all 6 reviews

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