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Easy, Fluffy Cornbread

24 Nov

The BusyFoodie is back! It’s been a while since I posted anything, but you know….life gets in the way. My husband and I bought our first home, and we took a trip to Hawaii – a post on where to eat in Hawaii is coming soon! (hopefully). I finally found a bit of time to post a recipe. For Thanksgiving, we made a pan of delicious, fluffy cornbread. It’s great as a side dish, or you can bake some in mini muffin tins for a basket of bite-sized appetizers.



  • 3 cups all-purpose flour
  • 1 cup cornmeal
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 2 cups milk (I use skim or 1%)
  • 2/3 cup canola oil
  • 2 large eggs
  • 7 tsp baking powder
  • 2 tsp salt


  1. Soak cornmeal in milk for 30 minutes.
  2. Preheat oven to 400F.
  3. Mix all dry ingredients (except cornmeal) in a large bowl.
  4. In a separate bowl, combine oil and eggs.
  5. Grease a 9 x 13 inch pan.
  6. Mix together all ingredients, and then pour into the greased pan.
  7. Bake in oven until the top is golden brown, and a knife inserted in the center of the cornbread comes out clean, about 22 minutes.


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