My earliest memory of opening up to a recipe and just handing it over to a Kid Cook is cornbread. They had watched me for years and eventually got involved with my supervision. But a few years ago, after I realized they had proven to me they could do it, I found it easy to say “we need cornbread to go with this ____ “, hand them the recipe and say “go to it, I’m going to Zumba and will be ready for us to eat dinner when I get back.” Of course, have no fear, my husband was in the house so they wouldn’t burn anything down. But this is the first recipe I could turn over to them independently. It wasn’t the first recipe to be added to this blog or their because, frankly, they knew how to do it so well that rewriting it in a format that was friendlier seemed less critical at the time. But, we have since added it and share it with you.

Makes 8 – 9 servings


8 inch square pan

Cooking spray

2 medium bowls

Whisk and cooking spoon


  • In one bowl, place:
    • ½ cup all-purpose flour
    • 1 + ½ cup cornmeal
    • ¼ cup sugar
    • 1 Tablespoon baking powder
    • ½ teaspoon salt
  • In another medium bowl, place:
    • 2 eggs
    • 1 cup milk
    • ¼ cup vegetable oil


  • Whisk the bowl with flour mix
  • Whisk the egg mix completely
  • Pour egg mix into flour mix. Mix with spoon to combine all materials.


  1. Preheat oven to 425°.
  2. Lightly spray baking pan with cooking spray.
  3. Pour batter into pan.
  4. Bake 20-25 min. or until tests done. Remove pan.
  5. Turn off oven.
  6. After 5 minutes, remove from pan and cool on wire rack or serve.

Adapted from older Better Homes and Gardens Cookbook


pdf version of recipe >> Cornbread

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