Sweet Cornbread Recipe

I wanted to have this post up on Saturday night. That didn’t happen, but the silver lining of the situation is that it wasn’t my fault. Really.

If you tried to visit Woman Tribune on Saturday night, or if you follow us on Facebook or Twitter, then you know that we had several hours of downtime due to our host having a power outage that took all of their servers down for most of the night. That would have been the worst of it, but I do not frequently fall on the side of “normal.” When one less-than-desirable thing happens, it is often followed by more less-than-desirable things.

When Woman Tribune came back up, I quickly noticed that all of our posts were gone. After logging into the blog dashboard, it too displayed zero posts. My heart sank into my stomach. I wanted to cry, or throw up. I immediately thought that all of our content — five years’ worth of content–would be gone forever. All that work, just gone. Luckily, we were able to get a backup of our database restored from before their servers went down, and within a few hours, all of our content was back.

Because of all of the downtime we had, and our content going missing for several hours, I stayed up all night worried about the fate of something I had dedicated five years of my life to. I couldn’t sleep until I knew all of the problems had been resolved, and so I didn’t. As a result, I slept a lot of Sunday away and fell behind on what I wanted to get done–like this 52 Weeks of Baking Love post!

As I continue this weekly baking project, quite a few friends of mine have begun following along and throwing a myriad of different baking-related ideas at me. I love any input I can get regarding anything having to do with baking, including recipes or types of baked goods you would like to see me (try to) make. So, if you have any ideas you would like to see here in coming weeks, please leave a comment on this post!

One of the ideas I was presented with was to venture into savory baking. Apparently, some people believe that not all baking has to revolve around dessert. I was skeptical. I love desserts. At the beginning of this project, I had it in my brain that all I was going to bake was desserts. For week five, I took the advice I received and dipped my toes into the pool of savory baking and made sweet cornbread.

sweet cornbread

I was making chili (which you can get the recipe for here and also enter to win a $25 Visa gift card from now until February 18th) so it was very fitting.

I was able to bake a pan of cornbread by combining eight simple ingredients: flour, yellow cornmeal, white sugar, salt, baking powder, an egg, milk, and vegetable oil.

Seriously, all you have to do is combine those ingredients and pour the batter into a baking pan.

Sweet Cornbread Recipe


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil


  1. Preheat oven to 400°F. Lightly grease 9-inch baking pan or round cake pan with butter, shortening, or spray lightly with baking spray.
  2. Combine flour, cornmeal, sugar, salt, and baking powder in a large bowl. Stir in egg, milk, and vegetable oil until well-combined.
  3. Pour batter into the baking pan. Bake for 20 to 25 minutes until golden brown.

Adapted from Allrecipes

cornbread and chili

The cornbread came out so good. It’s sweet, so it still kind of, sort of falls into the realm of dessert-like baking, but can be paired with dinner — like chili! Seriously, if you make chili, you have to make this cornbread to go with it.

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About Holly

In addition to being the driving force behind Woman Tribune, Holly is a self-taught web designer, gamer, and wannabe baker living in NEPA with her fiance and 5 cats.

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