Quick Cornbread

Quick and Easy Homemade Cornbread

It was finally, finally a rainy night in California, and I wanted chili and cornbread. Unfortunately, I didn’t realize until the last possible moment that I didn’t have any buttermilk to make my usual cornbread recipe. I scoured the internet and quickly discovered that there aren’t exactly a ton of buttermilk-free cornbread recipes.

As usual, I merged a few different recipes and came up with this one, one that’s light, airy, not too sweet and cooks quickly. I use applesauce instead of oil, which reduces the fat content of the cornbread without completely ruining the flavor.

I froze the leftover cornbread, which is handy for busy sports nights. Just set the cornbread out to thaw, and it will be good to go at dinner time.

Quick Cornbread

Serves 8
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg, Milk, Wheat
Meal type Bread, Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Barbecue
This quick and easy cornbread can be made in less than 30 minutes with ingredients that you probably already have on hand.


  • 1 cup Lowfat milk
  • .25 cup Applesauce (unsweetened)
  • 2 Eggs
  • 1.25 cups Cornmeal
  • 1 cup All-purpose flour
  • .33 cup Granulated sugar
  • 2 teaspoons Baking powder
  • .5 teaspoon Salt


Step 1
Preheat oven to 450 degrees F. Grease bottom and sides of a square baking pan.
Step 2
In one bowl, beat together milk, applesauce and eggs.
Step 3
In a separate bowl, combine dry ingredients: cornmeal, flour, baking powder, salt, sugar.
Step 4
Combine the wet and dry ingredients, just until moistened. The batter will be lumpy.
Step 5
Pour the batter into the baking pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
For easy slicing, allow to cool for 10 minutes. Serve with butter or a drizzle of honey.


Easy-AllThe Assistant loves cornbread, so it’s no surprise that he ate several pieces, all drizzled with the thick honey that we got at the farmer’s market. “I could eat this every day. Can you make this all the time?”

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One Response

  1. Greg O. says:

    My cornbread recipe divides the dry ingredients into two parts corn meal, one part whole wheat flour and one part masa harina.

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