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“This cornbread is sweet, has a moist texture and a higher rise than a Southern cornbread. It's almost cake-like. My family loves it! It's great hot and slathered with butter, apple and plum butter or jam.”

Ingredients Nutrition


  1. Directions:
  2. Preheat oven to 400 degrees.
  3. Spray pan with Pam Baking spray (has flour in it) into an 8”x8” baking pan (I use glass) or brush pan with oil and lightly dust with flour.
  4. Add all dry ingredients in a large bowl and whisk to incorporate ingredients.
  5. Form a well in middle of the bowl. Set aside.
  6. Melt 3 Tbs. butter. Set aside.
  7. In medium bowl, whisk together eggs, milk, buttermilk and melted butter.
  8. Pour into the middle of well in the large bowl of dry ingredients.
  9. With spatula, gently fold in the dry mix into the wet ingredients of bowl.
  10. Mix until just wet and leave the lumps alone. Scrape sides and near the bottom of bowl to make sure all the dry ingredients get wet. Do not over mix.
  11. Pour into prepared baking pan. Place pan on middle rack in oven and bake for 25 to 30 minutes or until golden and middle of cornbread is set.
  12. Remove and set on rack to cool or slice and serve warm.
  13. Directions for muffins:
  14. Preheat oven to 400 degrees.
  15. Prepare a muffin tin by spraying each well with Pam Baking Spray or just use muffin wrappers.
  16. Follow the recipe and directions for the cornbread batter and fill each well with ¼ cup of batter.
  17. Place pan on middle rack in oven and bake for 16 to 18 minutes or until golden and middle of corn muffins are set.
  18. Remove and set on rack to cool or serve warm.
  19. If you’re not using wrappers, loosen muffins from pan by gently running a knife around edges of muffins.

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