Perfect Cornbread

This foolproof cornbread strikes the ideal balance between sweet and savory. Substitute white whole-wheat flour for all-purpose if desired.

Serves: 16Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 16


  • 1 cup yellow cornmeal
  • 3⁄4 cup unbleached all-purpose flour
  • 1 Tbsp. baking powder
  • 1⁄3 cup sugar
  • 1 cup low-fat milk
  • 1 egg white
  • 1⁄4 cup canola oil
  • 1 tsp. vanilla extract


  • Preheat oven to 425°F. Grease an 8-inch baking pan and set aside.
  • Place ingredients into a mixing bowl and stir well to combine. Pour batter into prepared pan. Place pan on middle rack in oven and bake for 20 minutes.
  • Remove from oven and place on a wire rack to cool. Cool briefly before cutting into squares and serving.