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Super Easy Quaker Cornbread

Slice of quaker cornbread with maple syrup
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This super easy Quaker Cornbread recipe makes soft and crusty Southern cornbread – the perfect side dish. Whip up some delicious cornbread in just 30 minutes, and serve it warm with a pat of butter and a drizzle of honey. Can be made dairy-free!

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What You Need to Make Quaker Cornbread

  • 1 cup + 3 tbsp all-purpose flour
  • 34 cup + 1 tbsp Quaker cornmeal
  • 14 cup sugar
  • 2 teaspoons baking powder
  • 14 teaspoon baking soda
  • 12 teaspoon salt
  • 1 cup milk, sub oat milk if dairy-free
  • 14 cup oil
  • 1 large egg, beaten
  • butter , to serve (optional)
  • honey , to serve (optional)
easy quaker cornbread recipe side dish stacked without butter or honey

How to Make Quaker Cornbread

  1. Preheat oven to 400F and grease an 8-inch square pan with butter or oil (you can also use a round pan). Set aside.
  2. In a large bowl, add in the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix until well-combined.
  3. Pour in milk, oil, and eggs into the dry mixture and mix until combined.
  4. Pour the batter into the prepared pan and bake for 22 to 25 minutes, or until the top of the cornbread turns golden brown. Test the doneness of your cornbread by sticking a toothpick in the center of the pan. If the toothpick comes out clean, it’s ready! If there’s wet batter on the toothpick, leave it to bake for a few more minutes.
  5. Allow the Quaker cornbread to cool for 10-15 minutes, then slice into squares. Serve with a pat of butter and drizzle of honey (optional). ENJOY!

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Slice of quaker cornbread with maple syrup

Easy Quaker Cornbread

DWELL by Michelle
This super easy Quaker Cornbread recipe makes soft and crusty Southern cornbread – the perfect side dish. Whip up some delicious cornbread in just 30 minutes, and serve it warm with a pat of butter and a drizzle of honey. Can be made dairy-free!
4.50 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 9 squares
Calories 203 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 400F and grease an 8-inch square pan with butter or oil (you can also use a round pan). Set aside.
  • In a large bowl, add in the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix until well-combined.
  • Pour in milk, oil, and eggs into the dry mixture and mix until combined.
  • Pour the batter into the prepared pan and bake for 22 to 25 minutes, or until the top of the cornbread turns golden brown. Test the doneness of your cornbread by sticking a toothpick in the center of the pan. If the toothpick comes out clean, it's ready! If there's wet batter on the toothpick, leave it to bake for a few more minutes.
  • Allow the Quaker cornbread to cool for 10-15 minutes, then slice into squares. Serve with a pat of butter and drizzle of honey (optional). ENJOY!
Keyword afternoon snack, baked, dessert, easy baking recipes, easy dessert recipes, easy recipes, easy snack recipes, easy snacks, game day snacks

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Recipe Rating




3 Comments

  1. 4 stars
    Let me start by saying that I am born and raised in the South. This is not cornbread as I know it. It was more like a corny kind of sweet cake. It was good if you aren’t expecting actual cornbread. I couldn’t find Martha White Corn Meal in the local Target so I got Quaker brand instead. I made the first pan of cornbread as I usually do and it turned out really bad. Quaker Corn Meal is just different. So, after the horrible failure of my first go-around, I went in search of a recipe using this particular brand of cornmeal and found Michelle’s. I knew it wasn’t going to be what I was really wanting (southern cornbread) but since I had bought the Quaker Corn Meal I decided to try it. This recipe works great with the Quaker brand cornmeal and I will make it again. Just not when I am wanting real cornbread. I did as suggested and used some butter and honey on it and it was really good. Thanks for sharing a recipe I can use with this kind of cornmeal, otherwise, it was going in the trash.

    1. Hey Beth! Thanks so much for your feedback! This recipe definitely isn’t your typical cornbread and, as you described, is more of a corn-based sweet cake. I’m glad you liked it and were able to make use of your Quaker Corn Meal 🙂 Adding butter and honey really does kick it up a notch!