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The Best Corn Bread!

This recipe truly is the best cornbread. I make it every time I make chili. Chili, cornbread and salad is my go-to meal on a cold, snowy night. Every time I make this cornbread for other people they always love it, and many ask for the recipe. It’s best made in a cast iron skillet to give it that even cooking, and nice, crispy bottom.

You can change it up too by adding some creamed corn, diced jalapenos, chopped roasted red peppers, and chives to the mix before baking it. If using creamed corn, add an extra tablespoon of flour.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here.

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Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
Servings: 8-9


  • 1 cup yellow corn meal
  • 1 cup sifted flour
  • 1/2 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1/3 cup vegetable or canola oil
  • 1 large egg
  • 1 cup milk, or buttermilk


  1. Preheat oven to 400°F. Grease a 9-inch cast iron skillet, or 8-inch square baking pan; set aside.

  2. In a large bowl mix together corn meal, flour, sugar, baking powder, and salt.

  3. In a medium bowl combine oil, eggs, and milk. Make a well in the middle of the dry ingredients and pour wet ingredients in. Stir just until combined and pour into prepared pan.

  4. Bake 25-30 minutes. Remove from oven and allow to cool at least 15 minutes or the bread will crumble. Cut circular cast iron pan into 8 pieces. Cut an 8-ionch square pan into 9 square pieces.

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