Crusty Cornbread

Crusty Cornbread | ChopChop


Cornbread is tasty with any kind of soup or stew, but it's super delicious with chili. This kind of bread has a long history. Native Americans learned to cook with cornmeal well before Europeans came to this country. 

Hands-on time: 20 minutes
Total time: 45 minutes
Makes: 9 Servings

Kitchen Gear: 

2 mixing bowls
Measuring spoons
8-inch square baking pan (glass preferred but metal ok)
Whisk or large spoon
Sharp knife (adult needed)


1 1⁄2 cup
yellow cornmeal
1⁄2 cup
all purpose white flour
1 tablespoon
baking powder
1 teaspoon
large eggs, lightly beaten
1 cup
buttermilk, yogurt, or milk
1⁄4 cup
vegetable or canola oil
1⁄4 cup
maple syrup or honey


  1. With the help of your adult, turn the oven on and set it to 400 degrees. Lightly grease an 8-inch square baking pan.
  2. Put the cornmeal, flour, baking powder, and salt in a large mixing bowl and mix well.
  3. In a separate bowl, put the eggs, buttermilk, oil, and maple syrup and mix well. Be sure the eggs are completely mixed.
  4. Add the egg mixture to the flour mixture and stir until just blended. Do not over-mix.
  5. Spoon the batter into the prepared pan and with the help of your adult, put the pan in the oven.
  6. Bake until the top is golden brown, 20-25 minutes. Cut into 9 pieces. Serve warm or at room temperature. 


Leftover cornbread? Dice it up and toast it for salad croutons.