I needed a fairly simple way to prepare fish, so I developed this recipe for fish seasoning. Simply mix it up, place it in an airtight container in your pantry, season your fish, and bake or broil it how you like. Before baking salmon fillets in the oven, I prefer to combine it with a little olive oil. Although it doesn’t overshadow the fish, this herb mixture pairs particularly well with fish.
| Prep Time: | 10 mins |
| Cook Time: | 33 mins |
| Total Time: | 43 mins |
| Servings: | 27 |
| Yield: | 1 15×10-inch pan |
Ingredients
- 3 cups all-purpose flour
- 3 cups cornmeal
- 1 cup white sugar
- 3 tablespoons baking powder
- 1 teaspoon salt
- 3 cups whole milk
- 1 cup vegetable oil
- 3 eggs
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
- Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 218 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This is really good. It makes a LOT of cornbread though, so I would advise reducing the recipe if you don’t have big mixing bowls.
I have tried a few different cornbread recipes, and this one is on point every single time. I? have made it with hatch green chiles, with cheddar cheese, and just like this and it’s great- it’s always GONE in one meal. Perfect to take to crock pot parties, as well as pot lucks where chili and stews are served. You’ll be the hit of the party!
Only change, made this in a 9 x 12 pan and baked it for 25 minutes. Excellent cornbread.
Good, simple recipe and did enough to satisfy my craving for cornbread. But I did find it a little dry. Maybe cutting down the baking time from 33mins to 30mins will help.
Top notch. I made 1/3 the recipe in a 6×8 pan and it was perfect. I did reduce the sugar to 3 tbs and added a large pinch of salt, just because I don’t like my cornbread too sweet — personal taste. Next time I’ll try making muffins out of it.
I would give this 3.5 stars so I’ll round up because that’s the polite thing to do. Texture was light, but a bit on the crumbly side. I was in the mood for a strong ‘corn’ flavor and this was too mild for me. Maybe it was the cornmeal? I’ll give it another try with a different brand and update to see if that helps in the future.
Love this recipe!! I reduce the sugar slightly (by a 1/2 cup for the standard recipe), and throw in a couple of pinches of paprika and just under a cup of thawed frozen corn. Perfection.
First time making corn bread and this recipe turned out wonderful , moist and yummy ! It is a keeper for sure !
I’m not a good cook (at all) and this is fool proof. I used my ground cornmeal from the corn mill at Cade’s Cove in Gatlinburg, Tn so I don’t know if that made it taste better, but it was amazing! I did leave out 1/4 cup oil and added 1/4 cup honey for a slightly sweeter cornbread. I also made a thinner batch in my cast iron pan and a thicker one (which came out more cake-like) in a dark pan.Both were great. It does make a lot, but it’ll last a few days and I would rather have too much of this deliciousness than not enough.
cut it in half, which was more than enough, other than that no changes. I loved it, my new go to cornbread recipe. It held together, and tasted great.
My go-to cornbread recipe. I cut the number of servings to 9 and use my 9 inch square cast iron pan, which I leave in the oven while it’s pre-heating. When it’s good and hot I drop in a couple of tablespoons of butter, swirl it around until it’s all melted, and pour the batter in while it’s still sizzling. Then it all goes back in the oven to bake. Gives a nice crispy buttery crust to the cornbread.
YUM!! Best cornbread recipe I’ve used in quite awhile. I only made a smaller amount because there’s only two of us. It was very easy to reduce. I did add just a bit more cornmeal and a tad less flour. It was so moist! Will definitely use this recipe again!
In my little 2-person house, we can’t make such a large amount without waste, so I cut the recipe down to 1/3 (super easy!). Added some green chilis and baked it in my toaster oven. Hunny gave it rave reviews! ??
This cornbread was excellent. I made the cornbread in a large cast iron skillet and I loved the texture. I did add some red pepper for color.