A great cornbread that I had at IceLab.

Recipe from here.


  • 480 ml flour
  • 240 ml cornmeal
  • 240 ml sugar
  • 1 1/2 tbsp baking powder
  • 1 tsp salt
  • 115 g melted butter
  • 120 ml neutral oil
  • 300 ml milk
  • 3 large eggs


  • Preheat oven to 175 degrees celsius and grease a 23x33 cm pan.
  • In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
  • In a medium bowl mix together butter, oil, milk, and eggs.
  • Add wet ingredients to dry ingredients and mix until combined.
  • Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
  • Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.