Go Back


yield: 1 (9 x 13-inch) pan, or 2 (9-inch) round pans


  • 3 1/2 cups fine-ground cornmeal
  • 1 3/4 cups all-purpose flour
  • 1 3/4 tablespoons baking powder (see baker's note)
  • 2 1/2 teaspoons kosher salt
  • 1 3/8 cups granulated sugar
  • 2 1/4 cups whole milk
  • 5 eggs at room temperature
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, melted and cooled


  • Preheat the oven to 425 (F) and prepare your pan by liberally spraying with cooking spray and lining with a piece of parchment paper; spray the parchment paper with cooking spray as well.
  • In a large bowl, combine 3 1/2 cups cornmeal, 1 3/4 cups flour, 1 3/4 tablespoons baking powder, and 2 1/2 teaspoons salt. Whisk until combined. Use a pint glass (or a bottle) to create a well in the center of the dry ingredients, and set aside.
  • In a large bowl, combine 1 3/8 cups granulated sugar, 2 1/4 cups whole milk, 5 eggs, and 1 1/4 cups melted butter. Whisk until thoroughly combined and the mixture is smooth — this'll take a surprisingly long amount of time because there is a LOT of the ingredients involved. Your arm will get tired, but persevere!
  • Once the mixture is smooth, pour the mixture into the well made by the dry ingredients (from the 2nd step). Use a rubber spatula to mix together, making sure to only mix until the ingredients are just combined. Again, this will take a long time because the batter is pretty thick and hearty, but you can do it!
  • Once the ingredients are well combined and the batter is an even, thick yellow, transfer to your baking pan and bake in the preheated oven for 35 minutes, or until a skewer inserted into the center of the bread comes out clean. If the top of the cornbread browns too quickly, cover with aluminum foil. Let rest on a wire rack for 10 to 15 minutes, before serving immediately.


Adapted from Mission Chinese’s Mission Street Food Cookbook