Amusement Park Cornbread Recipe -
Amusement Park Cornbread Recipe
  • READY IN 30 mins

Amusement Park Cornbread

Recipe by  

"A delicious cornbread that will transport you to a magic kingdom of flavor. This recipe can also be used for cornbread muffins."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch skillet Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
  2. In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
  3. Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

I thought it was great. I loved the sweet taste to it. However, I did make some of the changes suggested by other reviewers, 1 1/2 cup flour instead of 2 cups and 1 1/4 cup cornmeal instead of the 3/4. You gotta taste this cornbread! Good job, Trish...

Most Helpful Critical Review
Dec 07, 2003

This recipe has real potential, but is not perfect. The cooking time is completely off, as many have pointed out. Using an 8 inch dish you have to cook 35 - 40 to get it done all the way through, then the edges and bottom are - while still edible - burnt. I liked the sweet flavor, but the texture was just not really a cornbread texture. I liked this well enough because I poured chilli over it, but when I tried it bare, it was too much like eating cake. This is, indeed, the cornbread for people who DON'T like cornbread. As many have pointed out, it is similar to Marie Calendars in flavor, but I usually use Marie Calendars mix for cornbread, and the texture is COMPLETELY different. Note: Made it the second time with 1/2 cup less flour and 1/2 cup more cornmeal and the texture was MUCH better

Sep 22, 2003

this recipe made 6 large muffins...and delicious by the way. I have searched for a cornbread recipe that is not too sweet, not too bland, and not too dry...I have found it. I cannot believe how good this recipe is. I did cook for add'l three minutes. we made this sunday with the chili recipe on this's listed just as chili...but if you type in a few ingredients in your search, it's made with dark beer and coffe amongst other amazing ingredients...takes minutes to prepare, 2 1/2 hours to cook and we've been making it nonstop since last fall...a winner for sure teamed with this cornbread! thanks!!!

May 16, 2003

This is the best cornbread I have ever had!!! I did change the recipe a little bit, to make it more of a cornmeal texture, I put in 1-1/2 c. flour and 1-1/4 c. cornmeal, I also added a little bit of honey, because I like my cornbread on the sweeter side. But this recipe is definitely a keeper!! Thanks so much!

Apr 11, 2003

For my family of 10, I doubled the recipe and poured it into a 10x14 pan. I cooked it for about 40 min. It was wonderful, very moist and sweet. Everyone in the family loved it!

Apr 11, 2003

After reading several of the reviews, I decided to make this recipe with 1/2 cup less flour and 1/2 cup more corn meal to get a more cornbread texture as suggested by another review. It turned out VERY tasty. However, the cooking time is off. Need to cook about 10 minutes longer than suggested.

Apr 11, 2003

Great cakey cornbread! I put in an extra 2T. of cornmeal, and the kids loved it. Was gobbled up in no time. --For those who are allergic to eggs/dairy, the eggs, butter, & milk can easily be substituted. I used 1/4 c. water for the 2 eggs, margarine in place of the butter, & soya milk, instead of milk.-- Happy munching! :o)

Apr 14, 2003

I tried a lot of cornbread recipes on this site and this is the best. I will only make this one from now on. It's not dry and it's very tasty. Thanks for the recipe.


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 51.9 g
  • 17%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 567 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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