Plain Cornbread

Cornbread is a staple around here. It comes together quickly and goes perfect with chili, soup or stew. And of course you need a cornbread when you make a big batch of pinto beans. Here’s how I make mine from scratch.

  • 2 medium eggs
  • 1-1/4 cups milk
  • 1/4 cup oil or melted butter
  • 1-1/2 cups cornmeal
  • 3/4 cup flour
  • 1 tablespoon baking powder (3 teaspoons)
  • 1 teaspoon salt
  • 2 tablespoons sugar

First get out your favorite large bowl. Crack the eggs into it. Pour in the milk and the oil or margarine. Mix this up until it is emulsified nicely (that means blended up really well). Dump in the cornmeal, flour, baking powder, salt and sugar. Use a whisk or a spoon and a strong arm to mix this all up until it is quite smooth. Turn the batter into a round, oiled 9-inch pan, or an oiled 8-inch square pan. You could also use a large iron skillet if you liked. Bake the cornbread at 400F  about 30 minutes, maybe a smidgen more. Remove it from the oven and allow it to cool for a few minutes before cutting it into wedges.

I usually cut 12 wedges, but you could cut 8 just as easily. This is a sturdy southern cornbread. The flavor is hearty and delicious. Serve with chili and stews or cooked beans for a nice meal.

Here's simple cornbread recipe you can make from scratch. As frugal as it is good and perfect with chili, soup or stew.

This is part of my frugal bread recipe collection, as is this peanut butter bread recipe.

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jess - July 11, 2010

i love this recipe i lost it when i moved could not remember where i had found it my family was very upset i stop meaking i have so may recipes in my head i just could not remember this one to save my life lol !! thanks my fmaily loves it they love it with sugar i love with out the sugar it just like my nana use to make!

Colin - September 9, 2010

As a Canadian we sure don’t get good down south cooking. But wow the family and I love it. Thanks for the recipe!

Rignerd - September 25, 2010

The real Southern (OK, West Texas way) way to cook corn bread is to put a tablespoon or two of lard into a 10 or 12 inch cast iron skillet, let it heat in the oven until it is good and hot. Your batter will sizzle when poured in and the corn bread will take a nice brown crunchy crust.

    Christina A. - July 23, 2014

    I grew up in rural southwestern VA eating cornbread but live in central/south Texas now…maybe I should give this method a try! 😉

    Donna W - February 28, 2016

    I wouldn’t think of making corn bread without using my cast iron skillet! We love that crisp bottom crust that results from pre-heating the skillet.

Laurie - November 2, 2010

I’ve used both your recipes, this one & your “best Cornbread”

And consistently my hubby who originally said he hated cornbread….now loves your “plain Cornbread” recipe best.
He’s thrown off by the taste the baking soda leaves in the other recipe

I too live in Canada. My first cornbread came from a large cookbook I still have here and it was gooood….but your recipe beats it hands down.
This recipe is now a staple in our home

Thank you a thousand times over
Love your site and your recipes

Laurie V.

Laura in Ohio - November 3, 2010

I like the ‘one bowl’ idea !! I will try this recipe, but will probably add corn-it adds a nice, chewy texture to cornbread.


    Rosalee - November 3, 2010

    How much corn do you add and what type??
    It sounds lovely.

Rosalee - November 3, 2010

Wondering if I might be able to use buttermilk instead of sweet milk?
I bought the SACO buttermilk powder that you just mix water with.
I love the taste of buttermilk in cornbread and really don’t have any sweet milk in the house as I do not use any dairy daily.
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Ripley - January 12, 2011

Found this recipe yesterday after much googling. I did use buttermilk instead, added 1 cup of fresh corn(from garden, no can) and cooked it in a my cast iron skillet. This cornbread was excellent! 5 stars.

jenny grace fordcambell - August 30, 2012

hey i want to make it but i can’t find a one that would feed a 11 person family 4 kids 7adults omg!!! i am one of the kids but still i love to cook i kinds of things. If you like eggs then try this take a flour torrtia and then you scramble 2 eggs, also you crisp the torrtia then you put the torrtia on the plate flat and then you put the egg on it and then you roll it up tight then you have a egg goodness also you put salt and pepper on the eggs 1 tsp of both thanks and also i am 11 years old :)

    Stacey - December 19, 2012

    Good for you Jenny Grace. I think it’s so important that our children start to cook when they are younger. That way you know what to do when you grow up and move out on your own. It sounds like you’re doing a great job. :)

SYLVIA THERESA Cabay Ostir - October 19, 2014

I want to try the corn Bread now

Chantelle - February 3, 2016

Hi I’m a begginer cooking this thing is I have no corn bread at all can I still make it with out it

StarWish246 - February 10, 2016

My Mom used to put a can of Creamed Corn into her batter, and adjust the liquid a bit, for it. The sweet bits of corn were yummy.

gen - April 5, 2016

All I see is yellow cornbread, I never knew it wasn’t white until I was an adult. And SUGAR, oh my goodness, who EVER put sugar in the mix? OH MY GNESS! Having now grown used to eating the more northernly version, I can say I like both, will eat both, but when family comes to town, it’s a no brainer, white meal and no sugar. and as an aside, I never knew there was such a thing as unsweetened tea either! The things you learn growing up and moving out on your own.

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