Plain Cornbread

  • 2 medium eggs
  • 1-1/4 cups milk
  • 1/4 cup oil or melted margarine
  • 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 400� for 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.

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

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Comments

  1. jess says

    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!

  2. Rignerd says

    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.

  3. Laurie says

    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.

  4. Laura in Ohio says

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

    THANKS !!

  5. Rosalee says

    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.
    Can be reached privately by:
    rosaleeadams@gmail.com

  6. Ripley says

    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.

  7. jenny grace fordcambell says

    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 says

      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. :)

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