- 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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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!
As a Canadian we sure don’t get good down south cooking. But wow the family and I love it. Thanks for the recipe!
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.
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.
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 !!
How much corn do you add and what type??
It sounds lovely.
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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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.