Mom’s Old Fashioned Corn Bread is a slightly sweet, moist and flavorful bread. No need for box mixes with this easy from-scratch recipe.
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Yesterday as my husband served himself a slice of my Mom’s Old Fashioned Corn Bread he shared with me how much he loves eating cornbread.
It made me kind of sad because I have rarely made him cornbread over the years. I don’t fully know why I haven’t because it is so incredibly easy to make.
However, once I found my parents reworked recipe I knew I had to not only get to baking, but also share it with you too.
This recipe was fine tuned by my parents to help prevent the cornbread from falling apart. It is slightly sweet, fluffy, moist and tastes amazing with butter.
Also, it is easy enough to mix up and bake on a busy weeknight.
Ingredients In Cornbread
Right behind apple pie, cornbread is a full fledge American classic. However, a majority of Americans often buy cornbread mixes, but making a phenomenal from-scratch cornbread really only requires a few basic ingredients.
- Corn Meal (This medium grain corn meal will create a little more of a grainer texture and this corn flour will create a finer textured cornbread.)
- All-Purpose Flour (I adore this brand because of the quality and the way that it is packed keeps the flour fresh.)
- Sugar or Honey
- Baking Powder (Non Aluminum)
- Vegetable Oil (My favorite oil for baking and frying.)
- Large Eggs
How To Make Cornbread From-Scratch
To make cornbread from scratch simply preheat oven and grease the cast iron skillet with a layer of oil. Mix the dry ingredients tougher in a mixing bowl. Measure wet ingredients and whisk slightly to break up egg. Pour the wet ingredients into the dry and and stir until just combined. Transfer mixture to cast iron pan and bake for 20-25 minutes or until golden brown on top and tool inserted into center comes out clean.
Why Use Cast Iron
The popularity of cooking and baking with cast iron has fallen in recent years. The good news though, it is gaining popularity again as home cooks feel more comfortable with how to care for cast iron. I personally love both cooking and baking with cast iron because it develops its own natural nonstick coating and can be used both on the stovetop or in the oven. Also, this cornbread looks so warm and inviting in this 10 inch cast iron skillet.
How To Keep Cornbread from Falling Apart
My parents reworked this recipe years ago so that the cornbread would not fall apart. The secret that has worked for us, add an additional egg. So the good news, just follow this recipe as written. We did all the hard work of figuring out the proportions.
Meals To Have With Cornbread
One of my husbands favorite ways to eat corn bread is to break it up in a bowl and then pour a heaping bowl of Homemade Chili over the top. He will often then top the chili with cheese, sour cream, green onions or fresh chopped cilantro. I on the other hand, love eating it just simply with butter or jam as a side dish next to dinner. Also, who doesn’t love eating cornbread next to a delicious Bean Soup or Beef Stew?
Some fun nontraditional ways of eating corn bread can be with your favorite BBQ, Baja Chicken, Broiled Pork Chops or Dry Rubbed Ribs. In addittion, it just so yummy next to Avocado Chicken Salad.
If you enjoyed this Old Fashioned Corn Bread please let me know by leaving a comment and review below. Doing so helps to encourage others to make the recipe also. Thank you!
Mom's Old Fashioned Corn Bread
- 1 1/4 cups all purpose flour
- 1 1/4 cups corn meal
- 1/3 cup sugar *or honey
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/3 cup oil *see notes below
- 2 lg eggs *lightly beaten
- Preheat oven to 400℉ and grease a 10 inch cast iron skillet with 2 tbsp additional oil.
- In a large mixing bowl combine corn meal, flour, sugar, baking powder and salt. Mix well.
- Combine milk, oil and eggs in a small bowl. Mix well.
- Add milk mixture to flour mixture and stir just until blended.
- Pour batter into prepared skillet and bake for 20-25 mins or until golden brown. An inserted cake tester into the center should come out clean when corn bread is done.
- I used avocado oil for this recipe as it is often my choice as a healthy option for baking and cooking. However, olive oil may be used also.
- If using honey in place of sugar, mix with wet ingredients rather than the dry ingredients.
- An 8x8 inch square baking sheet may be used in place of a cast iron skillet.
Randi Hofmann says
This should not be baked more than 20 minutes. I made it exactly as said and I am a Pro Baker. It should have been way more moist. No it does not fall apart when you cut it but after you bite into it, it does …I also feel that can be solved with more oil than stated and neds a touch more sweetness so a bit more sugar. 1 Tablespoon of baking powder certainly makes it rise beautifully. I will try the recipe again making the changes I think should be made.
I am sorry to hear this. I hope you enjoy your modifications.
Absolutely correct. I adjusted it to 1/2 oil and added an extra egg. I also halved the salt (my personal taste). I also added oil to my baking dish similar to Yorkshire Pudding, just not as much oil. I also kept it undet 20 baking time (thanks for the tip!). OMG, it’s moist and crunchy at the edges. Cuts excellent! Breaks apart perfectly in the mouth.
My husband couldn’t stop eating this. Very easy to make.
I am so happy to hear! We very much love it too.
This was sooo delicious. I’m so happy to have found a moist corn bread recipe! Thank you for posting this
I am so happy to hear Traci! Thank you for taking the time to make it!
SANDRA ICAZA says
Came out very dry…what can I do to make it a little more moist?
Hi Sandra. I apologize for the delayed response.
Cornbread is by nature crumbly. Many people find that letting 1-2 tablespoons of butter melt on the top of the bread once it is removed from the oven to help keep the bread more to their moistness preference.
I do hope this helps. Please let me know if you get a chance to try this approach.
I’ve been trying to find a good cornbread recipe since I was diagnosed with celiac disease 5+ years ago. This is the 3rd homemade recipe I’ve tried since finding Bob’s Red Mill gluten free cornmeal & the first one that tastes like cornbread! I used cup4cup gluten free flour with the gf cornmeal & added just a bit more honey because I needed to use it up.. We’re on day 3 after making it and it’s still not dried out! You’d think all cornbread recipes would be pretty similar, but this one just stands up a bit better!
I am so happy to hear this! Your feedback is motivating to share more of my Mom’s recipe. I have tons and tons of handwritten recipes of hers to share. Thank you so much for the inspiration and for coming back to share your thoughts. You made my day!!
This was super easy to make and tastes great. I’m from the south so I love having cornbread,grits and tea.. thank you for sharing your recipe
That make me so happy to hear and you are very welcome. Now I am craving some cornbread and tea.
Such a great recipe, easy and delicious. I don’t use dairy so I just subbed the milk with Almond milk. You must make this cornbread, you will love it!
I am so glad to hear. Thank you for taking the time to make the recipe and for coming back to comment!
I never knew homemade corn bread could be so easy to make. It is moist and very tasty. I will be making it a lot for my family.
I am so happy to hear! I love that there is no need for mixes. Thank you so much for taking the time to make the recipe and coming back to rate it.
This recipe is super duper delicious! My mom is from the south and she loved it! Thank you for sharing your family recipe and the tweaks t make it perfect! Enjoying it again today with yummy vegetable beef soup/stew.
That makes me so happy to hear. This reminds me that I need to buy more corn meal. Thank you so much for taking the time to make the recipe and coming back to comment on it!
Easy recipe, classic, no frills basic cornbread. On the dry side. Used 3 medium eggs, and still not as moist as It should be. The texture is good, doesn’t crumble apart. If your oven runs high, 15 minutes is probably sufficient cook time, especially if using a cast iron pan which retains a lot of heat. Needs whole milk, don’t use 15 like I did. Otherwise good cornbread to accompany a bowl of chili.
Great tips. Thank you for sharing!
Thank you Cindy!
Gregorio O DeMojeca says
Simple ingredients, with added choices for better health, is the best way to cook. One’s taste buds will know why they are happy, and one’s stomach will enjoy it without becoming over filled.
I was skeptical when reading about altered recipe. I decided to try as posted and glad I did, perfect…
That makes me so happy to hear! Thank you Noreen for taking the time to make the recipe and for coming back to comment.