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?
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 8×8 inch square baking sheet may be used in place of a cast iron skillet.