Great old fashioned cornbread like grandma would make. Adapted from the 1972 Betty Crocker Cookbook. Full flavor and a little crunchy texture are welcome at almost any meal.
Cornbread is an excellent change of pace from the usual bread for a down-home meal. You can whip it up in a jiffy and always keep the ingredients on hand.
I went old school and used our much-loved 1972 Betty Crocker’s Cookbook. Only a few changes were needed but it is still full of that old fashioned goodness.
My Rating
A very nice 4. Nothing more since it is just cornbread.
Pro Tips: Recipe Notes for Old Fashioned Cornbread
Cornbread is classified as a quick bread meaning the leavening of the dough comes from baking soda and/or baking powder, not from yeast.
Cornbread Variations
Southern cornbread has traditionally been made with little or no sugar or flour. It is also frequently made with white cornmeal and buttermilk.
Northern/midwestern cornbread does have more sugar and flour, so it is sweeter and more cake-like. Also, usually made with yellow cornmeal.
Many of the more modern recipes for cornbread will have more sugar. I like the 1972 version.
Cornmeal Variations
The color. Cornmeal comes in yellow and white colors. You can also find blue if you look hard enough. Yellow cornmeal is a bit sweeter and will provide a bit more taste. But all are used interchangeably.
The texture. Most cornmeal will be a medium grind. But a finer grind will provide more of a cake-like texture to your cornbread. Course grinds are used more for hot cereal but can add more texture to your cornbread.
What Pan to Use?
You can use standard baking pans. 8 to 9-inch square or round will do nicely. I prefer an 8-inch square or 9-inch round pan. Or you can use a smaller cast-iron skillet or even cupcake tins.
The smaller the pan, the thicker the cornbread. That is why we cook to an endpoint and not by time alone. Never by time alone.
When is Cornbread Done?
Cornbread will cook quickly, usually in about 20 minutes, but you have variables that will make time unreliable. The pan material, the pan size (thickness), and the oven. All these things plot against you, so time alone will not do.
You will need to go old school and use the “toothpick” test. This is where you use a clean toothpick and insert it into the thickest part of a dish and see if it comes out clean.
How to Store Your Cornbread?
Wrap your cornbread in plastic wrap or aluminum foil. It can be left at room temperature for 1-2 days. Refrigerated for up to a week. Or frozen for 2-3 months.
Other Cornbread Recipes You Will Love
Easy Grilled Cornbread
Preheat oven to 425 degrees. Prep an 8-inch square baking pan with a heavy spray of PAM.
Microwave 1/4 cup (1/2 stick) butter until just melted. About 20-30 seconds. Combine in a mixing bowl: butter, one egg, and one cup of milk. Whisk to combine. Add one cup of cornmeal, one cup flour, two tablespoon sugar, four teaspoon baking powder and 1/2 teaspoon salt. Mix until flour and cornmeal are all moist. Do not over mix.
Spread into prepared baking pan.
Bake until a toothpick comes out clean. About 18-20 minutes usually.
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Old Fansoned Corn Bread
Great old fashioned cornbread like grandma would make. Adapted from the 1972 Betty Crocker Cookbook. Full flavor and a little crunchy texture are welcome at almost any meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings/Adjust Amount: 9
9
Ingredients
- 1/4 cup butter – 1/2 stick
- 1 cup milk
- 1 egg
- 1 cup flour
- 1 cup Corn Meal
- 2 tablespoons sugar
- 4 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
-
Preheat oven to 425 degrees. Prep an 8-inch square baking pan with a heavy spray of PAM.
-
Microwave 1/4 cup (1/2 stick) butter until just melted. About 20-30 seconds.
-
Combine in a mixing bowl: butter, one egg, and 1 cup milk. Whisk to combine.
-
Add one cup cornmeal, one cup flour, two tablespoon sugar, four teaspoon baking powder and 1/2 teaspoon salt. Mix until flour and corn meal is all moist. Do not over mix.
-
Spread into prepared baking pan.
-
Bake until toothpick comes out clean. About 18-20 minutes.
Recipe Notes
Pro Tips
- Use yellow or white cornmeal.
- The baking powder should be alunimun free.
- I suggest 8-inch square or 9-inch round baking pan but other sizes can be used. See discussion in post.
- Bake until toothpick comes out clean.
- To store, wrap with plastic wrap or foil. Good at room temperature for 1-2 days, refrigerated for up to 7 days and frozen for 2-3 months.
Check Out Other Great Recipes
Calories: 192kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 195mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 240IU | Calcium: 117mg | Iron: 1mg
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published December 20, 2014. Updated with expanded discussion and clarified instructions along with refreshed photos.
Molly and Lilly at play