This old-fashioned cornbread recipe makes a medium-sized batch of cornbread. Perfect for dinners at home. Nothing compliments a home cooked, country meal like a fresh batch of old-fashioned cornbread. This recipe works well for a 9-inch square pan or for corn muffins. However, the best cornbread, as any real Southern knows, should be baked in an iron skillet. This type of cornbread also makes a very tasty cornbread dressing for holiday dinners, such as Thanksgiving and Christmas. For a large 9x13 pan, this recipe can be doubled. Just allow more time for baking.

Old-Fashioned Cornbread

Old-Fashioned Cornbread Ingredients:

  • 2 cups of yellow cornmeal
  • 1/2 cup of all-purpose flour
  • 1/4 teaspoon of salt
  • 2 1/2 teaspoons of baking powder
  • 1 tablespoon of sugar
  • 1 large egg
  • 1/4 cup of cooking oil
  • 1 1/4 cup of whole milk

Recipe Directions:

  1. Turn on the oven to preheat at 425 degrees Fahrenheit.
  2. Oil the pan, iron skillet or muffin pan that will be used to bake the cornbread.
  3. Place the pan or skillet into the oven while mixing the batter. This will make the top of cornbread crackling, just like old-fashioned cornbread should be. Do not leave it unattended, as the oil could splatter if left too long. Do not leave in the oven any longer than 5 minutes.
  4. Sift the cornmeal, flour, salt, baking powder and sugar together, into a mixing bowl. Sift it 2 times for an extra smooth textured bread.
  5. Beat in the oil, egg and whole milk and beat very well.
  6. Pour the cornbread mixture slowly into the hot pan or skillet. Be careful not to burn yourself. The pan will be hot. If making muffins, be sure to allow for the rising. Leave about 1/4 of the cup empty.
  7. Place it in the center of the oven, on the lower rack for best baking results.
  8. Muffins will take about 20 minutes of baking time and a cake shaped cornbread will need to bake for about 25 minutes. Check it about 5 minutes ahead of time, because not all ovens bake the same. Or it might even take longer, depending on personal preference of browning.
  9. Once the cornbread has finished baking, remove it from the oven. Immediately dump the skillet or pan over onto a warmed, oven safe plate. Warm the plate to prevent it from cracking. Also remove the muffins immediately as well. Place them in a bread basket and cover, so they stay warm until serving.
  10. Cut the cornbread into slices and serve with butter.


If using self rising meal and flour, omit the salt and baking powder. White corn meal can be used in place of yellow if preferred. It is not necessary to put the sugar into the batter, but it does give it a nice taste. Some people, however do not like sweet cornbread, while others prefer it very sweet. Omit the sugar or add more according to personal preference. If a heavier bread is desired, mix in 1 cup of milk instead of 1 1/4 cups. More grease can be added to the batter or pan, although

Old-fashioned cornbread goes good crumbled into a bowl of pinto beans, vegetable soup or even chili. For a tasty treat, crumble the bread into a glass and pour milk over it. Eat it with a spoon. This is a great way to use leftovers from the old-fashioned cornbread recipe.