This recipe for Homemade Cornbread comes from an old Better Homes and Gardens Cook Book. This book was Amber’s grandmothers that was originally published in the 1930’s and we have the 1981 version. We love these older, classic recipes and this Homemade Cornbread is delicious and so easy to make. Make a complete cold day dinner with some Crock-Pot Turkey Chili and try our homemade Chili Seasoning recipes.
Homemade Cornbread |
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 vegetable oil
- Gather ingredients, 9x9 baking pan, hand mixer, 2 bowls, whisk, and measuring cups and spoons.
- Preheat oven to 425 degrees.
- Whisk 2 eggs, 1 cup milk and 1/4 cup vegetable together in a small bowl.
- In a large mixing bowl, combine 1 cup yellow cornmeal, 1 cup flour, 1/4 cup sugar, 4 teaspoons baking powder, and 3/4 teaspoon salt.
- Combine ingredients of both bowls together and mix until smooth.
- Grease the baking pan and then pour mixture in.
- Bake for 20-25 minutes.
- Enjoy.
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I don’t use flour in my cornbread because it then becomes more of a cake than “cornbread”. I only use buttermilk, which gives it a true cornbread taste. Cup and a half of cornmeal, 1 egg, and tablespoon or two of cooking oil. Combine to make a dough that is very near firm. Cook at 450 for about 30 minutes or so. Give it the old toothpick test to check for being done.
Sounds fantastic!