Cornbread Recipe

It seemed I couldn't find a decent recipe for corn bread for a long time. Some were just too sweet. Though my husband and I like the cornbread that uses real corn instead of just corn meal, the next day the corn is all dried up and awful.

My go-to recipe for cornbread came from the Indian Head Yellow Corn Meal package (which is the type I buy). This recipe is a favorite in our home.

TIP: If you don't use a lot of corn meal, store it in an airtight container in your freezer.
Golden Yellow Corn Bread
Recipe from Indian Yellow Corn Meal bag in my words

1 cup corn meal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup oil
1 cup milk
1 egg, beaten

Mix corn meal, flour, sugar, baking powder, and salt together in a bowl. Mix oil, egg, and milk together. Add wet ingredients to the dry ingredients. Mix in a few stirring strokes. Spread in a 9x9 pan and bake for 20-25 minutes in an oven preheated to 425°.

So I'm curious...How often do you serve bread, dinner rolls, or biscuits with your evening meals? Do you make them yourself or purchase elsewhere? I probably serve a bread one or two times a week. I do make them myself (except hamburger/hot dog type rolls). Biscuits are my favorite since they are so quick and easy. (I actually realized that in the past few months we have had plumbers at our home many times...and while they were here I was making biscuits for dinner at least twice.) I have tried to make my own soft tortilla shells twice, but thought they were awful!

~ Annette {This Simple Mom}

1 comment

  1. Hi! We love fresh bread. Growing up my Mom-mom and I would make a batch of dough (refrigerator rolls) for the week. It is a type of dough that will keep for 5 days in the fridge. We would just pull what we needed each night for dinner. You did need to pull them out a half hour before you wanted to cook them to give it a chance to rise. We normally make cornbread in the fall for chili and stews. My Mom-mom (originally from West Virginia) says that cornbread should be baked in an iron skillet in the stove with no sugar. Square pans are for cake and brownies. Also funny 'Sugar is for cake, kernels are for casserole, and cornbread is to sop up the mess that soup makes.' She used to make corncake by using a cornbread recipe, adding sugar, and raisins. She would warm it a little and then pour cream over just enough to make it moist. Thanks for sharing your recipe.


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