Traditional Cornbread Recipe
Use this traditional cornbread recipe for a moist cornbread like grandma made. It’s an old fashioned cornbread recipe made in a 13 x 9 pan using yellow cornmeal.
How to Make Old Fashioned Cornbread
Scroll down for the Printable Recipe
Traditional Cornbread Ingredients:
- 2 1/2 cups yellow cornmeal
- 2 cups of flour
- 1/2 cup sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/2 cup melted butter
Stir well to incorporate all the ingredients, starting from the middle of the bowl until everything is well-mixed and no dry spots remain.
This an old fashioned cornbread recipe for a bigger pan because mom always made extra because Dad used to eat the leftovers. The next day he crumbled it in a cold glass of milk, it was like dessert to him. And we always use this traditional cornbread recipe for our amazing Cornbread Dressing or Stuffing at Thanksgiving. Isn’t it crazy how traditional cornbread tastes better than it did when we were kids and had it every day?
Serve this Traditional Cornbread Recipe with:
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Ingredients
- 2 cups flour
- 2 1/2 cups cornmeal
- 1/2 cup sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 2 cups buttermilk or milk
- 2 large eggs
- 1/2 cup butter melted
Instructions
- Heat your oven to 400° F and grease or spray a 9 X 13 pan with a nonstick cooking spray.
- In a large bowl, add the cornmeal and flour. then add in the sugar, baking powder and salt to the flour/cornmeal mixture.
- Make a well in the center of your dry ingredients and add in the melted butter, milk and the eggs.
- Stir well to incorporate all the ingredients, starting from the middle of the bowl until everything is well-mixed and no dry spots remain.
- Pour the cornbread batter into your prepared pan and place in your preheated 400° F for about 20-25 minutes.
- Remove from oven and cut into 15 squares and serve
Nutrition
Post updated on 09/10/2020
You really have no idea what my obsessed with cornbread is like. LOL DROOL! 🙂
Thanks for sharing
Hi Evelyn, OMG this looks so good! I pinned this and will try it out for the holidays. Julie at julieslifestyle.blogspot.com
OMG, that looks so delicious! I did not grow up with cornbread, but I wish that I did. I can't wait to give this a try Evelyn. 🙂
Corn cake looks yummy!! By seeing itself i feel to eat…
YUM!
Yummy! I'm going to try this recipe Evelyn. Thank you for sharing.
Oh! I forgot to tell you that I'm following you via Bloglovin'. Please follow me back. Have a great day!
I need this recipe. I love cornbread – but grew up on Jiffy…gasp! Pinning for sure!
No more boxed corn bread for me! Looking forward to trying this recipe, thanks for sharing.
Thank you for this. We love us some cornbread with our chile in the cold months and it's been a long time since I've had a good recipe for it.
I love cornbread with just about anything, certainly honey butter, apple butter or regular butter. My favorite dressing/stuffing is definitely cornbread!
This looks so amazing!! Just in time for Thanksgiving. I love cornbread!!
Yummy!!! Thank you for sharing with Random Recipe Roundup! I *LOVE* cornbread!!!
This sounds so delish!! I've never been good at making cornbread, for some reason it just never rises appropriately. I would use the Quaker cornmeal & recipe on the back of the container, but I was recently told to try self-rising cornmeal. Does your recipe call for regular yellow cornmeal or self-rising? Also, I wonder if adding some honey butter to your recipe mixture will affect the outcome of the cornbread? What do you think? Can someone please help me?
This is a regular cornmeal recipe but adding the baking powder makes it rise. Not sure about the honey butter but if you try it please let us know how it works for you.
Do you have to put sugar in it, I don’t like sweet cornbread
We do not like sweet cornbread either and this amount of sugar will not make it sweet. Sugar attracts and retains water, thus serving as a moisturizing agent. Harmful bacteria avoid sugar so it’s anti- bacterial and prolongs shelf life. It’s also a colorant as at 320° it begins to brown. But if you would like, you can lessen the amount of sugar or you could try it without sugar.
In making this recipe the batter seemed really thick so I added an extra 1/3 C of milk. Also, I wanted to use buttermilk rather than plain milk but had to improvise because I didn’t have any buttermilk. Instead I used 1 C sour cream and 1 C milk. Also, my oven doesn’t go any higher than about 375, so I had to cook it a bit longer. That’s a lot of improvising. However, it turned out pretty good. Next time I will add an extra 1/2 C of milk instead of 1/3 C. I like a sweeter cornbread so I will increase the sugar to 3/4 C and decrease the cornmeal by 1/2 C. The nice thing about your recipe is that it’s very basic and allows for improvising. Also, I recently moved to Brazil and am learning how their ovens work (or don’t!), what ingredients they don’t carry, etc. It’s an adventure.
Great recipe! Definitely a keeper. Love that it’s made in a 9×13