READY IN 50 mins

Homesteader Cornbread

Read Reviews (1516)

"This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey." — WILLOWSMOM99

Directions

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 08, 2004

If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into it. When Allrecipes listed this recipe they modified it. Patricia Bergstrom

—WILLOWSMOM99

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Most Helpful Critical Review

Nov 14, 2003

I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and tasteless. I followed the recipe exactly, used fresh ingredients, and even left it in the oven a bit less than the time called for. I regret making it for company. :-(

—LISA K. POSER

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1,945 Ratings

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Oct 07, 2005

since it's impossible just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for 10 minutes or so and whisk it a few times; use half white and half light brown sugar; mix the whole batch for at least 5 min. on low speed; bake in a glass pyrex and reduce oven temp by 25 degrees. then soften some butter in the microwave, mix with honey and a pinch of salt ( to taste ) and slather this righteous bread with that spread.

—JWGASA

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Nov 07, 2003

LOVED THIS CORNBREAD!! Its so soft and fluffy and full of corn flavor. My husband is from the south and I've been searching for 5 years for "my" cornbread recipe. I think I finally found it! Cant wait to try it on the inlaws!

—KANGAMOM311

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Nov 01, 2005

I made this for a big gathering this past Sunday. I made it to go along with both a white chili and a regular beef chili. It was awesome!!! Note that I did make the suggested changes below: I used 2 cups cornmeal and 1-1/2 flour; I soaked the cornmeal for 10 minute; I added 1 full cup of sugar and I baked it at 375. It was wonderful. This one's a keeper! Thanks y'all!

—SargeQ

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Apr 11, 2003

This was my first time making cornbread from scratch, and it turned out great!! I followed the advice to whisk the mixture for 5 minutes before pouring it in the muffin pan, and there were no problems. I lowered the cooking time to 25 minutes since we chose to make muffins. This recipe is definitely a keeper!

—Erin K.

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Apr 14, 2003

This went over very well at dinner. I think my only issue was the corn bread taste wasn't very strong. It was very light compared to others I've tasted and I tend to like very strong flavored cornbread. However, if you're into a lighter cornbread, you'll probably really like this recipe.

—MELODYYOON

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Apr 11, 2003

My husband and I have made this recipe several times and we love it. This is a sweet, dense cornbread, but I find that it's sweetness is a good complement to a spicy chili. It keeps fairly well, but any cut edges will dry out quickly -- however, since the bread is dense, it will still be moist just beyond the cut edge. Only cut off as much as you plan to eat at a time. We also like this at breakfast with a little molasses.

—FUNKYDEMON

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Nutrition

Calories
234 kcal
12%

Carbohydrates
33.1 g
11%

Cholesterol
31 mg
10%

Fat
9.3 g
14%

Fiber
1.3 g
5%

Protein
4.9 g
10%

Sodium
253 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Homesteader Cornbread

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 234
Calories from Fat: 84

% Daily Value *
Total Fat 9.3g 14 %
Saturated Fat 1.9g 10 %
Cholesterol 31mg 10 %
Sodium 253mg 10 %
Potassium 123mg 3 %
Total Carbohydrates 33.1g 11 %
Dietary Fiber 1.3g 5 %
Protein 4.9g 10 %
Sugars 11g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 11 %
Iron 14 %
** Thiamin 20 %
Niacin 18 %
Vitamin B6 4 %
Magnesium 9 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.