Homesteader Cornbread

Homesteader Cornbread

1709
WILLOWSMOM99 7

"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."
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Ingredients

50 m servings 234 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Reviews

1709
  1. 2186 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 le...

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...

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 pic...

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! Can...

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 ...

If you try this cornbread, with a few suggestions, you will never make another cornbread recipe. I rated Grandmothers Buttermilk Cornbread from this site as the best ever, but this surpasses th...

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 p...

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 co...

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 wel...

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 le...