Homesteader Cornbread Recipe -
Homesteader Cornbread Recipe
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Homesteader Corn Bread
This perfectly moist corn bread is slightly sweet and very versatile. See more
  • READY IN 50 mins

Homesteader Cornbread

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    50 mins


  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.
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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

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. :-(

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.

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!

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!

Jan 10, 2012

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 that one by a long shot! It is very important though to read reviews where the submitter of the recipe says to beat the entire concoction for at least 5 minutes before dumping it into the pan to cook. I must admit, I was very skeptical - every bread recipe in the world talks about not over-mixing. But I couldn't find my staple recipe and feeling adventurous, I gave it a try. So glad that I did! What I did was 1) Half the recipe and only use 1/4 c sugar instead of 1/3 c. 2) While the milk/cornbread mixture is sitting for 5 minutes, give it a good whip with a whisk 5-6 times, 3) Beat the entire concoction at least 5 minutes (and set a timer) before dumping in the pan, 4) Put about 2 TBL butter in a 10" cast iron skillet to melt in your 400 degree oven for about 5 minutes while you are beating the mixture then take it out and pour in the cornbread mixture (believe me - this will make all the difference in the world - it is very important to cook it with a cast iron skillet) 5) Only bake it for 20 minutes! This will yield you the most fluffy, corny, airy, moist, slightly sweet but not to powerful to go with anything, piece of cornbread heaven in the world!!! Thanks for such a wonderful recipe!! It is my staple from now on - I am not even looking for another!

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!

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.


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 28 mg
  • 9%
  • 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.

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