Homesteader Corn Bread

Oh this is so good.  Even if you think you don't like cornbread, you have to try this.  It's the best I've ever had.

I've tried this recipe a few times, and the flavor was right but the texture didn't come out quite right - and I finally figured it out. 

This isn't my recipe - it's a rare occasion that I follow a recipe exactly, but this time I did (mostly). Full credit goes to this original recipe here - click over to read all the amazing reviews of it.


  • 1 1/2 cups cornmeal
  • 2 1/2 cups milk
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil


  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.

The first few times I made this, it was nice and moist, but heavy and dense.  At first I thought my baking powder might be bad, but that wasn't it.  This time, I did a few different things:

  • use a coarse ground cornmeal - I was previously using a fine ground one, and it didn't work.  The coarse grind was great - there was texture to the cornmeal in the finished bread.
  • let the cornmeal soak in the milk for minimum 5 minutes, but longer is better.  We had a bit of a potty accident while I was mixing this up, so my cornmeal actually soaked for about 20 minutes.
  • Mix the final batter really well - go at it with a whisk for a few minutes, get some air in and lighten it all up.
  • I did it in two round cake pans because my 9x13 casserole is on loan to a friend.  But I liked it this way and probably will do it again. 
  • These got more brown on top than I would have let them had I been paying attention, but toy clean up took longer than planned and when I got to the oven they were quite brown (it was 400 degrees, but on convection, and just about exactly 30 minutes - convection browns things quicker), I was concerned that they would taste burned.  But they didn't, and I'm glad this happened - we all really liked the crunchy crust. I will definitely not be afraid to go for this level of browning again. 

The final product was AMAZING - every one of us was scarfing it up.  I'm going to go have another piece...


Lisa Marsh

Mom to two sets of twins.

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