Old-Fashioned Corn Bread

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Makes: 8  servings Prep 10 mins Cool 5 mins Bake 400°F 20 mins


  • 1 cup  yellow cornmeal
  • 1 cup  all-purpose flour
  • 1 tablespoon  baking powder
  • 2 tablespoons  sugar
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  ground red pepper
  • 1 cup  buttermilk
  • 1/4 teaspoon  baking soda
  • 2 large eggs
  • 5 tablespoons  butter or margarine, melted
  • 1 tablespoon  vegetable shortening


1. Heat oven to 400 degrees F. Heat a 10-inch cast-iron skillet in oven 10 minutes.

2. Whisk together the cornmeal, flour, baking powder, sugar, salt, and red pepper in a large bowl. Combine buttermilk and baking soda in a 2-cup glass measure. Beat eggs and butter in a small bowl, until blended. Add wet ingredients to cornmeal mixture, stirring with a rubber spatula until combined.

3. Add shortening to hot skillet; return skillet to oven 1 minute, until shortening is melted. Pour batter into hot skillet. Bake 20 to 22 minutes, until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Cut into 8 wedges. Serve hot, warm or at room temperature. Makes 8 servings.


For cornsticks:
  • Prepare corn bread as directed except heat 12 cornstick molds in oven 10 minutes. Brush molds with 1 tablespoon shortening. Return molds to oven and heat 1 minute. Divide batter between molds, spreading batter with the back of a spoon to fill each. Bake 13 to 15 minutes, until tops are golden and a toothpick inserted in center of cornsticks comes out clean. Cool cornsticks in pan on wire racks 5 minutes, then unmold. Makes 12 cornsticks.


  • We discovered that baking the bread in a cast-iron skillet instead of a baking pan produces the crispiest crust and a moist, tender interior. (This easy batter can be used to make a batch of cornsticks, too, if you prefer.)
  • Cornmeal is available in a variety of textures from coarse to finesometimes labeled stone-groundand each will make a slightly different- textured bread.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)240,
  • Fat, total(g)11,
  • chol.(mg)74,
  • sat. fat(g)6,
  • carb.(g)31,
  • fiber(g)2,
  • pro.(g)6,
  • sodium(mg)488,
  • Percent Daily Values are based on a 2,000 calorie diet
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