Corn Bread

Corn Bread

Corn Bread 1920 2560 Daryl Duarte

Corn Bread

This is a perfect recipe and easy to add to anyone’s cooking repertoire. Fast to prepare, only a few ingredients, cooks quickly, and keeps nicely for snacks. What more can you ask? My mother made this often and would typically serve with Chili. The next morning, she would toast the cornbread under the broiler and then smother it in butter. Delicious.


  • 2 cups unbleached flour
  • 1 tbs baking powder
  • ¾ tsp salt
  • ¼ cup sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 ½ cups milk
  • 4 tbs butter melted


Sift the dry ingredients

  • Preheat the oven to 400 degrees. Butter a 9x13 inch baking pan.
  • Place a wire sieve in a large mixing bowl, and measure the flour, baking powder, salt, sugar, and cornmeal into the sieve.  Then shake it to sift the ingredients to remove any lumps. 

Finish the batter

  • In a separate mixing bowl, beat the eggs. Add the milk to the eggs and whisk to combine.
  • Add the egg and milk mixture to the dry ingredients and using a wooden spoon or spatula, mix until well blended.
  • Add the melted butter, mix again until the butter is evenly incorporated into the batter.
  • Pour into the baking pan, and smooth out the batter evenly in the pan.
  • Bake for 20 to 25 minutes, or until a cake tester, inserted into the center comes out clean.
  • Cool in the pan. Serve warm.
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