Name: Traditional Cornbread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups flour; 2 1/2 cups cornmeal; 1/2 cup sugar; 2 Tbsp baking powder; 1 tsp salt; 2 cups buttermilk or milk; 2 large eggs; 1/2 cup butter (melted)

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Use this traditional cornbread recipe for a moist cornbread like grandma made. It’s an old fashioned cornbread recipe made in a 13 x 9 pan using yellow cornmeal.

Did you grow up with eating squares of cornbread, oh my goodness, we certainly did? We ate this traditional cornbread with everything but mainly with beans, fried taters, and canned tomatoes and macaroni. And we really didn’t appreciate it as much as we do now. Isn’t that just the case?

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And this traditional cornbread recipe was cooked in mom’s large baking pan and we always fought over the corners. This moist cornbread is exactly how mom made it We grew up on this down-home traditional cornbread along with other simple but wholesome recipes like these Texas Pinto Beans and Baked Glazed Ham

How to Make Old Fashioned Cornbread

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Traditional Cornbread Ingredients:

2 1/2 cups yellow cornmeal
2 cups of flour
1/2 cup sugar
2 Tbsp baking powder
1 tsp salt
2 cups buttermilk
2 large eggs
1/2 cup melted butter

Instructions to make cornbread:

Heat your oven to 400° F and grease or spray a 9 X 13 pan with a nonstick cooking spray. In a large bowl, add the cornmeal and flour.

Add in the sugar, baking powder and salt to the flour/cornmeal mixture.

Make a well in the center of your dry ingredients and add in the melted butter, milk and the eggs.

cornbread mixture, old fashioned cornbread recipe

Stir well to incorporate all the ingredients, starting from the middle of the bowl until everything is well-mixed and no dry spots remain.

Pour the cornbread batter into your prepared pan and place in your preheated 400° F for about 20-25 minutes.

Bake for 20-25 minutes until the top is slightly browned and the edges pull away from the casserole dish. You can also insert a toothpick and check that it comes out clean, with just a few crumbs. Remove from oven and cut your cornbread into 15 squares and serve.

moist cornbread, old fashioned cornbread recipe

This an old fashioned cornbread recipe for a bigger pan because mom always made extra because Dad used to eat the leftovers. The next day he crumbled it in a cold glass of milk, it was like dessert to him. And we always use this traditional cornbread recipe for our amazing Cornbread Dressing or Stuffing at Thanksgiving. Isn’t it crazy how traditional cornbread tastes better than it did when we were kids and had it every day?

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5 from 7 votes

Traditional Cornbread Recipe

Use this traditional cornbread recipe for a moist cornbread. It’s an old fashioned cornbread recipe made in a 13 x 9 pan using yellow cornmeal.

Prep Time10

Cook Time25

Total Time35

Course: bread

Cuisine: American

Keyword: moist cornbread, old fashioned cornbread recipe, Traditional Cornbread, traditional cornbread recipe

Servings:

Calories: 273kcal

Author: Evelyn Osborn

Ingredients

2 cups flour
2 1/2 cups cornmeal
1/2 cup sugar
2 Tbsp baking powder
1 tsp salt
2 cups buttermilk or milk
2 large eggs
1/2 cup butter melted

Instructions

Heat your oven to 400° F and grease or spray a 9 X 13 pan with a nonstick cooking spray.
In a large bowl, add the cornmeal and flour. then add in the sugar, baking powder and salt to the flour/cornmeal mixture.
Make a well in the center of your dry ingredients and add in the melted butter, milk and the eggs.
Stir well to incorporate all the ingredients, starting from the middle of the bowl until everything is well-mixed and no dry spots remain.
Pour the cornbread batter into your prepared pan and place in your preheated 400° F for about 20-25 minutes.
Remove from oven and cut into 15 squares and serve

Nutrition

Post updated on 09/10/2020

Brooke

Tuesday 12th of March 2024

Great recipe! Definitely a keeper. Love that it’s made in a 9x13

Therese

Monday 31st of October 2022

In making this recipe the batter seemed really thick so I added an extra 1/3 C of milk. Also, I wanted to use buttermilk rather than plain milk but had to improvise because I didn't have any buttermilk. Instead I used 1 C sour cream and 1 C milk. Also, my oven doesn't go any higher than about 375, so I had to cook it a bit longer. That's a lot of improvising. However, it turned out pretty good. Next time I will add an extra 1/2 C of milk instead of 1/3 C. I like a sweeter cornbread so I will increase the sugar to 3/4 C and decrease the cornmeal by 1/2 C. The nice thing about your recipe is that it's very basic and allows for improvising. Also, I recently moved to Brazil and am learning how their ovens work (or don't!), what ingredients they don't carry, etc. It's an adventure.

Ginger

Wednesday 29th of December 2021

Do you have to put sugar in it, I don’t like sweet cornbread

Evelyn

We do not like sweet cornbread either and this amount of sugar will not make it sweet. Sugar attracts and retains water, thus serving as a moisturizing agent. Harmful bacteria avoid sugar so it’s anti- bacterial and prolongs shelf life. It’s also a colorant as at 320° it begins to brown. But if you would like, you can lessen the amount of sugar or you could try it without sugar.

luvin tolrn

Sunday 19th of November 2017

This sounds so delish!! I've never been good at making cornbread, for some reason it just never rises appropriately. I would use the Quaker cornmeal & recipe on the back of the container, but I was recently told to try self-rising cornmeal. Does your recipe call for regular yellow cornmeal or self-rising? Also, I wonder if adding some honey butter to your recipe mixture will affect the outcome of the cornbread? What do you think? Can someone please help me?

Saturday 2nd of November 2019

This is a regular cornmeal recipe but adding the baking powder makes it rise. Not sure about the honey butter but if you try it please let us know how it works for you.

Sparkly H

Sunday 17th of November 2013

Yummy!!! Thank you for sharing with Random Recipe Roundup! I *LOVE* cornbread!!!