This post may contain affiliate links. Please read our disclosure policy.
Old-Fashioned Corn Bread is a classic! This moist, crumbly corn bread is an essential recipe for any kitchen! This recipe comes together quickly and goes great with chili, soups, and is the perfect base for corn bread stuffing!
A couple of months ago, one of my dedicated readers, Sophia (thanks!!!), sent me a recipe for corn bread that she said I just had to try. I finally got around to making it and it has turned out to be some of the best corn bread I’ve ever had. It’s moist and crumbly, just the way corn bread should be! The other HUGE plus is that it actually comes together so quickly (about 10 minutes of hands-on time) which means you have every reason to ditch the boxed stuff.
Tips for Perfect Corn Bread
- Use stone-ground cornmeal: if you can find it, it provides better texture
- Don’t over-mix the batter: mix just until the ingredients are combined. Over-mixed cornbread batter will result in a tougher texture.
The only ingredient you need for this recipe that you may not already have on hand is corn meal, but it’s easily found in the baking aisle at your grocery store. All the other ingredients in this recipe, you will likely already have on hand.
Serving Suggestions
Corn bread is great for BBQs, potlucks, serving alongside chili, soups, stews or even for Thanksgiving Dinner!
Variations
This old-fashioned corn bread recipe makes a rather large pan (a 9 x13). If you’re making this as a side dish for a small group, feel free to cut the recipe in half.
If you’re using this recipe to make corn bread stuffing, you’ll need the full batch.
Leftovers are incredible!
Whether you’re making this for a family dinner or to serve at a BBQ, you can’t go wrong with this moist, crumbly corn bread.
Old-Fashioned Corn Bread
Ingredients
- 1 cup butter melted
- 1 ⅓ cups sugar
- 4 eggs
- *Almost* 2 cups milk less 2 tablespoons
- 2 tablespoons vinegar
- 2 cups corn meal
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Pre-heat your oven to 375 degrees. Grease an 8 x 13 inch casserole dish.
- In a large 2-cup measuring cup, add two tablespoons vinegar. Add enough milk so that you have 2 full cups of liquid. Set aside.
- In a large bowl, pour in melted butter. To the melted butter, add in sugar and stir well.
- Whisk in eggs.
- In another bowl, combine milk/vinegar mixture with baking soda. Pour into butter/egg mixture. Add in cornmeal, salt, and flour. Stir until most of the clumps are worked out.
- Pour into greased 8 x 13 inch casserole dish and bake for about 35 minutes, or until a toothpick inserted in the middle comes out clean.
Recipe from
CenterCutCook reader, Sophia (thanks!)
