This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts

233.7 calories; 4.9 g protein; 33.1 g carbohydrates; 28.1 mg cholesterol; 252.8 mg sodium. Full Nutrition

Reviews (2033)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2004
If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into it. When Allrecipes listed this recipe they modified it. Patricia Bergstrom Read More
(1072)

Most helpful critical review

Rating: 1 stars
11/14/2003
I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and tasteless. I followed the recipe exactly used fresh ingredients and even left it in the oven a bit less than the time called for. I regret making it for company.:-( Read More
(85)
2615 Ratings
  • 5 star values: 1816
  • 4 star values: 474
  • 3 star values: 183
  • 2 star values: 97
  • 1 star values: 45
Rating: 5 stars
02/08/2004
If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into it. When Allrecipes listed this recipe they modified it. Patricia Bergstrom Read More
(1072)
Rating: 5 stars
10/07/2005
since it's impossible just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for 10 minutes or so and whisk it a few times; use half white and half light brown sugar; mix the whole batch for at least 5 min. on low speed; bake in a glass pyrex and reduce oven temp by 25 degrees. then soften some butter in the microwave, mix with honey and a pinch of salt ( to taste ) and slather this righteous bread with that spread. Read More
(1034)
Rating: 5 stars
11/07/2003
LOVED THIS CORNBREAD!! Its so soft and fluffy and full of corn flavor. My husband is from the south and I've been searching for 5 years for "my" cornbread recipe. I think I finally found it! Cant wait to try it on the inlaws! Read More
(407)
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Rating: 5 stars
01/10/2012
If you try this cornbread, with a few suggestions, you will never make another cornbread recipe. I rated Grandmothers Buttermilk Cornbread from this site as the best ever, but this surpasses that one by a long shot! It is very important though to read reviews where the submitter of the recipe says to beat the entire concoction for at least 5 minutes before dumping it into the pan to cook. I must admit, I was very skeptical - every bread recipe in the world talks about not over-mixing. But I couldn't find my staple recipe and feeling adventurous, I gave it a try. So glad that I did! What I did was 1) Half the recipe and only use 1/4 c sugar instead of 1/3 c. 2) While the milk/cornbread mixture is sitting for 5 minutes, give it a good whip with a whisk 5-6 times, 3) Beat the entire concoction at least 5 minutes (and set a timer) before dumping in the pan, 4) Put about 2 TBL butter in a 10" cast iron skillet to melt in your 400 degree oven for about 5 minutes while you are beating the mixture then take it out and pour in the cornbread mixture (believe me - this will make all the difference in the world - it is very important to cook it with a cast iron skillet) 5) Only bake it for 20 minutes! This will yield you the most fluffy, corny, airy, moist, slightly sweet but not to powerful to go with anything, piece of cornbread heaven in the world!!! Thanks for such a wonderful recipe!! It is my staple from now on - I am not even looking for another! Read More
(360)
Rating: 5 stars
11/01/2005
I made this for a big gathering this past Sunday. I made it to go along with both a white chili and a regular beef chili. It was awesome!!! Note that I did make the suggested changes below: I used 2 cups cornmeal and 1-1/2 flour; I soaked the cornmeal for 10 minute; I added 1 full cup of sugar and I baked it at 375. It was wonderful. This one's a keeper! Thanks y'all! Read More
(308)
Rating: 5 stars
04/11/2003
This was my first time making cornbread from scratch, and it turned out great!! I followed the advice to whisk the mixture for 5 minutes before pouring it in the muffin pan, and there were no problems. I lowered the cooking time to 25 minutes since we chose to make muffins. This recipe is definitely a keeper! Read More
(128)
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Rating: 4 stars
04/14/2003
This went over very well at dinner. I think my only issue was the corn bread taste wasn't very strong. It was very light compared to others I've tasted and I tend to like very strong flavored cornbread. However if you're into a lighter cornbread you'll probably really like this recipe. Read More
(114)
Rating: 1 stars
11/14/2003
I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and tasteless. I followed the recipe exactly used fresh ingredients and even left it in the oven a bit less than the time called for. I regret making it for company.:-( Read More
(85)
Rating: 5 stars
04/11/2003
My husband and I have made this recipe several times and we love it. This is a sweet dense cornbread but I find that it's sweetness is a good complement to a spicy chili. It keeps fairly well but any cut edges will dry out quickly -- however since the bread is dense it will still be moist just beyond the cut edge. Only cut off as much as you plan to eat at a time. We also like this at breakfast with a little molasses. Read More
(85)