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๐Ÿ Home ยป Recipes ยป Bread Recipes

Old Fashioned Cornbread Recipe

Updated: Oct 29, 2023 ยท Published: Sep 30, 2023 by Dan Mikesell AKA DrDan ยท 4 Comments

Jump to Recipe
Total Time: 30 minutes mins

This Old Fashioned Cornbread Recipe, inspired by Betty Crocker, uses cornmeal, buttermilk, and flour for delicious crispy cornbread that only takes 30 minutes and is perfect with soup or chili.

๐ŸŒฝIngredients

Corn Mealโ€”yellow or white
Buttermilkโ€”or milk
Butter
Egg
Pantry ingredientsโ€”all-purpose flour, sugar, baking powder, salt

Pile of cornbread slices on a white plate.
Jump To (scroll for more)
  • ๐ŸŒฝIngredients
  • ๐Ÿ‘จโ€๐ŸณHow to Make Old Fashioned Cornbread
  • When is cornbread done?
  • Tips and Options
  • Make Cornbread Muffins
  • How to prevent dry cornbread
  • Northern vs. Southern Cornbread
  • ๐ŸดWhat to serve with cornbread
  • โ„๏ธServing and Storage
  • โ“FAQs
  • ๐ŸŒฝTypes of Cornmeal
  • Step-by-Step Photo Instructions
  • ๐Ÿ“–The Recipe Card
Blue ribbon divider used for visual effect

Featured Comment from Jeffery: "Just like moms!"

Cornbread is a perfect change of pace from the usual bread for a down-home meal of fried chicken, soup, or chili. Or as a traditional side for a feast like Thanksgiving, or even with soul food.

You can make wonderful homemade cornbread in a jiffy without a Jiffy mix. Make this from-scratch recipe in 30 with pantry ingredientsโ€”just follow the step-by-step photo instructions. Make it extra crispy baking in a cast iron skillet.

Cornbread is a quick bread, meaning the dough's leavening comes from baking soda and baking powder, not yeast.

I went old school for this recipe and used our much-loved 1972 Betty Crocker's Cookbook for inspiration. A few changes were needed. I added buttermilk for a better rise and some options, but it is still full of that old-fashioned goodness and simple to make.

1972 Betty Crocker's Cookbook.
Betty Crocker's Cookbook from 1972

For an even simpler and faster cornbread, try my Cornbread Drop Biscuits. And try some other popular quickbread recipes like Cheddar Bay Biscuits, Healthy Biscuits, Beer Bread, and Old Fashioned Banana Bread.

๐Ÿ‘จโ€๐ŸณHow to Make Old Fashioned Cornbread

  1. Mix dry ingredients of cornmeal, flour, sugar, baking powder, and salt.
  2. Combine melted butter, buttermilk or milk, and egg. Mix into dry ingredients.
  3. Pour the batter into the prepared pan.
  4. Bake until golden brown and a toothpick comes out cleanโ€”about 20-25 minutes.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

When is cornbread done?

Cornbread will cook quickly, usually in about 20-25 minutes, but you have variables that will make cooking by time unreliableโ€”the pan material and size and the oven.

I suggest the traditional method of testingโ€”the toothpick test. This is where you use a clean toothpick and insert it into the thickest part of a dish, which should come out clean.

close up of toothpick coming out of cornbread clean.
The toothpick should come out clean.

You may also check the internal temperature with an instant-read thermometer, which should be 195ยฐ or more.

Tips and Options

  • While this cornbread is already crispy, use a 10-inch cast iron skillet for more crispiness.
  • White cornmeal will be less sweet.
  • Use honey to replace the sugar.
  • Make this recipe as cornbread muffins if you want a half-recipe

Make Cornbread Muffins

Make muffins instead of a pan of cornbread for individual servings and freeze for later if you are cooking for two or a small household.

  1. Mix as directed for 12 muffins or half the recipe for only 6 muffins.
  2. If you make a half recipe, use a full egg.
  3. Prep a standard-size cupcake pan and use paper liners if you wish. Fill โ…” full.
  4. Bake for about 15 minutes and check for done with a toothpick or instant-read thermometer.

How to prevent dry cornbread

There are several common reasons for dry cornbread and how to prevent them.

  1. Don't overcook. Check for done a few minutes early.
  2. Don't overmix. All quick bread recipes, like this recipe, will be dryer if overmixed. Mix until all the dry ingredients are incorporated.
  3. Use buttermilk instead of regular milk. The acid in the buttermilk will react with the baking powder, leading to a higher rise.
  4. Add more butter or oilโ€”the fat will help the moisture.

Northern vs. Southern Cornbread

This recipe would be called northern/midwestern cornbread. It does have sugar and flour, so it is sweeter and more cake-like than southern cornbread. Also, it is usually made with yellow cornmeal. This modification of a 1972 Betty Crocker cornbread is relatively light on sugar.

The other major type of cornbread is southern cornbread, which has traditionally been made with little or no sugar or flour. It is also frequently made with white cornmeal and buttermilk, then baked in a cast-iron skillet. It is not as sweet and will have more of a crust.

๐ŸดWhat to serve with cornbread

Serve with comfort foods, like Easy Crock Pot Beef Stew, Small Crock Pot Chicken Stew, Salisbury Steak with Onion Gravy, and Old Fashioned Meatloaf Recipe. Or a big bowl of chili, like Small Crock Pot Chili, Easy Crock Pot White Chicken Chili, or Stew Meat Chili.

Or serve with spicy dishes like Blackened Tilapia in the Oven or Grilled Blackened Tilapia.

โ„๏ธServing and Storage

Wrap your cornbread in plastic wrap or aluminum foil. It can be at room temperature for 2-3 days. You may also refrigerate for up to a week.

Yes, it will freeze well-sealed airtight for up to 2 months.

โ“FAQs

What size of pan to use for cornbread?

You can use standard baking pans. 8 to 9-inch square or round will do nicely. I prefer an 8-inch square or 9-inch round pan. Or you can use a 9 or 10 inch cast iron skillet.

The smaller the pan, the thicker the cornbread. Thicker cornbread will take a few extra minutes to cook.

How to make a buttermilk substitute

Add about a tablespoon of either white vinegar or lemon juice to a cup of fresh milk and let it sit for 5-10 minutes to make a buttermilk substitute.

๐ŸŒฝTypes of Cornmeal

Not all cornmeal is the same, but does it matter? Not much; they may usually be used interchangeably.

Cornmeal comes in yellow and white colors. You can also find blue if you look hard enough. Yellow cornmeal is a bit sweeter and will provide a bit more taste.

There is also a difference in the grind/texture of some cornmeal. This is generally not something you will worry about if you buy small home amounts at most supermarkets.

Most cornmeal will be a medium grind. But a finer grind will provide more of a cake-like texture to your cornbread. Course grinds are used more for hot cereal but can add more texture to your cornbread.

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โ†‘Jump to Table of Contents

This recipe is listed in these categories. See them for more similar recipes.

Bread Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

Step-by-Step Photo Instructions

flour with butter and cornbread ingredients.

Preheat oven to 425ยฐ. Prep an 8-inch square baking pan with a heavy spray of PAM. You may also use a 9 or 10 inch cast iron skillet, 6X9 baking dish, 9-inch square, or similar baking dishes.

mixing dry ingredients together in white bowl.

In a large mixing bowl, mix 1 cup of cornmeal (white or yellow), 1 cup of all-purpose flour, 2 tablespoons sugar, 4 teaspoons baking powder, and ยฝ teaspoon salt. Mix until flour and cornmeal are mixed well.

butter in a small glass bowl in a microwave.

Microwave ยผ cup (ยฝ stick) butter until just meltedโ€”about 20 seconds.

adding wet ingredients into dry ingredients.

In a medium bowl, mix the melted butter and 1 cup of buttermilk (or milk), then whisk in 1 egg. Pour the wet ingredients into the dry ingredients and mix until flour and cornmeal are moist. Do not over-mix.

pouring batter into baking pan.

Pour the batter into the prepared pan and spread to level the top.

using a toothpick to check for done.

Bake until golden brown and a toothpick comes out cleanโ€”20 to 25 minutes usually.

๐Ÿ“–The Recipe Card

Pile of cornbread slices on a white plate.

Old Fashioned Cornbread Recipe

4.45 from 25 votes
From Dan Mikesell AKA DrDan
This Old Fashioned Cornbread Recipe, inspired by Betty Crocker, uses cornmeal, buttermilk, and flour for delicious crispy cornbread that only takes 30 minutes and is perfect with soup or chili.
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings #/Adjust if desired 9

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Ingredients

US Customary - Convert to Metric
  • ยผ cup butter - ยฝ stick
  • 1 cup buttermilk - or substitute or milk
  • 1 egg
  • 1 cup flour
  • 1 cup Corn Meal
  • 2 tablespoons sugar
  • 4 teaspoon baking powder
  • ยฝ teaspoon salt

Instructions
 

  • flour with butter and cornbread ingredients
    Preheat oven to 425ยฐ. Prep an 8-inch square baking pan with a heavy spray of PAM. You may also use a 9 or 10 inch cast iron skillet, 6X9 baking dish, 9-inch square, or similar baking dishes.
  • mixing dry ingredients together in white bowl
    In a large mixing bowl, mix 1 cup of cornmeal (white or yellow), 1 cup of all-purpose flour, 2 tablespoons sugar, 4 teaspoons baking powder, and ยฝ teaspoon salt. Mix until flour and cornmeal are mixed well.
  • butter in a small glass bowl in a microwave
    Microwave ยผ cup (ยฝ stick) butter until just meltedโ€”about 20 seconds.
  • adding wet ingredients into dry ingredients
    In a medium bowl, mix the melted butter and 1 cup of buttermilk or milk, then whisk in 1 egg. Pour the wet ingredients into the dry ingredients and mix until flour and cornmeal are moist. Do not over-mix.
  • pouring batter into baking pan
    Pour the batter into the prepared pan and spread to level the top.
  • using a toothpick to check for done
    Bake until golden brown and a toothpick comes out cleanโ€”20 to 25 minutes usually. Or an internal temperature of 195ยฐ+.

Recipe Notes

Pro Tips

  1. Use yellow or white cornmeal.
  2. Make cornbread muffins, which are perfect for smaller households, or to make a half recipe. See the post for instructions.
  3. The buttermilk will give a better rise. But use regular milk if you wish.
  4. You can make a buttermilk substitute with 1 tablespoon of vinegar or lemon juice in one cup of milk. Then let set for 5 minutes before using.
  5. The baking powder should be aluminum-free.
  6. Use an 8-inch square or 9-inch round baking pan or a cast iron skillet for an extra crispy cornbread. Other sizes of pans may be usedโ€”see the discussion in the post.
  7. Bake until the toothpick comes out clean or at an internal temperature of 195ยฐ+.
  8. To store, wrap with plastic wrap or foil. Good at room temperature for 2-3 days, refrigerated for up to 7 days, and frozen for 3 months.

Your Own Private Notes

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To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition Estimate

Calories : 192 kcal (10%)Carbohydrates : 28 g (9%)Protein : 5 g (10%)Fat : 7 g (11%)Saturated Fat : 4 g (20%)Cholesterol : 32 mg (11%)Sodium : 195 mg (8%)Potassium : 301 mg (9%)Fiber : 2 g (8%)Sugar : 4 g (4%)Vitamin A : 240 IU (5%)Calcium : 117 mg (12%)Iron : 1 mg (6%)
Serving size is my estimate of a normal size. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors.

Originally Published December 20, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Molly and Lilly in leafy yard.
Molly and Lilly at play

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  1. JEFFREY MCFADDEN says

    October 02, 2023 at 6:52 am

    5 stars
    Just like moms! Thanks so much for posting this.

    Reply
    • Dan Mikesell AKA DrDan says

      October 02, 2023 at 8:45 am

      Hi Jeffrey,

      Welcome to the blog.

      Those were my feelings. So much better than mixes like Jiffy mix.

      Thanks for the note and rating.

      Dan

  2. Joyce Schauer says

    March 05, 2022 at 10:35 am

    I always think cornbread is too dry, would another egg help this, or more butter?? Thanks for any suggestions!!!

    Reply
    • Dan Mikesell AKA DrDan says

      March 05, 2022 at 11:55 am

      Hi Joyce,

      Welcome to the blog.

      I can give a couple of educated guesses. Increasing the butter by 50% would probably help some. Another egg probably won't do much.

      Changing the milk to buttermilk or using some lemon juice or vinegar in the milk to make it a buttermilk substitute will give a bit more rise and a little fluffier.

      I have seen recipes where the cornmeal is soaked but have no reference for you.

      Hope that helps a bit.

      Dan

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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