Easy Homemade Cornbread



Cornbread is best when served fresh out of the oven – especially when it’s baked in a cast iron skillet!  You can bake it in any pan, but there’s something about the taste when it’s baked in cast iron that is just plain down-home country.

I got this recipe from my friend Bertha Showalter years ago when we had dinner in their home.  My kids devoured her cornbread and I asked for the recipe.  I’ve been using it ever since.

It’s one of those easy-peasy recipes.  You just put everything into a bowl, mix it up with a wooden spoon (or in a mixer), and you’re good to go.

Sometimes I mix all the dry ingredients together and store them for later use.  Then when I’m ready, I just add the wet ingredients.  I also like to put a tablespoon of butter/margarine in the skillet while the oven is pre-heating.  By the time the oven is hot, the butter has melted and I’ve mixed up my batter.  It gives a golden glow to the top of the cornbread.

chili cornbread half gone

This cornbread never lasts long at my house!

Homemade Cornbread
Recipe type: bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
There's nothing to mixing this up in one bowl while the oven is pre-heating. Serve this any time; it's especially good with homemade chili soup.
  • 1 cup flour
  • 1 cup cornmeal
  • ½ cup sugar
  • ½ teaspoon salt
  • 3½ tsp. baking powder
  • ⅓ cup vegetable shortening
  • 1 cup milk
  • 1 egg
  1. Mix all ingredients together, using a wire whisk or wooden spoon (or do it in the mixer)
  2. Melt 1 tbsp margarine in skillet while the oven is pre-heating
  3. Put into a cast iron skillet or cake pan
  4. Bake @ 350 for 30 minutes or until done.



pinterest cornbread

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