Home made cornbread from home ground corn.

Pre-heat oven to 375 F

In a large bowl, mix 2 cups of cornmeal, 2 cups of flour, 1/2 cup sugar, 2 tablespoons baking powder, 2 teaspoons salt. Mix well.

Add 2 fresh eggs, 2 cups of milk, and a stick of butter. Mix well.

Pour mix into a buttered 3 quart glass cornbread dish and place in the oven for 30 minutes. Insert toothpick or knife into bread to check it is done.

Your oven time and temperature may vary to get the correct light brown color on top.

Electric and gas ovens seem to cook differently in terms of moisture

You can add some additional milk if the batter is too thick or the cornbread is too dry. The batter should thick but pour easily like a cake or pancake batter. Use a spatula to get every last drop from the mixing bowl into the oven dish.

We use a Kitchen-Aid stand mixer on a medium speed. Fresh eggs from free ranged chickens give a better color and texture to the mix. You can substitute your choice of cooking oil for the butter, but butter makes it taste better.

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