How to Make Corn Bread From Cornmeal


Ready-made cornbread mixes are an easy and popular replacement for homemade cornbread. The delicious, yeast-free bread is served alongside chili and soup. Cornmeal, made from finely ground corn, lends fiber, flavor and color to cornbread, which is easily identified by its yellow color. Homemade cornbread made with cornmeal is simple to make and requires only a few ingredients. Yellow or white cornmeal can be used interchangeably as the only difference between is the color.

Things You'll Need

  • 1 1/2 cups fine-ground cornmeal
  • 1 tsp. table salt
  • 1 tsp. baking powder
  • Bowl
  • Wooden spoon
  • 1 3/4 cups buttermilk
  • Two eggs, beaten
  • Baking pan
  • 2 tbsp. butter
  • Serving plate
  • Preheat the oven to 450 degrees F.

  • Pour 1 1/2 cups finely ground cornmeal and 1 tsp. each of table salt and baking powder into a mixing bowl. Stir the three dry ingredients with a wooden spoon until well blended.

  • Add 1 3/4 cup buttermilk and two beaten eggs to the dry ingredients. Beat the ingredients with the wooden spoon until they're mixed together completely.

  • Chop up the 2 tbsp. of butter and place them in the baking pan. Melt the butter chunks in the oven until melted and foamy. Remove the pan from the oven and swirl the butter around to coat the sides. Pour the remainder of the melted butter into the cornbread mixture.

  • Stir the melted butter into the rest of the ingredients. Carefully pour the cornbread batter into the buttered warm baking pan. Bake the bread for 30 to 40 minutes until the top is golden brown and the sides of the bread pull away from the pan. Remove the cornbread from the oven and allow it to cool for 10 to 15 minutes before removing it from the pan.

  • Cover the baking pan with a serving plate. Hold the baking pan and plate together and turn both over so the cornbread loosens from the baking pan onto the plate. Cut the cornbread and serve.

Tips & Warnings

  • Add 1/4 cup crumbled cooked bacon or 1/2 cup shredded cheddar cheese to the cornbread batter before baking.
  • In the absence of buttermilk, substitute sour milk instead. Mix 1 3/4 tsp. of lemon juice or vinegar with 1 3/4 cup regular milk to create sour milk. Stir the two together and watch as the milk curdles, slightly.

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