Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Cornbread


When I go to a restaurant and see cornbread on the menu I am tempted to order only that. I really could make a meal of just cornbread and nothing else. Making it at home is simple and quick and you can adjust the sweetness to what you like. I especially like eating this with roasted chicken, reminds me a bit of 'bubbat' without the raisins. It would also go well with chili.
  • 1 cup flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  1. In a medium size bowl, whisk together dry ingredients.
  2. In a small bowl, whisk eggs and buttermilk, add melted butter and whisk until well blended.
  3. Pour into dry ingredients and stir only until combined. Do not over mix.
  4. Grease an 8" square pan and pour batter into the pan.
  5. Bake in a 400ยบ oven for 22 minutes or until toothpick inserted comes clean. It will have a nice golden color.
from the kitchen of
recipe file

29 comments:

  1. LorrieFebruary 11, 2012 at 5:41 AM

    oh, i was really hoping that a cornbread recipe would come up on MGCC sometime. I want to try your recipe. I love cornbread too!

    ReplyDelete
  2. happy in KYFebruary 11, 2012 at 6:26 AM

    This past summer we raised our own corn, then ground it in our grain mill. Tastes wonderful! As a kid we made a meal out of hot cornbread and milk.

    ReplyDelete
  3. Sunnybrook FarmFebruary 11, 2012 at 6:43 AM

    I fix mine in an iron skillet and sometimes sprinkle some brown sugar on top to melt into it as it bakes. Your recipe sounds good.

    ReplyDelete
  4. Patty Wise NobleFebruary 11, 2012 at 6:59 AM

    I bake mine in cast iron skillet, too. Grease the skillet and place it in the oven as you prepare the cornbread. Then pour the mixture into the hot pan and bake as usual. It makes the crust simply incredible! Also, cut the bread and remove it from the skillet right away or cut the wedges and leave them in the pan on one of the cut sides. Don't let that fabulous crust get soggy!

    ReplyDelete
  5. AnonymousFebruary 11, 2012 at 7:10 AM

    When our kids were still at home I made this almost every Sunday morning and we eat it with pancake syrup. We call it Johnny Cake and it is one of my husband's favorites. Thanks for posting it.
    Bernice J

    ReplyDelete
  6. ChrissyFebruary 11, 2012 at 7:19 AM

    Ummmm. I love it with potato soup, and bake mine in a hot skillet, too. And it's good with jelly!

    ReplyDelete
  7. floweringmamaFebruary 11, 2012 at 7:54 AM

    We had cornbread at every dinner growing up. Mom cooked it in a cast iron skillet, too. She'd put a little bacon fat in the skillet and sprinkle a little cornmeal in it then pop it in the oven until the cornmeal was golden brown then pour the cornbread mix on top of that and bake until done.

    ReplyDelete
  8. Bev KFebruary 11, 2012 at 10:32 AM

    Your cornbread looks so light and fluffy but still firm enough not to crumble. We love cornbread with bean casseroles as well.

    ReplyDelete
  9. AnnelieseFebruary 11, 2012 at 12:20 PM

    I'll be making this tonite to go with my bean soup. Thanks, Betty!

    ReplyDelete
  10. shirley reimer bertheletteFebruary 11, 2012 at 12:43 PM

    OH HOW i :3 CORNBREAD,, WHAT SIZE CAST IRON SKILLET DID THEY USE,,UMMM

    ReplyDelete
  11. becky3086February 11, 2012 at 4:08 PM

    Funny you should mention making a whole meal out of cornbread, when I was a kid of 13 and we had just moved to Georgia, we were very poor and lunch for 6 would be one 8x8 pan of cornbread. We each got two little pieces and that was it. We loved cornbread just never got enough.

    ReplyDelete
  12. AnonymousFebruary 11, 2012 at 7:27 PM

    Another great topping is finely shredded extra sharp cheddar! I'm intrigued by the cornmeal in the heated skillet, will have to try that with my next batch, because the crust is the best part!

    ReplyDelete
    Replies
    1. AjidulceSeptember 27, 2013 at 11:06 AM

      Be sure you heat it in the oven, not stove top, otherwise the bottom will be too dark

      Delete
  13. Pat DohaneyFebruary 12, 2012 at 3:34 AM

    We love Johnny Cake! As a child we would have baked beans and Johnny Cake or Steamed Brown Bread for dinner on Saturday nights. My Mom would put some orange juice in the mix for Johnny Cake.
    Thanks so much for this wonderful post. As with so many of these recipes, they conjure up many wonderful memories.

    ReplyDelete
  14. QuinnFebruary 12, 2012 at 5:49 AM

    I'll be making this soon! Two ways I enjoy cornbread that haven't been mentioned yet: alongside fried or broiled fish for supper; and, if there's leftover cornbread, I slice it about 3/4 inch thick, put a little butter on the slices, broil it for a minute, then add maple syrup. Breakfast treat :)

    ReplyDelete
  15. Tracey GinterFebruary 13, 2012 at 6:58 AM

    I'm also a sucker for cornbread. We had a potluck at church yesterday and I decided to top my casserole dish (cooked in a crock pot) with your cornbread recipe and bake it in there for the last few hours of cooking. It turned out wonderfully. I will definitely be topping more recipes this way in the future. No need to dirty another pan!

    ReplyDelete
  16. kaylanicoleFebruary 16, 2012 at 5:38 PM

    Man may not be able to live by cornbread alone…but I can. I love my grandma's cornbread. I can’t get enough of it. Give me Betty's cornbread or give me death.

    ReplyDelete
  17. AnonymousJuly 21, 2012 at 10:57 AM

    An excellent recipe, especially for a novice "baker" like me. I added a bit of cayenne for heat because I like a spicy cornbread (a scant 1/4 tsp) and some finely snipped chives from the garden (just for flavour and colour).

    It was too much for one, so I let a few chunks dry out and then turned them into fine crumbs, which I used as coating for some pan fried fish. Also delicious. I wish I could get catfish in my area!

    Cheers.
    David H.
    Vancouver, BC, Canada

    ReplyDelete
  18. AnonymousSeptember 28, 2012 at 12:58 PM

    we called it Johnny Cake to served it with hot cooked vanilla pudding on top...MMMMM so good

    ReplyDelete
  19. Jo's WorldOctober 20, 2012 at 7:44 PM

    My recipe for cornbread is much like this one with one big exception NO SUGAR! I use the heated cast iron skillet and it bakes a wonderful bread, then you butter it and eat it with buttermilk! Yum, I think I could live on that!

    Jo in MN who is grateful for your recipes!

    ReplyDelete
  20. AnonymousOctober 29, 2012 at 2:49 PM

    for gluten free could you substitute the flour for corn starch?

    ReplyDelete
    Replies
    1. JulieOctober 31, 2012 at 11:04 AM

      I would not substitute corn starch for the flour, but you could substitute it with an all-purpose gluten free flour mix.

      Delete
  21. AnonymousJuly 24, 2013 at 1:35 PM

    Hi Julie - does the cornbread hold up well, or does it tend to crumble and fall apart when biting into it?

    Thanks :)

    ReplyDelete
    Replies
    1. JulieJuly 24, 2013 at 3:53 PM

      I'm not sure if you are asking Betty about the posted recipe or if you are asking me about substituting gluten-free flour. If you are asking about the gluten-free then no, it doesn't fall apart when biting into it. Usually when it does that its because there is no xanthan gum added to the flour. You don't need a lot .. a 1/2 tsp per cup of flour is lots.

      Delete
  22. AnonymousJanuary 17, 2014 at 9:21 AM

    just made it today, it was delicious..its a keeper

    ReplyDelete
  23. Pippi21December 10, 2014 at 2:02 AM

    White or yellow cornmeal? This sounds yummy.. Most Southerners cook corn bread in that cast iron frying pan! Wished I'd had the smarts to save my dear Mother's cast iron frying pans.

    ReplyDelete
    Replies
    1. BettyDecember 10, 2014 at 7:44 AM

      Pippi21..I used yellow cornmeal. I will use my cast iron frying pan next time!

      Delete
  24. Pippi21December 10, 2014 at 2:24 AM

    I would guess the secret of this recipe might be the buttermilk..

    ReplyDelete

Note: Only a member of this blog may post a comment.

Subscribe to: Post Comments (Atom)