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Traditional Corn Bread

recipe at a glance
Rating: 5/5
2 reviews

ready in: under 30 minutes
serves/makes:   8

recipe id: 971

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1 1/2 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup milk
3 tablespoons vegetable oil, butter or margarine


Preheat oven and pan to 400 degrees F

Generously grease 8 or 9-inch square pan and preheat. Stir together dry ingredients in 1 bowl. Mix wet ingredients in another bowl. Add wet to dry - until JUST combined. Pour batter into hot pan. Bake 20 - 30 minutes - clean toothpick test. Cool 5 minutes before serving.

cook's notes

This is a very, very good traditional cornbread recipe. You can add 1 can corn to it if you wish, but I never have. Purists probably wouldn't add the sugar, but I find it smoothes out the recipe and even my Texas friends who said "oh no - not sugar" loved the cornbread!

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218 calories, 8 grams fat, 31 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I have used a few cornbread recipes but never a more traditional one like this. Let me make clear that I am from Puerto Rico (from the Caribbean) so Southern Cornbread is not my expertise. We do make cornbread in Puerto Rico but we use more sugar than usual so this was very new for me. I must say that this cornbread is EXCEPTIONALLY tasty. I did add 2 more tablespoons of sugar (sorry, I like it more on the sweet side) and used the butter alternative. Had no milk but had half & half and just used it. This is a wonderful, tasty and easy to do recipe and I find it so easy that I will be baking it on a daily basis. It's great with my morning coffee with some butter.

Guest at

REVIEW: 5 star recipe rating
I agree that the sugar works in this recipe and it still tastes like good southern cornbread.

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