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Mom’s Cornbread

Mom’s Cornbread, nothing warms the soul like a big pot of homemade soup or chili and a hot skillet of cornbread straight from the oven.

I have tried many a cornbread in my lifetime, and all of them were good, but there is just nothing as good as mom’s cornbread. I’m not sure what she does to it but you can just taste the love.

And it’s always best when it’s fresh out of the oven, slathered with a pat of butter. I like to crumble some into my chili as well. Yum!

Here’s Mom’s Cornbread recipe. I’m not sure where it came from originally but it is my favorite. She also uses this cornbread in her cornbread dressing for thanksgiving.

Serve up this yummy bread with a big pot of Simple Weeknight Chili or Corn Chowder with Crispy Bacon and Scallions

Mom's Cornbread

Mom’s Cornbread is a savory and delicious cornbread baked and served up in a cast iron skillet, creating a crispy outer crust. There’s just nothing better! If you are wanting to use a more heart healthy fat, you can substitute the bacon fat with a 1/4 cup of oil.

Mom's Cornbread:
Servings: 6
  • 1 egg
  • 1 cup plus 2 tablespoons milk
  • 1/4 cup sifted flour
  • 1 1/4 cups cornmeal
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons bacon fat
Heat oven to 450 degrees F. Butter cast iron skillet and then sprinkle with a bit of cornmeal. Heat pan in the hot oven.
Beat egg and then mix in remaining ingredients until smooth. pour batter into the hot skillet and bake for 20-25 minutes until done.
Cut into wedges and serve with butter.



Lodge Cast Iron Skillet with Handle Holder, 12 In

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  2. Always more delicious when love and memories are added to the mix…cornbread looks amazing. Thanks for sharing your mom’s recipe.

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