Real Cornbread

Real Cornbread

17 Reviews
From: EatingWell Magazine, October/November 2006

This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute ½ teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons canola oil
  • 2 cups yellow or white cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg, beaten
  • 1½ cups nonfat milk or nonfat buttermilk


  • Active

  • Ready In

  1. Preheat oven to 450°F. Place oil in a 9-inch cast-iron skillet or similar-size glass baking dish and transfer to the preheating oven.
  2. Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or
  3. buttermilk); stir until just combined. Remove the pan from the oven and swirl the oil to coat the bottom and a little way up the sides. Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan.
  4. Bake until the bread is firm in the middle and lightly golden, about 20 minutes. Let cool for 5 minutes before slicing. Serve warm.
  • Make Ahead Tip: The cornbread can be made up to 3 hours in advance. Reheat, wrapped in foil, in a warm oven.

Nutrition information

  • Per serving: 186 calories; 7 g fat(1 g sat); 2 g fiber; 26 g carbohydrates; 5 g protein; 13 mcg folate; 26 mg cholesterol; 2 g sugars; 0 g added sugars; 189 IU vitamin A; 0 mg vitamin C; 75 mg calcium; 1 mg iron; 254 mg sodium; 165 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ fat

Reviews 17

October 07, 2016
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By: llamaqueen
Used half and half, increased salt to 1.5 tsp, added 1 TB unbleached sugar, added at least 1/2 tsp of fresh cracked black pepper, greased pan with butter, also used butter instead of canola and upped to 4 TB but 3 would probably be good. Was very moist. The black pepper made it. Next time I'll add red pepper flakes too.
June 28, 2016
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By: EatingWell User
From Japan I have made this cornbread 3 times and it has come out GREAT each time. Love it for it is super-easy and delicious. The only cornbread recipe I will every need to use.
December 23, 2015
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By: EatingWell User
Very pleased! This cornbread was a great pairing with the homemade venison stew made from leftover roast we had for a warm winter meal last night. I sub'd 1/2 cup flour for 1/2 cornmeal, used olive oil in place of what was recommended and added 1/2 cup stevia. 8 inch cast iron skillet I used made a beautiful presentation, but I may subtract 2-3 minutes from cooking time next time. it was a bit browner than I prefer. But despite that, my family, especially my cornbread expert husband, loved it! Will be posting this to the inside of one of my kitchen cabinets today! Pros: When baking soda is added, it raises very well for a very appetizing look, unlike many healthwise re Cons: I was a bit dry, and not sweet. Some Stevia added to the mix helped with that.
March 18, 2015
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By: EatingWell User
Watch out for Broken Glass! This sounded so good. I followed the method exactly, using a glass pie pan b/c I don't have a cast iron pan. When it got to the point where I had added the hot oil to the batter and started adding the batter to the pan, it shattered. Imagine my surprise. Nothing like this has ever happened to me before. I was able to salvage enough batter and decided to bake it in two tin pie pans, like the kind you get from a pie shop. There were no issues with those.
February 18, 2015
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By: EatingWell User
The Real McCoy My family hails out of Louisiana, and this is exactly how we do it down there. Really can't screw this up unless you burn it. I use a full teaspoon of salt, and a tablespoon of baking powder as it helps fluff it out a little better. Certainly want to use whole buttermilk if you can get it. And for a real treat you use bacon grease on the skillet and in the mix. Pros: The Best Cornbread Cons: Eight servings is never enough.....
January 20, 2015
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By: EatingWell User
This is the way cornbread should be made! My grandmother made cornbread just like this every day of her life. If we didn't have cornbread with our meals, we had yeast rolls or biscuits, all homemade. I had never heard of putting flour in cornbread until recently and would even consider never doing it. It changes the texture completely. And although I'm from the South, we never had sweetened cornbread. My grandmother cooked her cornbread on a griddle on the stove like pancakes. Crispy outside, golden and buttery inside. Not low cal, low fat stuff, but she lived to a ripe old age, so I'm not worried. Take some of this cornbread and crumble it in a glass of sweet milk or buttermilk. Delicious!
October 08, 2014
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By: EatingWell User
Cornbread Looked and finally found it! Old fashion cornbread as it should be! Pros: Great
December 05, 2013
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By: EatingWell User
Quick and easy! I rarely bake and was craving some corn bread, so I found this to be the most straight forward recipe. I did it in a cast-iron skillet and it was easy! My oven cooks a little hot so I will probably bake it for less than 20 minutes next time. I was very happy with the result, but I feel like either adding a pinch of butter and sugar would make it a little better, even though I am not one for sweet foods. I used coconut oil instead of canola oil and that added a very light flavouring. The texture was perfect. Pros: Very simple, fast and tastes good. Cons: Needs just a pinch of sweetness
July 25, 2013
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By: EatingWell User
Real cornbread in brazil Couldn't find baking powder or buttermilk in Rio. Used baking soda and sour milk (added 3 tsp of vinegar to 1 cup of milk.). Also added 2 packets of sugar - it turned out perfect! Pros: Tasty, good crumble, sturdy enuf to spread peanut butter on.