Corn Bread

This is a basic Corn Bread recipe that has been passed down in my family for generations. There is nothing better than a great skillet of corn bread to compliment any meal. This is also the corn bread recipe that I use for my corn bread dressing. The Iron Skillet that I make my Corn Bread in is the Iron Skillet that belonged to my Grandmother, it is a very special skillet. I have the Corn Bread cooling on my antique butcher block today.

Corn Bread at Miz Helen's Country Cottage

 Miz Helen's Corn Bread

Corn Bread
Miz Helen's Kitchen
1/4 cup olive oil
1 1/2 cup yellow corn meal
1/2 cup flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk or regular milk
1 egg, beaten
Heat olive oil in iron skillet and coat evenly. Combine dry ingredients, add milk and egg mix until blended.  Add melted olive oil and mix well. Pour batter into heated oiled iron skillet.
Bake at 425 degrees for 20 to 25 minutes
Option:
The Olive Oil can be substituted  with bacon grease, my grandmother used the bacon grease and sometimes I do to. For the dressing I always use the olive oil. Many things can be added to this recipe, like whole corn, peppers, chili's, onion's, and different cheeses.
Print Recipe


Corn Bread at Miz Helen's Country Cottage

Ready To Cook

Corn Bread at Miz Helen's Country Cottage

 Baked and Cooling

Corn Bread at Miz Helen's Country Cottage

 How About a Slice of Hot Corn Bread

Corn Bread at Miz Helen's Country Cottage

 With Butter Of Course
Enjoy!

I hope that you will enjoy our families basic Corn Bread Recipe, I am so excited to share it with you. Thanks for coming by to enjoy this treat with me today. It is always so good to spend time with you when you come out to the country. Hope you will come back to see us really soon!
Peace and Joy
Miz Helen
Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


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Comments

  1. poppilinnstudiosNovember 20, 2011 at 5:20 PM

    Hi Miz Helen,
    Your cornbread looks fantastic! Do I have to use an iron skillet or can I use a no stick pan? I'd love to try your recipe. Thanks!
    -Lynn

    ReplyDelete
  2. Belinda @zomppaNovember 20, 2011 at 5:22 PM

    Thanks for sharing this family gem!!

    ReplyDelete
  3. Miz HelenNovember 20, 2011 at 5:45 PM

    Lynn,
    You can use any kind of baking dish or skillet, I have just always used the iron skillet or my iron corn stix pan. This corn bread will be good cooked in anything. Enjoy!
    Miz Helen

    ReplyDelete
  4. MelodyNovember 20, 2011 at 6:13 PM

    I'm bringing my running shoes because I KNOW i'll need to work off some yummy calories! Can't wait to see you guys. Love you mom!!

    ReplyDelete
  5. Prathima RaoNovember 21, 2011 at 4:52 AM

    The corn bread is just gorgeous & perfect!!!
    Prathima Rao
    Prats Corner

    ReplyDelete
  6. KristenNovember 21, 2011 at 6:32 AM

    That cornbread looks so perfect in the cast iron. It's my favorite way to have it.

    ReplyDelete
  7. carolinaheartstringsNovember 21, 2011 at 2:37 PM

    That looks wo delicious. When I was a kid we ate it warm out of the oven with butter and syrup! Nothing better. Come visit. We have pumpkin macaroni and cheese.

    Happy Thanksgiving.

    ReplyDelete
  8. ElisabethNovember 21, 2011 at 3:28 PM

    Hi Miz Helen-your cornbread is the real perfect, and basic recipe, that turns out great every time. I do believe this is the same recipe I use!
    Love your old butcher block table...have never seen a style like that!
    I will re-check my cornbread recipe, to double check, but in the meantime I will print your out to keep.
    Thanks for sharing, and have a wonderful Thanksgiving!
    Hugs,

    ReplyDelete
  9. Little Mommy KimNovember 22, 2011 at 8:39 PM

    Well, I just took mine out of the oven and it looks every bit as beautiful as the one you posted that tempted me to try it! I'm going to use your slow cooker dressing recipe! Can't wait! Thanks so much for sharing :D Happy early Thanksgiving!

    ReplyDelete
  10. Miz HelenNovember 22, 2011 at 9:10 PM

    To Little Mommy,
    I sure hope you enjoy the dressing!
    Miz Helen

    ReplyDelete
  11. TTQCNovember 4, 2012 at 5:57 PM

    Finally!! I lost my family recipe a couple of years ago, this is the closest I've come to finding a similar one, Thank You, cooking it now as I type!!

    ReplyDelete
  12. Eppie DoodleNovember 23, 2013 at 1:23 PM

    Thank you so much for your recipe! I have recently moved and have not found my recipe box. Your dressing recipe will be in the crockpot at our house this year. Have a wonderful Thanksgiving!
    Take care.
    Emily

    ReplyDelete
  13. LaraNovember 17, 2014 at 5:16 PM

    Miz Helen..your cornbread looks divine, and I am going to try it for my office Thanksgiving lunch along with your slow cooker dressing recipe.
    One question, in the recipe it says "1 1.2 tablespoons baking powder" Just wanted to clarify..is that 1 1/2 tablespoons?
    Thanks!

    ReplyDelete
    Replies
    1. Miz HelenNovember 17, 2014 at 5:39 PM

      Hi Laura,
      It is 1 1/2 tablespoons baking powder. I need to correct that in the recipe. I sure hope you enjoy the dressing and thanks so much for stopping by! Hope you are having a great day and come back soon!
      Miz Helen

      Delete
  14. UnknownJanuary 3, 2016 at 4:05 PM

    i always use a cast iron skillet & i heat it on the stove til hot pour cornbread in & put in hot 450 oven 20 min. been making this recipe for over 50 yrs.

    ReplyDelete
  15. UnknownJanuary 3, 2016 at 4:08 PM

    solid crisco NOT olive oil

    ReplyDelete
    Replies
    1. Miz HelenJanuary 3, 2016 at 4:16 PM

      Hi Patricia June,
      I am so glad you stopped by and I can just taste your Corn Bread, it must be delicious. I used Crisco for a very long time in my recipe and then I started using the olive oil and we just love the crisp crust it has. I sometimes still use bacon fat and it is delicious. Thanks so much for stopping by and sharing your recipe with us!
      Happy New Year,
      Miz Helen

      Delete
  16. AprilSeptember 9, 2016 at 6:00 AM

    Nothing better than cornbread cooked in a cast iron skillet. I love the fact that you still have your grandma's skillet, what a special keepsake.

    ReplyDelete
  17. AnonymousMarch 23, 2024 at 5:46 PM

    What size skillet do you use?

    ReplyDelete
    Replies
    1. Miz HelenMarch 25, 2024 at 9:09 PM

      The black iron skillet is a 9 inch skillet and is 1.34 inches deep. Hope you enjoy the corn bread.
      Happy Cooking!
      Miz Helen

      Delete

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen