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Recipe

Across the big creek corn bread

50 min • 8 to 10 servings •
John S
Golden cornbread with a slice missing, baked in a cast iron skillet on a granite countertop, with kitchen utensils in the background.

This is a simple, basic cornbread recipe that I made for a friend from England who had never had corn bread. He said it was the best he had ever had in his life. It is cooked traditionally in a well-seasoned cast iron pan to produce a nice caramelized crust.

Ready

  • 1 ½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • ½ cup yellow corn meal
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 ¼ cups milk
  • 2 large eggs, lightly beaten
  • ⅓ cups vegetable oil
  • 3 Tbsp butter, melted

    • Set

  • lightly oiled, well-seasoned 9” cast iron pan
  • two medium mixing bowls
  • measuring cup & spoons
  • spatula
  • whisk or fork

    • Go!

  • Preheat oven and pan together to 350°F
  • Mix together flour, sugar corn meal, baking powder, and salt in bowl.
  • In second bowl, whisk together milk, eggs, vegetabel oil and butter.
  • Add flour mixture to milk mixture and stir just until blended.
  • Remove pan from oven and fill with batter.
  • Replace pan back into oven and bake for 35 minutes or until wooden toothpick inserted into center comes out clean.
  • When done, remove from oven and allow to cool slightly.
  • Cut into desired proportions and serve.

    • Recommendations

    This same recipe can be used to make muffins, just grease or paper-line
    18 – 20 muffin cups. Fill cups to about ⅔ full. Bake for 18 -20 minutes
    or until wooden toothpick inserted into center comes out clean. Remove from oven and allow to cool slightly. Serve warm.

    cornbread southern vegetarian

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