Old Fashioned Corn Bread

Pan Baked Corn Bread Squares - A Southern Favorite

Sep 10, 2006 Cyndi Allison

Bake up a pan of Old Fashioned Corn Bread. It doesn't take long to make this southern favorite, and it's much tastier than the cornbread mixes.

My boys love Skillet Corn Bread made in a cast iron skillet. That type has a really crispy outside crust. For a change of pace, Old Fashioned Southern Corn Bread is a softer type cornbread. The texture is a little more like cake but with plenty of corn taste. This is the kind of bread usually seen cut in little squares.

Old Fashioned Corn Bread

  • 2 cups corn meal
  • 1 cup plain flour
  • 2 TBS sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 TBS cooking oil
  • 1 egg
  • 1 1/2 cup milk

Directions:

Mix the dry ingredients - corn meal, flour, sugar, baking powder, and salt. Do this in a medium sized bowl.

Combine cooking oil, egg, and milk. Mix enough to get the egg mixed in. A small bowl or large measuring cup works fine for this step.

Pour the wet igredients in with the dry and mix. Get the lumps out but don't stir too much. Bread tastes tough when overmixed.

Grease a 9 x 11 shallow baking pan. Pour corn bread batter in pan.

Bake in 375 degree F oven for 30 minutes. The color should be light golden. A toothpick should come out clean when the bread is done.

The copyright of the article Old Fashioned Corn Bread in Southern Cuisine is owned by Cyndi Allison. Permission to republish Old Fashioned Corn Bread in print or online must be granted by the author in writing.
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Comments

Sep 11, 2006 9:02 AM
Jacqueline Church :
Do you ever add things like sour cream or blueberries? I love cornbread any which way.

Speaking of Southern treats, I made my first watermelon pickle. Love it. Good thing too, 'cuz my husband doesn't. I used a small heirloom watermelon, gave some away and <i>still</i> have a pretty big jar to finish!
Sep 15, 2006 5:41 AM
Cyndi Allison :
Oh yes. I do add things to cornbread. Onions are great. Canned corn (drained). Hot peppers. Broccoli. Cracklings. It's hard to go wrong.

You're talking about the rind on the melon right? On the pickles?
Jul 12, 2007 4:48 PM
adam talarovich :
Yes
Apr 4, 2008 2:12 PM
Cyndi Allison :
I'm more likely to add traditional things like cracklings (-: If I get too fancy (per Southern standards), the boys won't eat the cornbread, and they pout.

You used the watermelon rind - yes? For the pickles? My Grandma made those, but again I run into the boys balking at some of the old time Southern favorites.

Whew! What's to become of the McDonalds generation?
Dec 15, 2008 8:50 PM
Guest :
Hi Cyndi!
I tried making this bread and it turned out great. Thanks for the recipe and the measurements.
Sharmila
5 Comments