I LOVE corn bread! As long as it’s homemade corn bread…almost as much as Homemade Bread. Corn bread and baked beans are one of our “food storage” meals. It’s only $1.50 (on sale) for a can of Baked Bean, and corn kernels (to make corn meal) are super cheap!
I have to say… I made this recipe using ONLY white flour… and it do NOT taste good at all! Something about that fresh ground wheat flour really adds something to the “corn bread” flavor.
OK, all the time…
my kids want to help me grind my wheat using the hand grinder, and it’s really difficult when I’m in a hurry to get dinner on the table. I usually have extra “pre ground” wheat flour in my freezer I use; and I also grind about 3 cups of corn kernels at a time, to keep corn meal in my freezer too for easy use.
Here is the recipe I LOVE using!
*Updated September 2020* This post may contain affiliate links. Read my affiliate link disclosure here
Homemade Corn Bread
makes an 8×8 pan
- 3/4 cup cornmeal (grind 1/2 c corn kernels to get 3/4 c meal)
- 1 1/4 cup wheat flour (grind just under 1 c wheat)
- 1/4 cup white sugar or honey
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk (for using powder milk you’ll want 1/4 c powdered milk AND 1 c water)
- 1 egg (for egg powder you’ll want 2 1/2 Tbsp “whole egg” powder AND 2 1/2 Tbsp water)
- Preheat oven to 400 degrees.
- Mix dry ingredients in bowl.
- Add wet ingredients and mix well.
- Pour into greased 8×8 pan or circle pie pan.
- Cook for 15-20 min until top starts to crack, and edges turn golden brown pulling way from pan.
This batter may be thick, it’ll cook just fine, but if you would like to add more water or milk so its a little bit thinner like a thick pancake mix consistency, go ahead! I’ve tried both and they both turn out great!
What do you love to put on your corn bread, or serve with it? Comment below.
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Thanks for reading!
This post may contain affiliate links. Read my affiliate link disclosure here