Total Time
Prep 5 mins
Cook 25 mins



  1. Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and shortening.
  2. Beat until smooth about 1 minute.
  3. Bake in a greased 8-inch square pan in preheated oven (425°F) 20-25 minutes.
Most Helpful

This was just what I was looking for - a good, basic corn bread. If you wanted to add things or substitute different ingredients, it's easy enough to work with, but it's good just as it is. The top had just enough crunch, while the center was tender but not cake-like.

I try to avoid shortening, so I used a combination of extra light olive oil and melted butter. Then I couldn't decide between sugar or no sugar, so I split the difference and added half the suggested amount. I liked it that way, but it was barely detectable, so if you like a sweet cornbread, add the full amount.

I used a trick I read in a different recipe and soaked the cornmeal in the milk for five minutes before adding the egg and oil. I'm glad I tried it. It really makes a difference in the texture. I'll do it that way from now on.

I'm adding this to my cookbook. Thanks, shysavsianna.

Laura2of7 March 08, 2011

This is a standby for me. I got the recipe from a Clabber Baking Powder can, which I have kept to have the recipe handy. The bottom of the can is stamped "Use by Nov 91" so there is an indication of how long I have been using it. Lately I have been substituting canola oil for the shortening. I have probably also used butter and margarine at times. We like it topped with creamed chicken and also serve it with chili. Great recipe!

Soup Queen July 17, 2010

This was a great basic cornbread recipe! I used 2 eggs accidently but you would never have known. I also used butter instead of shortening. My cornmeal is an organic stone ground and was still kind of crunchy, which my son didn't like so next time I would use something finer- that was no reflection on the recipe though. Great warm with butter! I served it with southern style pinto beans. Thanks!

newmama April 20, 2010