How to Make Corn Bread From Cornmeal

Written by mary ylisela Google
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How to Make Corn Bread From Cornmeal
Homemade cornbread makes a delicious side dish for many meals. ( Images)

Ready-made cornbread mixes are an easy and popular replacement for homemade cornbread. The delicious, yeast-free bread is served alongside chilli and soup. Cornmeal, made from finely ground corn, lends fibre, flavour and colour to cornbread, which is easily identified by its yellow colour. Homemade cornbread made with cornmeal is simple to make and requires only a few ingredients. Yellow or white cornmeal can be used interchangeably as the only difference between is the colour.

Skill level:

Things you need

  • 1 1/2 cups fine-ground cornmeal
  • 1 tsp table salt
  • 1 tsp baking powder
  • Bowl
  • Wooden spoon
  • 1 3/4 cups buttermilk
  • Two eggs, beaten
  • Baking pan
  • 2 tbsp butter
  • Serving plate

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  1. 1

    Preheat the oven to 232 degrees C.

  2. 2

    Pour 1 1/2 cups finely ground cornmeal and 1 tsp each of table salt and baking powder into a mixing bowl. Stir the three dry ingredients with a wooden spoon until well blended.

    How to Make Corn Bread From Cornmeal
    Cornmeal is made from ground corn. (Hemera Technologies/ Images)
  3. 3

    Add 1 3/4 cup buttermilk and two beaten eggs to the dry ingredients. Beat the ingredients with the wooden spoon until they're mixed together completely.

  4. 4

    Chop up the 2 tbsp of butter and place them in the baking pan. Melt the butter chunks in the oven until melted and foamy. Remove the pan from the oven and swirl the butter around to coat the sides. Pour the remainder of the melted butter into the cornbread mixture.

  5. 5

    Stir the melted butter into the rest of the ingredients. Carefully pour the cornbread batter into the buttered warm baking pan. Bake the bread for 30 to 40 minutes until the top is golden brown and the sides of the bread pull away from the pan. Remove the cornbread from the oven and allow it to cool for 10 to 15 minutes before removing it from the pan.

  6. 6

    Cover the baking pan with a serving plate. Hold the baking pan and plate together and turn both over so the cornbread loosens from the baking pan onto the plate. Cut the cornbread and serve.

Tips and warnings

  • Add 1/4 cup crumbled cooked bacon or 1/2 cup shredded cheddar cheese to the cornbread batter before baking.
  • In the absence of buttermilk, substitute sour milk instead. Mix 1 3/4 tsp of lemon juice or vinegar with 1 3/4 cup regular milk to create sour milk. Stir the two together and watch as the milk curdles, slightly.

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