Basic cornbread

I returned home after work on a Monday excited to get some feedback on my cornbread I made the night before. I walked in the house, bags still in hand and with a pleased smirk I asked my brother how my cornbread was. He looked at me wide-eyed, I could actually see the blue hue look through me form the 15 or so feet away and all he said was “do not get upset, but it was terrible.” I was so upset that he said it was dry! I scurried to my room to change and cool off. I kept thinking how that batch of bread could dry up like the sahara and crumble through my fingers when 12 hours earlier I had it for breakfast with homemade jam! Then I remembered that this kid over cooks pasta and thinks squishy noodles, comparable to the softness of mushy peas is al dente. I breathed a sigh of relief, went downstairs and nearly choked on my happiness as my cornbread was still super moist! And to prove I’m being objective, mom tried it and yes, the verdict was that cornbread had a long way to go before it could be considered crumbly and dry. That is the last time I ask him for feedback. He was not even in the realm of reality.

Oven = 400*F
Two bowls. One for dry & one for wet ingredients
Small glass baking dish (9×9 or around that size) greased and coated in flour.

Basic cornbread ingredients
Ingredients needed to make Katherine’s basic cornbread dish.

Combine all the dry ingredients:
1 cup white flour
1 cup yellow corn meal
1 tbsp baking powder
1 tsp salt
Lightly mix.

Dry ingredients get cozy together.

Combine all the wet ingredients:
1/3 cup melted butter
2 eggs beaten
1 cup of evaporated milk*
1/4 cup honey
4 tbsp sweet corn (I used from a can.)
Lightly mix.

Wet ingredients getting cozy together.

Pour wet ingredients into dry bowl and lightly mix until the two components are combined. Batter will be lumpy and that is good! Don’t over mix.



Pour into baking dish and bake for about 20 minutes depending on your oven. Check periodically and use the toothpick test. If batter remains on the toothpick after you stick it in the bread, keep baking. If no batter residue comes off, take out the cornbread.


Let sit and cool. Enjoy!

*I poured 1 can of evaporated milk into a large measuring cup and added 1/4 cup of honey to that mixture then poured 1 cup of that solution into the wet ingredients. I then added a drizzle more of honey into the bowl.

3 Comments Add yours

  1. mistimaan says:

    Very yummy recipe…….loved it 🙂

    Liked by 2 people

    1. PlateByState says:

      Thanks! Happy to share tasty recipes and so glad you got to try it!

      Liked by 1 person

  2. AnneBeck949 says:

    Love cornbread! Classic!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s