West Virginia Cornbread

Fran Miller


This is the homemade cornbread made by members of my family. Since West Virginia is a "northern" southern state, we make a sweeter cornbread than you'll find in the Deep South, but not as sweet as the "sweet as cake" cornbread you find in other parts of the country. Adjust the sugar, as desired.

Interestingly enough, this recipe is the same as one posted as "Hoop De Doo Cornbread" on the site with recipes from Walt Disney World. I guess that just shows that it REALLY is a "Small World." =^..^=

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★★★★★ 2 votes
Many, depending on serving size
15 Min
20 Min


3/4 c
cornmeal (yellow, white, or a little of both)
1 1/4 c
1 1/2 tsp
1 Tbsp
baking powder
1 3/4 c
all-purpose flour
1/2 c
vegetable oil
1 c


1Preheat oven to 375 degrees F. Spray the inside of a 13 x 9" baking pan with cooking spray. OR--

Put a few tablespoons of butter in a large cast iron skillet and place in the oven to preheat with the oven.

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2In a medium-sized bowl, stir together the dry ingredients; cornmeal, sugar, salt, baking powder, and flour. Mix until well-blended.

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3In a large bowl, add the vegetable oil, milk, and eggs. Beat with a mixer until blended.

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4SLOWLY add the dry ingredients, mixing with the mixer just enough to incorporate all of the ingredients.

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5Pour into the prepared baking pan. Bake at 375 degrees F. for 20-25 minutes, or until a toothpick in the center comes out clean and the cornbread is golden brown.

If you used a cast iron skillet, check a few minutes earlier. Just in case...

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6Cool 5 minutes before cutting, if you can wait.

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7Enjoy with your favorite entree. =^..^=

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tag: Quick & Easy