Children of the Cornbread

Children Of The Cornbread Recipe

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Lori Thoman


This amazingly moist and dense cornbread is awesome with chili and soups. I took the cornbread to a Halloween potluck and called it 'Children of the Cornbread' to fit the theme. The name stuck.


★★★★★ 1 vote

35 Min


  • 1 1/4 c
    yellow cornmeal
  • 2 3/4 c
  • 1 1/2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 1 c
    butter, melted
  • 1 1/3 c
  • 4
  • 2 c
    buttermilk or sour milk

How to Make Children of the Cornbread


  1. Preheat oven to 375 degrees
  2. Combine melted butter, sugar, eggs, and buttermilk. (To substitute sour milk, add 2 tablespoons lemon juice to the 2 cups of milk and let stand for 10 minutes.)
  3. In a separate bowl, mix remaining dry ingredients.
  4. Add dry ingredients to wet ingredients and stir until just mixed (batter will be lumpy).
  5. Pour into lightly greased 9x13 baking pan.
  6. Bake for 35 minutes or when a toothpick inserted in the center comes out clean.

Printable Recipe Card

About Children of the Cornbread

Course/Dish: Other Breads

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