Joni's Cornbread

Joni's Cornbread Recipe

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Roz Blair


I've given credit to where it is truly due on this cornbread recipe! My dear friend Joni used to make this cornbread and I loved it! I can't eat cornbread any other way now!

So...instead of claiming it for my own, I'm giving Miss Joni the credit! It is mouthwatering!! Give it a try! :-)


★★★★★ 1 vote

15 Min
25 Min


  • 2 Tbsp
    vegetable shortening (or bacon grease)
  • 2 c
    yellow cornmeal (plain)
  • 7 Tbsp
    dried buttermilk powder
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 c
    parmesan cheese, grated
  • 1 large
  • 1 1/2 c
  • 1 can(s)
    cream-style corn (14.75 oz. can)

How to Make Joni's Cornbread


  1. Preheat oven to 400^. Place shortening (or bacon grease) in 10" cast iron skillet and place in oven while preheating and mixing your batter.

    Whisk cornmeal, buttermilk powder**, baking powder, baking soda, salt and Parmesan cheese together. Add egg, water and creamed corn. Mix well until combined.

    Remove hot skillet from oven, swirl grease to coat bottom and pour batter into skillet, smoothing top. Place skillet back in oven and bake for 25 minutes or until top is golden brown.

    Yield: 8 big wedges or 16 smaller ones.
  2. **I always keep buttermilk powder on hand when I need it - much easier than wishing I had bought buttermilk to keep in the fridge! :-) If you use bottled buttermilk, use 1 1/2 cups to substitute.

Printable Recipe Card

About Joni's Cornbread

Course/Dish: Other Breads
Main Ingredient: Rice/Grains
Regional Style: American

Show 9 Comments & Reviews

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