Non Grainy Cornbread

Frank Patten


My ex-mother-in-law once made this, but passed away before I could get the recipe from her. After about 35 trial and errors. I finally found the exact ingredients. After it's all mixed, I put in a cool oven to rise before baking. around 150 degrees for an hour. If your oven wont' go that low, I do at 200 for half an hour, or until fully risen.

★★★★★ 1 vote
1 Hr 30 Min
40 Min


1 c
plain cornmeal
3 c
flour-either self rising or not, either way you use baking powder
1/2 Tbsp
baking powder
1/2 Tbsp
baking soda
1/3 c
sugar-this is optional, add or subtract to taste
eggs-slightly beaten
1/3 c
cooking oil
1 1/2 c
milk- you can add up to 2 cups depending upon the humidity


1Sift all dry ingredients through a flour sifter at least twice. Then pour the wet ingredients into the bowl and stir until it forms a thick batter. DO NOT OVER-STIR

Bake in a pre-heated oven at 375 degrees for around 40 minutes or until done. I like to bake this on a lower temp than normal cornbread calls for as it's a very thick bread. I use a 2 inch tall baking pan.
2As I stated earlier, let this rise in a cool oven, about 150-200 degrees, before turning up the heat. I put in the oven as it can fall just like a cake can.

About Non Grainy Cornbread

Course/Dish: Other Breads