Mom's Cornbread

Patrick Johnson


This recipe has been passed in by my mother. The pic above is the original piece of paper that she left behind. Best I can tell it originates from the late 1960's early 1970's. I have taken many liberties including, cheese, jalapenos, etc. and have not messed it up.

It should be noted, when she says "Tablespoon" she meant the big soup spoon in your utensil drawer. There is no need to get crazy with measurements...apparently.

The headline picture is the original recipe as written by her hand. Guess that is the way they did it "back in the day".


☆☆☆☆☆ 0 votes

5 Min
25 Min


  • 3/4 c
    all purpose flour
  • 3 Tbsp
    yellow cornmeal (heaping) + more for skillet
  • 1/4 c
    white sugar
  • 1 Tbsp
    baking powder (heaping)
  • 1/2 tsp
  • 1
    whole egg (lightly beaten)
  • ·
    whole milk

How to Make Mom's Cornbread


  1. Mix dry ingredients.
  2. Mix egg and milk.
  3. Add egg and milk to dry ingredients. Should be pancake batter consistency.
  4. Heat cast iron skillet (I use a 10" skillet) with about 2 T. veg oil to hot and sprinkle with additional cornmeal.
  5. Preheat oven to 350 - 375 degrees.
  6. Pour cornbread mix into skillet and bake until done.

Printable Recipe Card

About Mom's Cornbread

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern

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