Corn Bread

Corn Bread Recipe

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Nicole Bredeweg


A neighbor of my dad's started milling his own corn meal (and other such grain items) and selling the product at local farmers markets. Since my dad helped him pick up the equipment and set it up, he was giving some of the first -- plus recipes. The home ground corn meal really makes a huge difference. Warning: sometimes the bread takes on a greenish cast -- this is due, I believe, to the fact that there's no additives to leach out the natural processes. To get this wonderful product, go to:


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  • 1-1/2 c
    home-ground corn meal
  • 1 c
  • 1/2 c
  • pinch
  • 1/2 tsp
    baking powder
  • 1
  • 2 Tbsp
  • 2 Tbsp
    sour cream (over full)
  • 1 c

How to Make Corn Bread


  1. Prepare an 8" x 8" pan by spraying with cooking spray, then sprinkling sugar, tilting for maximum coverage.
  2. Combine all ingredients. Place in prepared pan.
  3. Bake at 350°F for 30 minutes, then check the middle for doneness. (NOTE: THIS RECIPE REQUIRES MORE TIME THAN THIS. AND THE TOOTHPICK METHOD DOES NOT WORK!)
  4. When finished baking, remove from oven, cover with a clean towel, and leave in pan until ready to serve.

Printable Recipe Card

About Corn Bread

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American

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