Neil Robinson

On the trail of great bread!

Traditional Cornbread


Sometimes it is nice to just whip up a batch of traditional cornbread, like I remember from when I was growing up. This recipe is adapted to use weight since I stopped working in volume some time ago.


  • 60g butter
  • 250g whole milk
  • 1 large egg, lightly beaten
  • 215g cornmeal (fine or coarse, white or yellow)
  • 120g white bread flour (all purpose flour would work here too)
  • 100g sugar
  • 14g baking powder
  • 3g salt


Preheat the oven to 200°C. Find a baking dish roughly 20cm x 20cm square and 4cm high. I decided to use our heart-shaped baking form as it was roughly the same amount of space. Lightly oil or use a spray oil the inside of the dish.

Melt the butter in a small skillet over a low setting. Pour the milk into a mixing bowl, add the melted butter and the lightly beaten egg and with a whisk, mix them all thoroughly together. In a separate mixing bowl, mix all of the remaining dry ingredients together so that they are thoroughly mixed. Pour the dry ingredients into the wet ones and using a whisk mix them together until all of the dry ingredients have been incorporated. Do not over mix! The results should still have lumps in it.

Now using a spatula pour the batter into the pan, making sure that it is reasonably evenly spread out. Place the pan in the oven for 20-25 minutes or until a toothpick comes out of it cleanly.

Allow a short rest, then eat while still warm!

Cornbread in our heart-shaped pan

Cornbread in our heart-shaped pan

Plate full of cornbread

Plate full of cornbread

Just slice each piece down the middle and spread liberally with more butter. Enjoy!

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