The City Magazine Since 1975

Corn bread

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1 Tbs. coconut or macadamia nut oil
2 cups yellow cornmeal
1 1/2 cups flour
2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
3 eggs, beaten
2 cups milk
1/4 cup melted butter
melted butter for brushing top


Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.

In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.

In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.

Carefully, with heavy oven mitts, lift skillet from oven and turn to coat the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. When ready, a toothpick inserted in center should come out clean.