Traditional Cornbread: A Recipe Passed Down

Traditional Cornbread: A Recipe Passed Down

This Cornbread recipe originally came from my American Standard woodstove cookbook when the stove was purchased many years ago. We’ve baked this cornbread since then. Delicious!


  • 1 1/2 cups milk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 to 3 tablespoons sugar (adjust to taste)
  • 1 teaspoon salt
  • 3 eggs
  • 3 tablespoons shortening


  • In a mixing bowl, beat the eggs.
  • Add milk, salt, sugar, baking powder, and 2 tablespoons of shortening. Mix well.
  • Incorporate cornmeal into the mixture, followed by adding and mixing in the flour.
  • Preheat the oven to 425°F (220°C).
  • Melt one tablespoon of shortening in an oven-safe skillet or pan.
  • Spoon or pan the batter into the buttered skillet.
  • The cornbread should turn golden brown and a toothpick put into the middle come out clean after about 30 minutes of baking.
  • Take out of the oven your cornbread.
  • Butter is a great finishing touch to the warm cornbread.

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