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Corn Bread

Old-Fashioned Southern Corn Bread

Make Old-Fashioned Southern Corn Bread with Homestead Cornmeal. A Homestead Gristmill recipe with stone-ground ingredients and practical kitchen guidance.

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Old-Fashioned Southern Corn Bread
PrepAbout 45 minutes
CookAbout 45 minutes
Serves
LevelEasy
Method

Cook it step by step

  1. 1

    Preheat oven to 425°.

  2. 2

    Pour a little bit of oil into a 12″ cast-iron skillet. Heat the skillet in the oven.

  3. 3

    Mix the dry ingredients together.

  4. 4

    In a separate bowl, mix the rest of the ingredients, add to the dry ingredients and mix.

  5. 5

    Pour into hot skillet.

  6. 6

    Bake for 20-25 minutes.

From the Mill Kitchen

A Few Notes Before You Bake

Old-Fashioned Southern Corn Bread is at its best when the corn flavor stays front and center. These notes focus on texture, pan heat, and a few practical cues that help the finished dish taste like the grain it came from.

Get the texture right with stone-ground corn

Stone-ground corn recipes usually reward a little more patience than boxed shortcuts. Let the batter, porridge, or casserole hydrate fully, and do not be afraid of a few extra minutes on low heat or in a properly heated skillet if the middle still feels loose.

For cornbread, muffins, pancakes, and other corn bakes, pan heat matters almost as much as the mix itself. A hot skillet or griddle gives you better color, cleaner structure, and the kind of edges that make the finished batch taste intentional.

Why Homestead Cornmeal is the right match

Homestead Cornmeal gives this recipe the flavor anchor it needs. The goal is not just to finish the bake, but to keep enough grain character in the final result that the flour, cornmeal, oats, or grits still taste present after butter, sugar, cheese, fruit, or savory toppings join in.

When a recipe points to a specific Homestead ingredient, it gives you an easier way to repeat the result. You can restock the same grain, compare a few nearby options, and choose the one that best fits the next batch.

Make the next batch even better

Once you make a recipe like this successfully, the next question is usually storage and repeatability. Let the finished bake cool before wrapping, and store any extra grain products in a cool pantry or freezer so the second round still tastes fresh.

The related links below make it easy to restock the same ingredient, compare a few neighboring grains, or pick the next recipe to try without losing your place.

Shop Homestead CornmealStone-Ground Cornmeal GuideStone-Ground Grits GuideBest Cornmeal for Cornbread

Ready to bake?

Get the fresh stone-ground ingredient this recipe calls for.

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