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Photo of Cornbread

We like to have chili in the winter with fresh cornbread. It can be hard to find a corn bread recipe that uses milk instead of buttermilk. Since milk is much more readily available in my kitchen, I was pleased to find this recipe for cornbread with milk. The resulting bread is smoother than typical cornbread.

I adapted this recipe from a cookbook dating back to 1902 called 365 Luncheon Dishes.

Corn Bread Recipe

Preheat oven to 350 F.

Mix together 2 cups of cornmeal, 1 cup of flour, 1 teaspoon of salt, and 2 teaspoons of baking powder.

Beat together 3 eggs until thick and light. Add 2½ cup of milk and stir. Mix into the dry mixture. Then add in 2 tablespoons of sugar, and 2 tablespoons of melted butter. Beat well with a whisk until the batter is smooth.

Grease well two 8 x 5 inch baking pans (if you don’t grease them well, the bread will stick). Divide the batter between the two pans. Bake for about 45 minutes, until golden brown.

Enjoy!

Mama Lisa

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This artilce was posted on Wednesday, January 28th, 2009 at 5:35 pm and is filed under Bread, Corn Bread, Countries & Cultures, Mama Lisa, Recipes of the World, USA. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

17 Responses to “Corn Bread Recipe (Using Milk not Buttermilk)”

  1. Linda Austin Says:

    To make “buttermilk” put a tablespoon of vinegar or lemon juice in the bottom of a plastic or glass measuring cup and fill the remaining measure up with milk. Let sit for 10 minutes – voila!

  2. Sophie Says:

    The corn meal does not have enough sugar…..i was wondering
    but any way how many does it serve.
    thanks.

  3. Lisa Says:

    It makes two loaves. You’ll get 8 -10 slices per loaf, depending upon how thick you slice it.

  4. evan Says:

    i think you mean at least 1 cup of sugar. 1 table spoon was not going to cut it, i even put 2 table spoons in and it was so bland.

  5. Lisa Says:

    Thanks for the feedback Evan – I was gong for a healthier cornbread here.

  6. Audrey Says:

    1 tablespoon of sugar is great. I like when cornbread actually tastes like corn and not cake. :)

  7. vanessa from kentucky Says:

    i was raised on southern style cornbread; thick, hearty, and very savory. sweet cornbread was a strange phenomenon i didn’t learn about until i moved away from home at nineteen. i made this recipe omitting the sugar entirely, and adding an extra teaspoon or so of salt (i actually didn’t measure it). very delicious and not bland at all! it’s the closest i’ve come to replicating my mom’s wonderful cast-iron cornbread for which there is no actual recipe and she never measures anything. :]

  8. Elizabeth Says:

    I just tried this recipe tonight and LOVED it! I actually used the whole recipe in one 8×8 pan and cut it into thick squares to serve. I didn’t need any more sweetness and loved that it was SO dense. We ate it with some light butter at dinner and I ate it with apple butter for dessert. Nom Nom Nom.

  9. Mr Juicer Says:

    Made this last night and I can honestly say the taste is exquisite. I find that the milk makes it a lot lighter than usual as well.

  10. Panita Says:

    I just tried this recipe. It came out amazing!! I actually like milk better than buttermilk. I love it!!

  11. mlCommand42 Says:

    I made a gluten free version today. I used 1 cup of Brown Rice Flour instead of the White Flour above. 1 1/2 teaspoons of Xanthum Gum was added with the flour. Also, I doubled the sugar. It was good!

  12. Jim Says:

    I am about to try your recipe as I am out of buttermilk. An addition you might try is about a half teaspoon of cinnamon. My grandmother used cinnamon to bring out sweetness without adding more sugar.

  13. Lisa Says:

    Thanks for the tip – that sounds yummy!

    Last week I made another version of gluten free corn bread, substituting white flour with brown rice flour and coconut flour and adding an egg and a t. of xanthum. The coconut flour gave the bread a nice flavor and texture.

  14. Lisa Says:

    Today I made another Gluten Free version of this recipe. I made just 1 loaf Here are the alterations:
    Mix together:

    1 cup Cornmeal
    1/2 cup White Rice Flour
    1/2 teaspoon of Salt
    1 teaspoon of Baking Powder

    Mix together
    2 Eggs
    1 cup of Low-fat Milk
    2 tablespoons Sugar
    1 tablespoon Melted Butter

    Mix Wet and dry ingredients together and put evenly in a greased 8 x 5 inch loaf baking pan. Cook in a 350F oven for about 45 minutes until golden brown.

    This was really yummy and easy to make!

    Mama Lisa

  15. Catherine Says:

    I had to look long and hard to find savory cornbread made with regular milk and no/little sugar. I make it gluten-free by replacing the flour with gluten-free bisquick. I’ve added garlic and other herbs and it’s wonderful. Almost foolproof!

  16. Krystal Says:

    Thanks for this recipe! It was great!!! I made it gluten free using gf all purpose flour and added some sautéed fresh corn too. This is my new staple corn bread recipe!

  17. Kelly Says:

    Even after leaving this in the oven too long (le husband didn’t informe that the timer went off) it was still moist! We used almond milk because that’s all we had and it turned out so tasty. Love it! This is now my go to recipe.

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