Karen Lingo Rawson’s Mom’s Perfect Cornbread Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - Yellow cornmeal
  • 1 cups - White flour
  • 1/4 cups - Honey
  • 4 teaspoons - Baking powder
  • 3/4 teaspoons - Salt
  • 2 - Eggs
  • 1 cups - Milk or buttermilk
  • 1/4 cups - Corn oil
  • Directions:

    Combine: flour, baking powder, and salt; stir in cornmeal. Add: eggs, milk, honey, and shortening. Beat until just smooth.

    Pour into a greased 9"×9"×2" pan.

    Bake at 425° for 20 to 25 minutes.

    Brief Description

    A simple and delicious cornbread recipe.

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 25 min


    This recipe is readily doubled, and will nicely fill a 12" cast iron skillet. Place the skillet in the oven while the oven is heating, grease with a teaspoon or so of baconfat. Pour the cornbread batter into the hot skillet and bake for about 30 minutes. Yum!

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    Posted On:

    October 24, 2012

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