Homemade Cornbread Recipes to Try This Weekend


Cornbread is a Native American cuisine containing cornmeal. They are usually fermented by baking powder. 

Neat Cornbread Recipe


  • 1 Tbsp. yeast
  • 4 Tbsp of sugar
  • 1 cup of warm water
  • 1 cup of yellow cornmeal
  • Half cup whole wheat flour
  • Half cup white flour
  • 1 tsp salt


  1. Mix water, sugar, and yeast let it sit for a few minutes until it properly bubbles.
  2. Stir remaining ingredients, adding water until it is pourable.
  3. Bake in a greased 9×9 pan at 360°F for 20 minutes or until the edges turn golden brown.

Orange Juice Cornbread Recipe


  • 3/4 cup cornmeal
  • 1 cup flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 1/4 cup mixture of orange juice and milk
  • 1 tsp salt
  • 1 egg
  • 1/4 cup vegetable oil


  1. Combine milk/orange juice and cornmeal, and let stand for 15 minutes.
  2. Mix dry ingredients.
  3. Add oil and egg to cornmeal mixture, then add dry ingredients. Stir until combined.
  4. Bake at 360 degrees F for 15 minutes.

Sweet Cornbread Recipe

Sweet cornbread is a variety of the Skillet Cornbread made throughout the Southern United States. Sweet cornbread is widespread in Quebec.


  • 1 cup of cornmeal
  • 1 1/2 tsp of baking powder
  • 2 cups of flour
  • 1/2 cup of maple syrup
  • 1/2 cup of brown sugar
  • 1 cup of butter
  • 1 tsp of salt
  • 2 eggs


  1. In a bowl, beat eggs to break the yolks (beat it lightly) as you would for scrambled eggs, then mix in the butter.
  2. The egg/butter mixture must be loose. Add the maple syrup and sugar, blend well, then add the salt to the mix.
  3. Mix the baking powder and cornmeal, then mix them into the liquids.
  4. Gradually add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie (dough), able to mix with the mixing spoon and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how you beat.
  5. Pour into a greased pan and put it into an oven pre-heated to 170°F and let bake for 20 minutes.

Universal Notes for all three Recipes

  1. When mixing the batter, be sure it is soft enough for a regular cake; you do not want it too dry or moist. Use milk to fill in the liquid you need and a half-and-half mix of cornmeal and flour if it is too sticky.
  2. Keep an eye on the cornbread while it bakes: it will become hard if you do not take it out in time.
  3. If you want to make a crisper crust take a 3 part mix of equal amounts of cornmeal, flour, and brown sugar, mix well. Add to the top of the cake halfway into the baking process, but do this very fast: if you leave the door open too long, it will make your cornbread somewhat hard. The amount required varies based on the pan you use, so use your eyes for what you need. Despite the call for opening it halfway through baking, adding it at the start should work fine.
  4. You can replace honey with the maple syrup or plain sugar. Maple is used for its flavoring as much as its sweetness.
  5. Vegetable oil or Margarine will do as well as butter for this. Butter was used traditionally and is thus listed.

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