Basic Cornbread Recipe

Cornbread is popular for its texture and scent. A traditional staple found at many tables in most states in the South or Gulf regions. Winona, MS is no exception. Here cornbread is served at breakfast time and added as a side to most lunches and dinners. If you are a regular at Bev’s Café in Winona you’ll know that cornbread is served daily. The café is located at 664 Middleton Road.

This week all the food networks and examiners are making a conscious effort to promote a recipe that will contribute to the food holiday called: “Don’t Eat Meat Week”. Help celebrate this week by making something wholesome, healthy and meatless.


  • 2 cups of baking mix (Jiffy or Bisquick)

  • 1/2 cup of yellow cornmeal

  • 1/4 cup of sugar

  • 1 cup of buttermilk

  • 2 large eggs, beaten

  • 3/4 cup of frozen corn kernels, thawed

  • 2 tablespoons of unsalted butter, melted


  1. Preheat oven to 400 degrees.

  2. Grease 9 inch baking pan. 

  3. In a large bowl use a whisk to combine the baking mix, cornmeal, and sugar together.

  4. Then in a separate bowl beat the eggs.

  5. Add the buttermilk to the beaten eggs and mix well with the whisk.

  6. Slowly fold the buttermilk mixture into the cornmeal mixture.

  7. Gently stir in the corn kernels to the batter.

  8. Spread the cornbread batter into the pre-greased pan.

  9. Bake for 25 to 30 minutes until cornbread is golden brown in color. Use a toothpick and insert it in the center to test doneness. Toothpick will come out clean when cornbread is completely cooked.

  10. Remove pan from oven.

  11. Brush the top of the cornbread using a pastry brush with melted butter.

  12. Allow bread to cool for 5 minutes before serving.

  13. Enjoy!


  • Cornbread can be made in a typical square or rectangular baking pan. A cast iron frying pan is another option. Many Southerners have a cast iron pan that is designated for just making cornbread. These cast iron pans have divisions in them that form individual slices all the same size when removed from the pan. Others may use their tins to make cornbread muffins.


  • Cornbread is fantastic just out of the pan. It’s natural and wholesome taste is unique only to itself.

  • Butter may be spread over the top after cornbread is warmed the next day if it lasts that long.

  • Honey can be drizzled over the cornbread for a little boost of sweetness.

  • Serve with any meal, for breakfast with coffee or tea or as a midday snack so you can save your appetite for dinner time.


  • Many Southerners love heat in just about everything. So, to add that little bit of heat to an already great bread; mince up one jalapeno very fine and add it into the batter when the corn is included.

  • Since it is summer time and fruit is plentiful why not include some for a whole different taste and textured cornbread. All you have to do is replace the corn and sugar. Substitute instead ¾ of a cup of frozen blueberries (do not thaw) or fresh blueberries and use ¼ cup of brown sugar. This will bring on a whole new taste that may just surprise you.

  • Now for those meat lovers there is one other variation that you can use with this cornbread recipe. But wait till next week to try it. Instead of adding ¾ of a cup of frozen corn kernels add 1/3 of a can of creamed corn. Then cook up 8 – 10 slices of bacon until crisp. Crumple the bacon in the batter mixture when you incorporate the corn. Depending on the bacon used the cornbread will have a hint of apple wood, maple or hickory flavoring.

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Winona Home & Living Examiner and Winona Cooking Examiner

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