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Across the big creek corn bread

This is a simple, basic cornbread recipe that I made for a friend from England who had never had corn bread. He said it was the best he had ever had in his life. It is cooked traditionally in a well-seasoned cast iron pan to produce a nice caramelized crust.

Ready

  • 1 ½ cups all-purpose flour
  • ⅔ cup granulated sugar
  • ½ cup yellow corn meal
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 ¼ cups milk
  • 2 large eggs, lightly beaten
  • ⅓ cups vegetable oil
  • 3 Tbsp butter, melted

Set

  • lightly oiled, well-seasoned 9” cast iron pan
  • two medium mixing bowls
  • measuring cup & spoons
  • spatula
  • whisk or fork

Go

  1. Preheat oven and pan together to 350°F
  2. Mix together flour, sugar corn meal, baking powder, and salt in bowl.
  3. In second bowl, whisk together milk, eggs, vegetabel oil and butter.
  4. Add flour mixture to milk mixture and stir just until blended.
  5. Remove pan from oven and fill with batter.
  6. Replace pan back into oven and bake for 35 minutes or until wooden toothpick inserted into center comes out clean.
  7. When done, remove from oven and allow to cool slightly.
  8. Cut into desired proportions and serve.

What you should know

This same recipe can be used to make muffins, just grease or paper-line 18 - 20 muffin cups. Fill cups to about ⅔ full. Bake for 18 -20 minutes or until wooden toothpick inserted into center comes out clean. Remove from oven and allow to cool slightly. Serve warm.

Re: Across the big creek corn bread

Your British friend underestimates. I’ve had corn bread before, I’ve even had good corn bread before (a rarity to be sure), but nothing has ever come close to this moist delicious cake like bread. We made it with carrot soup and could not stop eating the bread.

I’m making it again tomorrow!

Re: Across the big creek corn bread

This cornbread is delicious! It’s moist, buttery and light; and if you make it as suggested in a cast iron pan, you get a crunchy crust. It was the perfect side to our winter meal of lentil soup and arugula salad. Our kids loved it too. I can’t wait to serve it when we make our next southern meal of ribs and greens.

Re: Across the big creek corn bread

Try these biscuits Cheddar and Chive Biscuits for a great side.

Re: Across the big creek corn bread

I had this cornbread at Andrew’s house and LOVED it! I’d like to try to make it myself, but I don’t currently have a cast iron pan. Any suggestions?

Re: Across the big creek corn bread

The nice thing about castiron is it retains a good amout of heat. But, you can use an stainless oven-proof pan. The theory is to warm the pan to help caramelize the sugar on contact to give you a nice crust.

Re: Across the big creek corn bread