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A Good Homemade Cornbread Recipe


  • 1.5 Cups yellow or white corn meal
  • 1/2 Cups flour (all-purpose)
  • 1/4 Cups Vegetable Shortening (I like the Butter-flavored kind)
  • 1.5 Cups Whole Milk ( I use Skim and it is fine)
  • 2 tsp Baking Powder
  • 1.5 tsp Sugar (I use 1/4 C for sweet cornbread)
  • 1 tsp Salt
  • 1/2 tsp Baking Soda
  • 2 Whole eggs
Please note that 1.5 means 1 and a half cups.

Grease 8x8x1/2" pan or 9x9x1/2" pan. preheat oven to 425 degrees Farenheit. Add all dry ingredients into a two quart mixing bowl and blend well. Add shortening and cut in. Add milk and eggs. Beat with fork for one minute. Pour batter into the greased pan and bake for about 30 minutes. Check bread by lightly touching the center; if  the depression bounces back the bread is ready.

Notes: To make this buttermilk cornbread....add 1 TBS white vinegar to the milk and let it stand for 5 minutes.

To get a nice crust to your cornbread, after you have beaten everything together, let the mix stand for 5-10 minutes before pouring it into the  pan. **This is called Crowning**

I prefer cast iron skillets for baking cornbread. Preheating a Tbls of oil in the skillet and then coating the skillet with it will also help the cornbread.

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This background and all images are copyrighted. Images created by Arwen Nightstar & H. Iverson from photography work of Iverson Images and used with permission. 10/11/98 updated 2/20/99