Basic Classic Cornbread

8 servings Prep: 10 m Cook: 25 m Total: 35 m Beginner
4.0/5 (3)
Basic Classic Cornbread
This is a basic cornbread that old Cajuns used to eat with cracklins and milk. Made with yellow cornmeal, flour, and a touch of sugar, it bakes up golden in a cast iron skillet—simple, traditional, and perfect alongside any Cajun meal.

Ingredients

8 servings
  • 1 cup flour
  • 1 cup yellow corn meal
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 4 tsp baking powder
  • 2 eggs
  • 1/3 cup oil
  • 1 cup milk
  • 1/2 can cream corn (optional)

Step-by-Step Instructions

  1. In a medium glass bowl, combine all the dry ingredients (flour, corn meal, salt, sugar, and baking powder); then add the eggs, oil and milk. Stir to blend all ingredients. Do not overbeat—mix just until combined.
  2. Pour into a greased 10 inch cast iron skillet or baking pan. Bake at 425 degrees for 25 minutes until golden brown and a toothpick inserted in the center comes out clean.

Common Problems and Solutions

Q: Why is my cornbread dense and heavy?

A: You've likely overmixed the batter. Stir just until the dry ingredients are moistened—lumps are okay. Overmixing develops the gluten in the flour and makes cornbread tough.

Q: Can I make this without sugar?

A: Yes, though sugar is common in Louisiana cornbread. For a more savory version, reduce sugar to 1-2 tablespoons or omit entirely. The cornbread will be less moist and slightly more crumbly.

Tips and Techniques

For extra crispy edges and bottom crust, preheat your cast iron skillet in the oven while mixing the batter, then grease it with butter or oil just before pouring in the batter. The cream corn addition makes the cornbread more moist and tender.

Ingredient Substitutions

  • vegetable oil: melted butter or bacon grease
  • yellow corn meal: white corn meal
  • cream corn: additional 1/2 cup regular milk or buttermilk

Equipment Needed

  • 10-inch cast iron skillet (or 9x9 inch baking pan)
  • Medium mixing bowl
  • Whisk or wooden spoon

Historical Context

Traditional Cajun cornbread was often eaten as a simple meal with cracklins (fried pork skins) crumbled on top and milk poured over it—a humble but satisfying dish that stretched ingredients during lean times.