Mom's Corn Bread Recipe
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Mom's Corn Bread Recipe

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"CORN BREAD just seems to go with chili, especially here in the Southwest, even though Mom's chili is considerably different than the kind that is normally served around here. Mom always made a fresh batch of corn bread when she'd cook up a pot of chili. It just didn't seem right to have one without the other."
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 9 servings


  • 1-1/2 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1-1/4 cups whole milk
  • 1/4 cup shortening, melted

Nutritional Facts

1 piece: 219 calories, 8g fat (2g saturated fat), 52mg cholesterol, 394mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 6g protein.


  1. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk together the eggs, milk and shortening. Stir into dry ingredients just until blended.
  2. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Yield: about 9 servings.
Originally published as Mom's Corn Bread in Reminisce Spring 1991, p33

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pajamaangel User ID: 1603339 44520
Reviewed Dec. 27, 2012 Edited Jan. 2, 2013

"This was really dry and had absolutely no flavor whatsoever. There are better recipes out there."

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