• Panhandle Milling

Classic Corn Bread

Updated: Apr 4

Cornbread from scratch is nice for a few reasons. One, it is less expensive to make from scratch. Secondly, you can control the ingredients. There aren’t any added chemicals or fillers. It’s just pure sweet cornbread. Cornbread is a simple satisfying quick bread for breakfast, lunch or dinner. It couples well with beans or stew but also works for breakfast topped with warm fruit pie filling or drizzled with maple syrup or sausage gravy. We love our Specialty Grains Corn for making cornmeal. The flavor of fresh ground is slightly sweet naturally.

Classic Corn Bread

2 cup corn meal from Specialty Grains Corn 2 cup Panhandle Milling All-Purpose Flour 1 teaspoon salt 2 Tablespoons baking powder 1/2 cup sugar (optional)

2 eggs

2 cups milk or buttermilk

½ cup vegetable oil Directions:

  • Wash and sanitize all work surfaces and tools.

  • Grease a 9-inch by 13-inch cake pan or 12-inch-deep oven-safe skillet.

  • Preheat oven to 425°F.

  • In a medium bowl, combine the wet ingredients. In a separate large bowl, combine the cornmeal, flour, salt, baking powder and sugar. Pour liquid mixture all at once into the dry ingredients bowl. Blend just until combined, about 25 strokes, making sure to scrape all the way to the bottom of the bowl. The mixture will be combined but not smooth.

  • Pour batter into a 9 by 13-inch pan.

  • Bake 25-30 minutes. Test doneness by inserting a skewer or cake tester. If it comes out without batter on it, then the bread is done. If not, put back in the oven for 5 or 6 minutes.

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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202