Comments on: Cornbread Recipe with Freshly Milled Corn

By: Judy Stennett

Judy Stennett — Mon, 05 Oct 2026 18:21:42 +0000

In reply to Breanne Pann. Breanne Pann, Thank you for converting the recipe, I was about to do it and decided to read the coments first.

By: Nancy

Nancy — Thu, 24 Sep 2026 20:11:51 +0000

In reply to Breanne Pann.

Thanks for sharing the weights!

By: Ceri

Ceri — Sat, 05 Sep 2026 12:41:37 +0000

Perfect corn bread. I only used half the sugar and that was perfect to my taste. I used melted butter for the oil, put my cast iron pan in the oven to pre heat it as well, added a good couple tbsp of butter to the hot pan before adding the batter. Perfection. This will be my corn bread recipe moving forward.
I do use gr and do 120 gr per c of flour and google said 140 gr per cup of corn meal so that’s what I went with.
Thanks!!

By: EO

EO — Wed, 02 Sep 2026 21:46:46 +0000

Thank you for sharing your recipe Felicia! I have issues with corn so I used kamut-meal instead and I’m so excited with the results! I love cornbread so this is a great alternative for me.

Blessing!

By: Shala MacPherson

Shala MacPherson — Thu, 02 Apr 2026 01:10:30 +0000

I have made this recipe many times, maybe a dozen or so, and it is always a hit with every member of my family. Great recipe!!

By: Kailene

Kailene — Thu, 19 Mar 2026 18:45:21 +0000

First time using my mill to grind corn. This recipe was great and everyone enjoyed it! I’ve learned a lot from your channel and appreciate what you do!

By: Danielle

Danielle — Sat, 13 Dec 2025 22:43:12 +0000

In reply to LoveofHoliness. True southern corn bread doesn’t have sugar! Just leave it out :)

By: Rachel

Rachel — Sun, 30 Nov 2025 15:24:11 +0000

If you are looking for an option with added frozen corn and jalepeños, READ THIS!!!

I made two batches of this two ways! One following the recipe, and the second with a variation. For the second batch, I added a can of jalapeños (drained) and about a 1/3 bag of frozen corn for spice and added texture. I decreased the milk by 1/4 cup to account for liquid from the jalepeños and corn and it turned out beautifully! I did need to increase the bake time by 5 minutes based on my oven. But both recipes were perfect!!

By: Michele

Michele — Tue, 25 Nov 2025 22:14:55 +0000

In reply to LoveofHoliness.

Adding a sweetener is NOT mandatory. I tend to have a preference for unsweetened cornbread and have make it without sweetener many times.

By: Shelley

Shelley — Wed, 19 Nov 2025 01:49:06 +0000

I reversed the quantities on the corn and wheat, and I always use bacon grease for the fat. Here’s my recipe, based on original and comments:

112 g. soft white wheat
160 g dent corn
3 t. baking powder (I’m at 5,000′)
1 t. salt
1 t. sugar or honey
1 1/2 C milk (or buttermilk, if you use buttermilk add 1/4 t. baking soda)
1 egg
55 g melted bacon fat