American Cornbread

I come from the land of Cornbread and Collard greens, Black Eyed Peas with Ham Hocks, Lima beans and Sweet peas and Corn on the cob.

Smoked Pork Butt, Beef Brisket, and Beer Butt Chicken. Coleslaw and Potato Salad, Macaroni and Cheese, Hush Puppies and Fried Catfish.

Taco Casserole, Tuna Noodle Casserole, Cheesy Chicken and Broccoli Rice Casserole, Two Days Before Payday Empty out the Fridge and put some Cheese on top Casserole.

If you are American, you probably know most of these already and if you are my children, you probably don’t know and need to learn.

If you are from some other part of the world, they probably sound exotic and yeah, they probably are to you.

They are the cravings that I get, when I’ve had a bad day, or heard a song on the radio that jogged a memory … and then I’m scrambling to find some way to make whatever I’m hankering for.

This is my cornbread recipe and the things I do to make it work out here.

My Corn Bread Recipe

1-1/2 cups yellow corn meal / Austrian version – maismehl  or even Polenta put through a coffee grinder for a few pulses
1-1/2 cups general all purpose flour / Austrian version – Glatt Mehl
2 tsp. baking powder / Austrian version – Backpulver- 2-Teelöffel
2  TBSP sugar / 2 – Esslöffel
2 tsp. salt2 Teelöffel (less if you want. it’s not set in stone)
1 &1/2 cups milk
2  eggs/ 3 Austrian Eier
2  TBSP melted butter / 2 – Esslöffel

1 US cup is 142 Grams

Preheat your oven to °350F/°180C. Grease your baking pan. If you are using glass, like I do, don’t bother.

Blend corn meal/maismehl, flour/glatt mehl, baking power/backpulver , salt and sugar in a mixing bowl.

In another bowl whisk together your milk, eggs and melted butter. Add your wet ingredients into your dry ingredients and mix well.


Pour the batter into your baking pan and bake for about 30 minutes or until a wooden tooth pick inserted in the center comes out clean.

The finished product will be golden brown. (like the picture)

You can eat this as a side dish /Beilage, with chili or maybe Goulasch or with some beans or lentils. Or you can get up in the morning and drag it out of the fridge, smear some butter on it and eat it cold…. but maybe that’s just me.

Eat it however you want it. Food has no rules.

  • Standard Disclaimer – I am not a cook or baker – there are many professionals who know precise formulas for getting exact results.  However, I am just figuring out ways to make things that are close enough for me. I don’t have the time or money to be precise and exacting. I shop at Austrian grocery stores and I use ingredients from them, to make food that tastes like what I miss from home.

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