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"Adgie's" Cornbread

From a collection of favorite church-member recipes, a comfort-food, classic companion: Cornbread

Photo by Stephanie Gang

You can’t talk about comfort food without talking about bread. A favorite accompaniment to winter soups and stews is cornbread.

This is a favorite recipe from a collection of recipes called "To Please the Palate,” published in 1972 by the Trinity Lutheran Church in Grand Rapids, Mich. It makes a moist, hearty, slightly sweet bread.


  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 7¼ tsp. baking powder
  • 3/4 tsp. salt
  • 2 cups milk
  • 3 eggs, well-beaten
  • 2 T. melted butter

Mix and sift dry ingredients. Add milk, eggs and butter. Stir only to moisten dry ingredients.

Pour into greased 13- by 9-inch pan; bake at 425 degrees F for 20 minutes, or until top springs back when pressed lightly with finger.

To double-check for doneness, insert toothpick in thickest part. Bread is done when toothpick comes out clean.

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"Adgie's" Cornbread

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Reader Comments
I love cornbread and this recipe sounds wonderful!
Bridgette, LeBeau, LA
Posted: 6/3/2011 7:28:31 AM
great receipe
Kim, Thonotosassa, FL
Posted: 9/12/2009 6:26:20 AM
I'm a cornbread lover, so I tried this recipe and it's positively delicious! This is real, old-fashioned yummy cornbread like Grandma used to bake. :o)
Sue, Mammoth Spring, AR
Posted: 4/15/2009 10:16:47 AM
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