Adgie’s Cornbread

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

by Dani Yokhna
PHOTO: 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.

Subscribe now

Leave a Reply

Your email address will not be published. Required fields are marked *