Southern Style Cornbread

 Print Friendly and PDF

Made with whole grain, stone ground corn, this is sure to be a family favorite. The Hodgson Mill self rising corn meal and only 3 other ingredients makes this a fool proof dish.


  • 2 cups Hodgson Mill Self Rising Corn Meal
  • 3 Tbsp. oil
  • 1 egg, beaten
  • 1-1/2 cups milk


Preheat oven to 450°F 

Heavily grease an 8” or 9” skillet, corn stick molds or muffin tins and heat in oven until very hot (about 5 minutes).
Measure two cups corn meal into mixing bowl.  Combine liquid ingredients and add gradually to meal, blending well.  Pour into the preheated pan and bake for 20-25 minutes.    For Corn Muffins or Corn Sticks: 12muffins or sticks Follow above recipe (filling each mold only 2/3 full), shorten cooking time to 15-20 minutes.      

12 muffins or sticks Print this Recipe

Copyright © 2018 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401