The southern debate. Do you put sugar in your cornbread? We sure do, because Nana uses sugar in about any delectable dish she serves.  You don’t have to use an iron skillet, but then you wouldn’t have the crunchy bottom.  Have fun and let us know what you think about this classic.

Is it a dreary soup day, and you feel like cornbread?  Bake your favorite cornbread recipe and serve it with Nana’s White Chicken Chili or Corn Chowder.  If you love cornbread, but you need another recipe, look at Nana’s Mexican Cornbread with hamburger meat and green chilis.  And last, but certainly not least, if you happen to have leftovers when serving cornbread, check out Nana’s Squash and Cornbread Casserole for a creative way to serve it again and still get compliments.


  • 1 cup flour
  • ½ cup sugar
  • 4 teaspoons baking powder
  • 1 cup yellow cornmeal
  • 2 eggs
  • 1 cup milk
  • ¼ cup oil


  • Combine flour, sugar, and baking powder; stir in cornmeal.
  • Add eggs, milk, and oil. Beat until smooth.
  • Melt one tablespoon of bacon grease in the bottom of a cast iron skillet. Make sure to evenly coat bottom and sides.
  • Pour batter into cast iron skillet.
  • Bake at 425 degrees Fahrenheit for 20-25 minutes.

For a more cakelike cornbread, you can double and bake in a 9×13.