Fill your kitchen with the amazing smell of Fannie Farmer’s Cornbread! This old fashioned cornbread is an easy, one bowl recipe that uses simple ingredients.
This totally from scratch cornbread is an original Fannie Farmer recipe. This old fashioned recipe has been adapted just slightly so you will have the best results in your modern kitchen.
If you love old fashioned recipes then be sure to also check out this Fannie Farmer Banana Bread, Old Fashioned Chocolate Chip Cookies, and Old Fashioned Zucchini Bread.
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💭 Why you’ll love this recipe
This cornbread recipe is an easy, one bowl recipe. It is adapted from Fannie Farmer’s original cornbread recipe.
👩🍳 Who was Fannie Farmer?
Fannie Farmer was a famous culinary expert who lived during the 1800s. She wrote a cookbook called The Original Boston Cooking-School Cookbook 1896 which is still popular even today.
Ms. Farmer is responsible for developing modern recipes as we know it. She called for the use of standardized measurements in her cookbook.
🥣 Ingredients needed
For this cornbread, you will need:
- Cornmeal: Make sure you get cornmeal and not corn flour or corn starch.
- All purpose flour:
- Sugar
- Baking powder: Be sure to use fresh baking powder in your baking. Old baking powder is one the biggest culprits for flat cookies and quick breads.
- Salt
- Milk: I recommend using 2% or higher for the best results.
- Egg
- Butter: I recommend using unsalted butter. If you only have salted butter on hand, I recommend reducing the salt.
🧈 Variations
The original recipe is a plain cornbread but you can add some mix-ins, if you like. Try adding a little honey for extra sweetness, cheddar and pickled jalapenos, or diced green chiles for a little spice.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees.
Next, combine the ingredients in a large mixing bowl (step 1). Mix with a hand mixer until everything is well combined (step 2).
Pour into a greased 8×8 pan (step 3). Bake for 18 to 20 minutes or until the top is golden and a toothpick comes out clean from the middle. Serve warm with some salted butter spread on top.
🍜 What to serve with this recipe
This cornbread goes great with soups, stews, or chili. Some of my family’s favorites are this Copycat Wendy’s Chili (in the crockpot), Amish Beef and Vegetable Soup, and Copycat Panera Turkey Chili Crockpot.
👩🏻🍳 Tips
- Serve warm with salted butter spread on top.
🥡 How to store leftovers
Store any leftovers in an airtight container. You can store this cornbread at room temperature or in your refrigerator.
📋 Recipe FAQs
Yes, there was. She was a cooking, cookbook, recipe, and nutrition expert during her time.
Other recipes you may like:
If you tried this Fannie Farmer Cornbread Recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Fannie Farmer’s Cornbread
Equipment
- 8 x 8 pan well greased
- Mixing bowl
Ingredients
- ¾ cup corn meal
- 1 ¼ cup all purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg beaten
- 1 tablespoon unsalted butter melted
Instructions
- Begin by preheating your oven to 350 degrees.
- Next, combine the ingredients in a large mixing bowl. Mix with a hand mixer until everything is well combined.¾ cup corn meal, 1 ¼ cup all purpose flour, ¼ cup sugar, 4 teaspoons baking powder, ½ teaspoon salt, 1 cup milk, 1 large egg, 1 tablespoon unsalted butter
- Pour into a greased 8×8 pan and spread evenly with a spatula. Bake for 18 to 20 minutes or until the top is golden and a toothpick comes out clean from the middle.
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