Ohio Cornbread is a simple, no-frills quick bread that reflects the hearty Midwestern cooking style. It combines yellow cornmeal with basic pantry staples like flour, eggs, and margarine to create a moist, slightly sweet cornbread with a golden crust. Often enjoyed as a side to chili, soups, or barbecue, this version is baked in a square pan for easy slicing. Its straightforward method and classic flavor make it a timeless staple in any kitchen.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 4 tsp baking powder
- ¾ tsp salt
- 2 eggs (slightly beaten)
- 1 cup milk
- ¼ cup margarine (melted)
Instructions
Step 1: Preheat Oven
- Preheat oven to 425°F. Grease a 9-inch square baking pan.
Step 2: Mix Dry Ingredients
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
Step 3: Add Wet Ingredients
- Add the beaten eggs, milk, and melted margarine to the dry mixture.
Step 4: Blend Batter
- Stir just until well blended. Do not overmix.
Step 5: Bake
- Pour batter into the prepared pan and bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Tips
- Add 1 cup shredded cheddar for cheesy cornbread.
- Substitute buttermilk for richer flavor (reduce baking powder slightly).
- Stir in ½ cup canned corn kernels for texture.
- Add 1 to 2 tbsp honey for a sweeter, softer crumb.
- Replace margarine with melted butter for classic flavor.
- Mix in chopped jalapeños for a spicy twist.
- Use a preheated cast iron skillet for crisp edges.
- Add crumbled bacon for a savory version.
- Make it gluten-free with a 1:1 GF flour blend.
- For a lighter crumb, avoid overmixing the batter.
Nutrition
Calories: 245kcalCarbohydrates: 35gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 45mgSodium: 340mgPotassium: 152mgFiber: 2gSugar: 8gVitamin A: 363IUVitamin C: 0.03mgCalcium: 168mgIron: 2mg
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