Hodgson Mill Cornbread Recipe

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Bread is a staple food in many of the countries across the world. However, one must not get confused about ‘bread’ and ‘cake’ though sometimes they use the same ingredients. Bread is harder than a cake and can be taken as a meal with some other side dishes. The Hodgson Mill Cornbread Recipe that I’m going to talk about today is a very old fashioned one. This is mostly liked by residents of the southern USA where field corn is produced in a variety of species and plenty in amount. 

Usually, people who have never seen the Hodgson Mill Cornbread will be surprised to know that the yellow popcorn kernels can be ground into a cornbread mix and used in these classic bread making recipes.

Know About the Hodgson Mill Cornbread Recipe and Ingredients:

This old fashioned cornbread recipe needs very easy to find ingredients which may already be sitting on your kitchen shelves! Though the Hodgson mill cornbread sounds super easy, you must know the full recipe and right measurements to get the best result in the bread making process

Cornmeal: This ingredient is the primary element that you must know in any gluten free recipe. Cornmeal is made out of field corn. They are yellow or white in colour and coarse in texture. These are whole grain flour. People who have gluten intolerance can make completely gluten free homemade breads using this inexpensive ingredient.

Buttermilk: Buttermilk is such an ingredient which can moisten the dough and help to stimulate the baking soda in the dough. It works as a rising element in any baking process. Just mix some vinegar or lemon juice with one cup of milk and wait for at least 15 minutes to make your own buttermilk at home. It is thick and creamy. Give it a stir before you use it too.

Kosher salt: Salt is both a taste and flavour enhancer in the food making process. Though kosher salt is mentioned here, you can use any salt you use in daily cooking. One needs a very small amount of salt just to balance the sweetness of the bread from the cornbread mix.

Baking Powder: Baking powder is a very common ingredient both in cake and bread making processes. It helps to raise the flour dough in volume and brings a fluffy texture creating carbon-di -oxide gas in the dough and escaping later making tiny holes. Actually, these holes expand the size of the basic mixture and bring the fluffs in the bread.

Baking Soda: 

Baking Soda is stronger than baking powder. It needs the right amount of acid in the mixture to work properly. Buttermilk here will act as an acid in this recipe and will react with the baking soda, the base helping the dough rise while in the heated oven.

How to make Old Fashioned Cornbread?

Old fashioned Cornbread is a very classic way of making cornbread from inexpensive cornmeal. It is easy to mix with all the other ingredients and can be quickly made into soft and fluffy Skinny Cornbread.

Let’s have a look into the instructions to know all about making these traditional Hodgson mill recipes. It’s a super simple and quick recipe. This mealy high altitude cornbread is satiating and loved by all. 

Before we start, let’s divide the process of making this old fashioned cornbread into simple steps and collect ingredients from the nearest grocery shop.

Hodgson Mill Cornbread Recipe

The Hodgson Mill Cornbread recipe can be one of your favourite recipes as this is from whole grain and requires fewer ingredients than any other bread. Moreover, we all want to save time and serve nutritious food at home, aren’t we?
Course: Dinner, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 276kcal


  • 4 tbsp vegetable oil , portioned
  • 2 cups cornmeal
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1 tbsp kosher salt or as preferred
  • 2  eggs
  • 2.5 cups buttermilk


Preparing the Oven and the Pans

  • Set the oven at 400 degrees F for the preheating option.
  • Grease a heavy bottom skillet preferably 10” in size with two tablespoons of canola oil on it. Keep the pan inside the oven for five to seven minutes so that it can get preheated before baking.

Mixing All the Dry Ingredients

  • Take all the dry ingredients in a big bowl. Stir with a dry spatula so that they can be combined into one mixture. Keep this dry mixture aside.

Mixing All the Wet Ingredients:

  • Take all wet ingredients and combine them in a bowl whisking constantly. Whisk until all the ingredients are incorporated into one mixture.
  •  Keep the egg mixture ready for the final batter mixing.

Making the Final Batter

  • Now mix this egg mixture with the dry in several portions. Mix until they get combined properly. It may take 5 to 6 minutes or more with a hand whisk to get a well incorporated mixture. Over beating may cause negative results, so prevent overdoing carefully.
  • Now take the preheated pan out of the oven carefully. Spread the hot oil by moving the oil around the pan. Try to roll the oil all over the pan. Now slowly pour the batter on the pan. A nice hissing sound will start the baking process. The bread will start to rise too.
  • Put the pan back. Fix the timer to 25 minutes. Check after 20 minutes. If the cornbread turns light golden brown and comes off the pan at the edges then wait 5 more minutes. Insert a tall stick skewer to check whether it’s done in the middle. Take it off the oven. Serve when it’s still warm.


  • The oil used in this recipe can be substituted by canola or peanut oil. The oil needs to be portioned for two different uses.
  • The final batter needs to be just whisked together so that it turns into a single mixture rather than beating it too much, turning it to a foamy texture. 
  • Choose any type of cornmeal available in the grocery. There are many types of cornmeal in the Southern USA but you can choose any kind of that for your gluten free choice. Also, some recipes mention flour in the ingredients which you can always skip if you want a gluten free cornbread mix recipe.
  • Use a cast iron pot if you don’t have a heavy bottom pan. Also, if you want to use glass or Pyrex dishes then increase the baking time a little and check before you are sure it is done. 
  • Preserve your cornbread wrapping it tight, first with a cling wrap or foil and then storing it in a Ziploc bag. It will be good for two to three days at room temperature. You can keep it inside the fridge for one week. Also, if you want to freeze it you can keep it for two or three months in the freezer. All you need is a good packaging to keep it fresh for longer storing age.


Nutrition Facts
Hodgson Mill Cornbread Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
* Percent Daily Values are based on a 2000 calorie diet.


The cornmeal bread reminds us of the older days when there were not enough options. This Hodgson mill cornbread recipe is one of the best recipes that you want to keep saved in your recipe book as one of the classic choices. This is also a good choice for gluten free food takers and diabetic people. Try it on occasions or in your regular meals and serve nutritious Hodgson mill cornbread for your family.

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