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Mother's Day Cornbread: Iowa Style
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Mother's Day Cornbread: Iowa Style

Iowa corn! It's hard to find a better way to celebrate Mother's Day in Iowa (or anywhere) than with a hot piece of cornbread. This recipe is the northern version. It has sugar in it...because mom is so sweet. But if you want a traditional southern cornbread, simply omit the sugar.


1 cup flour

1 cup fine-ground cornmeal

4 teaspoons baking powder

1/4 cup brown sugar (light or dark)

1/2 teaspoon salt

1/2 teaspoon vanilla

2 eggs

1/4 cup *oil (canola, sunflower, coconut, avocado)

1 cup milk


Preheat oven to 375. Grease the muffin tins with cooking spray or butter. You can omit this step by lining the cups with paper cupcake liners.

You can also bake this as traditional loaf cornbread. Grease an 8x8 pan instead of a muffin tin. This method is faster and easier! Baking time is roughly 20-25 minutes at 375. Cool the bread in the pan before serving.


Stir the dry ingredients together. First combine the flour, cornmeal, salt, and baking powder. Stir until the dry ingredients are fully incorporated.

In a separate bowl, beat the eggs. Toss in the brown sugar and whisk until the eggs and sugar are frothy and light. You can use a hand mixer or stand mixer for this step. Add the vanilla, milk, and oil to the eggs and whisk until combined.

Pour the wet ingredients over the flour mixture. Slowly stir the batter. Do not beat or the muffins will become tough! Batter will have a few lumps, but that's perfectly fine.

Spoon the batter into the muffin cups.  Fill each cup just below the top to ensure great looking, mounded muffin tops.

Bake for roughly 18 minutes. Each oven varies, so be sure to check the muffins during baking. Turn the muffin tray around during baking, do this at the halfway point of 8 minutes.  If a tester comes out with just a few wet crumbs - the muffins are done. Do not over bake as they will become dry and crumbly.

This old-fashioned recipe is sure to put a smile on mom's face. Heck, who isn't going to grin after a sweet bite of cornbread!


* Olive oil works, too. But it can be a bit strong in flavor. Butter tends to leave the cornbread dry and crumbly. 


Photo Courtesy: Flickr/Steve Johnson

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  1. Travel Iowa Team
    Travel Iowa Team
    What a delicious post! Thanks for contributing to the Travel Iowa blog!
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