Delicious Fanny Farmer Corn Bread Recipe for Your Next Meal

Welcome to my kitchen! Today, I’m excited to share with you one of my all-time favorite recipes – Fanny Farmer Corn Bread. This classic cornbread recipe has been around for over a century and has been passed down through generations. It’s a staple in Southern cuisine and is loved for its sweet, fluffy, and moist texture.

Fanny Farmer, also known as Fannie Merritt Farmer, was a famous American cookbook author and culinary expert who published “The Boston Cooking-School Cookbook” in 1896. Her cookbook became a classic and is still widely used today. Her Corn Bread recipe is one of the most popular recipes in the book and has become a timeless classic.

I love this recipe because it’s easy to make and requires only a few simple ingredients that you probably already have in your pantry. It’s perfect for a quick weeknight dinner or a weekend brunch with friends and family. Plus, it’s so versatile – you can pair it with almost any dish, from chili to fried chicken.

So, let’s get started and make some delicious Fanny Farmer Corn Bread together!

Why You’ll Love This Recipe

Fanny Farmer Corn Bread
Fanny Farmer Corn Bread

Looking for a classic cornbread recipe that would remind you of your grandma’s cooking? Look no further than Fanny Farmer’s Corn Bread recipe. This recipe is a staple in many households, and for good reason.

For starters, this recipe is incredibly easy to make. With just a few simple ingredients, you can whip up a delicious batch of cornbread in no time. Plus, the recipe can be easily adjusted to fit your preferences. Want a sweeter cornbread? Add more sugar. Prefer a more savory flavor? Cut back on the sugar and add in some bacon fat for extra richness.

But what really sets this recipe apart is how versatile it is. Whether you’re serving it as a side dish for a hearty chili or using it as a base for a delicious stuffing, Fanny Farmer’s Corn Bread is the perfect accompaniment to any meal. Plus, it’s a great make-ahead option for busy weeknights or potlucks.

But perhaps the best reason to love this recipe is its rich history. Fanny Farmer was a legendary chef and cookbook author, known for her classic recipes and attention to detail. Her 1912 cookbook, “The Boston Cooking-School Cook Book,” is still considered a classic today. By making her Corn Bread recipe, you’re not only enjoying a delicious meal, but you’re also carrying on a culinary tradition that has stood the test of time.

So whether you’re a seasoned cook or a beginner in the kitchen, there’s no reason not to give Fanny Farmer’s Corn Bread recipe a try. With its easy preparation, versatility, and rich history, it’s sure to become a staple in your household as well.

Ingredient List

 Golden and crispy, just like grandma used to make!
Golden and crispy, just like grandma used to make!

Before we dive into the recipe, let’s take a look at the ingredients you’ll need to make this classic Fanny Farmer Corn Bread. This recipe yields a rich and moist corn cake, perfect for any meal or occasion. Make sure you have the following ingredients on hand:


  • 1 cup of flour
  • 3/4 cup of yellow cornmeal
  • 1/3 cup of sugar
  • 3 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 cup of milk
  • 1 egg
  • 1/4 cup of shortening or bacon fat

Note that the original Fanny Farmer Cookbook recipe calls for bacon fat, but you can use shortening or any neutral-flavored oil as a substitute. Additionally, you can use buttermilk instead of regular milk to give the corn bread a tangy flavor characteristic of Southern-style cornbread.

Make sure to measure out all of your ingredients accurately to ensure the perfect texture and flavor of your corn bread. Now that you have your ingredients ready, let’s move on to the recipe itself.

The Recipe How-To

Now, it’s time to get cookin’ and enjoy the fruits of our labor. This recipe is simple and straightforward, but it yields a delicious and moist cornbread that will leave you wanting more. So, roll up your sleeves and let’s get started!


  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup shortening or bacon fat


  1. Preheat your oven to 425°F (220°C) and grease an 8-inch square baking pan or a cast-iron skillet.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

  3. In a separate bowl, beat the egg and then stir in the milk and shortening/bacon fat.

  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a tough cornbread.

  5. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  6. Let the cornbread cool for a few minutes before slicing and serving.


  • For a moister cornbread, use buttermilk instead of regular milk.
  • If you want a sweeter cornbread, increase the amount of sugar to 1/2 cup or more.
  • For a Southern-style cornbread, use only cornmeal and omit the flour and sugar.
  • This recipe can be easily doubled to make a larger batch of cornbread.
  • Leftover cornbread can be used to make stuffing or scalloped corn.
  • This cornbread pairs well with chili, soup, or BBQ dishes.

With these simple steps and a few ingredients, you can now enjoy the rich flavors of Fanny Farmer cornbread. The best part is that this recipe is versatile and can be tailored to suit your taste and preferences. So, go ahead and experiment with different variations and make it your own. Happy baking!

Substitutions and Variations

Looking for a way to switch up this classic Fanny Farmer corn bread recipe? Don’t worry, there are plenty of substitutions and variations you can try to make it your own.

First, let’s talk about the fat. While the original recipe calls for either shortening or bacon fat, you can substitute with butter or vegetable oil if you prefer. Just be aware that the flavor might be slightly different.

If you’re looking to make this recipe a bit healthier, you can try using whole wheat flour instead of all-purpose flour. You can also experiment with reducing the amount of sugar or using a natural sweetener like honey or maple syrup.

For a fun twist, try adding in some mix-ins like jalapeños for a spicy kick or shredded cheddar cheese for an extra layer of flavor. You can even make it a sweet corn cake by adding in some canned corn or creamed corn.

If you want to make it a bit more Southern-style, swap out the milk for buttermilk and add in some cornmeal to make it more of a traditional cornbread. You can even try making a scalloped corn custard by adding in eggs, cream, and corn to the mix and baking it in a cast iron skillet.

No matter what variation you choose, this Fanny Farmer corn bread recipe is sure to be a hit at any gathering. Be sure to experiment and find your own perfect version of this classic recipe.

Serving and Pairing

Fanny Farmer Corn Bread is a versatile dish that can be served in many different ways. It’s perfect as a side dish for a Southern-style meal or as a snack on its own. The bread’s slightly sweet flavor and crumbly texture make it a great complement to savory dishes like barbecue, chili or fried chicken.

When serving, it’s important to slice the corn bread while it’s still warm and serve it with a pat of butter or honey. You can also try drizzling a little maple syrup on top for a sweet twist.

If you’re looking to pair Fanny Farmer Corn Bread with a drink, you can’t go wrong with a glass of cold milk or a cup of coffee. For a more indulgent pairing, try serving it with a scoop of vanilla ice cream or whipped cream.

Additionally, the corn bread can be used as a base for other dishes such as scalloped corn or a cornbread custard. It can also be crumbled and used as a topping for casseroles or in stuffing recipes.

Overall, Fanny Farmer Corn Bread is a versatile and delicious dish that can be paired with a variety of foods and drinks. Whether served as a side dish or used in other recipes, it’s sure to be a crowd-pleaser at any meal.

Make-Ahead, Storing and Reheating

One of the best things about this Fanny Farmer Corn Bread Recipe is that it can be made ahead of time and stored for later use. You can easily bake a batch of cornbread in advance and store it in an airtight container on the counter for up to two days. If you want to store it for a longer period, you can freeze it for up to three months.

To reheat cornbread, place it in a preheated oven at 350°F for about 10-15 minutes until it is warmed through. You can also reheat it in the microwave, but this will result in a softer and somewhat chewier texture.

Another great way to use leftover cornbread is to turn it into a delicious stuffing or dressing for your holiday turkey or chicken. Simply crumble the cornbread into small pieces and mix it with sautéed vegetables, herbs, and spices. Add some chicken or vegetable broth and bake it in the oven until it is golden brown and crispy on top.

If you want to make this recipe in advance, you can prepare the dry ingredients and store them in an airtight container at room temperature for up to two weeks. When you are ready to bake, simply mix the dry ingredients with the wet ingredients and bake according to the recipe instructions.

Remember to store the cornbread in a cool, dry place away from direct sunlight and moisture. This will help to preserve its freshness and prevent it from becoming stale or moldy.

Tips for Perfect Results

Now that you have the recipe for Fanny Farmer Corn Bread, let me share some tips to ensure that your cornbread comes out perfectly every time.

1. Use a combination of shortening and bacon fat

To get that perfect southern-style cornbread, try using a combination of shortening and bacon fat. The shortening will help to keep the cornbread moist, while the bacon fat will lend a smoky flavor.

2. Don’t overmix the batter

When making the batter, be careful not to overmix it. Overmixing can make the cornbread tough and dry. Mix the batter just until the ingredients are combined.

3. Use a cast-iron skillet

For that classic, crispy crust, bake your cornbread in a preheated cast-iron skillet. The skillet will get hot enough to create a nice crust on the bottom and sides of the cornbread.

4. Let the cornbread cool for a few minutes before slicing

Once the cornbread is done baking, let it cool in the skillet for a few minutes before slicing. This will allow the cornbread to set and make it easier to slice.

5. Serve with butter and honey

To complement the rich, savory flavor of the cornbread, serve it with a pat of butter and a drizzle of honey. The sweetness of the honey will balance out the saltiness of the cornbread.

By following these tips, you’ll be able to create a delicious and authentic southern-style cornbread that will have your family and friends asking for seconds.

Bottom Line

In conclusion, the Fanny Farmer Corn Bread Recipe is a classic recipe that has been enjoyed for over a century. With its simple and straightforward ingredients, this recipe creates a rich corn cake that is perfect for any occasion. Whether you’re looking for a savory side dish to serve with your favorite BBQ or a sweet treat to enjoy with your morning coffee, this corn bread recipe is sure to satisfy.

I highly recommend trying this recipe and experimenting with different variations and substitutions to make it your own. Don’t be afraid to use bacon fat instead of shortening or try adding in some buttermilk for a tangy twist. The possibilities are endless!

With its timeless appeal and delicious taste, the Fanny Farmer Corn Bread Recipe is a must-try for any home cook. So, dust off your cast iron skillet and preheat your oven, it’s time to get baking!

Fanny Farmer Corn Bread Recipe

This came from my first, and most favorite cookbook. It makes a slightly sweet cornbread, which I adore. My hubby won’t eat sweet cornbread, though, so I adapt it for him by leaving the sugar out. You can also make this recipe with buttermilk, by adding a 1/2 t. of baking soda along with the other ingredients. I’m posting it here so that I can access the recipe when I am away from home and don’t have my book. (I also usually grind my own flour and cornmeal, and it still makes great bread!)

  • 3/4 cup yellow cornmeal
  • 1 cup flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, well beaten
  • 2 tablespoons melted shortening or 2 tablespoons bacon fat
  1. Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.
Side Dish
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