Fresh Milled Flour Cornbread (Easy, Sweet, and So Cozy)

A from-scratch recipe that’s tender, flavorful, and perfect for beginners—even without buttermilk.

We are big fans of cornbread in our house—especially when it’s chili night. And this fresh milled flour cornbread is the one I make on repeat all fall and winter long.

For years, I made a delicious cornbread recipe that had been passed down through our family, and while it tasted great, I couldn’t quite get it to bake up the way I wanted. It always sank in the middle, and it bothered me. I also really wanted a recipe that let the corn flavor shine, used more cornmeal than flour, and—maybe most importantly—worked beautifully with freshly milled flour.

This version checks all the boxes. It’s easy, it’s flexible, and it bakes up perfectly every time. Whether you’re milling your own flour or just getting started with from-scratch cooking, this homemade sweet cornbread is the perfect place to start.

This post is all about fresh milled flour cornbread.

Parts of this post were drafted with the help of AI, then reviewed, updated, and edited by me to reflect my personal experience and voice. I always aim to share real-life content that’s helpful, honest, and rooted in my day-to-day rhythms.

This post contains affiliate links. That means I may earn a small commission (at no extra cost to you) if you choose to purchase through my links. I only share products I use and love in my own home.

🌽 Why Fresh Milled Flour Cornbread?

I’m on a mission to make dinner feel doable—for myself and for other moms. There were many years where I leaned on store-bought mixes and pre-made meals, just trying to survive the day. But I never really felt good after those meals. My health suffered, and honestly, so did our grocery budget.

Out of necessity, I started learning how to cook from scratch. Not in a Pinterest-perfect way—but in a way that actuallyworked for our busy life. Recipes like this one—easy cornbread that uses one bowl and no fussy steps—make dinnertime feel lighter.

This is a win you can feel proud of. You don’t need fancy tools or a gourmet kitchen. Just dump, mix, and bake.

👩‍🍳 Easy Cornbread Recipe (With Fresh Milled Flour)

Makes: One 8×8 pan or 10” cast iron skillet
Prep Time: 10 minutes
Bake Time: 18–22 minutes

🧺 Ingredients

1 cup freshly milled soft white wheat (or hard white if that’s what you have)
1 cup yellow cornmeal
½ cup sugar (or ⅓ cup if you like it less sweet)
1 tablespoon baking powder
½ teaspoon salt
1 cup milk (you can use regular or buttermilk—this works either way!)
2 large eggs
⅓ cup melted butter
⅓ cup oil (or use all butter for more flavor)
1 teaspoon vanilla (optional but so good)

👣 Instructions

Preheat oven to 400°F.
If you’re using a cast iron skillet, place it in the oven to preheat too.
Mix dry ingredients.
In a large bowl, whisk together your fresh milled flour, cornmeal, sugar, baking powder, and salt.
Whisk wet ingredients.
In a separate bowl (or just a large measuring cup), whisk the milk, eggs, melted butter, oil, and vanilla.
Combine wet and dry.
Pour the wet ingredients into the dry and stir gently with a wooden spoon until just combined. Don’t overmix—fresh milled flour does best with a light touch.
Prepare your pan.
If using cast iron, pull your hot skillet out of the oven, add a tablespoon of butter, and swirl it around to coat the bottom.
Bake.
Pour the batter into your buttered pan or skillet. Bake for 18–22 minutes, or until the top is golden and a toothpick comes out clean.
Cool before serving.
Let it rest for at least 10 minutes so it can set and slice cleanly.

💛 Fresh Milled Flour Tips for Cornbread Success

Flour types: Soft white wheat gives you a tender, cake-like texture. Hard white works too—it just gives a slightly heartier bite. I usually use a mix of kohrasan and hard white, because that’s what I grind for everything.
No grain mill? No problem.
You can absolutely use store-bought all-purpose flour in this easy cornbread recipe. It will still bake up beautifully and have that perfect golden edge.
No buttermilk? It still works!
If you’re looking for cornbread without buttermilk, this recipe is naturally adaptable. I use regular milk all the time, and it turns out perfect.
Want more moisture or sweetness?
Add 2 tablespoons of honey for extra softness. For a more “cakey” texture, stir in 2 additional tablespoons of flour.

🍲 When We Make This

I usually prep this homemade sweet cornbread about 30 minutes before dinner. It’s quick to mix together and bakes while the chili finishes up. It also works great with soup, BBQ chicken, or even just with butter and jam for breakfast the next day.

It bakes beautifully in cast iron (we use two pans to feed our whole crew!), and the leftovers—if there are any—reheat like a dream.

Looking for the best and easiest beef chili with beans recipe? Look no further!

https://theoverwhelmedmomma.com/slow-cooker-beef-chili-with-beans

🌾 Why It Matters

Cooking from scratch doesn’t have to be fancy or complicated. Most nights, I use one mixing bowl, a wooden spoon, and a cast iron pan. No softening butter to the perfect temp, no fancy gadgets—just real food that nourishes our family.

If you’ve been nervous about using your grain mill, this fresh milled flour cornbread is the perfect place to start. It’s quick, it’s forgiving, and once you make it a few times, you’ll memorize it and be able to make it by heart.

💬 A Word for the Overwhelmed Mom

If your day has been chaotic and dinner feels like one more thing to stress over—pause for a moment. You can do this. The last thing you need is a Pinterest-perfect plan or a fridge full of fancy ingredients.

You just need one bowl, a little butter, and a recipe that works with your life.

Start with this one. Master it. Build from there.

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Fresh Milled Flour Cornbread (Easy, Sweet, and So Cozy)

🌽 Why Fresh Milled Flour Cornbread?