Minnie Utsey's No-Fail Cornbread

February 25, 2018
Photo by Julia Gartland
Author Notes

Minnie Utsey's cornbread follows a classic soul food formula, particularly with the use of yellow cornmeal and sugar. Unfortunately, Minnie Utsey died in 2010, so never got to see my book. I honor her loving memory with this cornbread that lives up to its title. —soulfoodscholar

Test Kitchen Notes

This recipe was featured in the story The No-Fail Cornbread That's Slightly Sweet & Very Divine —The Editors

  • Serves 8
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/4 cups coarse yellow cornmeal
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup vegetable shortening, melted and cooled
In This Recipe
  1. Preheat the oven to 425° F. Grease an 8-inch square baking pan.
  2. Sift together the flour, sugar, baking powder, and salt into a large bowl. Whisk in the cornmeal.
  3. In a small bowl, whisk together the eggs, milk, and shortening until smooth. Pour the egg mixture into the flour mixture and stir until smooth. Pour the batter into the prepared baking pan.
  4. Bake until firm and the top is golden brown, 20 to 25 minutes. Serve hot.

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Adrian Miller is a food writer, attorney and certified barbecue judge who lives in Denver, CO. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American and the first layperson to hold that position. Miller previously served as a special assistant to President Bill Clinton and a senior policy analyst for Colorado governor Bill Ritter Jr. He has also been a board member of the Southern Foodways Alliance. Miller’s Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His next book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas will be published on President's Day, 2017.