War Eagle Cornbread

Hands on Time: 5 minutes
Baking Time: 20-25 minutes
Total Time: 30 minutes
Servings: 8 to 10

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Rating: 4.1/5 (9 votes cast)

Cornmeal was called Indian meal in the early settlements to distinguish it from meals made from other grains. The English called all flours meals. Indian meal was the daily subsistence for travelers and inhabitants of the New World. War Eagle Corn Meal is stone ground and makes this traditional recipe healthy and delicious.


Here’s what you will need:

  • 1 1/2 cups WEM Yellow or White Cornmeal
  • 3/4 cup WEM All Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1 tablespoon honey or sugar
  • 1 teaspoon salt
  • 11/2 cups milk
  • 1 egg
  • 2 tablespoon bacon drippings, butter, or vegetable oil


  1. Preheat oven to 375 degrees
  2. Add drippings or oil to 8-10 inch cast iron skillet or 9 inch baking pan and put in oven while it is preheating.
  3. In medium size bowl, stir together cornmeal, flour, baking powder and salt.
  4. Stir in milk, egg and honey or sugar.
  5. Remove skillet from oven and pour excess oil into batter. Mix well.
  6. Pour batter into hot skillet and return to oven.
  7. Bake 20- 25 minutes or until golden brown and firm.

Recipe Tips and Tricks

A delicious bread to serve with most any meal or for a snack with butter and dripping with honey!

2 Responses to War Eagle Cornbread

  1. Thom Batty January 14, 2016 at 8:45 pm #

    I started using this recipe in the early 80s when I lived near the Mill, but lost the book I had copied it in to. Very happy to find it on line, this is the best cornbread recipe I have found.

    • War Eagle Mill January 15, 2016 at 10:20 am #

      So excited that you found this delicious cornbread recipe again!

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

The Mill is open every day from 8:30 am to 5:00 pm.
Purchases can be made online HERE

1-866-492-7324 | Contact