Thursday, April 19, 2012


Early pioneer and Native American cornbread was nothing more than water, salt, and cornmeal that traveled well on long journeys. The natural properties of corn allow it to rise (think popcorn) without needing yeast like traditional quick breads. Cornbread is best served alongside soup, stew, chili, or salad. 

Forget instant cornbread mixes; this recipe is super simple and out of the oven in 30 minutes. I particularly like the crunchy sweet texture of the whole corn kernels...good luck finding that in a mix.


1 cup cornmeal
1 cup whole wheat flour
3 tablespoons sugar, honey, or agave nectar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoon canola oil
3/4 cup frozen whole corn kernels

1. Preheat the oven to 375 degrees and spray a 9x9 baking dish with non-stick spray.
2. Combine the milk and vinegar, set aside.
3. In a separate bowl, mix the cornmeal, flour, sugar, salt, baking powder, and baking soda. Add the milk mixture and oil. Mix evenly. Stir in corn kernels until just blended. 
4. Spread batter into baking dish and bake until golden brown, about 25 to 30 minutes. Serve hot, room temperature, or cold. 

* Add frozen cherries or blueberries for a delightful snack or breakfast accompaniment
* Add 1 small chopped jalapeno if you want Tex-Mex spicy cornbread

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