I have been making this cornbread for over a year. It is adapted from the corn bread recipe on the back of the box of Albers cornmeal.
This cornbread is wonderful for dinner, alongside chili or a hearty stew, slathered in butter and honey for breakfast, or as an afternoon snack with a smear of nut, or seed butter and jelly.
Recipe type: Quick Bread
Author: Jillian
- 1 cup corn meal
- 1 cup unbleached white whole wheat flour
- 1/4 cup beet sugar
- 1 Tbsp baking powder
- 2 tsp kosher salt
- 1 cup milk
- 1/3 cup grape seed oil
- 1 large egg, lightly beaten
- butter to grease pan
- Preheat oven to 400 degrees F. Grease loaf pan, pie plate, or muffin pan with butter(I used my 6 mini loaf pan). Use medium bowl and whisk together corn meal, flour, sugar, baking powder and salt. Use small bowl and whisk together milk, oil and egg. Add milk mixture to flour mixture, and stir until just blended. Do not over mix. Pour into prepared loaf pan, or pie plate. Bake for 20 to 25 minutes or until it is a golden color and wooden pick inserted in center comes out clean. When baking in muffin pans, fill 3/4 full and bake for 15-17 minutes, or until it is a golden color and wooden pick inserted in center comes out clean. I double this recipe all the time and It works out perfectly.
2.2.8
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You truly inspire me and tease my tastebuds!