Friday, May 18, 2012

Homesteader Cornbread

You know, as much as I love my jalepeno cheddar cornbread, sometimes I just want something a bit more simple to accompany dinner. This is a simple cornbread - dense, only slightly sweet (mainly because I omitted quite a lot of the sugar), and moist. So easy to make, and so easy to eat.

Homesteader Cornbread
Adapted from


185g cornmeal
590 ml milk
250g plain flour
10g baking powder
6g salt
75g white sugar
2 eggs
120 ml vegetable oil


Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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