Corn Bread
About
Corn bread is great with chili, barbecue or just on it's own with butter. Try adding corn kernels or chopped chillis for a different texture and flavor.
Yield:
8.0 servings
Added:
December 10, 2010
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Print This RecipeIngredients
1 1/2 cups yellow cornmeal
2 eggs, beaten lightly
1/4 cup melted butter, cooled
1 cup whole wheat flour
1 cup unbleached white flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk or plain yogurt
1/2 cup milk
1/4 cup maple syrup
Preparation
1
Preheat oven to 350 degrees.
2
Generously grease a 9 x 13 inch baking pan or a 12 inch cast iron skillet.
3
Sift the dry ingredients into a large bowl.
6
Smooth the batter into the baking pan or skillet and bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
7
Allow the corn bread to cool for at least 10 minutes before serving.
Comments
March 26, 2009
I just made a modified version of this. I subbed flax meal for corn meal (what we have) and spelt flour for white and wheat flour. I also added a pack of bacon that I had diced up and cooked ahead of time as well as some cilantro and garlic.
The results weren't as light and fluffy as it would have been if I used white flour as well (might use both spelt and white next time) and the additions probably made a difference in it rising. Great recipe and I'll definitely be using it again.