Cornbread Recipe

April 1, 2016
cornbread recipe

Cornbread Recipe

A skillet of piping hot cornbread instantly turns a simple soup, stew or chili into a satisfying meal.  This is a huge recipe, but leftovers are great the next day served toasted with jam, fried with bacon and eggs, as a grilled cheese sandwich, baked into croutons for your dinner salad, or refashioned into bread pudding for dessert.  You can also omit the cumin, chili powder and chipotle peppers, and serve plain, or sub in grated lemon zest and blueberries.  If you like, you can make cornbread muffins instead of a cake.  Just remember that the key to this cornbread is soaking the cornmeal in the milk for at least half an hour; this extra step makes the cornbread moister than usual, and prevents the grittiness that can sometimes inflict your cornbread.

Cornbread Recipe
  • 2⅔ cup all-purpose flour
  • 1⅓ cup cornmeal
  • ⅔ cup granulated sugar
  • 1 cup corn flour
  • 10 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cumin (optional)
  • 1 tsp chili powder (optional)
  • 2⅔ cup milk
  • 10 tbsp butter, melted
  • 2 eggs
  • 2 chipotle peppers in adobo sauce, finely chopped (optional)
  1. Preheat oven to 350F
  2. Combine cornmeal and milk, let sit at least half an hour
  3. Combine flour, sugar, corn flour, baking powder, salt, cumin and chili powder (if using), in a large bowl and mix well (photo 1)
  4. Combine butter, eggs and chipotle peppers (if using)
  5. Add cornbread and milk mixture, and butter mixture, to dry ingredients until just mixed (do not overbeat) (photo 2)
  6. Pour into a deep 12" ungreased cast iron
  7. Bake until golden brown and a knife inserted in centre comes out clean, about 45 minutes (photo 3 and 4)



photo 1


photo 2


photo 3


photo 4

Listen to this music playlist from Bruce Springsteen and read my rant, “Banning Tipping is the New Organic – Part One”

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