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Wednesday, March 3, 2021

Our Favorite Cornbread

Our Favorite Cornbread has been our favorite for many years! It has stood the test of time, along with our conversion to whole-grain cooking, with absolutely nothing lost in translation! Is it still our favorite crunchy, delicious, lightly sweet, family favorite cornbread? Why yes it is! 

Traditional cast iron baked, Our Favorite Cornbread.

Whenever we have beans or chili or stew, we have cornbread. While we prefer our cornbread on the sweet side, the sugar can be reduced if you don't. The recipe for Our Favorite Cornbread goes together quickly and can be made with regular cornmeal or tamale cornmeal (aka Masa Harina). Cornbread made with tamale cornmeal has a particularly delicious flavor that is perfect with chili beans! 

Our Favorite Cornbread, easy to make delicious to eat.

The next day we love any leftover cornbread split, lightly buttered, and grilled in a cast-iron skillet. My husband loves to add peanut butter and real maple syrup for a delicious breakfast treat. And for me, well truth be told, I never turn down maple syrup! Grilled cornbread is also perfect with eggs for a hearty breakfast. But should there be a piece leftover, it is crumbled and dried, and used for stuffing!

Our Favorite Cornbread, whole wheat, and totally delicious!

I like to get the ingredients for Our Favorite Cornbread ready to go, and then once in the oven, dinner is just a few minutes away. I prepare the dry ingredients, setting them aside. The same for the wet ingredients. And I throw a small ball of coconut oil into a skillet. When I have these ready to go, there is no doubt we will be having cornbread as part of our dinner that night. So far, I never ever had a complaint...

Ingredients needed for this recipe:
  • cornmeal
  • whole wheat flour
  • sugar
  • baking powder
  • salt
  • eggs
  • milk
  • oil
  • coconut oil
You will also need the following:
  • medium-sized mixing bowl - 2
  • measuring cups
  • measuring spoons
  • whisk
  • silicone spatula
  • cast iron skillet
Now we are ready to begin!


Old fashioned cornbread, baked in a cast iron skillet. Our Favorite Cornbread.

Our Favorite Cornbread
by the seat of my pants!
this cornbread has evolved...
425-degree oven

Preheat the oven, while the oven is heating, add 2-4 T coconut oil to the pan. Add the pan to the oven, the oil will melt and the pan will get hot. 
Note: The coconut oil makes a delicious crunchy crust!

1 c cornmeal OR tamale cornmeal
1 c whole wheat flour, we prefer sprouted white whole wheat 
1/3 - 1/2 c sugar, choose your preferred level of sweetness
3 t baking powder
1/2 t salt

Combine all of the dry ingredients in a medium-size bowl, whisk to combine. Make a "well" in the center of the dry ingredients, set aside. 

2 eggs
1/3 c oil
1 1/2 c milk, note, you may need a bit more when using tamale cornmeal

Using the same whisk, in a medium-sized mixing bowl, beat together the milk, oil, and eggs. Set aside.

When the oven is preheated, it is time to make the cornbread batter. Add the milk mixture to the bowl of dry ingredients. Mix together completely, leaving no wet streaks or dry streaks. 

Our Favorite Cornbread, ready to bake.

Remove the skillet (remember it is hot!) from the oven and swirl the melted oil to cover the bottom and 1/2 way up the side of the pan. 

Pour the batter into the pan. 

Reduce the oven temperature to 400-degrees, return the cornbread pan to the oven, bake for 25 minutes, or until done in your oven. 

Remove carefully, cut into pieces, and serve.

So good you will want a second slice!

Storage options for Our Favorite Cornbread. Covered the cornbread will keep for two days, at room temperature. If you need to store longer than two days, wrap and store in the refrigerator. Freezing is not recommended.  


UPDATE:  For your convenience, a "copy and paste" version of Our Favorite Cornbread has included below. 


#wholefoodingredients

#scratchmadefoodforyourfamily

#WholeWheatThat’sGoodToEat!


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Printable "copy and paste" version:

Our Favorite Cornbread
by the seat of my pants!
this cornbread has evolved...
425-degree oven

Preheat the oven, while the oven is heating, add 2-4 T coconut oil to the pan. Add the pan to the oven, the oil will melt and the pan will get hot. 
Note: The coconut oil makes a delicious crunchy crust!

1 c cornmeal OR tamale cornmeal
1 c whole wheat flour
1/2 c sugar 
3 t baking powder
1/2 t salt

Combine all of the dry ingredients in a medium-size bowl, whisk to combine. Make a "well" in the center of the dry ingredients, set aside. 

2 eggs
1/3 c oil
1 1/2 c milk, note, you may need a bit more when using tamale cornmeal

Using the same whisk, in a medium-sized mixing bowl, beat together the milk, oil, and eggs. Set aside.

When the oven is preheated, it is time to make the cornbread batter. Add the milk mixture to the bowl of dry ingredients. Mix together completely, leaving no wet streaks or dry streaks. 

Remove the skillet (remember it is hot!) from the oven and swirl the melted oil to cover the bottom and 1/2 way up the side of the pan. 

Pour the batter into the pan. 

Return pan to the oven, bake for 25 minutes, or until done in your oven. 

Remove carefully, cut into pieces, and serve.

Storage options for Our Favorite Cornbread. Covered the cornbread will keep for two days, at room temperature. If you need to store longer than two days, wrap and store in the refrigerator. Freezing is not recommended.  

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Would you like to comment?

  1. This sounds delicious! Cornbread is one of my husband's favorites. I'll have to give your recipe a try.

    ReplyDelete
    Replies
    1. I hope you enjoy it as much as we do! Thanks for stopping by!

      Delete
  2. We love cornbread and this looks like a great recipe! Thanks so much for sharing with us at Full Plate Thursday,526. Have a great week and come back soon!
    Miz Helen

    ReplyDelete
  3. Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn

    ReplyDelete
  4. Thanks for sharing at the What's for Dinner party. Hope to see you there tomorrow at the new party!

    ReplyDelete

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