Our Favorite Cornbread has been, our favorite for many years! It has stood the test of time, along with our conversion to whole wheat baking, with absolutely nothing lost in translation! Is it still our favorite, crunchy, delicious, lightly sweet, family favorite cornbread? Why yes it is!
This is our favorite recipe, it began a love for cornbread with different flavor add-ins of all kinds!
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 and yours 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! I have made cornbread with regular cornmeal, tamale cornmeal and cornmeal I made myself from popcorn kernels, and each batch of cornbread has been delicious.
There is never a wasted piece of leftover cornbread. Not in this house!
If we are lucky enough to have leftovers we love to split a piece of cornbread, spread lightly with butter, and grill butter side down, 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 on anything! Grilled cornbread is perfect with eggs for a hearty breakfast. Or soup for lunch, but I think you get the idea. It also makes a great off the cuff grilled cheese sandwich...
Easy to put together, and then the oven does the magic.
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. 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 have never ever had a complaint, and neither will you! The method we use of heating the skillet in the oven while the oven preheats will give the baked cornbread a crunchy crust. I sometimes wonder if that crunchy roasted corn flavor is not my favorite part!
Are you a cornbread loving family?
If your family loves cornbread as much as we do you will want to try these other delicious recipes, trust me, there is a cornbread recipe that will go with what ever you are serving!
Some additional thoughts on this recipe:
When baking with the Masa flour you will need to use the larger measure of milk.
This method develops a crunchy exterior, crust which we love. But this cornbread can also be baked in a 8-inch square pan for those that enjoy a softer crust.
Ingredients needed for this recipe:
- cornmeal or masa corn flour
- 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!
Our Favorite Cornbread
by the seat of my pants!
425-degree oven
425-degree oven
UPDATED: 10.19.2024
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.
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 masa corn flour
1 c whole wheat flour, we prefer sprouted white whole wheat
1/3 c sugar
3 t baking powder
1/2 t salt
2 eggs
1/3 c oil
1 1/2 c milk, note, use 1 3/4 c milk for masa corn flour
1 c cornmeal OR masa corn flour
1 c whole wheat flour, we prefer sprouted white whole wheat
1/3 c sugar
3 t baking powder
1/2 t salt
2 eggs
1/3 c oil
1 1/2 c milk, note, use 1 3/4 c milk for masa corn flour
Combine all of the dry ingredients in a medium-size bowl, and whisk to combine. Make a "well" in the center of the dry ingredients, and set it aside.
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.
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.
Reduce the oven temperature to 400-degrees, return the cornbread pan to the oven, and 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.
You may also enjoy: 
#wholefoodingredients
#scratchmadefoodforyourfamily
#WholeWheatThat’sGoodToEat!
This recipe featured at: 
Scratch Made Food! & DIY Homemade Household featured at Love Your Creativity Link-up and Blog Hop.
Thanks for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS, friends, and family
who love good food and household ideas might love us too! Tell them about us,
and thanks for the referral!
Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.
Printable "copy and paste" version:
Our Favorite Cornbread
by the seat of my pants!
this cornbread has evolved...
425-degree oven
by the seat of my pants!
this cornbread has evolved...
425-degree oven
UPDATED: 10.19.2024
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.
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.
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.
~~~~
Whoa, this sounds DELICIOUS!
ReplyDeletethanks! I could make it weekly and not tire of it.
DeleteThis sounds delicious! Cornbread is one of my husband's favorites. I'll have to give your recipe a try.
ReplyDeleteI hope you enjoy it as much as we do! Thanks for stopping by!
DeleteWe 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!
ReplyDeleteMiz Helen
Thank you Miz Helen!
DeleteThanks for sharing at the What's for Dinner party. Hope to see you there tomorrow at the new party!
ReplyDeleteYou are welcome Helen, see you then!
DeleteSounds delicious. I like making cornbread when I make a hearty soup. Adding whole wheat to the mix is very nutritious!
ReplyDeletePat, thank you! We have several recipes we enjoy on rotation, but this is the favorite!
DeleteThis looks delicious!
ReplyDeleteJoanne, thank you. We have several cornbread recipes, I think it is safe to say, we enjoy our cornbread around here.
DeleteWow, this is awesome! I love cornbread but have never made it from scratch! #Alittlebitofeverything
ReplyDeleteHello, I hope you give it a try, it is truly a delight to enjoy, fresh out of the oven!
DeleteThanks Melynda for sharing at Love Your Creativity. I am happy to feature your cornbread on Sunday.
ReplyDeleteLinda, thank you so much, and thanks for hosting, I appreciate it!
DeleteThis looks truly unreal! I own an emergency plumbing company and we have our annual thanksgiving chili cook off coming up I need to prepare for. I have to admit, I always win the chili cook off part but not the cornbread. This year I am determined to find the best cornbread recipe and I am excited to try this one!
ReplyDeleteHello, we actually have several different cornbread recipes on the blog, and we enjoy cornbread tremendously, even the leftovers! I hope you enjoy this pan of cornbread as much as we do!
Delete