Homesteader Cornbread

Homesteader Cornbread

1696
WILLOWSMOM99 7

"This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey."

Ingredients

50 m {{adjustedServings}} servings 234 cals
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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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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Reviews

1696
  1. 2171 Ratings

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If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into...

since it's impossible just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my pic...

LOVED THIS CORNBREAD!! Its so soft and fluffy and full of corn flavor. My husband is from the south and I've been searching for 5 years for "my" cornbread recipe. I think I finally found it! Can...