What's Baking: Golden Cornbread


Yesterday I made slow-cooker black bean and sweet potato chili for dinner (recipe later this week), and of course I had to serve cornbread on the side. Though in the past I've relied on packaged cornbread mixes, I decided to make a batch from scratch this time around. It was really quite simple, and the result tasted just as good as (dare I say even better than?!) the stuff you can make from a box. Plus, it's nice to know (and control the amount of) every ingredient that went into my batch of golden cornbread.

Golden Cornbread (printer-friendly version)
makes 12 servings

1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 cup yellow cornmeal
1/4 cup light brown sugar
2 tablespoons organic cane sugar
1 teaspoon kosher salt
2 teaspoons aluminum-free baking powder
1 egg (preferably from pastured hens)
1 cup organic skim milk
1/4 cup canola (or vegetable) oil

1. Preheat the oven to 400 degrees.
2. Spray an 8" square baking dish with cooking spray. Set aside.
3. In a large bowl, sift together the flours, cornmeal, salt, and baking powder.
4. In a medium bowl, whisk together the sugars, egg, milk, and oil.
5. Pour the wet ingredients into the dry ingredients. Stir until ingredients are evenly combined. Do not over-stir.
6. Pour the batter into the prepared baking dish.
7. Bake in the oven for 25 minutes, or until the bread is golden brown and a toothpick inserted into the center of the bread comes out clean.
8. Let cool for a few minutes on a wire rack before serving.

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