There’s nothing more satisfying than a cup of warm chili with a slice of rich cornbread on the side. Our cornmeal makes a wonderful loaf that doesn’t crumble, and our recipe has never failed us. It’s so easy, you don’t need any special tools or mixers. Just a bowl and a spoon or fork. If you want to try something new, drizzle with local honey on top, or fold fresh kernels of corn, a can of green chiles, or berries into the batter.
Ingredients
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3/4 C Cornmeal (fine or coarse)
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3/4 C Heritage Whole Wheat Flour or Whole Wheat Pastry Flour, sifted
1 Tbsp Baking Powder
1/2 tsp Salt
1/4 C Sugar
3/4 C Milk
1 Egg, beaten
2 Tbsp Butter, melted
3/4 C Apples, diced
Chilies, to taste
Optional Ingredients
Directions
Heat oven to 350 F for at least 30 minutes.
Stir cornmeal and flour together.
Mix in baking powder, salt and sugar.
Stir in beaten egg and milk.
Add butter, mixing well.
Mix in apples or chilies.
Place in a greased 8" or 9” square pan, or a cast iron skillet
Bake at 350 degrees, 25 minutes or when it's brown and a toothpick inserted comes out clean. Watch to see that it doesn’t overbake.
Cool and cut into squares.
My Dad proclaimed this “the best cornbread ever” and ate 3 pieces! Delicious and quick to prepare!
5 stars
@Rose,
Substitute milk with your preffered non dairy milk. Almond or oat are my preferred but soy and coconut work fine.
Substitute the butter with olive oil, non dairy butter, bacon grease or lard.
I need a dairy free cornbread recipe…..I have your cornmeal.
I need a dairy free cornbread recipe…..I have your cornmeal.
Do you heat the skillet before putting the corn bread Batter in
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